Cake Recipes

ALE 8-One Cake:

CAKE:

1 box Lemon Supreme Cake Mix

1 small box Lemon Pudding Mix

¾ c Wesson Oil

4 Egg Whites, beaten

1 (10oz) bottle Ale 8 One

 

Directions:

Mix all ingredients, except egg whites. Beat 2 minutes. Beat egg whites until stiff and fold into batter. Bake in greased and floured 13x9 inch pan at 350 degrees for 30 minutes.

 

TOPPING:

3 Eggs

1-½ c Sugar

½ c Butter

½ c Pineapple Juice

1 can Angel Flake Coconut

 

Directions:

Mix eggs, sugar, butter and pineapple juice. Cook until thick. Stirring constantly. Add pineapple and coconut; beat until thick. Ice cake.

 

 

Almost Heaven Cake:

1 box yellow cake mix

1 can crushed pineapples

1 (8 oz.) cream cheese

1 box vanilla instant pudding mix

1 (8 oz.) bowl cool whip

 

Directions:

Bake cake as directed on box. When is done, gently punch it full of holes with a fork and set the cake aside and let cool.  Then spread pineapple juice all over cooled cake.  Mix pudding as directed on box and beat in cream cheese and spread over pineapples and top with cool whip.  Keep refrigerated. 

 

 

Angel Food Cake:

12-14 egg whites

1¼ c. flour

1¼ c. sugar

½ tsp. salt

1½ tsp. cream of tarter

1 tsp. vanilla

 

Directions:

Beat in egg whites until soft peaks appear.  Mix in sugar, cream of tarter, and salt.  Beat until stiff.  Fold in flour and vanilla and bake for 40 minutes at 350 or until done in middle. Cool on bottle upside down.

 

Apple or Pumpkin Cake:

CAKE:

2 cups sugar

2 cups flour (self rising)

1 cup pumpkin or apple

1 cup vegetable oil

½ tsp. salt

 4 eggs

 2 tsp. cinnamon

 2 tsp. baking soda

                                              

Directions:

Mix all ingredients all ingredients together well.  Bake at 350 degrees for about 45 minutes or 1 hour (depending on your oven) until done.

 

ICING:

1 (8 oz.) pkg. cream cheese

1 tsp. vanilla

2 cups powdered sugar

 

Directions:

Mix altogether.  Spread on Cake.  (If you love pumpkin roll, then you will love this cake.) 

 

Birthday Cup Cakes:

1¼ c. granulated sugar

1 stick butter, softened

3 eggs

1 c. milk

1 tsp. vanilla

2 c. all purpose flour

2 tsp. baking powder

¼ tsp. salt

24 flat bottomed colorful ice-cream cones

2 cans (16 oz. each) vanilla frosting

Sprinkles, sugar crystals, or any type of candy topping

 

Directions:

Preheat oven to 350 degrees.  Beat sugar and butter in large bowl with electric mixer on high speed.  Add eggs, milk and vanilla; mix well.  Combine flour, baking powder and salt in another bowl.  Add to butter mixture; beat on low speed until combined.  Beat mixture on high speed until batter is smooth and light, about 3 minutes.  Divide batter among ice-cream cones, filling about ¾ full. Place cones on baking sheet.  Bake until cakes spring back when centers are gently pressed, 20-25 minutes. Cool completely.  Spread frosting on cooled cupcakes.  Top with colored sprinkles, sugar crystals, or your choice candy toppings and decorations.  Kids will love these at their next birthday party! 

 

2 chocolate cake mixes

2 (20 oz.) cans cherries (keep juice)

1 c. granulated sugar

¼ c. cornstarch

1½ tsp. vanilla extract

3 c. whipped cream (chilled)

1/3 c. confectioners’ sugar

 

Directions:

Bake cake as directed on box.  When cake has cooled, cut each cake into two separate layers horizontally.  Take one of the layers and crumble real fine in a bowl and set aside. Drain cherries and reserve ½ cup of the juice. Mix together the ½ cup cherry juice, cherries, granulated sugar and cornstarch in a saucepan.  Cook on low heat, until thickened.  Add in the vanilla and stir well. In a large bowl combine whipping cream and confectioners’ sugar with a mixer on high speed until stiff peaks form.  Reserve 1 ½ cups whipped cream for decorating the sides using a star tip and piping bag or whatever you desire.  Place one of the cake layers on a platter or cake plate.  Spread a layer of the whipped cream mixture; spread a layer of cherry mixture over that. Then add another cake layer, and repeat the whipped cream mixture and cherry mixture layers as before.  Then add the third cake layer.  Frost the cake sides with remaining whipped cream mixture and then add on the cake crumbs around the sides of the cake (pat the crumbs on gently.) Then add some of the whipped cream mixture that you saved for decorating into a pastry bag or your own homemade piping bag and use a star tip; pipe around the top edges and bottom edges of the cake. Spread remaining cherry mixture over the top of the cake.

 

Boyfriend Chocolate Cake:

2 sq. Baking Chocolate

½ c Hot Water                                            

½ c Shortening 1c Sugar

½ c Brown Sugar

2 Eggs, well beaten

1 tsp Vanilla

2 c Cake Flour

¼ tsp Salt

1 tsp Soda

2/3 c Milk

 

Directions:

Melt chocolate in hot water over low heat; cool. Cream shortening with sugars, eggs, and vanilla; stir in cooled chocolate. Sift flour with salt and soda; add alternately with milk to dry ingredients. Blen until smooth. Pour into prepared layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool.

 

FROSTING:

½ c Butter, melted

1 c Brown Sugar

¼ c Milk

¾ c to 1 c Confectioner Sugar

 

Directions:

Combine butter and brown sugar. Bring to a boil; boil over low heat for 2 minutes, stirring constantly. Stir in milk; bring to a boil, stirring constantly. Cool until lukewarm. Gradually stir in confectioner sugar; beat until thick enough to spread. Spread over cake. If frosting becomes to thick, add hot water.

 

 

Brownie Sundae Cake:

1 fudge brownie mix

1 c. “M&M’s semi-sweet chocolate mini baking bits

½ c. chopped nuts (opt.)

1 quart vanilla ice-cream, softened

¼ c. caramel or butterscotch ice-cream topping

 

Directions:

Line 2 (9-inch) round cake pans with aluminum foil, extending slightly over edges of the pans.  Lightly spray bottoms with vegetable cooking spray; set aside. Preheat oven as brownie mix package directs. Divide brownie batter evenly between pans; sprinkle ½ cup “M&M’s”  Semi-sweet chocolate mini baking bits and ¼ cup nuts, if desired, over each pan.  Bake 23 to 25 minutes or until edges begin to pull away from sides of pan.  Cool completely. Remove layers by lifting foil from pans.  Place one brownie layer, topping-side down, in 9-inch spring form pan.  Carefully spread ice cream over brownie layer; drizzle with ice cream topping. Place second brownie layer on top of ice cream layer, topping-side up; press down lightly. Wrap in plastic wrap and freeze until firm.  Remove from freezer about 15 minutes before serving.  Remove side of pan. Cut into wedges.  

 

 

Buttermilk Pound Cake:

2 stick margarine, softened

3 c. sugar

4 eggs

3 c. plain flour

¼ tsp. baking soda

1¼ c. buttermilk

1 tsp. vanilla

 

Directions:

Cream margarine; add sugar gradually.  Add eggs one at a time, beating after each. Add vanilla.  Sift flour and baking soda together.  Add flour mixture alternately with milk to other ingredients.  Bake in a tube pan at 350 degrees for 1 hour. 

 

Carrot Cake:

Cake:

 2-¼ c All Purpose Flour

 2 c Sugar

 2 tsp Soda

 1 tsp Cinnamon

 ½ tsp Salt

 2 c Carrots, shredded

 1-½ c Oil

 4 Eggs

 1 c Nuts, chopped

 

Directions:

Heat oven to 350 degrees. Grease and lightly flour a 13x9 inch cake pan. In large bowl, blend all cake ingredients except nuts, at low speed until moistened. Beat 3 minutes at high speed. Stir in nuts; pour batter into prepared pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

 

FROSTING:

3 c Confectioner Sugar

2 Tbsp Butter, softened

1 tsp Vanilla

8 oz pkg. Cream Cheese, softened

 

Directions:

In medium bowl, blend frosting ingredients; beat until smooth. Spread over cooled cake.

 

 

Carrot Cake with Cream Cheese Icing:

2 c. all purpose flour

2 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. salt

1 c. granulated sugar

2/3 c. plus 1/2 c. butter, softened and divided

3 eggs

2/3 c. milk

3 carrots, grated

3/4 c. chopped walnuts, divided                           

4 oz. cream cheese, softened

2½ c. confectioners’ sugar

1 tsp. vanilla extract

2 tbsp. light brown sugar

 

Directions:

Preheat oven to 350 degrees.  Grease a 9-inch round cake pan. Dust with flour; tap out excess.  Mix together: flour, cinnamon, baking powder and salt.  Beat together granulated sugar and 2/3 cup butter on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and 1/2 c. nuts. Pour batter into prepared pan.  Bake cake until top springs back when lightly touched and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely and then beat together remaining butter and cream cheese on medium speed until completely smooth.  Beat in confectioners’ sugar and vanilla until well blended.  Mix together remaining nuts and brown sugar.  Place cake on a serving plate of your choice. Spread icing over top and sides. Sprinkle nut mixture over top. 

 

Cherry Coconut Cake:

1 white cake mix  (Mix as directed on the box)

2 tubes of Rich and Creamy Vanilla Frosting

1 bag of coconut flakes

1 (10 oz.) jar of Maraschino cherries (juice will be used) add 1 tbsp of cherry juice to cake batter

1 container of candied red cherries

 

Directions:

Use ingredients that cake mix calls for and prepare batter in a bowl. Add, 1 tablespoon of Maraschino cherry juice into batter and more can be added if you prefer. Next, Drain cherries from remaining juice in the jar and chop the cherries up into tiny pieces and then add them into them cake batter.  Divide batter in half and bake in round cake pans. Since you have divided the cake batter, the baking time will be less with each layer; each layer may take 15-20 minutes to bake. Insert a toothpick in the middle of the cakes to test for doneness.  Let cake layers cool completely.  Lay first cake layer on a cake plate or serving tray and spread frosting all over it. Then lay second layer of cake on top of first layer and frost it all over; be sure to cover entire cake including sides with icing.  Top with coconut flakes and candied cherries. Makes a beautiful Christmas cake. 

 

Cherry Ice Box Cake:

1 box of cherry Jell-o gelatin powder

1 box of white cake mix (and ingredients for cake listed on back of box)

1 large tub of Cool Whip

1 can of cherry pie filling

 

Directions:

Prepare and bake the cake according to box instructions. Also, prepare Jell-o according to instructions. After cake is done, poke holes in it with a fork all over; Then, poor the Jell-o mixture (still in liquid form) onto cake. The liquid will seep into the holes created by the fork and make the cake have a marbleized look as well as adding flavor and moisture. Note: You can put the remaining Jell-o in fridge for some Jell-o later. Then, after cake cools all the way, add Cool Whip and Cherry Pie Filling on top. Store in fridge and serve cold. EASY, MOIST, and YUMMY!

 

Submitted By: Maranda 

 

 

Chess Cake:

1 box yellow cake mix

3 eggs, beaten

1/2 c. margarine, melted

 8 oz. cream cheese

 1 lb. powdered sugar

            

Directions:

Combine cake mix, 1 egg and margarine in large bowl.  Mix well. Pour into 9x13 ungreased baking dish. Combine cream cheese, 2 eggs, and sugar.  Mix until smooth. Pour over Cake.  Bake 35-45 minutes at 325 degrees.  Let cool and cut into squares. 

 

Chocolate Chip Cake:

1 box Yellow Cake Mix

4 Eggs

1 c Vegetable Oil

1 bar German Sweet Chocolate

1 box Vanilla Instant Pudding

1 c Milk

6 oz pkg. Semi Sweet Chocolate Chips

 

Directions:

Mix cake mix, oil, pudding and eggs. Beat well after each egg is added. Add milk and grated chocolate and fold in chocolate chips. Bake in tube pan for 50 to 60 minutes at 350 degrees.

 

Cinnamon Nut Cake:

1 “Duncan Hines” (butter recipe kind) cake mix

2 boxes instant vanilla pudding

½ c. oil

¼ c. milk

1 c.  Sour cream

4 eggs

2 tsp. cinnamon

¼ c. sugar

½ c. pecans, chopped

 

Directions:

Cream first 6 ingredients for about 7 minutes. Set aside.  Combine cinnamon, sugar, and pecans.  Pour ½ of batter into greased tube pan.  Sprinkle cinnamon mixture on top of batter and swirl with a fork.  Pour remaining batter on top.  Bake for about an hour at 350 degrees.

 

Confetti Cream Cake:

CAKE:

5 Eggs

1 tsp Vanilla

1 c Sugar

1 c All Purpose Flour

½ tsp Baking Powder

½ tsp Salt

 

Directions:

In a mixing bowl, beat eggs and vanilla on high until fluffy. Add sugar; beat until thick and lemon colored. Combine flour, baking powder and salt; fold into egg mixture , a third at a time. Pour into a approximately 13x9 inch pan. Bake at 350 degrees for 25 to 30 minutes or until the side are pulled away from sides of pan.

 

 

ICING:

8 oz Cream Cheese, softened

1 c Sugar

1 tsp Vanilla

¼ tsp Ground Cinnamon

1 c Sour Cream

½ c Walnuts, finely chopped

½ c Coconut

1/3 c Maraschino Cherries, chopped

2 Milk Chocolate Bars (1.55 oz), finely chopped

1-½ c Whipped Cream

 

Directions:

In a mixing bowl, beat cream cheese, 2/3 c sugar, vanilla, and cinnamon until smooth. Stir in sour cream, nuts, coconut, and cherries. Fold into the cream cheese mixture. Pour over cooled cake.

 

Diet Coke Cake:

1. One chocolate cake mix

2. One can of pop.

 

Directions:

Bake like a regular cake with the same temperature. You don't have to add eggs, oil or anything! Just a can of pop.

 

Gingerbread Cheesecake:

All-purpose flour, for dusting

1/4 recipe of the dough for Molasses-Gingerbread Cookies

4 tablespoons unsalted butter, melted

1 3/4 cups granulated sugar

2 pounds cream cheese, room temperature

1 teaspoon pure vanilla extract

4 large eggs, room temperature

1/4 cup unsulfured molasses

1/4 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon finely grated lemon zest

6 gingerbread men (see above)

 

Directions:

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).

 

 

Submitted By: Christmas Spirit Via: Facebook Group: Christmas Spirit:

www.facebook.com/ChristmasForever

 

 

Jam Cake with Caramel Frosting:

Cake:

½ cup shortening

1 cup sugar

4 eggs

1½ cup thick jam, any kind

2½ cups all purpose flour

¾ tsp. salt

1 tsp. cinnamon

½ tsp. allspice

1 tsp.  Nutmeg

1 tsp. soda

 ¼ cup buttermilk

 

Directions:

Cream shortening and sugar.  Add eggs and jam.  Beat thoroughly.  Mix in flour, soda, salt, and spices. Add Buttermilk.  Pour into greased and floured Bundt pan or tube pan. Bake at 375 degrees for 45 minutes.

 

Frosting:

1 cup white sugar

½ cup brown sugar

½ tsp. soda

1 tsp. vanilla

Pinch of salt

 

Directions:

Place all ingredients in large pan. Cook slowly to soft ball stage or 236 on candy thermometer. Spread onto cooled cake. 

 

Key Lime Cake:

Cake Ingredients:

1 box of lemon cake mix

1 box of lime Jello

1½ c. vegetable oil

5 eggs

½ c. orange juice

 

Cake Directions: 

Mix cake adding all five ingredients and heat for 2 to 3 minutes. Divide into 3 greased and dusted pans to make layers. Bake at 350 degrees for 25 minutes.

 

Glaze to be used on hot layers:

½ cup of key lime juice.

4 Tbsp. Confectioner's Sugar.

 

Glaze Directions:

Mix well and drizzle over cake layers.

 

Let Cake Cool then add icing.

 

Icing for Cake:

2 boxes of confectioner's sugar

2 (8 ounce) cream cheese room temperature

2 tsp. vanilla

1 stick of oleo room temperature

 

Icing Directions:

Mix cream cheese, powdered sugar, vanilla, and oleo. Mix well. Spread between layers and cover sides well. Serve. 

 

 

Lazy Daisy Cake:

2 eggs

1 cup sugar

1 tsp. vanilla

1 cup cake flour

1 teaspoon baking powder

1/2 cup milk

1 tablespoon butter

 

Directions:

Using a wire whisk or the whisk attachment of a stand mixer, beat the two eggs until light and lemony colored, gradually adding a small amount of sugar at a time. Tip: Plain granulated sugar may be used, but if you are able to get extra fine sugar, the grain of the cake will be finer. Extra fine sugar is available at restaurant supply stores and may occasionally be found in 1 lb boxes in the supermarket. Add vanilla and beat thoroughly. Sift together 1 cup of cake flour and 1 teaspoon baking powder. Add gradually to the egg and sugar mixture. Heat 1/2 cup milk and 1 tablespoon of butter to the boiling point; add to above mixture. Grease a round cake pan with Crisco shortening or wipe with butter or non-stick spray. Sprinkle lightly with flour and tap around to coat, tapping out excess. Turn batter into pan and level with a spatula, making a light depression in center (center will rise). Bake at 375°F for 20 minutes or until a wooden toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack. Run a butter knife around edges of pan to free cake and turn out. Frost while still warm.

 

 

Boiled Frosting:

6 tablespoons butter

10 tablespoons brown sugar

4 tablespoons cream

1 cup coconut

1 cup chopped macadamia, almonds or hazelnuts

 

Directions:

Combine ingredients and spread over cake while still warm. Place cake under broiler with very low heat and broil until frosting bubbles all over surface and browns lightly. Watch carefully and do not burn, as this only takes a few minutes; do not walk away!

 

 

Lucky Dessert:

CRUST:

2 c All Purpose Flour

1 c Butter, melted

1 c Pecans, chopped

 

Directions:

Mix together all ingredients. Press in pan and bake at 375 degrees for 15 minutes. Cool.

 

CREAM FILLING:

1 (8oz) pkg Cream Cheese

1 (8oz) Cool Whip

2 c Confectioner Sugar

 

Directions:

Mix all ingredients and spread on cold crust.

 

PUDDING TOPPING:

3 pkg Pudding, any flavor

1 (8oz) Cool Whip

 

Directions:

Mix pudding as directed on package. Spread over cream filling. Put in refrigerator and let set for 15 minutes. Top with cool whip.

 

No Bake Low Fat Cheese Cake:

8 oz. Cool Whip (fat free)

8 oz. 1/3 less fat Philadelphia Cream Cheese

9 inch reduced fat graham cracker crust

¼ c. sugar  

1 tsp. lemon juice

 

Directions:

In large bowl whip, cream cheese, lemon juice, and sugar for a few minutes (until fluffy.) Add cool whip and whip until smooth. Spoon mixture into pie crust.  Add your favorite Shredded cheese on top or grind off lemon rind.  Chill a few hours before serving.   

 

 

Oatmeal Cake:

1½ c. boiling water

1 c. rolled oats

2 eggs

1 stick butter

1 1/3 c. flour

1 tsp. cinnamon

1 tsp. soda

1 c. cooked raisins if desired

 

Directions:

In a small bowl pour boiling water over oats and let stand for 15 minutes. Cream together sugar, eggs, and butter.  Add oats to mixture.  Combine dry ingredients and raisins if desired.  Bake at 350 degrees for 35 minutes.

 

Old Fashion Apple Stack Cake:

1 1/3 c. sugar

1 1/3 c. molasses

1 1/3 c. butter milk

1 1/3 c. shortening

3 eggs

3 tsp. ginger

3 tsp. baking powder

1 ½ tsp. soda

Plain flour

 

Directions:

Stir all ingredients together.  Add enough plain flour to make the dough the thickness of biscuits.  Spread on wax paper covered with small amount of flour.  Pat each pattie real thin in pan sprayed with cooking spray. Then take a fork and stick patties to prevent air bubbles. This makes 12 ten inch patties.  Bake at 450 degrees until golden brown.

 

 

One Egg Cake:

1/4 c. butter

1 c. Sugar

1 egg (well beaten)

2 cups sifted flour (plain)

1/4 tsp. salt

2 tsp. baking Powder

3/4 c. milk (2% or whole)

1 tsp. vanilla

 

Directions:

Cream butter, adding sugar gradually and continue creaming until light and fluffy.  Add egg.  Sift dry ingredients and add alternately with milk and vanilla (about 1/3 of each addition and beat until smooth.  Turn into 2 greased layer cake pans.  Bake at 375 degrees for 25 mins. When cold fill and frost as desired.  

 

Peach Cobbler Snack Cake:

1 cup sugar plus 3 teaspoons, divided

2 1/2 cups sliced peaches fresh or frozen

1/2 teaspoon corn starch

2 cups flour

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1 1/2 cups milk

3 tablespoons unsalted butter, melted

Fresh whipped cream for serving

 

Directions:

Spray an 8-x-8-inch baking dish with nonstick spray. Preheat oven to 350 degrees F. In a small bowl, combine 3 tablespoons sugar and corn starch. Toss peaches in the mixture and coat evenly. Set aside. In a medium bowl, sift together 1 cup sugar, flour, salt and baking powder. In another bowl, whisk together milk and butter. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Pour cake batter into prepared baking dish. Press sliced peaches into the cake batter and place some on top. Put in the oven and bake for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean. Love this with fresh whipped cream on top.

Pineapple Upside Down Cake:

1/4 c. butter or margarine

1 c. packed brown sugar

1 can pineapple chunks in juice (drained and juice reserved)

1 jar (6 oz.) Maraschino cherries (without stems, drained)

1 box Betty Crocker ® Super Moist ® Yellow Cake Mix

 

Directions:

Vegetable oil and eggs called for on cake mix box (i used applesauce instead of the oil) Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter and pour in Bundt pan. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherries with pineapples. Press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. (Before I flipped mine I drizzled some of my cherry juice over the cake.)

 

Submitted By: Melissa H. NC

 

Pocket Peach Cake:                     

CAKE:

1 c All Purpose Flour

2/3 c Brown Sugar

1 tsp Cinnamon

½ tsp Salt

½ tsp Soda

½ c Sour Cream

1 tsp Vanilla

1 Egg

16 oz can Sliced Peaches, well drained

 

Directions:

Heat oven to 375 degrees. Generously grease bottom of a 9 inch square pan. In small bowl, blend all cake ingredients except peaches, at low speed until moistened. Beat 1 minute at medium speed. Pour batter into prepared pan. Arrange peaches over batter.

 

TOPPING:

½ c Nuts, chopped

½ c Coconut

1/3 c Brown Sugar

2 Tbsp Butter

 

Directions:

In small bowl, combine topping ingredients until crumbly; sprinkle over peaches. Bake for 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes; cut into squares. Serve warm with whipped cream or ice cream.

 

 

Peter Paul’s Mound Cake:

1 box Devils food cake mix

2 sticks butter or margarine

1 cup milk

14 oz. pkg. coconut

2/3 cup sugar

12 oz. semi sweet chocolate chips

1 tbsp. milk

24 large marshmallows

    

Directions:

Prepare cake mix as suggested on package.  Mix in 1 stick of butter.  Pour into 11x15 inch pan that has been dusted with cocoa. Bake in a 375 degrees preheated oven for 20 minutes. In large saucepan, mix coconut, 1 cup milk, sugar and marshmallows. Melt together and spread over cake.  Melt together chocolate chips, remaining stick of butter and 1 tablespoon milk. Spread over coconut layer.  Chill cake before serving. 

 

 

 

Red Velvet Cake:

CAKE:

1 box Yellow Cake Mix

1-¼ c Milk

2 Tbsp Cocoa

1 tsp Vinegar

2 Eggs or more

1 oz Red Food Coloring

 ¾ c Vegetable Oil

 

Directions:

Preheat oven to 350 degrees. Mix the cake mix, milk, ¼ cup oil, and 2 eggs. Mix well. Then mix rest of ingredients, thoroughly, about 5 to 10 minutes. Pour in cak pan and bake for 30 to 35 minutes.

                                                  

 ICING:

 2 c Confectioner Sugar

 8 oz Cream Cheese, softened

 ½ c Butter, softened

 1 tsp Vanilla

  1 c Nuts, chopped (opt.)

 

Directions:

In a small bowl, mix all ingredients thoroughly. DO NOT over mix. Spread over cooled cake.

 

Smores Cheesecake Squares:

18 Whole Graham Crackers

1/3 c Butter, melted

1-¼ c Sugar

4 (8oz) pkgs. Cream Cheese, softened

1 tsp Vanilla

4 Eggs

6 (1.55 oz) Hershey Chocolate Bars, coarsely chopped

1 c Miniature Marshmallows

 

Directions:

Finely ground up 14 of the graham crackers. Add butter and ¼ c of the sugar; mix well. Press onto bottom of approximately 13x9 inch pan. Coarsely chop remaining 4 graham crackers; set aside. Mix cream cheese, remaining sugar and vanilla until well blended. Add eggs; mix until blended. Stir in ½ of the chopped candy. Pour into crust. Sprinkle with remaining candy, marshmallows and reserved chopped graham crackers. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Makes 18.

 

 

 

Sour Cream Coconut Cake:

1 pkg. Duncan Hines Butter Recipe cake mix

1 c. Sour Cream

½ c. Oil

½ c. Sugar

4 Eggs

¼ c. plus 2 Tbsp. Water

1 tsp. Vanilla

 

Directions:

Mix all ingredients well.  Bake in 3 layers at 350 degrees till done.

 

Icing:

1½ c. Sugar

1 c. Sour Cream

12 oz. Fresh Coconut

 

Directions:

Mix all ingredients well, saving a small amount of coconut for sprinkling on top of cake. Ice cake as hot as you can handle layers.  Ice between and on top of layers.  Place iced cake into cake plate with the lid on.  This keeps the moisture in which helps the icing to soak into the layers.   

Note: You can buy frozen coconut in place of fresh coconut for this recipe. 

 

 

Sour Cream Devil’s Food Cake:

2 Tbsp Cocoa

2 c Sugar

½ c Butter

2 Eggs

¾ c Sour Cream

2-½ c Flour

2 tsp Soda

1 c Boiling Water

1 tsp Vanilla

 

Directions:

Dissolve cocoa in a small amount of water. Add sugar; mix well. Add butter; beat well. Add eggs and sour cream. Sift soda with flour; beat into sugar mixture. Add boiling water and vanilla. This will be a thin batter. Pour into 12x9 inch pan. Bake at 325 degrees for 45 minutes. 12 servings.

 

 

Strawberry Angel food Cake:

1 angel food cake (sliced through center)

1 pkg frozen or fresh strawberries

1 pkg. strawberry Jello (powder)

1 pkg. strawberry glaze

1 (8 oz.) bowl cool whip

    

Directions:

Slice angel food cake through the center cutting the cake in half.  Clean and slice the strawberries and remove stems/leaves. (Save a few for decorating on top of cake.)  In bowl, mix the sliced strawberries and strawberry glaze together with a spoon and set aside.  In another bowl, mix together the Strawberry Jello powder and cool whip, (beat with mixer until well blended and divide this in half.)   On first half of cake spread half of the strawberries and glaze mixture and then spread half of cool whip and Jello powder mixture on top of that. Then take the other half the cake and place it over top and Spread the remaining half of the strawberries and glaze mixture on top and take the remaining cool whip and Jello powder mixture and spread it on top of the glaze mixture and around the sides of the whole cake.  Then place some Strawberries on top of cake and you may add some down the sides all around the cake too if you prefer.     

 

 

Strawberry Cake:

 CAKE:

1 White Cake Mix

1 c Cooking Oil

1 pkg. Strawberry Gelatin

4 Eggs

½ c Strawberry Juice

1-½ tsp Red Food Coloring

 

Directions:

Blend all ingredients in mixer at low speed. Beat for 3 minutes at medium speed. Pour into approximately 13x9 inch pan at 350 degrees for 30 to 35 minutes.

 

ICING:

2 c Confectioner Sugar

½ c Butter, softened

Pinch of Salt

Crushed Strawberries

 

Directions:

Blend sugar, butter and salt with enough strawberries to obtain spreading consistency. Ice cooled cake.

 

Strawberry Soda Pop Cake:

1 Box Strawberry Cake Mix:  (Special Directions Required)

3 eggs

Oil:  (as required for cake mix) 

1 Bottle of Fanta ® strawberry soda pop:  (use soda pop in cake mix instead of water. See directions below)

2 Cartons Strawberries

2 Bowls Cool Whip

 

Directions:

Mix cake mix “almost” as directed on the box, (except you substitute the same amount of water your cake mix requires for that same amount of strawberry soda pop instead), put 3 eggs in your mix (even if your cake mix says 2 eggs add 3 instead) and use the amount of oil your cake mix calls for as directed. Blend cake mix ingredients together, pour into a cake pan (size and type optional), and bake as directed on box. When cake is done, let it cool completely. Wash Strawberries well. Take one carton of strawberries and slice them in half and set aside. (Those are for decorating.) Take the other carton and dice them up in real tiny pieces and add 1 bowl of cool whip to those; mix well until all the strawberries are blended in with the cool whip.  If doing a Bundt style cake, slice cooled cake in half and on one the bottom slice spread tiny strawberries and cool whip mixture over top and then lay on the top layer of cake. Take 2nd bowl of cool whip and spread all over entire cake including sides. Then decorate the sides and top of cake with the sliced strawberry halves.  If doing a sheet cake you can spread on tiny strawberries and cool whip mixture on top of cake and decorate with sliced strawberries on top of that. If doing a round cake pan, divide batter in half, bake separately to form two layers of cake and spread on strawberries and cool whip as directed for the Bundt cake pan style.  The colder this cake gets the yummier. 

 

Toffee Brownies:

Ingredients:

1 (17.6-ounce) package brownie mix with walnuts

Vegetable oil cooking spray

3 (6-ounce) candy bars with almonds and toffee chips (Recommended: Symphony brand)

 

Directions:

Prepare the brownie mix according to package directions. Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.  Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.