Cakes

Cakes

 

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
 
 
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: 
 
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
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