Pineapple-Carrot Cake
8 oz. can crushed pineapple with juice
3 cups flour
2-3/4 cups white sugar
1 Tbsp. baking soda
2-1/2 tsp. ground cinnamon
1 tsp. salt
1-1/2 cups vegetable oil
4 eggs, beaten
1 Tbsp. vanilla extract
1-1/2 cups shredded carrots
1-1/4 cups flaked coconut
1 cup chopped walnuts
1 cup powdered sugar
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. Drain pineapple and reserve the juice, set aside. In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple. Pour into a 10" Bundt pan. Bake at 350ºF for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely. In a medium bowl, combine powdered sugar and 2 Tbsp. pineapple juice. Beat until smooth, then drizzle over cake.
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Pineapple Coconut Rum Cake
1 white cake mix (without pudding)
4 eggs
1/3 cup oil
1/2 cup dark rum
1 pkg. instant coconut cream pudding
1/4 cup water
1-1/2 cups (large can) crushed pineapple in its own juice
1-1/2 cups flaked coconut
Mix together cake mix, eggs, oil, rum, pudding and water in a bowl according to cake instructions. Add pineapple and coconut; mix together. Pour into 9"x13" cake pan and bake at 350ºF. for approximately 30 to 35 minutes. Cool cake thoroughly. (I put it in the refrigerator overnight after it is cool to chill it.)
Topping:
1 large container Cool Whip
1 sm. can crushed pineapple in its own juice
1 pkg. instant coconut cream pudding
1/3 cup dark rum
2 cup flaked coconut
Mix topping together and spread on cake, sprinkle with flaked coconut.
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Pineapple Cream Cake
from Gina
1 yellow cake mix
8 oz. pkg. cream cheese, softened
2 cup milk
1 pkg. lemon instant pudding mix
16 oz. can crushed pineapple, well-drained
1 large container cool-whip
Prepare cake mix as directed in 9x13" pan and cool completely. Beat cream cheese, pudding and milk until thick. Spread on cake. Top with drained crushed pineapple. Spread cool-whip on top, cover and refrigerate at least 2 hours.
Make-ahead Tip: Just before topping with Cool Whip, you can cover and refrigerate the cake overnight.
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Pineapple Crunch Cake
from Peggysue
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
8-3/4 oz. can crushed pineapple in syrup (1 cup)
1/3 cup shortening
1/2 cup sugar
1 tsp. vanilla extract
1 egg
1/2 cup flaked coconut
1/3 cup brown sugar
1/3 cup chopped walnuts
3 Tbsp. butter, melted
Preheat oven to 350ºF. Grease and flour an 8" square baking pan; set aside. In small bowl combine flour, baking powder and salt; set aside. Drain pineapple well, reserving 1/2 cup syrup; set aside. In large mixing bowl, cream shortening, sugar and vanilla until light and fluffy. Add egg and beat well. Add flour mixture alternately with reserved syrup, beating after each addition. Spread half of the batter evenly in prepared baking pan; spoon pineapple over. Cover with remaining batter. Combine coconut, brown sugar, walnuts and butter; sprinkle over batter. Bake for 35 to 40 minutes or until cake tests done when wooden pick inserted near center comes out clean. Serve slightly warm. Makes 6 to 8 servings.
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Pineapple Inside-Out Cake
from "Cake Mix Doctor"
solid vegetable shortening for greasing the pan
flour for dusting the pan
18-1/4 oz. plain lemon cake mix
15-1/4 oz. crushed pineapple packed in juice (divided into two 1-cup portions)
1/4 cup granulated sugar
1/2 cup vegetable oil
4 large eggs
1 cup powdered sugar, sifted
1 Tbsp. fresh lemon juice
Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly grease a 10" tube pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, 1 cup undrained crushed pineapple, sugar, oil and eggs in large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 48-50 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert onto another rack so the cake is right side up. Allow it to cool completely 30 minutes more. Meanwhile, prepare the glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine the powdered sugar, 2 Tbsp. reserved pineapple juice and the lemon juice in a small bowl and stir with a wooden spoon until smooth. Place the cake on a serving platter. Spoon the glaze onto the cooled cake. Spoon the remaining 1 cup drained pineapple on top of the glaze. Slice and serve. Yield: 16 servings Store this cake, covered in plastic wrap or under a glass cake dome, at room temperature for up to a week. The remaining 1 cup crushed pineapple will keep, covered, in the refrigerator for up to a week.
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Pineapple Layer Cake
2/3 cup butter
1-1/2 cups white sugar
1 cup milk
3 cups cake flour
3 tsp. baking powder
4 egg whites
1/4 tsp. salt
2 egg yolks
1/4 cup white sugar
2 Tbsp. corn starch
1/2 cup unsweetened pineapple juice
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
Cream the butter or margarine with 1-1/2 cups sugar in a large mixing bowl. Sift the flour 4 times with the baking powder. Add the sifted ingredients alternately with the milk to the creamed mixture. Beat the egg whites until they are stiff, but not dry. Fold them into the batter. Pour the batter into three 9" round cake pans. Bake in a preheated 350ºF oven for approximately 30 minutes. Place on wire racks until cool. While the layers are cooling make the filling. Combine the egg yolks, 1/4 cup sugar, corn starch, and pineapple juice in the top of a double boiler. Cook until thick; stir often. Cool, and spread filling on top of two of the layers. Sprinkle nuts and crushed pineapple on top of filling. Place these two layers one on top of the other, and place third layer on the top. Frost with any white frosting.
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Pineapple Macadamia Nut Cake
1-1/2 cups flour
1 cup white sugar
3-1/2 oz. pkg. instant vanilla pudding mix
2 tsp. baking powder
1/2 tsp. salt
1/3 cup butter flavored shortening
2 eggs
8 oz. can crushed pineapple with juice
1/2 cup spiced rum
1 tsp. vanilla extract
1/2 cup macadamia nuts
1/4 cup water
2 Tbsp. butter
1/2 cup white sugar
1/4 cup rum
Preheat oven to 350ºF Grease and flour a 9x9" pan. In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the center and add shortening, eggs, pineapple, 1/2 cup rum and vanilla. Beat until smooth. Stir in macadamia nuts. Bake 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm. To make the glaze: Place water, butter, and 1/2 cup sugar in small sauce pan. Boil 3 minutes. Remove from heat and add 1/4 cup rum.
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Pineapple Mandarin Cake
2-3/4 cups cake flour
1 Tbsp. baking powder
1 tsp. salt
2/3 cup shortening
1-1/2 cups white sugar
3 eggs
1 tsp. vanilla extract
1-1/3 cups milk
1/2 cup butter, softened
4 cups sifted powdered sugar
1/4 cup light cream
2 tsp. lemon juice
11 oz. can mandarin oranges, drained
10 oz. crushed pineapple, drained
Combine flour, baking powder, and salt. Stir well to blend. In a large bowl, cream shortening, white sugar, eggs, and vanilla together; beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions; combine lightly after each. Spread batter evenly into 2 greased and floured 8" round layer cake pans. Bake at 350ºF for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes, then turn out on wire rack to cool completely. Cream butter or margarine. Gradually blend in powdered sugar, cream, and lemon juice. Beat until light and creamy. Fill and frost the cake. Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill center with well drained crushed pineapple. Decorate center with a few additional orange sections.
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Pineapple Mojo Cake
18-1/2 oz. pkg. yellow cake mix
8 oz. can crushed pineapple, juice reserved
1/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 tsp. ground cinnamon
Preheat oven to 350ºF. Grease two 8" round cake pans. Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir in the pineapple and nuts. Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired.
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Pineapple Nut Cake
2 eggs
2 cups sugar
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 cup crushed pineapple
1 cup coarsely chopped walnuts
Cream Cheese Icing:
(8 oz. cream cheese
1/2 cup butter
1-1/2 cups powdered sugar
1 tsp. vanilla
Preheat oven to 350ºF. Beat eggs, sugar and vanilla until sugar is dissolved. Beat in flour, baking soda and pineapple. Fold in walnuts. Pour into greased and floured 13x9x2" pan. Bake until firm, about 50-60 minutes. Turn out onto cake rack to cool. When completely cool, spread with the icing.
Cream Cheese Icing: Mix cream cheese and butter together until well blended. Add powdered sugar and vanilla and beat until creamy.
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Pineapple Pecan Cake
2 cups flour
2 cups white sugar
2 tsp. baking soda
2 eggs
20 oz. can crushed pineapple, undrained
1 tsp. vanilla extract
1 cup chopped pecans
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cream Cheese & Ginger Frosting: In a small bowl, beat a three oz. package cream cheese till softened. Add 1/4 cup butter, 1 tsp. vanilla, beat till smooth. Then beat in, 2 cups powdered sugar and 1/2 tsp. ground ginger. Beat till smooth and creamy.
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Pineapple Pudding Cake
3-1/2 oz. pkg. instant vanilla pudding mix
8 oz. can crushed pineapple with juice
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
2-1/4 cups cake flour
2-1/2 tsp. baking powder
1 tsp. salt
1 cup milk
8 oz. container frozen whipped topping, thawed
Preheat oven to 375ºF. Grease and flour two 9-1/2" round cake pans. Make pudding according to package directions. Set aside 2 Tbsp. of pudding and place the rest in the refrigerator. Drain the crushed pineapple in a colander. When chilled, pull the pudding out of the refrigerator, and add the drained pinepple. Stir together. In a large mixing bowl, soften shortening by stirring. Add sugar, and cream thoroughly by mixing on medium speed for approximately 15 minutes. Add the 2 Tbsp. of vanilla pudding to mixture. Add the eggs, beating well after each addition. In another bowl, sift together cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with the milk. Beat well after each addition. Pour the batter into the prepared pans. Bake for approximately 20 to 25 minutes, or until done. Set the pans on a wire rack to cool. Remove the layers from the pans. Once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness-there may be some left over). Place the second layer on top of the filling. Frost the cake with the nondairy whipped topping. Refrigerate the cake until serving time.
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Pineapple Sponge Cake
1-1/2 cups cake flour
1 tsp. baking powder
6 eggs
1/2 tsp. salt
1-1/2 cups white sugar
1 Tbsp. lemon juice
1/2 cup unsweetened pineapple juice
2 cups whipped cream
1 fresh pineapple, peeled and cored
12 maraschino cherries
Preheat oven to 325ºF. Sift the cake flour and baking powder together. Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1-1/2 minutes). With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds). Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10" tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles. Bake about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
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Pineapple Upside-Down Cake
2 Tbsp. butter
1/4 cup packed brown sugar
8-1/4-oz. can sliced pineapple, drained
1-1/2 cups Bisquick
1/2 cup granulated sugar
1 egg
1/2 cup milk or water
2 Tbsp. shortening
1 tsp. vanilla
Heat oven to 350ºF. Melt butter in oven in 8" square or 9" round pan. Sprinkle brown sugar over butter. Arrange pineapple slices over sugar mixture. Beat remaining ingredients in large bowl on low speed for 30 seconds, scraping bowl frequently. Beat on medium speed 4minutes, scraping bowl occasionally. Pour batter evenly over pineapple. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto heatproof serving platter; leave pan over cake a few minutes. Serve warm and, if desired, with sweetened whipped cream. Serves 9.
VARIATIONS:
Apricot Upside-Down Cake: Substitute 17-oz. can apricot halves, drained, 1-1/2 cup spitted halved apricots or 1-1/2 cups stewed dried apricots for the pineapple. If desired, place a pecan half in each apricot half.
Apple Upside-Down Cake: Substitute 1 large apple, pared and sliced, for the pineapple. Sprinkle 1 Tbsp. red cinnamon candies over the apple.
Peach Upside-Down Cake: Substitute 16-oz. can peach slices, drained, or 2 large peaches, peeled and sliced, for the pineapple.
Banana Upside-Down Cake: Sprinkle 2 Tbsp. chopped nuts over brown sugar mixture in pan. Cut 2 bananas into slices; arrange over brown sugar mixture.
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Pineapple Upside-Down Spice Cake
from Peggysue
Fruit:
1/4 cup melted butter
1/2 cup firmly packed brown sugar
10 slices fresh pineapple or 1 can (19 oz) sliced pineapple, drained
Cake:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 cup granulated sugar
1 egg
1/2 cup milk
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
Lightly grease slow cooker stoneware. In a small bowl, combine butter and brown sugar. Spread over bottom of prepared stoneware. Arrange pineapple on top. To make Cake: In a bowl, combine flour, baking powder and salt. In a mixing bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in egg. Add milk and flour mixture alternately, making three additions of flour and two of milk, beating well after each addition. Blend in cinnamon, allspice, cloves, nutmeg and vanilla. Pour mixture over pineapple slices. Place tea towels over top of stoneware. Cover and cook on high for 3 hours or until a toothpick inserted in center of cake comes out clean. To serve, slice and invert on plate. Top with vanilla ice cream.
Variation: Substitute 4 peaches, sliced, or two 14 oz. can of peach slices, drained.
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Pink Azalea Cake
1 cup shortening
2 cups white sugar
1-1/3 cups milk
2 tsp. vanilla extract
3 cups cake flour
4 tsp. baking powder
1 tsp. salt
6 egg whites
2 drops red food coloring
1 recipe Seven Minute Frosting
1/4 cup chopped maraschino cherries
1/4 cup chopped walnuts
2 drops red food coloring
Preheat oven to 350ºF. Grease and flour two 9" pans. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the flour mixture alternately with the milk and vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour half of batter into one pan. Tint remaining batter pink with red food coloring, then pour into pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Assemble the Cake: In a medium bowl, tint half of the frosting pink with red food coloring. To remaining frosting, stir in cherries and nuts. Spread this filling between the layers. Frost top and sides with pink frosting.
Seven Minute Frosting:
2 egg whites
1-1/2 cups white sugar
1/3 cup cold water
1-1/2 tsp. light corn syrup
1 tsp. vanilla extract
Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
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Pink Lemonade Cake
from Kristy
18-1/4 oz. yellow cake mix
1 quart vanilla ice cream
6 oz. frozen pink lemonade concentrate
6 drops red food coloring
1 cup whipping cream
2 Tbsp. sugar
Prepare cake mix according to package directions. Bake in two 9" round cake pans; cool. Meanwhile, stir ice cream to soften; quickly stir in 1/2 cup of the concentrate and the food coloring. Spread evenly in foil-lined 9" round cake pan. Freeze 2 or 3 hours or till firm. Place cake layer on serving plate; top with ice cream layer, then with second cake layer. Beat cream with remaining concentrate and the sugar till stiff. Frost sides and top of cake; return to freezer at least 1 hour or till served.
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Pink Princess Cake
18-1/4 oz. pkg. white cake mix
3 oz. pkg. strawberry flavored gelatin
2 Tbsp. flour
10 oz. pkg. frozen strawberries, thawed and drained
1/2 cup vegetable oil
4 eggs
Preheat the oven to 350ºF. Grease one 9 or 10" Bundt or tube pan. Combine the cake mix, gelatin, flour, eggs and thawed strawberries. Beat at medium speed of an electric mixer for 3 minutes. Add the oil and beat for one more minute. Pour batter into the prepared pan. Bake 35 to 40 minutes. Let cake cool before frosting or serving.
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Pistachio Cake
from Pam
18-1/2 oz. white cake mix
1 pkg. instant pistachio pudding mix
4 large eggs
3/4 cup oil
3/4 cup water
1 tsp. almond extract
powdered sugar
In a large mixing bowl, combine all ingredients except powdered sugar; beat well. Grease and flour 10" tube pan. Bake at 350ºF. for 50 minutes (or so---needs to be checked for doneness) Let cool and remove from pan. Sprinkle lightly with powdered sugar
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Pistachio Cake with White Chocolate Buttercream
1-2/3 cups flour
4 tsp. baking powder
1/2 tsp. baking soda
3/4 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 tsp. almond extract
1 cup buttermilk
6 egg whites (reserve yolks for buttercream)
1-1/2 cups chopped pistachio nuts, toasted
2 tsp. finely shredded orange peel
White Chocolate Buttercream, below
1 cup chopped pistachio nuts, toasted
Grease and lightly flour three 8" round baking pans. Stir together flour, baking powder and baking soda. Set pans and flour mixture aside. Beat butter with electric mixer on medium to high speed 30 seconds. Add sugar, vanilla and almond extract to butter and beat until fluffy. Alternately add flour mixture and buttermilk, beating on low to medium speed just until combined. Thoroughly wash beaters. In medium bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the 1-1/2 cups pistachio nuts and the orange peel. Pour into pans. Bake at 350ºF. for 30-35 minutes or until a wooden toothpick inserted near the center of each comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. Frost with Buttercream. Press remaining pistachio nuts on sides of cake. Cover and store cake in refrigerator for up to 3 days. Let stand at room temperature 30 minutes before serving. Serves 12.
White Chocolate Buttercream: In medium bowl, combine 1/2 cup sugar and 2 Tbsp. flour; add the 6 reserved egg yolks. Beat with wire whisk until combined; set aside. In heavy, medium saucepan heat 1-1/2 cups milk over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat; add 6 oz. chopped white baking bar, 1-1/2 tsp. vanilla and 1/2 tsp. almond extract. Let stand 1 minute; stir until smooth. Transfer to bowl. Cover surface with plastic wrap to prevent a skin from forming; cool to room temperature. In medium bowl beat 1 cup butter (NOT margarine) on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until blended.
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Polish Pound Cake
1 cup butter
1/2 cup shortening
3 cups white sugar
2 Tbsp. imitation vanilla butter and nut flavor
5 eggs
1/4 tsp. salt
1 cup evaporated milk
2-2/3 cups all-purpose flour
1 cup chopped walnuts
4 oz. jar maraschino cherries, drained and chopped
Grease and flour a 10" Bundt pan. In a medium bowl, cream together the butter, shortening, sugar and vanilla flavoring. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 2-1/3 cups of flour, stir into the wet mixture. Toss the remaining flour in with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared pan. Place cake into a cold oven, then heat to 300ºF. Bake for 2-1/2 hours. Cool for 15 minutes in the pan before inverting onto a plate to cool completely.
NOTE: Jen and I made this for her school’s Children of the World Day in May 2002 - it was very good as is, but just a bit better dusted with powdered sugar!
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Poppy Seed Cake
3 cups flour
2 cups white sugar
1-1/2 cups vegetable oil
4 eggs
1 tsp. vanilla extract
1/2 tsp. salt
1-1/2 tsp. baking soda
1 (12 fluid oz.) can evaporated milk
8 oz. poppyseed filling
1 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour one 10" tube pan. Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. Pour the batter into the prepared pan. Bake at 350ºF for 70 minutes. Let cake cool before removing from pan.
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Poppy Seed Cake #2
3/4 cup sugar
4 eggs
3/4 cup cooking oil
1/4 cup milk
1 tsp. vanilla
1/4 cup poppy seeds
1/2 cup sour cream
1 box Duncan Hines moist cake mix golden butter recipe
Mix all ingredients together. I usually leave cake mix and poppy seeds as last to add. Bake at 325ºF. for about 1 hours in greased bundt pan. Let cool completely in bundt pan before removing. Dust with powdered sugar when cool.
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Poppy Seed Orange Cake
4 egg whites
1-2/3 cups flour
3/4 cup sugar
1 Tbsp. poppy seed
2 tsp. baking powder
1/4 tsp. salt
1/2 cup oil
1/2 cup orange juice
2 tsp. grated orange peel
Heat oven to 350ºF. Spray bottom of 8x4" loaf pan with Pam. In small bowl, beat egg whites at high speed until stiff peaks form. In large bowl, combine flour, sugar, poppy seed, baking powder and salt; mix well. Add oil and orange juice; beat at medium speed until smooth. (Batter will be thick.) Add orange peel and about 1/3 of the egg whites; stir gently. Fold in remaining egg whites. Pour batter into pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool 1 hour or until completely cooled. Serves 12.
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Poppy Seed Torte with Orange Glaze
1-1/2 cups flour
3 Tbsp. poppy seeds
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground mace
1 cup white sugar
1-3/4 cups butter, softened
1 Tbsp. orange zest
1 tsp. vanilla extract
3 eggs
2 cups powdered sugar
2 egg yolks
1 Tbsp. vanilla extract
1/2 cup orange juice
2 Tbsp. white sugar
1-1/2 Tbsp. cornstarch
2 Tbsp. grated orange zest
Preheat oven to 350ºF. Lightly grease and flour two 8" round cake pans. In a small bowl, stir together flour, poppy seeds, baking powder, salt, and ground mace. Set aside. Beat at medium speed until light and fluffy (about 3-5 minutes): 1 cup of the white sugar, 1 cup of the butter, grated orange zest, and 1 tsp. of the vanilla. Add the 3 whole eggs, one at a time, beating well after each. Stir in the flour mixture, beating at low speed, until well blended (1-2 minutes). Pour equally into 2 greased and floured 8" round cake pans. Bake 20 to 30 minutes. Allow cake layers to cool then split each layer in half horizontally. Put the 4 cake layers together with about 1/3 cup of filling spread between each layer. Spread sides (not top) of cake with remaining filling. Refrigerate. Spread cooled glaze over top of cake and garnish with curls of orange peel. Store cake in refrigerator.
Filling: Combine the powdered sugar, remaining 3/4 cup of butter, 2 egg yolks, and the 1 Tbsp. of vanilla beat on medium high speed until light and fluffy, about 2 to 3 minutes.
Glaze: In a saucepan combine the orange juice, 2 Tbsp. white sugar, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Set aside to cool before spooning over cake.
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Powdered Sugar Icing
1 cup sifted powdered sugar
1/4 tsp. vanilla
milk or orange juice
In small bowl, combine powdered sugar and vanilla. Stir in 1 Tbsp. milk or orange juice. Stir in additional milk or orange juice, 1 tsp. at a time, until icing is smooth and easy to drizzle. Drizzle over cake, bread or cookies. Let cake stand 2 hours before slicing. Makes about 1/2 cup, enough to ice one 10" tube cake.
Chocolate Powdered Sugar Icing: Add 2 Tbsp. baking cocoa powder to powdered sugar.
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Praline Chocolate Cake
2 cups milk
2-1/2 cups white sugar
1-1/2 cups unsalted butter
1/2 pound unsweetened chocolate
4 eggs
2-1/3 cups cake flour
2 tsp. baking powder
1/2 cup toasted almonds, finely chopped
1/2 cup chopped toasted pecans
1/4 cup powdered sugar
1/2 cup toasted pecans
Preheat oven to 325ºF. Grease a 10" tube pan. Separate the egg yolks from the whites and keep the egg whites cold. Combine milk, 1-1/2 cups of the sugar, 1 cup of the butter and all of the chocolate and bring to a boil in the top half of a double boiler over medium heat. Let cool slightly and stir in the egg yolks, flour, and baking powder. Beat for about 2 minutes with an electric mixer on medium speed. In a glass or metal bowl beat the egg whites until stiff. Gently fold the beaten egg whites into the chocolate mixture. Pour batter into a greased 10" tube pan. Bake 50 minutes. Let cake cool in pan for 15 minutes then turn out on to a wire rack to finish cooling.
Frosting: Melt 1 cup sugar in a heavy pan. Once melted and slightly amber colored add the finely chopped nuts. Pour into a buttered flat sheet pan to cool. Once cool and set crush to a powder using a food processor. Cream 1/2 cup of the butter until light and fluffy, gradually mix in the nut powder and the powdered sugar beating until smooth and creamy. Spread frosting over top of cake and garnish with whole pecan halves.
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Pralines, Coffee & Cream Cake
18-1/4 oz. pkg. white cake mix
3 eggs
1 cup coffee flavored liqueur
1/2 cup vegetable oil
1 cup butter
1 cup packed brown sugar
1-1/2 cups chopped pecans
3-1/2 oz. pkg. instant vanilla pudding mix
1-1/2 cups milk
8 oz. cream cheese
12 oz. container frozen whipped topping, thawed
Preheat oven to 350ºF. Lightly grease and flour one 9x13" pan. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan. Bake at 350ºF for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack. To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator. To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve!
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Precious Pineapple Cake
1/2 cup margarine, softened
3 eggs
18-1/2 oz. pkg. yellow cake mix
20 oz. can crushed pineapple with juice
1/2 cup chopped pecans
1/2 cup margarine, softened
8 oz. cream cheese, softened
4 cups powdered sugar
1/2 cup chopped pecans
Preheat oven to 350ºF. Grease and flour three 8" round pans. In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans. Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool. To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the powdered sugar and 1/2 cup chopped pecans.
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Punch Bowl Cake
18-1/4-oz. yellow cake mix
8 oz. Cool Whip, thawed
1 small box instant vanilla pudding, prepared as directed on package
1/2 of a 21-oz. can cherry pie filling
1/2 of a 20-oz. can crushed pineapple
Bake cake as instructed on the box; let cool completely. Crumble half of the cake in bottom of punch bowl. Spread half of the vanilla pudding next, then half of the pie filling, crushed pineapple and Cool Whip. Crumble other half of cake mix on top of this. Then repeat the layers as above. Garnish with halved cherries and pineapple rings or both if you like!
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Quick Chocolate Chip Cake
1-1/4 cups water
1 cup quick cooking oats
1/2 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup flaked coconut
1-1/2 cups semisweet chocolate chips
1/2 cup chopped walnuts, optional
Preheat oven to 350ºF. Grease a 9x13" baking pan. In a large saucepan, bring the water to a boil. Remove from the heat and add the quick oats. Cover and let stand for a few minutes, until the water is absorbed. While still warm, stir in the butter, white sugar, and brown sugar. Mix until the butter is melted, then stir in the eggs. Combine the flour, baking soda, salt and cinnamon, stir into the oatmeal mixture. Fold in the coconut, 1 cup of the chocolate chips and the nuts. Pour into the prepared pan, and sprinkle the remaining chocolate chips over the top. Bake for 35 minutes in the preheated oven, until the cake springs back when lightly touched.
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Rainbow Cake
18-1/4 oz. pkg. white cake mix
1-1/4 cups water
1/4 cup vegetable oil
3 egg whites
1/2 cup multicolored sprinkles (jimmies)
8 oz. container frozen whipped topping, thawed
2 cups mini candy-coated chocolate pieces
Preheat oven to 350ºF. Grease and flour two 9" round cake pans. Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes. Frost cake layers with whipped topping and assemble on platter. Cover top of the cake with as many chocolate candies as possible, and surround the bottom of the cake with remaining candies.
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Raspberry-Almond Cake
3 egg yolks
1 cup frozen apple juice concentrate, thawed
3/4 cup butter, melted
1 tsp. almond extract
2-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup chopped almonds
4 egg whites
1/4 tsp. cream of tartar
1 cup heavy whipping cream
1/2 cup raspberry jam
2 Tbsp. amaretto liqueur
1/3 cup blanched slivered almonds
Preheat oven to 350ºF. Grease and flour two 9" round cake pans. In a large bowl, beat egg yolks. Blend in apple juice concentrate, melted butter or margarine, and almond extract. Combine flour, baking powder, and salt; gradually add to egg yolk mixture, beating until well blended. Stir in chopped almonds. In a clean bowl, beat egg whites with cream or tartar with an electric mixer at high speed until stiff peaks form. Gently fold into batter. Spread batter evenly into prepared pans. Bake for 18 to 20 minutes, or until cake is golden brown around the edges. Cool in pans on wire racks for 10 minutes. Turn cakes onto racks, and cool completely. In a medium size mixing bowl, beat cream with an electric mixer at high speed until peaks form. Beat in fruit spread, 1 Tbsp. at a time. Beat until thick and well blended. Brush liqueur evenly over cake layers, spread a dollop of the whipped cream mixture on the bottom layer and stack the other layer on top. Frost top and sides with whipped cream mixture; press slivered almonds around edge.
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Raspberry-Coconut Jelly Roll
1/2 cup cake flour
1/8 tsp. baking powder
4 large eggs, separated
1 tsp. vanilla
1/2 cup sugar, divided
pinch salt
pinch cream of tartar
1/2 tsp. powdered sugar
Vanilla Cream Filling, below
1/2 cup raspberry preserves or jam
2 Tbsp. water
1-1/4 cups toasted unsweetened coconut flakes
Preheat oven to 350ºF. Line 10x15" jelly roll pan with baking parchment; lightly spray with Pam. Sift together flour and baking powder. In another bowl, beat egg yolks, vanilla and 1/4 cup of the sugar together until thick, pale yellow and, when drizzled from beater, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes. Fold in flour mixture. In another bowl, whisk egg whites with pinches of salt and cream of tartar until creamy and foamy. With mixer still running, sprinkle in remaining 1/4 cup sugar and whisk until egg whites hold very soft peaks the consistency of shaving cream. In thirds, fold egg whites into egg yolk mixture. Spread in pan; bake 8 minutes, until barely golden. Cool on wire rack. Run tip of knife around edge of cake to loosen. Dust with powdered sugar. Flip cake onto dry work surface. Spread 1/8" thick layer of vanilla cream over cake. Mix preserves and water until smooth. Spread 1/3 in a very thin layer over cream. Roll up tightly. Spread remaining preserves around outside of cake. Sprinkle coconut on cookie sheet. Roll cake through coconut to coat completely. Refrigerate 1 hour to set, then trim ends even. Serves 8.
Vanilla Cream Filling: With electric mixer, beat together 3 Tbsp. shortening and 3 Tbsp. softened butter until blended. Turn mixer down to lowest setting and gradually add 1 cup powdered sugar. Turn mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in 1 tsp. vanilla and 1 cup light corn syrup until filling is the consistency of mayonnaise, about 2 minutes more.
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Raspberry Cupcakes
3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 Tbsp. butter, melted
3/4 cup raspberries, crushed
4 oz. cream cheese
10-1/2 fluid oz. sweetened condensed milk
1 cup frozen whipped topping, thawed
Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
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Raspberry Devil's Food Cake
Cake:
2-1/4 cups cake flour
3/4 cup cocoa powder
2-1/4 cups sugar
1 tsp. salt
2-1/2 tsp. baking powder
1 tsp. baking soda
3/4 cup butter, very soft
1-3/4 cups buttermilk, divided
4 large eggs
Filling:
10 oz. frozen raspberries, with liquid
1-1/2 cups heavy whipping cream
1/2 cup butter
1-1/4 lbs. semisweet chocolate, cut into 1/4" pieces
1/2 cup raspberry preserves
Finishing:
chocolate shavings
Preheat oven to 375ºF. Grease two 10" round deep-dish cake pans (2" deep); line with parchment or waxed paper. For cake, sift dry ingredients into mixer bowl; add butter. Mix 2 minutes on low speed. Add half the buttermilk and continue mixing 5 more minutes. Scrape bowl and beaters. Mix remaining buttermilk with eggs; add a third at a time to the batter, stopping and scraping between each addition. Divide batter between pans. Bake 30 minutes, until layers are well risen and firm. Unmold layers immediately and cool right side up on rack. For filling, bring raspberries to a boil and reduce slightly. Use food mill or fine sieve to puree berries and strain away seeds. Cool puree. Bring cream and butter to a boil; remove from heat. Add chocolate. Let stand 2 minutes, then whisk until smooth. Whisk in raspberry puree and cool until thickened. Slice each cooled cake layer in half horizontally. Place on layer on piece of cardboard or platter and spread thinly with preserves. Spread with filling. Repeat with remaining layers. Mask outside of cake with remaining filling, then press chocolate shavings onto all surfaces of cake. Serves 16.
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Raspberry Filling
10 oz package frozen raspberries in syrup, thawed
2 Tbsp. sugar
1 Tbsp. cornstarch
Drain raspberries, reserving 1/3 cup syrup. Mix sugar and cornstarch in 1-quart saucepan. Stir in reserved raspberry syrup. Heat sugar mixture over medium-low beat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir raspberries into sugar mixture. Cool completely, about 30 minutes.
Strawberry Filling: Substitute 1 package (10 ounces) frozen strawberries in syrup, thawed, for the raspberries.
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Raspberry Icebox Cake
24 graham crackers, crushed
1/3 cup butter
1/4 cup packed brown sugar
6 oz. pkg. raspberry flavored gelatin mix
1 cup boiling water
15 oz. frozen raspberries
20 large marshmallows
1/3 cup milk
1 cup heavy whipping cream, whipped
Preheat oven to 350ºF. Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13" pan. Bake at 350ºF for 10 minutes. Set aside to cool. Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base. Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
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Raspberry-Lemon Torte
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
5 egg yolks
1/4 cup lemon juice
2/3 cup sugar
1 Tbsp. finely shredded lemon peel
5 egg whites
1/4 tsp. cream of tartar
1/3 cup sugar
Lemon Curd, below
1-1/2 cups raspberries
3 recipes Whipped Cream Frosting, below
raspberries, optional, for garnish
Grease and flour 15x10" jelly-roll pan; set aside. In small bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat egg yolks with electric mixer on high speed about 6 minutes or until thick and the color of lemons. Gradually beat lemon juice into beaten yolks. Gradually add the 2/3 cup sugar, beating on medium speed about 5 minutes or until sugar is about dissolved. Gradually add about 1/4 of the flour mixture to the yolk mixture, beating on low to medium speed just until moistened. Repeat beating in the remaining flour mixture, using 1/4 of the flour mixture at a time; stir in lemon peel. Thoroughly wash beaters. In large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, about 2 Tbsp. at a time, beating until stiff peaks form (tips stand straight). Stir about 1 cup of the egg white mixture into the egg yolk mixture. Fold egg yolks mixture into remaining egg white mixture. Gently spread batter into prepared pan. Bake at 350ºF. for 15-20 minutes or until top springs back when lightly touched. Immediately loosen cake from pan. Invert onto towel sprinkle with powdered sugar. Cool completely. Cut cake crosswise into thirds. Place on cake layer on serving platter. Spread with half the Lemon Curd. Top with half the raspberries. Add another cake layer and top with remaining lemon curd and raspberries. Frost top and sides with whipped cream frosting. If desired, garnish with additional raspberries. Cover and store in refrigerator up to 3 days. Serves 10.
Lemon Curd: In saucepan, stir together 1/2 cup sugar and 1 Tbsp. cornstarch. Stir in 2 tsp. finely shredded lemon peel, 1/2 cup lemon juice and 2 Tbsp. butter. Cook and stir over medium heat until thickened and bubbly. Slowly stir about half of the lemon mixture into 3 beaten egg yolks. Return all of the yolk mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Cover surface with plastic wrap. Chill until serving time.
Whipped Cream Frosting: In 1-cup glass measuring cup, combine 2 tsp. cold water and 1/4 tsp. unflavored gelatin; let stand 2 minutes. In small saucepan, bring 2" water to a boil. Place measuring cup in boiling water. Heat and stir about 1 minute or until gelatin is completely dissolved. Remove cup from pan. In bowl, beat 1/2 cup whipping cream and 1 Tbsp. granulated sugar with electric mixer on medium speed while gradually drizzling mixture with gelatin. Continue beating until stiff peaks form. Makes 1 cup.
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Raspberry-Nut Butter Cake
6 eggs
1 cup butter, softened
1-1/2 cups white sugar
3/4 cup seedless raspberry jam
1 Tbsp. vanilla extract
1/4 cup dark rum
1 cup flour
1 tsp. baking powder
3/4 cup ground walnuts
3/4 cup ground pecans
Preheat oven to 350ºF. Grease and flour one 9" tube pan. Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside. In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum. In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan. Bake 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.
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Raspberry-Walnut Torte
1-3/4 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1 cup ground walnuts
1-1/2 cups heavy cream
1-1/2 cups white sugar
3 eggs
3 tsp. vanilla extract
8 oz. cream cheese, softened
1 cup white sugar
1/8 tsp. salt
1 tsp. vanilla extract
1-1/2 cups heavy cream
12-oz. jar raspberry preserves
Preheat oven to 350ºF. Grease and flour two 9" pans. In a medium bowl mix together the flour, baking powder, 1/2 tsp. salt and ground walnuts. Set aside. In a small bowl whip 1-1/2 cups cream until stiff peaks form. Set aside. In a large bowl combine 1-1/2 cups sugar, eggs and 3 tsp. vanilla. Beat 5 minutes at highest speed of an electric mixer. Fold in flour mixture alternately with whipped cream. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 tsp. salt and 1 tsp. vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. To assemble Cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
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Raw Apple Cake
3/4 cup vegetable oil
2 eggs
2 cups white sugar
2-1/2 cups flour
3 cups chopped Granny Smith apples
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. baking soda
8 oz. cream cheese, softened
1 Tbsp. milk
1 tsp. vanilla extract
1 pinch salt
2-1/2 cups powdered sugar
Preheat oven to 350 ºF. Grease and flour a 9x13" pan. Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients. in a medium bowl, mix sugar, flour, 1 tsp. salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick. Pour into prepared 9x13" pan, and bake 45 minutes. Once cool frost with Cream Cheese Icing.
Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 Tbsp. at a time, until frosting is desired consistency.
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Red Velvet Cake
2 Tbsp. unsweetened cocoa powder
2 oz. red food coloring
1 cup buttermilk
1 tsp. salt
1 tsp. vanilla extract
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
2-1/2 cups flour, sifted
1-1/2 tsp. baking soda
1 tsp. white vinegar
1 cup milk
5 Tbsp. flour
1 cup white sugar
1 cup butter
1 tsp. vanilla extract
Grease two 9" round pans. Preheat oven to 350ºF. Make a paste of cocoa and food coloring. Set aside. Combine the buttermilk, salt and 1 tsp. vanilla. Set aside. In a large bowl, cream together the shortening and 1-1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve. To Make Icing: In a saucepan, combine the milk and 5 Tbsp. flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 tsp. vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
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Red, White & Blue Dump Cake
from Family Fun magazine, by Henrietta Blair of South Carolina
1 can cherry pie filling
1 small can blueberries or 1 cup fresh blueberries
1 box white cake mix
1 cup butter, melted
1 cup nuts, chopped
In a 9x12" greased pan, layer the ingredients in the order listed. Bake at 325ºF. for 45 minutes.
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Reduced-Fat Black Forest Chocolate Cake
14 oz. nonfat sweetened condensed milk
3/4 cup oil substitute
2/3 cup packed brown sugar
2 eggs
1 egg white
1-3/4 cups flour
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup boiling water
1 cup semisweet chocolate chips
21 oz. can cherry pie filling
Preheat oven to 350ºF. Coat one 12-cup, fluted tube pan with cooking spray. Combine flour, cocoa, soda, baking powder, and salt. In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan. Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
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Cakes & Icings/Frostings, page 1
7-Up Cake - Applesauce & Bourbon Cake
Cakes & Icings/Frostings, page 2
Applesauce Cake - Black Forest Cake
Cakes & Icings/Frostings, page 3
Black Forest Dump Cake - Caramel Cake
Cakes & Icings/Frostings, page 4
Caramel Cake with Caramel-Nut Frosting - Chocolate Cherry Cake
Cakes & Icings/Frostings, page 5
Chocolate-Cherry Upside-Down Cake - Chocolate Raspberry Cake
Cakes & Icings/Frostings, page 6
Chocolate Rhapsody - Coconut Poke Cake
Cakes & Icings/Frostings, page 7
Coconut Pound Cake - Double Chocolate Brownie Cake
Cakes & Icings/Frostings, page 8
Double Chocolate Pound Cake - Fig Spice Cake
Cakes & Icings/Frostings, page 9
Five-Flavor Pound Cake - German Chocolate Torte
Cakes & Icings/Frostings, page 10
German Chocolate Upside-Down Cake - Hot Fudge Cake
Cakes & Icings/Frostings, page 11
Hot Fudge Chocolate Cake - Lemon LuLu Cake
Cakes & Icings/Frostings, page 12
Lemon-Orange Picnic Cake - Mars Bar Cake
Cakes & Icings/Frostings, page 13
Marshmallow Cake - Old-Fashioned Cinnamon-Nut Cake
Cakes & Icings/Frostings, page 14
Old-Fashioned Fudge Cake - Peach Praline Spice Cake
Cakes & Icings/Frostings, page 15
Peach Upside-Down Cake - Pineapple Caramel Cake
Cakes & Icings/Frostings, page 17
Reese's Cup Cake - Spectacular Orange Cake
Cakes & Icings/Frostings, page 18
Spice Cake - Thirty-Minute Yellow Cake
Cakes & Icings/Frostings, page 19
Three-Layer Coconut Cake - White Chocolate Cake
Cakes & Icings/Frostings, page 20
White Chocolate Cake #2 - Zucchini-Pineapple Cake
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