Category: cakes

black forest dump cake

Black Forest Dump Cake

1 (20 ounce) can crushed pineapple with juice
1 cup flaked coconut
1 (3.5 ounce) box instant vanilla pudding mix
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) box chocolate cake mix
1/4 cup butter

Spread pineapple in a 13 x 9-inch pan. Sprinkle a layer of coconut on top of the pineapple, and then a layer of dry pudding mix. Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling. Cut butter into thin slices, and arrange on top of cake mix

Bake at 350 degrees F for 1 hour. Cool.

blueberry dump cake

Blueberry Dump Cake

1 (18.25 ounce) box yellow cake mix
4 cups fresh blueberries, or thawed
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Mix blueberries, sugar and cinnamon in the bottom of a 13 x 9-inch pan. Cover blueberries with dry cake mix. Pour butter over cake mix, but do not stir.

Bake for 30 minutes or until light brown. Serve warm or cold, topped with ice cream.

better than sex cake

Better than Sex Cake

1 (18.25 ounce) box yellow cake mix
1 (16 ounce) can crushed pineapple, undrained
3 bananas, sliced
1 small box instant vanilla pudding
1 (16 ounce) container whipped topping
1 1/4 cups flaked coconut
16 ounces chopped nuts
1/2 cup granulated sugar

Bake cake mix according to package directions for one 13 x 9-inch cake.

Combine the crushed pineapple (undrained) with the granulated sugar and cook for 5 minutes over medium heat. Set aside to cool.

Mix pudding according to package directions.

When cake is cool, spread the cooled pineapple mixture over the top, followed by the vanilla pudding, sliced bananas and whipped toping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill in the refrigerator for at least one hour before serving.

brownie cheesecake

Brownie Cheesecake

1 (19.8 or 21.5 ounce) box fudge brownie mix
24 ounces cream cheese
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Preheat oven to 350 degrees F. Grease the bottom only of a 9-inch springform pan. Prepare brownie mix as per package instructions for chewy brownies. Spread evenly in the prepared pan. Bake for 35 minutes or until set.

Meanwhile, in a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add eggs and the vanilla extract; mix well. Stir in the mini chips at the last minute. Pour into prepared pan.

Reduce oven temperature to 300 degrees F. Bake for 50 minutes or until center is set. Cool. Chill thoroughly. Remove side of springform pan (you may want to use a warm knife to separate the cheesecake from the sides of the pan). Garnish with your favorite whipped cream topping and then with a few leftover mini chips sprinkled over the top.

bourbon spice cake

Bourbon Spice Cake

1 (18.25 ounce) box spice cake mix
3/4 cup bourbon
3/4 cup vegetable oil
4 eggs
1/4 cup water
1 small box vanilla instant pudding

Mix together well. Bake in Bundt pan for 50 minutes at 350 degrees F.

Glaze with a mixture of confectioners’ sugar and bourbon.

brandied sour cream orange bundt cake

Brandied Sour Cream Orange Bundt Cake

1 (18 1/2 ounce) box yellow cake mix
1 (3 3/4 ounce) box instant vanilla pudding
    and pie filling mix
3/4 cup brandy, divided (see note)
1/3 cup plus 1/4 cup orange juice, divided
1/2 cup sour cream or reduced-fat sour cream
4 eggs, at room temperature (see note)
1 cup chopped pecans or English walnuts
3 tablespoons freshly grated orange peel
1/4 cup butter or margarine
3/4 cup granulated sugar

Preheat oven to 350 degrees F. Grease a 10-inch diameter tube or Bundt pan.

In a large bowl, combine cake mix, pudding mix, 1/2 cup of the brandy or orange liqueur, 1/3 cup of the orange juice and sour cream, beating well with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in nuts and orange peel. Spoon into the prepared pan. Bake for 45 minutes or until a cake tester inserted into cake comes out clean.

Remove cake from oven and allow to cool in pan for 10 minutes. Turn cake out onto a large sheet of foil (right-side-up for 10-inch tube pan and upside-down for a 10-inch Bundt pan). Using a thin long wooden skewer, make holes all over top of hot cake.

When cake is almost done, prepare syrup. In a small heavy saucepan, melt butter or margarine over low heat. Add sugar and remaining 1/4 cup orange juice, blending well. Bring to a boil over moderate heat, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup brandy or orange liqueur (see note).

Drizzle hot syrup over top of cake very slowly, being careful that too much syrup does not run into crack on top of tube cake. Bring foil up around cake and wrap securely. Cake may be served when completely cooled. Or, cake may be stored in an airtight cake container or wrapped in foil and stored in the refrigerator for up to 3 to 4 weeks.

NOTE: If not using brandy or orange liqueur, increase orange juice to 7/8 cup.

NOTE: May omit eggs; use the equivalent of 3 eggs in egg substitute, such as Egg Beaters.

butter rum cake

Butter Rum Cake

1 cup chopped nuts
1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup rum

Preheat oven to 325 degrees F. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used.

1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Melt butter in pan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.

rose petal pound cake

Rose Petal Pound Cake

You can substitute orange water for the rosewater.

1 cup butter, softened
1 2/3 cups granulated sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1 1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring

Preheat oven to 350 degrees F. Grease one 9-inch tube pan.

Cream butter well.

In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.

Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.

Bake for 50 to 60 minutes. Let cake cool, then remove from pan and dust with confectioners’ sugar.

white chocolate pound cake

White Chocolate Pound Cake

1 cup evaporated milk
4 (1 ounce) squares white baking chocolate, chopped
1 cup butter (NO SUBSTITUTE), softened
1 2/3 cups granulated sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan.

In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined. Pour into prepared baking pan. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack; cool completely, then ice.

3 (1 ounce) squares white baking chocolate, chopped
1/4 cup butter (NO SUBSTITUTE)
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from the heat. Stir in the confectioners’ sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over cake.

Yields 12 servings.

yellow vanilla pound cake

Yellow Vanilla Pound Cake

1 cup cold butter
1 2/3 cups granulated sugar
1/4 teaspoon salt
5 eggs
2 cups all-purpose flour, sifted
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice

Preheat oven to 300 degrees F. Using a bit of butter, coat only the bottom of a 9-inch tube pan; dust with flour (sides should remain ungreased so the cake will adhere to them better when rising).

Put butter in a large mixing bowl and work it with a wooden spoon until it become shiny, about 5 minutes. Add sugar and salt; continue to work sugar and butter together. When well-mixed, stir in a circular motion until the mixture loses most of its gritty feeling. Adding eggs will dissolve the rest.

Add eggs one at a time, stirring well after each addition. After third egg has been incorporated, add 2 tablespoons flour. Add the last 2 eggs and continue to stir, then add the rest of the flour in 4 parts, stirring well after each addition. Beat in vanilla extract and lemon juice.

Spoon batter into prepared tube pan and smooth top. Bake for 40 minutes, then increase temperature to 325 degrees F. After 5 more minutes of baking, gently remove pan from oven, bend your ear to it and listen for bubbling or a slight sound. If you hear something, put it back in the oven to bake another 10 minutes, then remove again and listen. Let it bake another 5 minutes if necessary, until the cake is quiet. Or insert a skewer into cake; if it comes out clean, the cake is done.

Remove cake from oven and run a knife around the sides of the pan; turn out onto a wire rack, then turn cake face up. Cool, uncovered, for 15 minutes, then cover with a clean towel (otherwise the cake will become dry and hard).

When cool, store in a clean cake tin.