Ahhh! Peanut butter...good anyway, with anything, and anytime. Try it, you won't be sorry.
Ingredients:
1 cup all purpose flour
1 cup plus 2 tbl sugar
3 & 1/2 tsp baking powder
3/4 tsp salt
2 cups graham cracker crumbs
peanut butter to taste-at least 1/2 cup. If using more, decrease shortening by an equal amount
3/4 cup crisco shortening
1 cup plus 2 tbl milk
1 & 1/2 tsp vanilla
3 eggs
Directions:
1. Preheat oven to 375 degrees. Grease a 9 x 13 pan
2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.
3. Beat mixture on low until moistened, then beat on medium for 2 minutes.
4. Add eggs, one at a time, and beat for 1 minute.
5. Bake 30 to 35 minutes. When removed from oven, don't remove cake from pan. Frost while warm (frosting recipe follow).
Frosting Ingredients:
2 cups sugar
1/2 cup cocoa
8 tbl butter
1/2 cup milk
Directions:
1. Mix all frosting ingredients together in a saucepan. Heat and bring to a boil. Boil for 1 minute stirring constantly.
2. With a wooden spoon handle, poke a few holes in cake, then pour warm frosting over cake.
#12-16 servings
MRT2
Free Downloads
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Pumpkin Sheet Cake
Everytime I find a recipe with pumpkin, I have got to try it. This cake recipe is great for a party. It's large enough to decorate creatively. The original recipe did not call for nuts, but I tried it with pecans and really like it.
Ingredients for cake (frosting recipe follows):
1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Direction for cake:
1, Preheat oven to 350 degrees. Grease 15 x 10 x 1 inch baking pan.
2. In mixing bpwl, beat pumpkin, sugar, and oil. Add eggs and mix well.
3. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and beat until well blended.
4. Pour into prepared pan and bake for 25-30 minutes (do toothpick test). Remove and cool completely.
Ingedients for frosting:
1 pkg (3 ounces) cream cheese, softened
5 tbl butter or margarine, softened
1 tsp vanilla extract
1 and 3/4 cup powdered sugar
3 to 4 tsp milk
chopped nuts
Directions for frosting:
1. Beat the cream cheese, butter, and vanilla in mixing bowl until smooth. Gradually add sugar and mix well.
2. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.
Ingredients for cake (frosting recipe follows):
1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Direction for cake:
1, Preheat oven to 350 degrees. Grease 15 x 10 x 1 inch baking pan.
2. In mixing bpwl, beat pumpkin, sugar, and oil. Add eggs and mix well.
3. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and beat until well blended.
4. Pour into prepared pan and bake for 25-30 minutes (do toothpick test). Remove and cool completely.
Ingedients for frosting:
1 pkg (3 ounces) cream cheese, softened
5 tbl butter or margarine, softened
1 tsp vanilla extract
1 and 3/4 cup powdered sugar
3 to 4 tsp milk
chopped nuts
Directions for frosting:
1. Beat the cream cheese, butter, and vanilla in mixing bowl until smooth. Gradually add sugar and mix well.
2. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.
Miniature Party Cakes
These little morsels are very versitile in their use. Great for birthdays, showers, holidays...etc.
Ingredients:
2 large eggs, separated
6 tbl butter, melted and cooled
1 cup sugar
1/2 cup unsweetened cocoa
4 tbl boiling water
1/2 cup all purpose flour
1/4 tsp salt
3/4 cup chop walnuts
1 tbl vanilla
1/4 cup dried cherries chopped (opt)
powdered sugar
Directions:
1.Preheat oven to 350 degrees...grease and flour mini muffin tins.
2. Mix egg yokes, butter and sugar by hand or mixer. Dissolve cocoa in boiling water
and add to butter mixture.
3.Sift flour and salt together, add to wet mixture until mixed. Add walnuts, vanilla, and
cherries. Beat egg whites until almost stiff, fold into mixture.
4. Pour into prepared pans. Bake 12 - 15 minutes (center should be slightly gooey). Cool
slightly, then remove from tins.
5. Dust with powdered sugar while still warm.
Ingredients:
2 large eggs, separated
6 tbl butter, melted and cooled
1 cup sugar
1/2 cup unsweetened cocoa
4 tbl boiling water
1/2 cup all purpose flour
1/4 tsp salt
3/4 cup chop walnuts
1 tbl vanilla
1/4 cup dried cherries chopped (opt)
powdered sugar
Directions:
1.Preheat oven to 350 degrees...grease and flour mini muffin tins.
2. Mix egg yokes, butter and sugar by hand or mixer. Dissolve cocoa in boiling water
and add to butter mixture.
3.Sift flour and salt together, add to wet mixture until mixed. Add walnuts, vanilla, and
cherries. Beat egg whites until almost stiff, fold into mixture.
4. Pour into prepared pans. Bake 12 - 15 minutes (center should be slightly gooey). Cool
slightly, then remove from tins.
5. Dust with powdered sugar while still warm.
Brown Sugar Pecan Coffee Cake
I like anything with pecans, and this is no exception...great as dessert or a Sunday brunch.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chop pecans
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 pan.
2. Stir together the flour and brown sugar in large bowl. Cut 3/4 cup of the butter into the flour
mixture with pastry blender or 2 forks until crumbly.
3. Press 2 & 3/4 cup of the crumb mixture evenly on bottom of prepared pan.
4. Stir together the sour cream, egg, and baking soda, and add to the remaining crumb mixture,
stirring just unitl dry ingredients are moistened.
4. Stir together the granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan, and sprinkle evenly with cinnamon mixture and pecans.
5. Bake 25 to 30 minutes till done (toothpick test).
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chop pecans
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 pan.
2. Stir together the flour and brown sugar in large bowl. Cut 3/4 cup of the butter into the flour
mixture with pastry blender or 2 forks until crumbly.
3. Press 2 & 3/4 cup of the crumb mixture evenly on bottom of prepared pan.
4. Stir together the sour cream, egg, and baking soda, and add to the remaining crumb mixture,
stirring just unitl dry ingredients are moistened.
4. Stir together the granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan, and sprinkle evenly with cinnamon mixture and pecans.
5. Bake 25 to 30 minutes till done (toothpick test).
Cake Fit for THE KING
Peanut butter and bananas-so many ways to enjoy and all are delicious. Even THE King would have a hard time deciding which was better. I'm sure this would be at the top of the list.
Ingredients:
1 cup granulated sugar
1/2 cup vegetable shortening
2 eggs
1 tsp baking soda
2 cups all purpose flour
1/2 tsp salt
1 cup mashed banana (about 3)
2 tsp vanilla, divided
4 ounces cream cheese, softened
1/2 cup peanut butter
6 tbl butter, softened
3 cups powdered sugar
1/4 cup chopped peanuts
Directions:
1. Preheat oven to 350 degrees, spray 2 ( 8" ) round cake pans
2. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs and beat
thoroughly, gradually blend in baking soda, flour and salt.
3. Beat in mashed bananas and 1 tsp of the vanilla, until thoroughly combined.
4. Pour mixture into pans, and bake 22-25 minutes (do toothpick test). Let sit 5 minutes, then remove cake from pan to wire rack to cool completely.
5. Frost cake-in bowl, combine cream cheese, peanut butter, and butter, beating until fluffy.
6. Add powdered sugar and the remaining tsp of vanilla. Beat until combined...frost cake, then sprinkle with the peanuts.
Ingredients:
1 cup granulated sugar
1/2 cup vegetable shortening
2 eggs
1 tsp baking soda
2 cups all purpose flour
1/2 tsp salt
1 cup mashed banana (about 3)
2 tsp vanilla, divided
4 ounces cream cheese, softened
1/2 cup peanut butter
6 tbl butter, softened
3 cups powdered sugar
1/4 cup chopped peanuts
Directions:
1. Preheat oven to 350 degrees, spray 2 ( 8" ) round cake pans
2. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs and beat
thoroughly, gradually blend in baking soda, flour and salt.
3. Beat in mashed bananas and 1 tsp of the vanilla, until thoroughly combined.
4. Pour mixture into pans, and bake 22-25 minutes (do toothpick test). Let sit 5 minutes, then remove cake from pan to wire rack to cool completely.
5. Frost cake-in bowl, combine cream cheese, peanut butter, and butter, beating until fluffy.
6. Add powdered sugar and the remaining tsp of vanilla. Beat until combined...frost cake, then sprinkle with the peanuts.
German Chocolate Chip Cake
This is a very easy and extremely tasty cake...everyone will be asking for the recipe.
Ingredients:
1 (18.25 oz) box of German Chocolate cake mix (the kind without pudding)
1 (9.9 oz) container co coconut pecan frosting mix
1 cup water
1/2 cup vegetable oil
4 eggs
1 (6 oz) pkg semi sweet mini chocolate morsels
Directions:
1. Preheat oven to 350 degrees and grease and flour a 10"tube or Bundt cake pan
2. Combine first 5 ingredients in a large mixing bowl and beat at low speed for 4 minutes.
3. Stir in chocolate morsels, and spoon into prepared pan.
4. Bake for 1 hour and 5-10 minutes (do toothpick test)
5. Cool in pan for 10 minutes, then remove from pan and let cool on rack.
6. Dust with powdered sugar (optional)
Ingredients:
1 (18.25 oz) box of German Chocolate cake mix (the kind without pudding)
1 (9.9 oz) container co coconut pecan frosting mix
1 cup water
1/2 cup vegetable oil
4 eggs
1 (6 oz) pkg semi sweet mini chocolate morsels
Directions:
1. Preheat oven to 350 degrees and grease and flour a 10"tube or Bundt cake pan
2. Combine first 5 ingredients in a large mixing bowl and beat at low speed for 4 minutes.
3. Stir in chocolate morsels, and spoon into prepared pan.
4. Bake for 1 hour and 5-10 minutes (do toothpick test)
5. Cool in pan for 10 minutes, then remove from pan and let cool on rack.
6. Dust with powdered sugar (optional)
Banana Split Cake
This is so easy, it's ridiculous! It also tastes so good, people will definitely ask you for your recipe. I found this recipe in a magazine, and just had to share it with you...Enjoy!!
Ingredients:
1 box super moist white cake mix (plus the water, oil, and eggs required for the mix)
1 cup mashed bananas (about 2 medium)
3/4 cup mini semisweet chocolate chips
1 container rich and creamy chocolate frosting
Directions:
1. Preheat oven to 350 dregrees. Grease botton only of a 13 x 9 pan
2. In large bowl, beat cake mix (along with the ingredients required) and the mashed bananas on low speed for 30 seconds, then beat on medium speed for 2 minutes (scrape bowl)
3. Stir in chocolate chips, then pour into the prepared pan.
4. Bake 30 to 35 minutes (use toothpick test to be sure of doneness)...then cool 15 minutes.
5. In a microwaveable, zap frosting on high 20 seconds, then stir, and zap an additional 5-10 seconds (if necessary). Stir thoroughly, or until very soft and smooth, then spread evenly over cake.
Ingredients:
1 box super moist white cake mix (plus the water, oil, and eggs required for the mix)
1 cup mashed bananas (about 2 medium)
3/4 cup mini semisweet chocolate chips
1 container rich and creamy chocolate frosting
Directions:
1. Preheat oven to 350 dregrees. Grease botton only of a 13 x 9 pan
2. In large bowl, beat cake mix (along with the ingredients required) and the mashed bananas on low speed for 30 seconds, then beat on medium speed for 2 minutes (scrape bowl)
3. Stir in chocolate chips, then pour into the prepared pan.
4. Bake 30 to 35 minutes (use toothpick test to be sure of doneness)...then cool 15 minutes.
5. In a microwaveable, zap frosting on high 20 seconds, then stir, and zap an additional 5-10 seconds (if necessary). Stir thoroughly, or until very soft and smooth, then spread evenly over cake.
Brown Sugar Pecan Coffee Cake
Very simple, yet tasty addition to any brunch, or just for a night time cup of coffee.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees, and grease a 13x9 baking pan.
2. Stir together flour and brown sugar in large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 & 3/4 cup of crumb mixture evenly into bottom of prepared pan.
3. Stir together the sour cream, egg and baking soda and add to the remaining crumb mixture, stirring just until dry ingredients are moistened.
4. Stir together the granulated sugar and the cinnamon. Pour sour cream mixture over the crumb crust in pan, then sprinkle evenly with the cinnamon mixture and then with the pecans.
5 Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees, and grease a 13x9 baking pan.
2. Stir together flour and brown sugar in large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 & 3/4 cup of crumb mixture evenly into bottom of prepared pan.
3. Stir together the sour cream, egg and baking soda and add to the remaining crumb mixture, stirring just until dry ingredients are moistened.
4. Stir together the granulated sugar and the cinnamon. Pour sour cream mixture over the crumb crust in pan, then sprinkle evenly with the cinnamon mixture and then with the pecans.
5 Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Apple Ginger Spice Cake
This is a real crowd pleaser, real nice for the autumn holidays...and it's so simple.
Ingredients:
1 pkg (14.5 oz) gingerbread cake mix
1 can (21 oz) apple pie filling
2 large eggs
1/4 cup all purpose flour
1 tsp almond extract
Directions:
1. Preheat oven to 350 degrees and grease and flour 15 X 10 jellyroll pan.
2. Beat all ingredients at low speed for 20 seconds, then increase to medium and beat for 1 minute and then pour into prepared pan.
3.Bake for 20 minutes until toothpick inserted comes out clean. Cool cake in pan, on rack, for 10 minutes.
4. For glaze, whisk together, 1 cup powdered sugar and 1/4 cup sour cream until smooth...then drizzle over cake.
5. Serve cake warm or at room temperature.
***serves 12
Ingredients:
1 pkg (14.5 oz) gingerbread cake mix
1 can (21 oz) apple pie filling
2 large eggs
1/4 cup all purpose flour
1 tsp almond extract
Directions:
1. Preheat oven to 350 degrees and grease and flour 15 X 10 jellyroll pan.
2. Beat all ingredients at low speed for 20 seconds, then increase to medium and beat for 1 minute and then pour into prepared pan.
3.Bake for 20 minutes until toothpick inserted comes out clean. Cool cake in pan, on rack, for 10 minutes.
4. For glaze, whisk together, 1 cup powdered sugar and 1/4 cup sour cream until smooth...then drizzle over cake.
5. Serve cake warm or at room temperature.
***serves 12
Ice Box Cake
I found this recipe in a magazine and tried it because it sounded so different. It tastes more like candy than cake...but it's delicious and a real crowd pleaser.
Ingredients:
1 box (14.4 ounces) graham crackers
2 boxes (3 oz ea) butterscotch cook & serve pudding
2 boxes (3 oz ea) vanilla cook & serve pudding
1 box (3 oz) chocolate cook & serve pudding
10 cups milk
Directions:
1. Coat 13x9x2 baking dish with non stick spray.
2. Line bottom with single layer of graham crackers, cut pieces to fit if necessary.
3. Cook butterwscotch pudding to package directions, about 10 minutes. Pour over graham crackers.
4. Place another layer of graham crackers over butterscotch layer.
5. Cook vanilla pudding to package directions, about 10 minutes, then pour over graham crackers.
6. Place another layer of graham crackers over vanilla layer.
7. Cook chocolate pudding to package directions, about 10 minutes, then pour over graham crackers.
8. Finely crush remaining crackers and any scraps, then sprinkle over top of chocolate pudding layer.
9. Refrigerate for 4 hours to overnight. Then cut into squares to serve.
***To serve with whipped cream, beat 1 cup heavy cream, 2 tbl sugar, and 1 tsp vanilla to form stiff peaks.
Ingredients:
1 box (14.4 ounces) graham crackers
2 boxes (3 oz ea) butterscotch cook & serve pudding
2 boxes (3 oz ea) vanilla cook & serve pudding
1 box (3 oz) chocolate cook & serve pudding
10 cups milk
Directions:
1. Coat 13x9x2 baking dish with non stick spray.
2. Line bottom with single layer of graham crackers, cut pieces to fit if necessary.
3. Cook butterwscotch pudding to package directions, about 10 minutes. Pour over graham crackers.
4. Place another layer of graham crackers over butterscotch layer.
5. Cook vanilla pudding to package directions, about 10 minutes, then pour over graham crackers.
6. Place another layer of graham crackers over vanilla layer.
7. Cook chocolate pudding to package directions, about 10 minutes, then pour over graham crackers.
8. Finely crush remaining crackers and any scraps, then sprinkle over top of chocolate pudding layer.
9. Refrigerate for 4 hours to overnight. Then cut into squares to serve.
***To serve with whipped cream, beat 1 cup heavy cream, 2 tbl sugar, and 1 tsp vanilla to form stiff peaks.
Waldorf Cake
I found this recipe in a magazine, tried it, loved it.....a real crowd pleaser.
Ingredients:
Cookie Base:
1/2 cup (1 stick) cold unsalted butter
1 cup flour
Filling:
2 eggs
1/2 cup packed light brown sugar
1 tsp vanilla
2 tbl maple syrup
1 cup chopped walnuts or pecans, plus a few whole nuts to use for garnish
1 cup shredded coconut
1/3 cup all purpose flour
1 tsp salt
1/2 tsp baking powder
Frosting:
6 tbl unsalted butter at room temperature
1 box ( 1 pound) confectioner's sugar, sifted
1/4 cup heavy cream
1 & 1/2 tsp vanilla
Directions:
1. For cookie, preheat oven to 350 degrees. Coat a 13x9 baking pan with non stick spray.
2. Cut butter into small pieces, work into flour by hand or pastry cutter.
3. Pack evenly into baking pan and bake for 15 minutes. Cool.
4. For filling, in large bowl, beat eggs and sugar until combined. Stir in vanilla, maple syrup, nuts and coconut.
5. Sift together flour, salt and baking powder, then fold into egg mixture.
6. Spread evenly over cooled cookie base.
7. Bake at 350 degrees for 25 minutes, then remove from oven and allow to cool.
8. For frosting, cream butter until soft, then gradually add half of the sugar.
9. Beat in 2 tbls cream and all of the vanilla.
10. Gradually blend in remaining sugar and enough cream for a cood consistantly. Frost and let set for 30 minutes.
11. To serve, cut into 48 squares and top each with nut.
Ingredients:
Cookie Base:
1/2 cup (1 stick) cold unsalted butter
1 cup flour
Filling:
2 eggs
1/2 cup packed light brown sugar
1 tsp vanilla
2 tbl maple syrup
1 cup chopped walnuts or pecans, plus a few whole nuts to use for garnish
1 cup shredded coconut
1/3 cup all purpose flour
1 tsp salt
1/2 tsp baking powder
Frosting:
6 tbl unsalted butter at room temperature
1 box ( 1 pound) confectioner's sugar, sifted
1/4 cup heavy cream
1 & 1/2 tsp vanilla
Directions:
1. For cookie, preheat oven to 350 degrees. Coat a 13x9 baking pan with non stick spray.
2. Cut butter into small pieces, work into flour by hand or pastry cutter.
3. Pack evenly into baking pan and bake for 15 minutes. Cool.
4. For filling, in large bowl, beat eggs and sugar until combined. Stir in vanilla, maple syrup, nuts and coconut.
5. Sift together flour, salt and baking powder, then fold into egg mixture.
6. Spread evenly over cooled cookie base.
7. Bake at 350 degrees for 25 minutes, then remove from oven and allow to cool.
8. For frosting, cream butter until soft, then gradually add half of the sugar.
9. Beat in 2 tbls cream and all of the vanilla.
10. Gradually blend in remaining sugar and enough cream for a cood consistantly. Frost and let set for 30 minutes.
11. To serve, cut into 48 squares and top each with nut.
Ambrosia Party Cake
This is a great crowd pleaser, very tasty. Serve it in the pan you bake in.
Ingredients:
1 pkg (18.5 oz) butter recipe yellow cake mix
1 jar (16 oz) maraschino cherries with stems, drained and patted dry
2 cans (8 oz each) crushed pineapple in juice
1/3 cup sugar
1 cup sweetened, flaked coconut
1 container (12 oz) frozen whipped topping, thawed
Directions:
1. Preheat oven to 350 degrees and coat a 13 x 9 baking pan with cooking spray.
2. Prepare cake mix according to package directions, and pour into pan.
3. Discard stems from 3/4 cup of the cherries and chop them up. Sprinkle over the batter.
4. Bake 30 -35 minutes or until toothpick inserted come out clean.
5. While baking, in pot over medium heat, combine pineapple (with juice) with sugar and bring to boil. Them remove from heat and cool slightly.
6. Poke holes all over hot cake with a toothpick, and spread pineapple mixture over cake, then cool completely.
7. Micowave coconut on high in 20 second intervals, stirring until browned, then cool.
8. Spread cake with topping, sprinkle with coconut, then garnish with reserved cherries.
**about 16 servings
Ingredients:
1 pkg (18.5 oz) butter recipe yellow cake mix
1 jar (16 oz) maraschino cherries with stems, drained and patted dry
2 cans (8 oz each) crushed pineapple in juice
1/3 cup sugar
1 cup sweetened, flaked coconut
1 container (12 oz) frozen whipped topping, thawed
Directions:
1. Preheat oven to 350 degrees and coat a 13 x 9 baking pan with cooking spray.
2. Prepare cake mix according to package directions, and pour into pan.
3. Discard stems from 3/4 cup of the cherries and chop them up. Sprinkle over the batter.
4. Bake 30 -35 minutes or until toothpick inserted come out clean.
5. While baking, in pot over medium heat, combine pineapple (with juice) with sugar and bring to boil. Them remove from heat and cool slightly.
6. Poke holes all over hot cake with a toothpick, and spread pineapple mixture over cake, then cool completely.
7. Micowave coconut on high in 20 second intervals, stirring until browned, then cool.
8. Spread cake with topping, sprinkle with coconut, then garnish with reserved cherries.
**about 16 servings
Fruited Spice Cake
This is very easy, but very tasty cake that everyone will be trying guess all the ingredients.
Ingredients:
3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
1 cup oil
1(8 ounce) can crushed pineapple with juice, or 1 (13 & 1/2 ounce) can crushed pineapple drained
1 & 1/2 tsp vanilla
3 eggs
2 cups bananas, diced
1 cup pecans, chopped
Icing recipe follows
Directions:
1. Preheat oven to 350 degrees...grease a tube pan, or a 9 x 13 pan.
2. Mix all dry ingredients together.
3. Add all remaining ingredients....Mix together by hand...DO NOT BEAT.
4. Pour into prepared pan and bake for 1 hour and 20 minutes.
Icing:
Ingredients:
8 ounce block cream cheese, softened
8 ounce container Cool Whip
1 & 1/2 cups powdered sugar
Directions:
1. Mix cream cheese and powdered sugar together, then fold in Cool Whip.
2. Spread on cake....makes enough frosting for 1 tube pan cake , or 2 layer cakes.
Ingredients:
3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
1 cup oil
1(8 ounce) can crushed pineapple with juice, or 1 (13 & 1/2 ounce) can crushed pineapple drained
1 & 1/2 tsp vanilla
3 eggs
2 cups bananas, diced
1 cup pecans, chopped
Icing recipe follows
Directions:
1. Preheat oven to 350 degrees...grease a tube pan, or a 9 x 13 pan.
2. Mix all dry ingredients together.
3. Add all remaining ingredients....Mix together by hand...DO NOT BEAT.
4. Pour into prepared pan and bake for 1 hour and 20 minutes.
Icing:
Ingredients:
8 ounce block cream cheese, softened
8 ounce container Cool Whip
1 & 1/2 cups powdered sugar
Directions:
1. Mix cream cheese and powdered sugar together, then fold in Cool Whip.
2. Spread on cake....makes enough frosting for 1 tube pan cake , or 2 layer cakes.
Pineapple Dump Cake
I have tried different variations of this recipe and they're all really good. Peaches are a great substitute and remind me off peach cobbler.
Ingredients:
2 (20 ounces each) cans of crushed pineapple, DO NOT drain
1 (18.25 ounce) package white cake mix
1/2 cup butter, cut up
2 cups pecans, toasted
Directions:
1. Preheat oven to 350 degrees, and lightly grease a 13 x 9 pan.
2. Drain 1 can of the pineapple and spread ALL the pineapple (the second can will remain undrained) on the bottom of the prepared pan.
3. Sprinkle cake mix over fruit.
4. Dot evenly with butter, and sprinkle with pecans.
5. Bake for 45 to 50 minutes or until golden and bubbly.
***serves 8-10....great with ice cream
Ingredients:
2 (20 ounces each) cans of crushed pineapple, DO NOT drain
1 (18.25 ounce) package white cake mix
1/2 cup butter, cut up
2 cups pecans, toasted
Directions:
1. Preheat oven to 350 degrees, and lightly grease a 13 x 9 pan.
2. Drain 1 can of the pineapple and spread ALL the pineapple (the second can will remain undrained) on the bottom of the prepared pan.
3. Sprinkle cake mix over fruit.
4. Dot evenly with butter, and sprinkle with pecans.
5. Bake for 45 to 50 minutes or until golden and bubbly.
***serves 8-10....great with ice cream
Crunchy Peanut Butter Cake
This has everything to love in it. I haven't had one person that didn't just love it.
Ingredients:
1 pkg (18 .25 ounce) yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 - 3/4 cup semi sweet chocolate chips-divided
1/2 - 3/4 cup peanut butter chips
1/2 cup chopped peanuts
Directions:
1. Preheat oven to 350 degrees and grease a 13 x 9 x 2 baking pan.
2. In mixing bowl, beat cake mix, and brown sugar on low speed, until crumbly.
3. Set aside 1/2 cup of batter. Add water, eggs, and oil to the remaining crumb mixture ,and blend on low speed until moistened. Beat on high for 2 minutes.
4. Stir in 1/4 cup each chocolate chips and peanut butter chips.
5. Pour into prepared baking dish.
5. Combine peanuts, reserved crumb mixture and remaining chips.
6. Sprinkle over batter and bake 40 - 45 minutes, or until toothpick comes out clean...let cool completely.
Ingredients:
1 pkg (18 .25 ounce) yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 - 3/4 cup semi sweet chocolate chips-divided
1/2 - 3/4 cup peanut butter chips
1/2 cup chopped peanuts
Directions:
1. Preheat oven to 350 degrees and grease a 13 x 9 x 2 baking pan.
2. In mixing bowl, beat cake mix, and brown sugar on low speed, until crumbly.
3. Set aside 1/2 cup of batter. Add water, eggs, and oil to the remaining crumb mixture ,and blend on low speed until moistened. Beat on high for 2 minutes.
4. Stir in 1/4 cup each chocolate chips and peanut butter chips.
5. Pour into prepared baking dish.
5. Combine peanuts, reserved crumb mixture and remaining chips.
6. Sprinkle over batter and bake 40 - 45 minutes, or until toothpick comes out clean...let cool completely.
Earthquake Cake
I'm not sure how this cake got its name, but is sure is tasty.
Ingredients:
1 cup chopped nuts (walnuts or pecans)
1 3.5 ounce can sweetened coconut
1 box german chocolate cake mix-prepared according to directions
1/2 stick margarine-melted
8 ounces cream cheese
1 (1 pound) box confectioners sugar
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 baking pan.
2. Cover bottom of pan with nuts and coconut, then pour prepared cake batter over top.
3. Blend together the melted margarine, cream cheese, and the confectioneres sugar.
4. Spoon over unbaked batter and bake 40-43 minutes.
5. Icing will sink down into the cake, forming a ribbon.
Ingredients:
1 cup chopped nuts (walnuts or pecans)
1 3.5 ounce can sweetened coconut
1 box german chocolate cake mix-prepared according to directions
1/2 stick margarine-melted
8 ounces cream cheese
1 (1 pound) box confectioners sugar
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 baking pan.
2. Cover bottom of pan with nuts and coconut, then pour prepared cake batter over top.
3. Blend together the melted margarine, cream cheese, and the confectioneres sugar.
4. Spoon over unbaked batter and bake 40-43 minutes.
5. Icing will sink down into the cake, forming a ribbon.
Cinnamon Coffee Cake
Very good, company pleasing dessert, and also ideal for a brunch.
Ingredients:
1 package yellow cake mix (reserve 1/2 cup)
2 sticks butter softened
1 (8 ounce) container sour cream
4 eggs
1/3 cup chopped pecans...toasted in 350 degree oven for 5 minutes
1 cup powdered sugar
1 tbl milk
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees. Grease bottom(only) of 13 x 9 pan .
2. Remove 1/2 cup of the dry cake mix and set aside.
3. Beat remaining cake mix with the butter, eggs, and sour cream.
4. Spread half of batter in pan.
5. Mix the pecans, cinnamon and the reserved dry cake mix. Sprinkle over batter in pan.
6. Dollop remaining cake batter onto the crumb mixure and gently spread.
7. Bake for 30 to 33 minutes.
8. Make a glaze outh of the powdered sugar, milk, and vanilla...thin enough to drizzle (add a little more milk if needed).
9. Poke top of cake with fork all over, then drizzle on the glaze...let cool.
Ingredients:
1 package yellow cake mix (reserve 1/2 cup)
2 sticks butter softened
1 (8 ounce) container sour cream
4 eggs
1/3 cup chopped pecans...toasted in 350 degree oven for 5 minutes
1 cup powdered sugar
1 tbl milk
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees. Grease bottom(only) of 13 x 9 pan .
2. Remove 1/2 cup of the dry cake mix and set aside.
3. Beat remaining cake mix with the butter, eggs, and sour cream.
4. Spread half of batter in pan.
5. Mix the pecans, cinnamon and the reserved dry cake mix. Sprinkle over batter in pan.
6. Dollop remaining cake batter onto the crumb mixure and gently spread.
7. Bake for 30 to 33 minutes.
8. Make a glaze outh of the powdered sugar, milk, and vanilla...thin enough to drizzle (add a little more milk if needed).
9. Poke top of cake with fork all over, then drizzle on the glaze...let cool.
Bourban Pecan Cake
Oh, my gosh!! It's hard to describe this cake. All I can say, is that it will disappear very quickly. Not for the kiddies though...more for you.
Ingredients:
3 & 1/2 cups all purpose flour
1 tbl baking powder
1 tsp ground ground nutmeg
1 & 3/4 cups bourbon
3/4 cup milk
1 tsp vanilla
1 & 1/2 cups (3 sticks) butter, at room temperature
1 box (1 pound) dark brown sugar
6 eggs
2 pounds pecan pieces
7 ounces pecan halves
Directions:
1. Preheat oben to 350 degrees.
2. Lightly coat a 10 x 4 inch tube pan with non stick spray. Lightly dust pan with flour...tap out excess.
3. Sift together the flour, baking powder, and nutmeg in large bowl.
4. Mix 3/4 cup of the bourbon, the milk, and vanilla in small bowl.
5. Beat the butter in a large bowl on medium speed until smooth and creamy, about 2 minutes.
6. Beat in brown sugar until fluffy, about 2 minutes.
7. Beat in eggs, one at a time, scraping down the side of bowl frequently to keep batter smooth.
8. On low speed, beat in the flour mixture in 3 additions, alternating with the bourbon mixture.
9. Stir in the pecan pieces until evenly distributed. Pour into the prepared pan. Arrange the pecan halves over top the cake.
10. Cover the pan loosely with foil.
11. Bake for 1 hour & 40 minutes. Remove foil, and bake for another 20 minutes or until wooden toothpick inserted in the crack on top of cake comes out clean with moist crumbs clinging to it.
12. Cool cake in pan on wire rack for 20 minutes.
13. Turn cake out. Place sheet of waxed paper under wire rack, palce cake on rack. Using a long wooden pick, pierce top of cake in 12 places. Slowly pour remaining cup of bourban over cake until all of it is absorbed.
14. Let cool completely.
***This cake can be made several weeks ahead, wrapped in plastic wrap, then foil...freeze. When ready to use, thaw overnight in the refrigerator.
Ingredients:
3 & 1/2 cups all purpose flour
1 tbl baking powder
1 tsp ground ground nutmeg
1 & 3/4 cups bourbon
3/4 cup milk
1 tsp vanilla
1 & 1/2 cups (3 sticks) butter, at room temperature
1 box (1 pound) dark brown sugar
6 eggs
2 pounds pecan pieces
7 ounces pecan halves
Directions:
1. Preheat oben to 350 degrees.
2. Lightly coat a 10 x 4 inch tube pan with non stick spray. Lightly dust pan with flour...tap out excess.
3. Sift together the flour, baking powder, and nutmeg in large bowl.
4. Mix 3/4 cup of the bourbon, the milk, and vanilla in small bowl.
5. Beat the butter in a large bowl on medium speed until smooth and creamy, about 2 minutes.
6. Beat in brown sugar until fluffy, about 2 minutes.
7. Beat in eggs, one at a time, scraping down the side of bowl frequently to keep batter smooth.
8. On low speed, beat in the flour mixture in 3 additions, alternating with the bourbon mixture.
9. Stir in the pecan pieces until evenly distributed. Pour into the prepared pan. Arrange the pecan halves over top the cake.
10. Cover the pan loosely with foil.
11. Bake for 1 hour & 40 minutes. Remove foil, and bake for another 20 minutes or until wooden toothpick inserted in the crack on top of cake comes out clean with moist crumbs clinging to it.
12. Cool cake in pan on wire rack for 20 minutes.
13. Turn cake out. Place sheet of waxed paper under wire rack, palce cake on rack. Using a long wooden pick, pierce top of cake in 12 places. Slowly pour remaining cup of bourban over cake until all of it is absorbed.
14. Let cool completely.
***This cake can be made several weeks ahead, wrapped in plastic wrap, then foil...freeze. When ready to use, thaw overnight in the refrigerator.
Spumoni Cake
This is a most impressive dessert to serve, great taste as well as lovely to look at.
Ingredients:
1 pkg yellow cake mix (not the kind with pudding in the mix)
4 eggs
3/4 cup oil
1 (8 oz) carton of sour cream
1 box vanilla instant pudding
1/2 cup chopped nuts (your choice)
1/2 cup chopped maraschino cherries
2 squares semi sweet chocolate-melted
red and green food coloring
Directions:
1. Preheat oven to 325 degrees
2. Mix first 5 ingredients together, then divide batter equally into 3 separate bowls.
3. In the first bowl, add 7 drops green food coloring and the 1/2 chopped nuts...mix well.
4. In the second bowl, add 7 drops red food coloring and the 1/2 cup chopped maraschino cherries (drained) and mix well.
5. In the second bowl, add the melted chocolate, mix well.
6. Grease and flour a tube pan...pour the green batter in first, then the red, then the chocolate.
( if using bundt pan, reverse the order.
7. Bake for 50 minutes.
Ingredients:
1 pkg yellow cake mix (not the kind with pudding in the mix)
4 eggs
3/4 cup oil
1 (8 oz) carton of sour cream
1 box vanilla instant pudding
1/2 cup chopped nuts (your choice)
1/2 cup chopped maraschino cherries
2 squares semi sweet chocolate-melted
red and green food coloring
Directions:
1. Preheat oven to 325 degrees
2. Mix first 5 ingredients together, then divide batter equally into 3 separate bowls.
3. In the first bowl, add 7 drops green food coloring and the 1/2 chopped nuts...mix well.
4. In the second bowl, add 7 drops red food coloring and the 1/2 cup chopped maraschino cherries (drained) and mix well.
5. In the second bowl, add the melted chocolate, mix well.
6. Grease and flour a tube pan...pour the green batter in first, then the red, then the chocolate.
( if using bundt pan, reverse the order.
7. Bake for 50 minutes.
Texas Tornado Cake
This is so easy, yet it tastes great...very rich.
Ingredients:
1 box yellow cake mix
1 egg, slightly beaten
1 stick butter, softened
1 box confectioners sugar
2 more eggs slightly beaten
Directions:
1. Mix by spoon the cake mix, 1 egg, and the stick of butter.
2. Pat into bottom of a 9" pan.
3. Mix by spoon, the confectioners sugar, cream cheese, and the 2 eggs.
4. Pour on top of cake mixture.
Bake at 350 degrees for 1 hour.
Ingredients:
1 box yellow cake mix
1 egg, slightly beaten
1 stick butter, softened
1 box confectioners sugar
2 more eggs slightly beaten
Directions:
1. Mix by spoon the cake mix, 1 egg, and the stick of butter.
2. Pat into bottom of a 9" pan.
3. Mix by spoon, the confectioners sugar, cream cheese, and the 2 eggs.
4. Pour on top of cake mixture.
Bake at 350 degrees for 1 hour.
Subscribe to:
Posts (Atom)