Coconut Cream Cheese Poundcake

A piece of this pound cake, preferably warm out of the oven, with a cup of coffee is my idea of an awesome breakfast.

The combination of cream cheese and coconut topped with that fabulous glaze makes me want to make this pound cake right now!

The recipe can be found here, at Cookies and Cups, one of my favorite food blogs.

Click here for more pound cake recipes on my blog!

Triple-Layered Strawberry Cake

If you love strawberries, this is the cake for you!

The cake was very easy to make, however, it turned out to be a comedy of errors for me. 

First of all, the original recipe called for a buttercream frosting with 1 cup of finely chopped strawberries, which was way too much liquid and made the frosting way too runny. Please note the section about the frosting in the recipe.

Error #2 for me was not paying attention to what I was doing and made the cake with two pans instead of three.  If you choose to make yours two layers, make the cooking time 30 minutes.

The delicious smell of strawberries fills the air when you bake this cake!

Ingredients for cake only:

1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk



Directions:

Mix all ingredients together for one minute, scrape down the sides, and beat an additional two minutes.

Pour batter into three greased and floured cake pans. Bake for 23 minutes at 350 F or until toothpick comes out clean.

Cool for 10 minutes in the pan, and then remove from the pan to cool completely.

To assemble the cake, place one cake on a plate. Spread the strawberry buttercream frosting over the top, and place the next cake on this. Press slightly, and then spread more buttercream frosting on top of this cake. Place the third cake on top, pressing slightly. Use the remaining frosting to frost the outside of the cake.

Frost cake with your favorite cream cheese or buttercream frosting with 1/2 cup finely chopped strawberries added.  The original recipe called for 1 cup strawberries, but it made the frosting way too runny.


Source: Southern Living

Caribbean Rum Cake

Rum cake has to be one of the best cakes ever.  It used to be a regular item at my Christmas parties and always a big hit.  I miss those Christmas parties!

This recipe comes from the King Arthur Flour website.  Check it out for some awesome recipes!

Hope you enjoy this special cake :)

Ingredients

Rum cake base

• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• 1/2 cup white or golden rum
• 2 teaspoons vanilla
• 1/4 teaspoon butter rum flavor (optional but excellent)
• 1/4 cup pecan or almond flour, for dusting baking pan

Rum soaking syrup

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup white or golden rum
• 1/2 teaspoon vanilla

Directions 

Preheat oven to 325°F. 

Spray a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

Combine the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer on medium speed for 2 minutes. Scrape down the bowl after one minute.

Add the rum, vanilla and flavor to the batter and blend for another minute. 

Pour the batter into the prepared bundt pan and spread level with a spatula.

Bake 50 to 55 minutes. 

You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. For best results, try a piece of dry uncooked spaghetti or linguine.

Make the soaking syrup while the cake in the pan cools slightly.

Combine the syrup ingredients, except vanilla in a medium-sized saucepan. Bring to a rapid boil andreduce to a simmer . . . cook for about 5 to 8 minutes, until syrup thickens slightly. Remove from heat and stir in the vanilla.

Poke holes all over the cake using a long skewer. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in . . . repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

Yield: one large or two small bundt cakes. Cake freezes very well.


Source

Old-Fashioned Oatmeal Cake with Broiled Topping

Oatmeal Cake is something I have not tried, but it looks delicious!

This recipe and photo comes from the Pillsbury website.

Ingredients

Cake

• 1 1/2 cups quick-cooking oats
• 1 1/4cups boiling water 
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2cups all-purpose flour
• 1 teaspoon baking soda 
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping

• 2/3 cup packed brown sugar
• 1/4 cup butter or margarine, melted
• 3 tablespoons half-and-half or milk 
• 1 cup coconut
• 1/2 cup chopped nuts

Steps 

In small bowl, mix oats and boiling water; let stand 20 minutes. 

Preheat oven to 350°F. 

Grease 13x9-inch pan with cooking spray; lightly flour.

In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy.  Scrape bowl occasionally. 

Beat in vanilla and eggs. 

Beat in oat mixture and remaining cake ingredients until well blended.  Scrape bowl occasionally. 

Spread batter evenly in pan.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

Set oven control to broil. 

In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. 

Spoon over warm cake; spread to cover.

Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Photo and recipe source

Cherry Dump Cake

It doesn't get easier than dumping three ingredients in a pan and baking it.

Can't wait to serve it warm with some ice cream!

Gotta love dump cakes!

UPDATE

After making this dump cake, I need to make a few notes to add to the recipe.

First of all, after dumping all ingredients into the pan, stir until the cake mix is moistened.  We found that just dumping them into the pan left some spots "floury" after baking and left too many crunchy pieces throughout the cake.

Otherwise, the taste was excellent, but was very sweet and almost needs whipped cream or vanilla ice cream to offset the sweetness.

We really liked it and will be making it again!

INGREDIENTS

2 (20 ounce) cans cherry pie filling
1 (18 1/2 ounce) box chocolate cake mix or 1 (18 1/2 ounce) box devil's food cake mix, unprepared
3⁄4 cup butter, melted



DIRECTIONS

Preheat oven to 350 degrees.

Dump cherry pie filling into 13 x 9 inch cake pan.

Spread out evenly in pan.
Sprinkle cake mix evenly over filling.

Drizzle butter over top.

Bake for 1 hour.

Serve in pan.

Photo and recipe source

Chocolate Bundt Cake

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Ingredients

For the cake

• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream (4 ounces)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the glaze

• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl. 

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.

VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

Photo and recipe source

Raspberry-Lemonade Cake

This cake looks and sounds delicious and uses the best of convenience foods to make it quick and easy to prepare.

Love the idea of a poke cake and the addition of frosting and Cool Whip . . . can't wait to try this!

This recipe and photo comes from Betty Crocker.

Ingredients

1 cup very hot water

1 box (4-serving size) Jell-O™ raspberry-flavored gelatin

1 box Betty Crocker™ SuperMoist™ white cake mix

1/2 cup frozen (thawed) lemonade concentrate

1/4 cup water 

1/3 cup vegetable oil

4 egg whites

1 container Betty Crocker™ Whipped vanilla frosting

1 cup Cool Whip™ frozen whipped topping, thawed

1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired



Directions

Heat oven to 350°F (325°F for dark or nonstick pan). 

Spray bottom only of 13x9-inch pan with baking spray with flour. 

Mix hot water and gelatin until gelatin is completely dissolved.  Cool slightly.

Beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. 

Reserve remaining gelatin mixture and lemonade concentrate.

Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. 

Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable small bowl.  In another bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate and pour slowly over cake. 

Cool completely, about 1 hour.

Fold together frosting and whipped topping.  Frost cake. 

Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. 

Garnish each piece with raspberries and lemon peel strips. 

Store covered in refrigerator.

Source:  Betty Crocker.com

Semi-homemade versatility of cake mixes

Grocery store shelves are filled with all types of products that cater to those cooks who are looking for convenience and saving time in the kitchen.  

Cake mixes are one of those products that make semi-homemade baking so fast and easy.  

Discount stores like Big Lots have a permanent place on their shelves for cake mix.  For example, many are meant for other countries, therefore the instructions are in another language.  You can buy cake mix for a fraction of the cost if the language is different.

Tiffany at Eat At Home.com has perfected it a science.  Click here to go to Tiffany's article . . . don't forget to check out the comments for even more ideas and recipes from her followers!  

Huffington Post has posted an article on cakes you can make with cake mix and soda . . . you would not believe the variety!  Click here to go to the article.

You will be amazed!

7-Up Pound Cake

Doesn't it look delicious?  It reminds me of a pound cake my southern neighbor I called Aunt Dot made when I was a kid.  She called it a "soda pound cake" and through the years I have regretted never getting that recipe, so I was thrilled to have found it while surfing the internet.

These old TNT recipes that have been handed down from generation to generation are the best!

• 1-1/2 cups shortening
• 3 cups sugar
• 5 eggs
• 1 teaspoon EACH of vanilla and lemon extracts
• 3 cups all-purpose flour
• 1 cup 7-UP soft drink OR Sprite or SunDrop

Cream together the shortening and sugar. 

Add the eggs, one at a time, beating well as they are added. 

Add the extracts. 

Add the flour alternately with the 7-UP, beginning and ending with flour. 

Turn into a greased and floured tube pan and bake at 300 degrees for 1-1/2 hours or until cake tests done.



While cake bakes, prepare the glaze:

1 stick butter
2 cups sugar
1 tall can evaporated milk

Place in a saucepan and cook over low heat until thick (consistency of buttermilk), about 10 minutes. Be careful to not overcook. Pour over the cake while cake is hot.

Recipe and photo source 

Link to a similar pound cake, often called Baptist Pound Cake since it is bathed in glaze or State Fair Pound Cake since it appeared at the NC State Fair in 1981.

Root Beer Bundt Cake

The sweet flavor of root beer is uniquely delicious.  The aroma of root beer takes me back to my childhood days when I could not get enough, especially if it included vanilla ice cream.  Being from a large italian family, huge family birthday parties brought out all the distant cousins of all ages who would gather at a local park that had those awesome shelters with electricity.  The birthday parties always included root beer and vanilla ice cream. 

It is amazing what memories the awesome aromas of food and drinks bring out in us.

The recipe comes from the kitchen of the Food Network.  If you haven't checked out the website and you are a serious foodie, you must check it out! The link to the website follows the recipe.

Wouldn't this cake be awesome served warm with some ice cream?  I think so!!!

Ingredients

1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.

Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.


Source

Photograph by Kang Kim

Dulce de Leche Swirl Cheesecake

Cheesecake recipes always get my attention!

This recipe comes from Martha White.  I've never been disappointed with any of their recipes that are on the packages of flour, cornmeal, etc.  In fact, some of them have been in my collection since I was a teenager. Check out their website for awesome recipes!

Ingredients

Crust

• 2 (7 oz.) packages Martha White® Apple Cider Flavored Muffin Mix, or Cinnamon Sugar Muffin Mix
• 1/2 cup very soft butter

Filling

• 3 (8 oz.) packages Neufchatel or 1/3 less fat cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 2/3 cup Smucker's® Caramel Flavored Topping

Directions

HEAT oven to 325ºF. 

SPRAY bottom of 9-inch springform pan with no-stick cooking spray.

For crust: BEAT muffin mix and butter on low speed of electric mixer until a dough forms. Press mixture into the bottom of the prepared pan.

For filling: BEAT cream cheese and sugar in medium bowl on low speed of electric mixer for about one minute. Add the eggs and mix until well-combined.

SPREAD cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.

BAKE for 45 to 55 minutes or until center is set and edges are light brown. Cool for 45 minutes at room temperature. 

Chill overnight or at least 3 hours before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 460 (Calories from Fat 230), Total Fat 26g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 110mg, Sodium 470mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 33g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 20%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Martha White

Peanut Butter Sheet Cake

Never in my life have I had a peanut butter cake!  Why not? It makes perfect sense!

Imagine how great it would taste with chocolate frosting . . .

Ingredients 

Original recipe makes 1 - 10x15 inch pan

• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup butter or margarine, softened
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup white sugar
• 1/3 cup evaporated milk
• 1 tablespoon butter or margarine
• 1/3 cup chunky peanut butter
• 1/3 cup miniature marshmallows
• 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 10x15x1 inch jellyroll pan.

Stir flour, 2 cups sugar, baking soda and salt together in a large bowl . . . set aside. 

Combine in a saucepan and bring to a boil . . . water and 3/4 cup of butter.

Remove from heat. Stir in 1/2 cup peanut butter and vegetable oil until well blended. 

Stir mixture into the dry ingredients. 

Combine eggs, buttermilk and vanilla and stir into the peanut butter mixture until well blended. 

Spread the batter evenly in prepared pan.

Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

As the cake bakes, combine 2/3 cup sugar, evaporated milk, and butter in a saucepan and bring to a boil. Stir constantly. Cook and stir for 2 minutes. 

Remove from heat. Stir in peanut butter, marshmallows and vanilla until the mixture is smooth and marshmallows are melted.

Spoon the frosting over the warm cake, spreading in an even layer. 

Cool before cutting and serving.

Photo and Recipe Source

Amaretto Almond Pound Cake

AMARETTO ALMOND POUND CAKE

(recipe and directions for the glaze after the cake)

Ingredients

• 1 1/4 cups butter, softened 
• 1 (3-oz.) package cream cheese, softened 
• 2 1/2 cups sugar 
• 3 tablespoons almond liqueur
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 6 large eggs 
• 1/3 cup sliced almonds

Directions

1. Preheat oven to 325°. 
2. 
   
3. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. 
4. 
   
5. Gradually add sugar, beating at medium speed until light and fluffy. 
6. 
   
7. Add liqueur and vanilla, beating just until blended. 
8. 
   
9. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
10. 
    
11. Add eggs, 1 at a time, beating at low speed just until blended after each addition. 
12. 
    
13. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
14. 
    
15. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
16. 
    
17. During last 10 minutes of baking, prepare Amaretto Glaze. 
18. 
    
19. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) 
20. 
    
21. Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

AMARETTO GLAZE

Ingredients

• 3/4 cup sugar
• 6 tablespoons butter
• 1/4 cup almond liqueur
• 2 tablespoons water

Directions

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

Ethleen Scarborough, Augusta, Georgia, Southern Living 
MARCH 2011

Photo: Jennifer Davick; Styling: Buffy Hargett

Cherry Cola Cake Recipe

Doesn't this look pretty and delicious?

I love the combination of cherry cola and chocolate!  We have recently discovered Diet Cherry Dr. Pepper, which I think would also work.

This recipe comes from one of my favorite food websites, Taste of Home.  Link follows the recipe!

Ingredients

• 1-1/2 cups miniature marshmallows
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup cherry-flavored cola
• 3 tablespoons baking cocoa
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

FROSTING:

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 jar (7 ounces) marshmallow creme
• 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
• Fresh sweet cherries with stems

Editor's Note: To frost sides as well as top of cake, double amounts for frosting.

Directions

Preheat oven to 350°. 

Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. 

Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. 

In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. 

Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. 

Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries. 

Yield: 12 servings.

Originally published as Cherry Cola Cake in Taste of Home June/July 2013