Danielle’s Almond Funfetti Cake

My daughter in love Danielle loves Almond Cakes snd she also loves Funfetti cakes (cakes baked with sprinkles). For her birthday I decided to combine her two favorites into one cake. This cake was so moist and delicious. I might add it was very colorful too with the sprinkles. I have never made a semi-homemade cake before. This recipe adds flour, sugar and pudding to a white cake mix. It was fabulous. The cake has a light subtle almond flavor that was delicious. She chose vanilla buttercream for the frosting and it was delicious. I think the next time I make this cake, we will try almond flavored buttercream.

Cake Ingredients:

1 box white cake mix (strongly suggest Duncan Hines)

1 cup all purpose flour

1 box vanilla instant pudding

1 cup sugar

1 teaspoon salt

1 1/3 water

1 cup sour cream

2 Tablespoons vegetable oil

1 1/2 teaspoons pure almond extract

1 teaspoon pure vanilla

4 egg whites (room temperature)

10 heaping Tablespoons of sprinkles

Preheat oven to 325 degrees. Spray two 9″ cake pans, three 8″ cakes or an 11 x 13″ rectangular pan with nonstick cooking spray that contains flour such as Baker’s Joy.

Whisk cake mix, flour, pudding, sugar and salt in your mixing bowl. I use my whisk attachment on my stand mixer. Add in water, sour cream, oil, almond and vanilla extracts and egg whites. Beat on low speed for 4 minutes. Pour in the sprinkles and mix to combine.

Pour cake batter into your desired size cake pan(s). Bake for 25-35 minutes. Check with cake tester and bake until it comes out clean. Cool completely before frosting.

Vanilla Buttercream Ingredients*:

1 1/4 cups Crisco

3 sticks butter, room temperature

2 teaspoons salt

3 teaspoons vanilla extract

8 -10 cups of powdered sugar

3-4 Tablespoons of milk (more if needed)

Cream Crisco and butter together. Add vanilla. Gradually add powdered sugar, one cup at a time on low speed. Add milk and blend well.

*I decorated this cake with a Wilton 1M decorating tip. Making the roses takes a lot of frosting so if you are making the round cakes and the rectangular cake without roses, you can probably cut this frosting recipe in half.

Recipe adapted from Cupycakesmurf

Cinnamon Chocolate Cake

I have enjoyed many meals with our family friend Georgia. She is an excellent cook and she is an excellent baker too. I have had this cake many times at her home and love it. I have had several requests for her recipe. It is similar to a Texas Sheet Cake but not the same. I thought about calling Mexican Hot Chocolate Cake because it reminds me of Mexican Hot Chocolate. The cake is very moist and I love the fudgy frosting. As promised, here is the amazing recipe.

Cooking the chocolate sauce on the stove for the cake batter.

Ingredients:

2 cups flour

2 cups sugar

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup water

1/2 cup vegetable oil

1/2 cup butter

1/4 cup chocolate baking powder

2 eggs, room temperature

1/2 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

Preheat oven to 375 degrees. Grease a 9 x 13 pan. In a mixing bowl, combine flour, sugar, cinnamon and salt. In a saucepan, combine water, oil, butter and chocolate baking powder. Bring to a boil over medium heat. Pour over dry ingredients and mix well. Add eggs, buttermilk, vanilla and baking soda and mix well. Pour into prepared baking pan and bake 35-40 minutes until cake tester comes out clean.

Check out this fudgy frosting! 😋

Frosting:

1/2 cup butter (1 stick)

1/3 heavy whipping cream

1/4 cup chocolate baking powder

1 1/2 teaspoon cinnamon

3 cups powdered sugar

1 teaspoon vanilla

While cake is baking in the oven, make frosting. In a saucepan, combine butter, cream, chocolate baking powder and cinnamon. Cook over medium heat until butter is melted. Remove from heat and add sugar and vanilla and beat until smooth. Spread over hot cake. Cool completely. The frosting will harden on top of the cake as it cools. Enjoy!

Peppermint Pound Cake

I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!

Ingredients:

1 box yellow cake mix, Duncan Hines preferred

1 small box of vanilla instant pudding

1 cup water

1/3 cup oil, I used vegetable

4 eggs

1 teaspoon peppermint extract, not mint, there is a difference

One recipe makes 2 large loaf pans.

Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.

Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.

**Peppermint Glaze:

1 cup powdered sugar

2-3 Tablespoons milk

1/2 teaspoon peppermint extract

Peppermint Candy Canes, I like the green and red stripe, crushed

Mix together and pour over poundcake(s). Add crushed candy canes.

*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family

**Additional glaze may be needed for individual pound cakes.

Pina Colada King Cake 


I love a party. Never have been to Mardi Gras but I have a dear friend, Lisa Beasley Thaxton who lives in New Orleans. She was the one that told me that king cakes come in many flavors. I tried making a bananas foster one yesterday and the filling was too wet. It was a disaster. So today I made a Pina Colada King Cake and it was a success. 


Ingredients:
For the Cake

3 1/2 cups of flour

1/2 cup of sugar

1 package of rapid rise yeast

1 teaspoon salt

1 egg

2 teaspoons of vanilla, coconut or pineapple extract

1 cup warm milk, not hot

6 Tablespoons butter, melted


Put all dry ingredients in the bowl of your stand mixer. Add egg, warm milk and butter. Using your dough hook attachment, mix on low for 2-3 minutes, scraping any flour off the sides of the bowl in the dough. Continue to mix on medium speed for 8 minutes. Transfer dough to a large well oiled bowl and cover tightly with plastic wrap. Put in in a warm spot until the dough doubles in size. On a floured surface, roll dough into an 8″ x 20″ rectangle. Add filling. 


Filling:
1 8 ounce block of cream cheese, softened

1/2 cup sweetened coconut 

3/4 cup crushed pineapple, squeezed dry

1/2 cup sugar

2 teaspoons of vanilla, coconut or pineapple extract


Blend together and spread on top of rectangular dough leaving an inch all the way around. Roll dough toward you and make an oval. Pinch ends together and make sure your center hole is large. It will close up while baking. Cover with foil and and let dough double in size again. It could take an hour. 


Preheat oven to 350 degrees. Once doubled, place on baking sheet seam side down and brush with an egg wash (beaten egg). I baked my cake on parchment paper. Bake for 30 to 35 minutes until golden brown. 


Glaze:

2 cups of powdered sugar

2 teaspoons of either coconut, vanilla or pineapple

4 Tablespoons of milk or more to get a thick consistency 

Yellow, green and purple sugar

Plastic baby (do not bake in cake!)
Mix ingredients together and put on warm, not hot cake. Sprinkle on the colored sugars and let the recipient hid the baby. 

Tropical Pineapple Trifle


One of my favorite things about trifles is how simple and easy they are to make. You can assemble the day ahead or bake your cake and make the pudding ahead of time and assemble it the next day. I absolutely love pineapple. I have used pineapple extract in my recipe, if you love pineapple as much as I do, I highly recommend you buy or order some.  I purchased mine through Amazon. One taste of my Tropical Pineapple Trifle will have you thinking you are on vacation in the tropics. Aloha!


Ingredients:

Duncan Hines Pineapple Supreme cake mix

4 eggs

Vegetable oil

Pineapple extract

Butter

Powdered sugar

1 20 ounce can crushed pineapple, drained

1 20 ounce can pineapple slices, reserve juice

2 boxes of instant vanilla pudding,  1 large and 1 small

5 cups of milk

16 ounces of whipped topping

1 bag of Heath Bits or chopped macadamia nuts

Maraschino cherries, optional

Umbrellas, optional


Pictured above is an individual trifle. Trifles can be made in a large trifle bowl, individual trifle bowls, mason jars, I have even made trifles in clear plastic cups and taken them to go for a party/picnic. 

Pictured above are the main ingredients. 16 ounces of whipped topping, 20 ounces of pineapple slices, 20 ounces of crushed pineapple, 1 box of pineapple supreme cake mix, 1 large box of jello instant vanilla pudding and one small box of the same and 1 envelope of Dream Whip. Not pictured cherries, Heath Bits, eggs, water, pineapple extract and oil.  
The layers are cake, pudding, whipped topping and Heath bits. I have three layers in my trifle bowl not including the pineapple rings and cherries on the top. 


Cake:
Preheat oven to 350 degrees. 

1 box of Duncan Hines Pineapple Supreme cake mix

1 packet of Dream Whip Whipped Topping Mix

4 eggs

1 cup of water

1/2 cup oil

2 teaspoons of pineapple extract

Pour into a 13 x 9″ pan that has been sprayed with cooking spray. Bake for 24-29 minutes until a cake tester comes out clean. While cake is baking, make your liquid to poke in your cake when it comes out of the oven. 


*Poking Liquid:

The juice from one 20 ounce can of sliced pineapple, reserve pineapple rings for decorating the top of your trifle

2 Tablespoons of butter, melted 

1 1/2 cups of powdered sugar

2 teaspoons of pineapple extract

Whisk all ingredients together and set aside until your cake is ready.  *If you want to skip this step and go bold, you can pour some Malibu Rum over the holes in your cake. Trust me, you will love it. 


Poke big holes in your cake all over. You will be crumbling this cake up anyway so have fun poking holes in it. Pour poking liquid on to of your cake.  Cool completely before assembling your trifle. I put mine in the fridge.  Your cake will be moist and that is a good thing. 

Pudding:

1 large box of vanilla instant pudding

1 small box of vanilla instant pudding

2 teaspoons of pineapple extract

5 cups of milk

1  20 ounce can of crushed pineapple, drained

Follow directions on the box of puddings. Add pineapple extract to the pudding to make it pineapple. Fold in one drained can of crushed pineapple after the pudding has set. 



Assembly:

Crumble cake in bottom of trifle bowl.  Spread a layer of pudding over the top.  Spread a layer of whipped topping over the pudding. Sprinkle with Heath Bits.  Spread out to the edges of your bowl so you can see the layers. Repeat 2 more times. Decorate the top. 

Decorate the top:

Whipped topping

I used Heath bits, but you could also use macadamia nuts in place of the Heath Bits

Sliced pineapple rings

Maraschino cherries

Umbrellas

Yummy Rummy Dole Pineapple Upside Down Cakes

I grew up in Southern California and enjoying  Dole Pineapple and their Packaged Foods, watching and attending The Rose Parade in Pasadena. I couldn’t be happier to be a part of 2016 Tournament of Roses, “Live on Green”.  Ally  Phillips from @What’s for dinner? Ally’s Kitchen will be doing live food demonstrations near the Dole Bistro. #DoleRose #DolePackagedFoods #LiveOnGreen #TournanentOfRoses #NewYearsTradition  #AllysKitchen 

  

  
Cake:

2/3 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup granulated sugar

2 eggs

6 Tablespoons of pineapple juice from can

1/4 cup rum, I used Captain Morgan

4 Tablespoons of butter, melted and cooled

  
Pineapple Topping:

4 Tablespoons of butter

2/3 cups brown sugar, packed

1/4 cup rum 

1 can Dole Pineapple Rings

6 maraschino cherries, I use the jumbo ones

  

  
Preheat oven to 350 degrees.
Spray a  jumbo muffin tin with nonstick spray, I use the spray/flour combination. Add pineapple rings to each muffin space. Place cherry in the center.
In a saucepan, add butter and brown sugar. Heat for one minute until boiling and remove from heat. Stir in rum. Evenly pour over pineapple rings and cherries.
In a bowl whisk together flour, baking powder, baking soda and salt and set aside. In a mixing bowl, combine eggs with sugar,  juice and rum.  Blend together for 3 minutes. Add butter and mix in dry ingredients, blending 2 more minutes. Add cake mixture to pineapple rings/cherries. Fill each cavity to 3/4 full. Bake 20 minutes or until done when the cake tester comes out clean. Cool 5 minutes and run a knife around each one. Invert onto a platter or serving tray. Makes 6 -8 mini pineapple upside cakes. Enjoy the yumminess!

  

Frozen Peanut Butter And Chocolate Avalanche

Love peanut butter and chocolate? I have loaded those flavor in this frozen ice cream dessert.  Chocolate cookie crust, peanut butter and chocolate ice cream with a creamy peanut butter topping and drizzled in chocolate peanut butter. Yes, I said CHOCOLATE PEANUT BUTTER!!!  My friends and I have declared June Ice Cream Month. Be sure to visit and enjoy the yummy recipes listed in the links below. 

   
Crust:

24 Oreos crushed into crumbs, food processor is what I used

4 Tablespoons of butter, melted

Preheat oven to 350 degrees. Mix crushed Oreos with butter and form a crust on the bottom of a springform pan. Bake for 7 minutes. Remove and cool completely. I put my pan in the freezer to speed up the process. 

  
Ice cream:

2 quarts of Peanut Butter and Chocolate ice cream, I used Baskin Robbins or use your favorite chocolate ice cream

Soften ice cream so you can spread it on top of your cookie crust. Place back into freezer. 
Peanut Butter Topping:

1 8 ounce block of cream cheese, room temperature 

1 teaspoon of vanilla

3/4 cup creamy peanut butter, I used Peter Pan

1/2 cup powdered sugar

16 ounces of heavy whipping cream

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Beat softened cream cheese until smooth. Add vanilla and peanut butter and mix to combine. Add powdered sugar. Mix well. Add heavy whipping cream and beat till stiff. Pour on top of frozen chocolate ice cream. Smooth the top with a knife or spatula. Place back in freezer. Freeze for a minimum of 2 hours. 

  
  
Chocolate Peanut Butter Drizzle:

1/2 cup of chocolate peanut butter, I used   Dark Chocolate Dreams by Peanut Butter & Co. (Pictured below) purchased at Walmart, Target sells it too

1/4 teaspoon vegetable oil

Melt peanut butter and oil in microwave for 30 seconds or so. Stir to a smooth consistency. Drizzle over peanut butter topping and place in freezer. To remove springform ring, run a knife that has been put under hot water and run around the sides before unlocking the ring. Enjoy!

  
  

  

Please make sure you visit the blogs listed below for all of the yummy ice cream desserts. 

Amy has delicious Waffle Ice Cream Sandwiches http://crumbsinmymustachio.wordpress.com/2015/06/Waffle-Ice-Cream-Sandwiches/

Lorinda has made an exquisite Baked Alaskalicious

http://www.therowdybaker.com/?p=3753
Nettie has created a fabulous Blueberry Cheesecake Ice Cream 

http://mooreorlesscooking.com/2015/06/01/blueberry-cheesecake-ice-cream/
Alyssa is sharing her easy recipe for Chocolate Ice Cream

http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream/

From Cindy, she is sharing yummy  Brown Sugar Cinnamon Ice Cream Sandwiches.

http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html
Not a paid spokesperson for any of the products I used in this recipe.