Cakes
No Bake Christmas Cake
1 can sweetened condensed milk
1 lb. coconut, flaked or shredded
1 lb. raisins
1 box graham cracker crumbs
1 lg. jar marshmallow cream
1 lb. chopped English walnuts
Thoroughly mix all ingredients and pack into loaf pan. Chill overnight in refrigerator before slicing.
Ingredients
1 h 30 m
12 servings 735 cals
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract
Directions
Prep
30 m
Cook
1 h
Ready In
1 h 30 m
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Ultimate Cranberry Pudding Cake
Hot Chocolate Poke Cake
Ingredients
¾ cups milk, warmed
2 packets hot chocolate mix
1 box chocolate cake mix
3 large eggs
¾ cup light sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
For the topping:
1 jar hot fudge sauce, about 13 ounces
1 ¾ cups heavy whipping cream
4 packets hot chocolate mix
Instructions
Preheat oven to 350° F.
In a microwave-safe bowl or mug, heat milk for 60-90 seconds until hot. Add 2 packets of hot chocolate mix and whisk until powder is dissolved. Set aside.
In a medium-sized bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. Add mixed hot chocolate and beat on medium – high speed until all ingredients are well blended. Pour into a 9x13 pan and bake at 350°F for 20-24 minutes. Use toothpick test. Allow to cool for 20 minutes.
While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
Heat jar of hot fudge sauce. Pour hot fudge sauce over top of cake so that hot fudge fills in the holes. Allow the cake to completely cool.
Place mixing bowl and beaters in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly.
Add hot chocolate mix and continue to beat until stiff peaks form. Spread over cooled cake. Keep refrigerated.
Caramel Apple Dump Cake
Ingredients
6 cups finely chopped, peeled, and cored apple (about 3 large apples)
1 cup caramel ice cream topping
1 teaspoon cinnamon
1 cups walnuts
1 (15.25 oz) yellow cake mix
2 sticks melted butter
Instructions
Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.
Pour apples into a single layer into prepared pan. Drizzle caramel on top of apples. Sprinkle cinnamon on top then spoon walnuts on top in even layer.
Sprinkle cake mix on top so that apple mixture is completely covered.
Drizzle melted butter on top.
Bake dump cake at 350 for 45-60 minutes or until golden brown.
Boston Cream Poke Cake
Ingredients:
1 box yellow cake mix, prepared as directed on box
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting
Directions:
1. Make cake mix according to directions and bake in a well-greased 9x13 pan.
2. While still warm, poke holes all over cake in 1 inch intervals using a wooden spoon handle.
3. You want those holes fairly big so the pudding has room to get in there and you need to poke straight through to the bottom of the cake.
4. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
5. Pour pudding on top of warm cake.
Taking care to pour straight into the holes in the cake.
6. Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes into the holes and spread it all the way to the sides.
7. Put cake in fridge and allow to cool completely before adding the frosting,
about 2 hours.
8. Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave for about 10-15 seconds.
Stir with a spoon. It should still be thick but pourable - not bubbly hot.
Pour chocolate frosting on top of pudding.
9. Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides. Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
NOTE: This cake tastes better after it has sat in the fridge overnight.
Pumpkin Pie Dump Cake
Ingredients:
1 can (15 0z.) pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box Spice Cake Mix
1 cup butter, melted
Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
Pour this pumpkin mixture into a baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Now take melted butter and drizzle all over the top.
Bake for about 55-60 minutes.
It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
Let it cool for at least 30 minutes before serving.
Be sure to refrigerate any leftovers.
I like to heat each piece up in the microwave for a few seconds before serving since I enjoy eating it warm.
Dollop each serving with a bit of whipped cream.
Chocolate Mudslide Poke Cake
Ingredients:
1 box devil's food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar hot fudge
2 tablespoons vodka
2 tablespoons Kahlua
2 tablespoons Baileys Irish Cream
8 ounces Cool Whip
Shaved chocolate, to garnish
Directions:
1. Bake the cake according to the directions on the box.
2. Remove the cake from the oven and immediately poke holes all over the top using the handle of a wooden spoon.
3. In a medium bowl, whisk together the sweetened condensed milk, hot fudge sauce, vodka, Kahlua and Baileys. Slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
4. Spread the Cool Whip over the top of the cake, top with the shaved chocolate and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
5. To make chocolate shavings for a garnish, start with a room-temperature block of chocolate, and use a vegetable peeler to shave flat thin strips from the block of chocolate.
Banana Pudding Layer Cake
Ingredients:
1 Butter cake OR
1 Butter cake mix (16.25 oz. box yellow or golden, plus ingredients to prepare)
2 2/3 oz topping mix (dry whipped, like Dream Whip)
3 cups half & half (cold, divided)
7 oz vanilla instant pudding
2 teaspoons pure vanilla extract
1 Cup Whipped Cream cheese
2 Bananas (large, diced)
1 Frozen whipped topping (16 oz. thawed)
1/2 cup Vanilla wafers (crushed)
Directions:
Prepare the cake layers per the directions and cool completely. To prepare the filling, using a mixer, whip together both envelopes of whipped topping with 1 1/4 cup of cold half & half. Whip for 3 minutes or until firm peaks form.
(Tip: 1 box of Dream Whip contains 2 envelopes, use both for a 3 layer cake and 1 for a 2 layer cake)
Add both packages of instant pudding, 1 3/4 cups of cold half & half and 2 teaspoons pure vanilla extract. Whip for another 2-3 minutes until thickened. Add the whipped cream cheese and whip for another 1-2 minutes until light and fluffy. Spread half of the filling over the bottom layer cake. Top with cubed bananas. Gently press the bananas into the filling.
Top with the middle layer of cake and repeat. Top with the last cake layer.
Frost with whipped topping and garnish with vanilla wafers. Chill for at least 4 hours before cutting.
Santa Cupcakes
Ingredients:
1 pkg. cake mix
Water
Oil
Eggs
1 (16 oz.) can vanilla frosting
2 tablespoons red decorator sugar
48 chocolate chips
24 red cinnamon candies
1 1/2 cups miniature marshmallows (about 144)
Directions:
Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups. Prepare and bake cake mix as directed on package for cupcakes, using water, oil and eggs.
Cool 30 minutes or until completely cooled.
Spread frosting over cupcakes. Sprinkle top 1/3 of each cupcake with about 1/8 teaspoon decorator sugar to form Santa's hat.
To make each Santa's face, place chocolate chips for eyes and cinnamon candy for nose. Cut 2 marshmallows in half lengthwise; arrange
to form rim of hat.
Cut 4 marshmallow in half crosswise; cover lower part of cupcake to form beard.
Snowball Cake
Ingredients:
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (250 g) Philadelphia Brick Cream Cheese, Softened
1 egg
2 Tablespoons granulated sugar
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1/4 cup icing sugar
1 cup cold milk
2 cups thawed Cook Whip Whipped Topping
1 cup flaked coconut
Directions:
Heat oven to 350 degrees
Prepare cake batter, in 2 1/2 L ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool in bowl 10 min.
Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, icing sugar and milk in medium bowl with whisk 2 min.
Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
