Cakes ...
A collection of scrumptious cake recipes,
perfect for any occasion.
Honeybun Cake
1 box yellow cake mix (pudding in mix)
1-8 oz. carton sour cream
1/3 cup water
2/3 cup oil
4 eggs
2/3 cup chopped pecans
1/2 cup brown sugar
1 t. cinnamon
Glaze:
1 cup powdered sugar
1 T. milk
1 t. vanilla
Mix first five ingredients together. In a separate bowl, mix remaining three ingredients. Mix well. Pour 1/2 cake mix in cake pan. Sprinkle 1/2 dry ingredients on cake, swirl in cake with a knife. Then pour other half of cake mix on top. Sprinkle again with dry ingredients and swirl. Bake at 350 degrees until cake is done. Cool cake, then glaze with powdered sugar milk and vanilla.
1 box yellow cake mix (pudding in mix)
1-8 oz. carton sour cream
1/3 cup water
2/3 cup oil
4 eggs
2/3 cup chopped pecans
1/2 cup brown sugar
1 t. cinnamon
Glaze:
1 cup powdered sugar
1 T. milk
1 t. vanilla
Mix first five ingredients together. In a separate bowl, mix remaining three ingredients. Mix well. Pour 1/2 cake mix in cake pan. Sprinkle 1/2 dry ingredients on cake, swirl in cake with a knife. Then pour other half of cake mix on top. Sprinkle again with dry ingredients and swirl. Bake at 350 degrees until cake is done. Cool cake, then glaze with powdered sugar milk and vanilla.
added March 3, 2011
Pumpkin Cheesecake
16 oz. cream cheese softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust (6 ounces or 9 inches)
Mix cream cheese, sugar and vanilla with electric mixer on med. speed until well blended. Add eggs; mix well. Remove 1 cup batter to use later; then stir in pumpkin and spices from above. Pour the 1 cup plain batter into crust. Pour pumpkin and spice mixture on top of that plain layer. Bake at 350° for approximately 40 minutes until center is almost set. Cool. Refrigerate 3 hours or overnight.
16 oz. cream cheese softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust (6 ounces or 9 inches)
Mix cream cheese, sugar and vanilla with electric mixer on med. speed until well blended. Add eggs; mix well. Remove 1 cup batter to use later; then stir in pumpkin and spices from above. Pour the 1 cup plain batter into crust. Pour pumpkin and spice mixture on top of that plain layer. Bake at 350° for approximately 40 minutes until center is almost set. Cool. Refrigerate 3 hours or overnight.
added March 3, 2011
Coconut Cake
1 box Duncan Hines yellow butter cake mix
1 cup flake coconut
1 can cream of coconut
1 can Eagle Brand milk
1 12 oz. Bowl Cool Whip
Mix cake by directions on box, bake in long cake pan. When done, punch holes in the cake and pour cream of coconut and Eagle Brand milk that have been mixed together over cake. Let cool. Top with Cool Whip and coconut.
1 box Duncan Hines yellow butter cake mix
1 cup flake coconut
1 can cream of coconut
1 can Eagle Brand milk
1 12 oz. Bowl Cool Whip
Mix cake by directions on box, bake in long cake pan. When done, punch holes in the cake and pour cream of coconut and Eagle Brand milk that have been mixed together over cake. Let cool. Top with Cool Whip and coconut.
added March 3, 2011
Jim’s Coconut Cake
1 box cake mix (yellow or white)
1 can cream of coconut
1 can Eagle Brand milk
1 small package coconut flakes
Bake cake according to directions in a buttered, 9 x 13 inch pan or casserole dish. While cake is still hot, punch holes all over with a soda straw. Quickly spread the Cream of Coconut, which has been mixed with the condensed milk, over cake. Cover with coconut. For a festive look, top each square with a maraschino cherry and mint leaf.
1 box cake mix (yellow or white)
1 can cream of coconut
1 can Eagle Brand milk
1 small package coconut flakes
Bake cake according to directions in a buttered, 9 x 13 inch pan or casserole dish. While cake is still hot, punch holes all over with a soda straw. Quickly spread the Cream of Coconut, which has been mixed with the condensed milk, over cake. Cover with coconut. For a festive look, top each square with a maraschino cherry and mint leaf.
added March 3, 2011
Sock-it-to-Me Cake
1 cake mix, divided
4 eggs
1 c. sour cream
1/3 c. cooking oil
1/4 c. water
1/4 c. sugar
Filling:
2 T. cake mix
2 T. brown sugar
2 T. cinnamon
1 c. pecans
Glaze:
1 c. Confectioners’ sugar
1 to 2 T. milk
Mix cake; pour 2/3 into bunt cake pan. Sprinkle filling evenly. Add remaining cake mixture. Bake at 375 degrees for 45-55 minutes. Cool before adding glaze.
1 cake mix, divided
4 eggs
1 c. sour cream
1/3 c. cooking oil
1/4 c. water
1/4 c. sugar
Filling:
2 T. cake mix
2 T. brown sugar
2 T. cinnamon
1 c. pecans
Glaze:
1 c. Confectioners’ sugar
1 to 2 T. milk
Mix cake; pour 2/3 into bunt cake pan. Sprinkle filling evenly. Add remaining cake mixture. Bake at 375 degrees for 45-55 minutes. Cool before adding glaze.
Chess Cake
1 box butter recipe cake mix
1 stick margarine, melted
4 eggs
1 (8 oz.) cream cheese
1 box powdered sugar
Mix cake mix, 1 egg and margarine together; press into a 9x13 pan. Mix together other ingredients and spread on top of cake batter. Bake at 325 degrees for 45 minutes. Cool and cut into squares.
1 box butter recipe cake mix
1 stick margarine, melted
4 eggs
1 (8 oz.) cream cheese
1 box powdered sugar
Mix cake mix, 1 egg and margarine together; press into a 9x13 pan. Mix together other ingredients and spread on top of cake batter. Bake at 325 degrees for 45 minutes. Cool and cut into squares.
added March 3, 2011
Banana Split Cake
2 c. graham cracker crumbs
3 sticks margarine
1 box powdered sugar
4 bananas, sliced
nuts
1 T. sugar
2 eggs
1 large can crushed pineapple
1 large bowl Cool Whip
cherries
Layer 1: Melt 1 stick margarine and mix with crumbs and 1 T. sugar. Press into 9x13 pan.
Layer 2: Beat together 2 sticks of margarine, eggs and powdered sugar with mixer for 10 minutes. Spread over layer 1.
Layer 3: Drain pineapple and spread over layer 2.
Layer 4: Slice bananas and place over layer 3.
Layer 5: Spread Cool Whip over layer 4.
Sprinkle with nuts and cherries. Refrigerate overnight.
2 c. graham cracker crumbs
3 sticks margarine
1 box powdered sugar
4 bananas, sliced
nuts
1 T. sugar
2 eggs
1 large can crushed pineapple
1 large bowl Cool Whip
cherries
Layer 1: Melt 1 stick margarine and mix with crumbs and 1 T. sugar. Press into 9x13 pan.
Layer 2: Beat together 2 sticks of margarine, eggs and powdered sugar with mixer for 10 minutes. Spread over layer 1.
Layer 3: Drain pineapple and spread over layer 2.
Layer 4: Slice bananas and place over layer 3.
Layer 5: Spread Cool Whip over layer 4.
Sprinkle with nuts and cherries. Refrigerate overnight.
added March 3, 2011
Mound's Cake
1 devil’s food cake mix
1 c. Pet milk
1 c. sugar
24 large marshmallows
14 oz. coconut
Frosting:
1 c. sugar
1 stick butter
3 T. cocoa
1/2 milk
Bake cake mix according to package directions in three round layer pans. In saucepan, mix milk and sugar; bring to a boil. Add marshmallows and stir until melted. Add coconut. Spread filling between layers while warm. Combine frosting ingredients and boil 1 minute. Beat well. Spread on cooled cake.
1 devil’s food cake mix
1 c. Pet milk
1 c. sugar
24 large marshmallows
14 oz. coconut
Frosting:
1 c. sugar
1 stick butter
3 T. cocoa
1/2 milk
Bake cake mix according to package directions in three round layer pans. In saucepan, mix milk and sugar; bring to a boil. Add marshmallows and stir until melted. Add coconut. Spread filling between layers while warm. Combine frosting ingredients and boil 1 minute. Beat well. Spread on cooled cake.
added March 3, 2011
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