Want A Great Cake?

A great cake is easier than you think!

Follow these simple steps for a cake mix cake that they'll think you made from scratch!

Pumpkin Roll

I apologize for not posting this sooner. I had many requests on facebook but the holidays were super busy, as I am sure they were for you as well. I had many comments that stated they were too intimidated to make Pumpkin Roll. Don't be. It's super easy, makes a great presentation and everyone loves the taste. Our family has made this for generations. I hope you enjoy it as well. 

Pumpkin Roll

INGREDIENTS

FOR THE CAKE:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin (we only use Libby's)
1 cup walnuts, chopped (optional)

FOR THE FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

INSTRUCTIONS

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.


COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.


BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT. 

Best Lemon Sheet Cake

Best Lemon Sheet Cake 

~ MOIST too, serve warm, or cold

Ingredients
1 duncan hines moist deluxe lemon cake mix
1 c buttermilk 
1 3oz. lemon instant pudding mix (dry)
ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water

Directions
1 In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.

2 ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required

See More RECIPES

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS

Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

See More RECIPES

Fresh Blueberry Pound Cake

Fresh Blueberry Pound Cake

1 C. butter-softened
4 eggs
3 c plain flour,divided (I use self-rising as I don't keep plain on hand)
1 tsp baking powder
2 c sugar
1 tsp vanilla
1/2 tsp salt
2 c fresh blueberries
Cream butter & sugar.Add eggs one at a time & beat until fluffy. Stir in vanilla. Sift together 2 c. flour, salt,& baking powder. add to cream mixture & beat well. Dredge blueberries in the remaining 1 cup flour. Fold into creamed mixture.buter & sprinkle sugar in 10" bundt pan. pour batter in pan.Bake in preheated oven @ 350* for 1 hour & 15 min..
GLAZE::2/3 c.confectioner sugar 1-2 T Real-Lemon juice..stir o blend..drizzle over cake
I use a spaghetti strand to check for doneness in bundts.

See More RECIPES

Pineapple Sour Cream Pudding Cake

Pineapple Sour Cream Pudding Cake

1 (8 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (18 ounce) package yellow cake mix
1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1 cup sour cream
1/4 cup oil

Directions:

1
In a small bowl,combine pineapple with the juice and the baking soda; mix well.
2
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
3
Blend, then beat at medium speed of an electric mixer for 2 minutes.
4
Pour into a greased and floured 10-inch Bundt or tube pan.
5
Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
6
Cool in pan about 15 minutes.
7
Remove from pan and finish cooling on wire rack.
8
Dust with powdered sugar.

Greek Yogurt Cream Cheese Lemon Coffee Cake

Greek Yogurt Cream Cheese Lemon Coffee Cake

By: Lovely Little Kitchen

Ingredients:

Cream Cheese Layer

8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
1/4 cup sugar
1 egg
1 1/2 teaspoon fresh lemon juice

Coffee Cake

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
1 egg
1/2 cup Greek yogurt
zest of one lemon
1 tablespoon fresh lemon juice (add more for stronger lemon flavor)

Crumb Topping

1/2 cup flour
1/4 cup sugar
2 tablespoons cold cubed butter
powdered sugar for dusting

Directions:  

Butter Me Up, Baby

Being from St .Louis, Gooey Butter Cake is a staple in just about every home. In St. Louis, it is as common as apple pie and sold in every bakery from your lovely corner bakery to the grocery store bakery department. It is served at breakfast, as coffee cake, dessert and is always seen at family events.

While there are many variations, basically it is a bottom layer base of buttery yellow cake and the top, the gooey goodness, is cream cheese,eggs,vanilla,butter, and powdered sugar. Remember I mentioned those variations? I've seen everything from Nutella to Pumpkin.

If you haven't had Gooey Butter Cake, you don't know what your missing! But, be careful, make one and, although very rich, you will be hard pressed not to eat it all by yourself!

GOOEY BUTTER CAKE

Ingredients 

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  Prepare Filling

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Revisited from 2/20/2011

One Minute Peanut Butter Cake

Hubby really wanted dessert last night after dinner and requested cake. Normally I am the one with the sweet tooth (I still am.lol) But, due to trying to lose the weight I have packed on, there was no way I wanted to chance making an entire cake. An entire cake that he'd probably eat one or two pieces and I would be forced (yeah, someone is holding a gun to my head) to eat the rest. So, remembering I'd seen a one minute cake on Pinterest, I went in search of it to treat the hubby. I stupidly forgot to take pictures, so I am borrowing hers to illustrate what took place.

So, the recipe comes from Cassie over at Back to Her Roots. She says this cake can be made in one minute  and that consists of 30 seconds mixing and 30 seconds in the miscrowave). We'll see. She did also make a good point. This is an excellent option when you need to focus on portion control.

I have to say that this cake wowed him! It took me no time at all to whip it up after he said how nice a cake would be and he said it was quite tasty and this should be on the keeper list! I love that there isn't a cake sitting around to tempt me.

Oh, and she also has a 90 Second Nutella Cake. I will have that one, one day. Love Nutella.

One Minute Peanut Butter Cake

Serves One

Ingredients:

• 1 egg, beaten
• 1 tablespoon brown sugar
• 1/2 teaspoon baking powder
• 1 heaping tablespoon flour
• 2 tablespoons peanut butter
• 1 teaspoon milk
• 1 tablespoon powdered sugar (give or take)

Directions:

1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
2. Pour batter into a greased ramekin. Microwave for 30 seconds.
3. While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
4. Remove cake from ramekin (or don’t), pour frosting over top.

Where I link up:

Monday Link Ups

Tuesday Link Ups

Wednesday Link Ups

Thursday Link Ups

Friday Link Ups

Butter Me Up, Baby

Being from St .Louis, Gooey Butter Cake is a staple in just about every home. In St. Louis, it is as common as apple pie and sold in every bakery from your lovely corner bakery to the grocery store bakery department. It is served at breakfast, as coffee cake, dessert and is always seen at family events.

While there are many variations, basically it is a bottom layer base of buttery yellow cake and the top, the gooey goodness, is cream cheese,eggs,vanilla,butter, and powdered sugar. Remember I mentioned those variations? I've seen everything from Nutella to Pumpkin.

If you haven't had Gooey Butter Cake, you don't know what your missing! But, be careful, make one and, although very rich, you will be hard pressed not to eat it all by yourself!

GOOEY BUTTER CAKE

Ingredients 

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  Prepare Filling

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Revisited from 2/20/2011

Let's Make It: {Vanilla Lemon Quote Cake for Mothers Day}

Take a look at this cake!

What mother wouldn’t

LOVE

for someone to make this

beautiful

cake for them?

I am going to try my hand at

this one!

To see the full post, click below:

{Vanilla Lemon Quote Cake for Mothers Day}

Please grab a featured button

  

Let's Make It: Fruit Basket Easter Basket & Easiest Bunny Cake

 

Want something adorable for Easter?

How ‘bout 2 great ideas in one spot!

Check out this adorable Fruit Basket Easter Basket & Easiest Bunny Cake!

Stop by Random Thoughts of a Supermom and check these great ideas out!

to see the full post, click below:

Fruit Basket Easter Basket & Easiest Bunny Cake

Please grab a featured button

What's For Dessert: Chocolate Peppermint Roll

The Idea Room,always has the most amazing projects,

kid friendly projects,

home projects, 

crafts, 

you-name-it,

and now a great looking dessert,

with chocolate....

mmmmm.

I have to make one of these!

to see the full tutorial, click below:

 Chocolate Peppermint Roll

Please grab a featured button.

Saturday Night Supper Club: Rum Cake

{{{Drool}}}} 

My mouth is, again, watering just at the thought of sharing this slice of heaven recipe with you. As you may have read HERE and HERE, we had our Saturday Night Supper club this weekend. We capped it off with a dessert of Rum Cake. The guests were all smiles when we presented this dessert. The cake is positively simple, although layered preparation. This cake should be reserved for the adults. I know they say alcohol cooks off, but I am not going to be the one to give this to my kids. I'd rather make a separate dessert for them.

This cake really knocked their socks off! One friend, who said he typically doesn't favor dessert, thought this was the best cake he'd ever had. 

Read on, readers for a step-by-step photo recap. You won't even believe how easy this cake is...and your friends and family will thank you. Ours sure did!

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 3 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions:

Preheat oven to 325 degrees F (165 degrees C). 

Grease and flour a 10 inch Bundt pan. 

Sprinkle chopped nuts evenly over the bottom of the pan.

{all images}

In a large bowl, combine cake mix and pudding mix. 

Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. 

Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes,

or until a toothpick inserted into the cake comes out clean. 

Mix Glaze:

About 10 minutes before cake is done, in a saucepan, 

combine butter, 1/4 cup water and 1 cup sugar. 

Bring to a boil over medium heat and continue to boil

 for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

While completely baked cake is still in it's pan, SLOWLY drizzle about

1/3 of the glaze onto the cake.

Let the cake sit about 10 minutes to allow the liquid to absorb and

for cake to cool.

Once cake has cooled, turn out onto serving plate. 

Using a fork, gently poke holes all over the cake. You want to be 

gentle as to not tear the cake. The holes allow the liquid to seep in. 

Slowly drizzle remaining syrup over the top of the cake. I found for me, 

pouring the syrup (not too hot to break the glass. Mine had cooled.)

into a class measuring cup allowed me to drizzle better. 

Allow cake to be fully cooled and room temperature before serving.

Mmmmm. Doesn't that look heavenly?