Pineapple Cake with Cream Cheese Frosting

Once again, here is another amazing recipe I found thanks to Pinterest. The recipe is courtesy of The Big Red Kitchen. It is sooo incredibly good! There are some updated baking tips for this recipe on their site, if you want to check it out. I did bake it at a lower temp. and a longer time then called for. Oh...I also cheated and bought pre-made cream cheese frosting. Enjoy!

Ingredients:

2 cups AP flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla
1/2 cup nuts- optional(I didn't add any)

Directions:

 Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Baking temp. and times WILL vary. (I baked mine at 325 for 50 minutes. The edges were dark, but not burned.) If your cake does not look done after 30 minutes, keep checking it at 5 minute increments.

Icing:

 8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Directions:

 Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm.

Recipe courtesy of  The Big Red Kitchen. Pin It

German Chocolate Cake Bars

These bars were AMAZING! If you are a chocolate and coconut lover like me, then you'll love them. I found the recipe while looking around in the food section on Pinterest. Have you checked out Pinterest yet? If not, you really should. There are sooo many wonderful things to look at! My favorite, is the endless supply of delicious recipes! Just don't go on there hungry...you'll be sorry! This recipe was from Six Sister's Stuff. I love their blog! They have a ton of great recipes, so check them out.


Crust:
1 box devil's good cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted
1 large egg

Filling:
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 large egg
1 cup chopped pecans(I used only 1/2 cup)
1 cup shredded coconut (I used sweetened coconut)
1/2 cup milk chocolate chips(I think I used closer to 1 cup, and I used a combo of milk and semi-sweet chips)


Directions:
Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan (I used non-stick cooking spray).
In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly(IMPORTANT TO POUR EVENLY BECAUSE IT'S HARD TO SPREAD ON WARM CRUST WITHOUT THE CRUST SPREADING) over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares. Enjoy!!

Recipe found on www.sixsistersstuff.com and was originally by Paula Deen
 
Pin It

Ice Cream Cake

My daughter loves ice cream cake, so for her birthday this year, I decided to make her one. I found a really easy recipe, that ANYONE can make. It doesn't involve melting any ice cream first, because you use ice cream sandwiches. The cake was so good and my daughter LOVED it! Thank you Jamielyn from I (Heart) Naptime!
Ice cream sandwiches(about 10ish)
Tub of whipped topping(Cool Whip)
1/2 jar of chocolate fudge
1/2 jar if caramel sauce
Your favorite candies chopped up. We used Twix and Milky Way

Lay  the sandwiches in a 9X13 pan. Then spread a layer of caramel and fudge. Sprinkle candy for the next layer. Cover with whipped topping and drizzle with more fudge, caramel and candy. Put cake in freezer for at least 2 hours. Enjoy! Pin It

Brownie Cheesecake

Mmm...I think the name says it all! This was such a great recipe! I took this cheesecake to a party the other night and came home with an empty pan. Everyone loved it! It was so easy to make too. I did not drizzle the chocolate on the top, however I did add a layer of 6oz chopped, semi-sweet chocolate chips between the brownie layer and the cheesecake. I sprinkled them on after I removed the brownies from the oven, poured the cheesecake mixture over the top, and put it back in the oven to finish baking.
Enjoy!

Ingredients:

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp.  vanilla

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3   eggs

2 squares BAKER'S Semi-Sweet Chocolate 

 

Directions:

HEAT oven to 325°F.
PREPARE brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)
BAKE 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool. Refrigerate 4 hours.
MELT chocolate squares as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.
Recipe courtesy of  KraftRecipes.com

Pin It

ROTW- Orange Crunch Cake

I thought with oranges (all citrus) being in season right now that I would try something a little different. I have never had an orange cake before and this one seemed especially yummy. I will tell you that is cake did not disappoint. It was fantastic! Light, but full of flavor, the orange zest in the batter came alive in your mouth, there is not the slightest taste of bitterness . The "crunch" was so good you could just sprinkle it over ice cream or add it to yogurt. This is a perfectly sweetened, wonderful cake that you will be proud to take to any gathering. But, in order to make this a little lower in calories I did make some adjustments to the recipe but I did not take out anything you will miss all changes in bold). What a great recipe this week.

You will find this weeks "Recipe of the Week" link at right, just click on it and it will take you to the full recipe for printing

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup butter, softened (I just short of melted only 1/3 a cup)
• 1 (18.25 ounce) package yellow cake mix (I used white cake mix)
• 1/2 cup water
• 1/2 cup orange juice
• 1/3 cup vegetable oil
• 3 eggs (I used 3 egg whites only)
• 2 tablespoons grated orange zest
• 1 (16 ounce) can prepared vanilla frosting (I only used 8 ounces)
• 1 (8 ounce) container frozen whipped topping, thawed (I used 12 ounces)
• 3 tablespoons grated orange zest
• 1 teaspoon grated lemon zest
• 1 (11 ounce) can mandarin oranges, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Pin It

Buttery Cream Cheese Coffee Cake

Oh my!!! This is one of those recipes that when you make it, part of you is super excited to have found a new incredibly delicious recipe and the other part of you is thinking... you've just doomed yourself to having to try and keep yourself from eating multiple pieces of this delicious cake throughout your day. That being said, I'm so glad I found and tried this. It is soooo good and my husband loves it too. I made it for him to have for breakfast, but it is just as good served as a dessert.

Ingredients

CAKE

• 1 cup butter (no substitutes)
• 1 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

FILLING

• 2 (8 ounce) packages cream cheese, softened
  
• 1 egg yolk(I just used a whole egg)
• 1 cup sugar
• 1 teaspoon vanilla

TOPPING

• 1/4 cup sugar(I used brown sugar)
• 1/2 cup flour (I used a little more than this, to help make it a little more crumbly)
• 1/4 cup butter (semi-soft)

Directions:

Set oven to 350 degrees (oven rack set to second-lowest position). Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt.Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan.In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter). For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake. Bake for about 50-55 minutes or until middle feels set and not jiggly.

Recipe courtesy of kittencal from the recipe zaar website. 

*I did not double the topping ingredients and I thought it was a good amount as is. I made the 11X7 size.

 

I must say that the coffee cake in the coffee cup was my daughter's idea. I thought it was a cute idea.:) 

 

Pin It

Chocolate Toffee Cake

If you get the TOH magazine then you will have seen this cake. It won 3rd prize in their cake competition and it looked so good that I just had to make it for my family. I didn't change anything and Penny gets full credit for this wonderful cake. It would be perfect with coffee or a big glass of milk. I wanted to help pass on this beautiful, flavorful and easy to make cake.

Chocolate Toffee Cake

courtesy of Penny McNeill// Kitchener, ON

for www.tastofhome.com

1 pk milk chocolate English toffee bits

1 cup semisweet chocolate chips (I used large 60% cocoa)

2 TBL brown sugar

Combine in a bowl and set aside

Cake

1 cup butter, softened

1 1/4 cup packed brown sugar

4 eggs

1 tsp vanilla extract

3 cups AP flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 1/4 cups buttermilk

Caramel Icing

1/4 cup butter, cubed

2tsp AP flour

1 5oz can evaporated milk

1 cup packed brown sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well with each addition (mixture will appear curdled) Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour a third of the batter into the greased and floured 10" fluted tube pan. Sprinkle with a third of the toffee mixture you set aside at the beginning. Repeat layers twice.

Bake at 350〫for 55-65 minutes or until a toothpick inserted into the middle comes out clean

Cool for 10 minutes then remove from pan and transfer to a wire rack until completely cooled.

For Icing:

Melt butter in a small saucepan. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool and drizzle over cake.

Pin It