This was so easy and everyone loved it. Mix one box of angel food cake mix with one 20 oz can of crushed pineapple, juice and all. Do NOT add the water that is called for on the box, just the dry mix and entire can of pineapple with juice.
Mix well, it will foam. Pour into a 9×13 pan and put into a preheated 350 oven for 20-25 minutes.
Enjoy!
YUM. From Dorie Greenspan’s cookbook. I think I’ve mentioned before that I have a small springform pan and when I make cheesecake, I usually make 1/3 of a recipe so I can use a small pan, and it gives just 6 servings instead of 18. Perfect for a smaller group.
Crust
2 cups Graham cracker crumbs
2 Tbsp sugar
Pinch salt
5 Tbsp butter, melted
Filling
2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
Top
2 cups sour cream
1/3 cup powdered sugar
1 teaspoon vanilla
First, wrap a springform pan with foil so it covers the bottom and sides. Then, DO IT AGAIN with a 2nd piece of foil.
For the crust, combine the ingredients, mixing well with your hands, and press at the bottom of a well greased springform pan. Bake at 350 for 10 minutes.
While it’s baking, beat the cream cheese until soft. Add sugar, beat well. Add vanilla and salt, beat well. Add eggs, beat well. Add whipping cream and sour cream. Beat well.
When the crust is done, remove it from the oven, and turn the oven down to 325. Boil 2 quarts or so of water. Fill the crust with the cheesecake, and place the springform pan into a roasting pan. Pour the boiling water around the springform pan, into the roasting pan, about half way up the springform pan. Carefully place in the oven. Bake for 90 minutes.
If you want to try to avoid cracks on the cheesecake, open the oven a bit and turn the oven off when it’s done baking. Allow the cake to cool in the oven for about 2 hours. I don’t do this because we have little kids running around. If it cracks, so be it. Place a piece of foil over the pan, but not touching the top of the cake, and place it in the oven for at least 4 hours or overnight.
Before serving mix the ingredients for the topping. Unmold the cheesecake and add the topping. It makes a lot of topping, so you can reduce or just use the extra for fruit dip.
YUM
1/2 cup butter, melted
8 oz cream cheese, softened
1/2 t vanilla
4 cups powdered sugar
Beat well.
Another recipe I got from The Family Kitchen. I used their recipe exactly, but baked it in a 9″ square pan – I don’t see how it could fit in even a large bread pan (mine are 9×5)! We loved it.
Pumpkin Cream Cheese Swirl Bread
1 1/2 cup pumpkin puree
1 cup brown sugar
1/2 cup sugar
3 eggs
1/4 cup milk
5 Tbsp. butter
2 3/4 cups flour
2 tsp. baking powder
2 tablespoons cinnamon
8 oz. cream cheese
1 egg
1/3 cup sugar
In a large bowl, beat together the pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon until well-mixed. In a second bowl, beat together cream chese, egg, and sugar. Generously grease and flour a large bread pan. Spoon a thin layer of the pumpkin batter into the bottom of the bread pan. Make a well in the center of the bread and spoon half the cream cheese filling inside. Cover with another pumpkin batter, then swirl the rest of the cream cheese into that layer before covering all signs of cream cheese with one last layer of pumpkin batter. Bake in an oven preheated to 350 degrees for 1 hour, or until a toothpick poked into the center of bread comes out clean.
We had this last night and most of us really liked it. It’s very much like a pumpkin pie with a cake-like crust, which I like since I’m not a big fan of pie crusts. I halved this recipe and baked it in an 8″ square pan. When I halved it, I still used the same number of eggs in the full recipe (but my eggs are medium sized from our own chickens). If you do make the whole thing, it’s a lot of dessert! I imagine it freezes well.
1 (18.25 ounce) package yellow or spice cake mix
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9×13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.
We have decided that the phrase “I have died and gone to heaven” was coined after eating this cake. Intense and delicious and so, so good. I saw this recipe in the cookbook Sky High: Irresistable Triple Layer Cakes that I checked out of the library a long time ago. When I saw it again on Smitten Kitchen, I bookmarked it and visited the pictures over and over. I showed it to Nathan a few weeks ago and he said that’s what he wanted for his birthday. Done.
The directions here are copied from Smitten Kitchen (you must click over to look at her pictures of this cake) because I *should* have used all the notes she added with the recipe and directions. Do yourself a favor and use them! Make sure you freeze the layers before assembling – the cake is so, so soft.
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
This is so good. So so good. This was one layer of the wedding cake I made for my sister, and I filled it with chocolate mousse. This recipe would be just as good as cupcakes with a nice chocolate buttercream, as a bundt sprinkled with powdered sugar, or even just plain. It is so moist.
1 (18.25-ounce) package yellow or white cake mix (without pudding)
1 (5.9-ounce) package vanilla instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8-ounce) container sour cream
4 large eggs
6 ounces semisweet chocolate mini-morsels
Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10″ tube or Bundt pan, 9X13 pan, or 24 regular sized cupcakes.
2. Bake at 350° (for 1 hour for Bundt, start checking at 30 minutes for 9X13, and 20 for cupcakes) or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
from Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
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.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla,
and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin
mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a
little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed
pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the
pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese
filling instead of the pumpkin. Proceed as directed above.
This is one layer of the wedding cake I’m making for my sister later this month. This layer will be filled with mango curd.
Makes enough for 3 – 8″ loaf pans.
6 oz white chocolate, coarsely chopped
1 pkg plain white cake mix
8 T butter (1 stick), melted
1 cup whole milk
3 large eggs
1 t vanilla
Preheat oven to 350. Grease and flour loaf pans.
Heat white chocolate in small saucepan until melted, stirring constantly. Set aside to cool slightly.
Place cake mix, melted butter, milk, eggs, vanilla and white chocolate in a bowl and blend on low 1 minute. Scrape down bowl and beat on medium for 2 more minutes.
Bake loaves 40-45 minutes. Cool for 10 minutes on wire rack, and then remove from pans and cool 35-40 more minutes before serving.
Freezes well, up to 6 months when wrapped well. Thaw overnight in the fridge before serving.
*From The Cake Mix Doctor
This is what Nathan made for my birthday. It was easy and delicious. It would be easy to use low fat ingredients and turn into a healthier dessert, but – I’m pregnant and it’s my birthday so we didn’t. It was rich and divine.
1/2 cup powdered sugar
4 oz cream cheese, softened
1/2 cup peanut butter
7 oz sweetened condensed milk
6 oz (1/2 a large tub) Cool Whip, thawed
1 chocolate graham cracker crust (buy or make your own)
Combine 1st 3 ingredients and beat until smooth. Add milk, stir in cool whip. Chill 8 hours in fridge or until set, OR stick in freezer. I love frozen stuff, so we did it that way and it was SO good.
Variations: we put a bit of chocolate syrup on top. I had thought about having Nathan stir in something, but after we tasted it, we don’t want to mess with the smooth texture. I think some mini-chocolate chips or chopped Snickers on top (before freezing) would be really good.
Warning: VERY rich. Decadent. Delicious.
This is so good, and so intense. I’m making it for a small birthday lunch tomorrow, but in a 5″ (I think) springform pan instead of the usual 9″. In the smaller pan I make 1/3 the recipe, and it’s the perfect size. Use good quality chocolate.
CRUST
9 oz chocoalte wafers (I have usually used teddy grahams or TJ’s cats cookies)
6 T unsalted butter, melted
FILLING
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
2 T unsweetened cocoa powder
3 8 oz packages cream cheese, room temp
1 cup sugar
4 large eggs
pinch of salt
1 1/2 cups sour cream, room temp
2 t vanilla extract
Tightly wrap foil all around the outside of a springform pan. Butter the inside.
Grind chocolate wafers in a food processor (or blender) until finely ground. With motor running, slowly add butter. Press into bottom of pan and bake crust for 8-10 minutes at 350. Let cool.
Mix chocolate with butter in a heatproof bowl set over a saucepan of 1 1/2 inches of nearly simmering water, whisking until smooth. Whisk in the cocoa powder. Remove bowl from heat and let mixture cool to room temp (or close).
Beat cream cheese and sugar with mixer, until light and fluffy. Add eggs one at a time, beating well after each. Beat in salt, then chocolate mixture until just smooth. Add sour cream and vanilla and beat again.
Transfer filling into springform pan. Set the pan inside a roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan. Bake for 45 minutes, or until the center is almost set but still slightly jiggly. Do not over bake! Cheesecakes firm as they cool. Remove from roasting pan and let cake cool in the water bath for 15 minutes.
Remove the springform pan from the water and let cool totally on a wire rack, then remove the foil and refrigerate the cheesecake at least 12 hours.
From Cooking Light (I think 2005?)
You could always use a cake mix, but this cake is really good and doesn’t take long to throw together. You can even make each layer a couple weeks ahead and store them (individually wrapped) in the freezer until you’re ready to assemble the whole cake. Merry Christmas!
3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice cream (such as Edy’s/Dreyer’s Slow-Churned Light), softened
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed
Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.
The very thick batter turned into a really dense, yet moist, cupcake. I loved the little tang that the buttermilk added. Frosted with this chocolate buttercream. Nathan said he liked the contrast of a dense, heavier cupcake a lighter, airy frosting.
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 t salt
1/2 cup (1 stick) butter, room temp
1 1/2 cups sugar
2 large eggs
3 ounces unsweetened chocolate, melted and cooled
1 1/2 cups buttermilk
1 t vanilla extract
Preheat oven to 350. Line muffin pans with paper liners.
Whisk together the flour, baking powder, and salt. Set aside.
In large bowl, cream the butter and sugar until light, about 2 minutes. Add the eggs one at a time, eating well after each addition. Blend in the cooled chocolate. Add flour mixture alternately with he buttermilk, beating until smooth and well blended. Mix in the vanilla.
Bake in the center of the oven for 20-25 minutes, until toothpick comes out clean. Cool in pan for 5 minutes, then remove to wire racks to cool completely.
Makes 16-18 cupcakes
From The Best Bake Sale Ever Cookbook
