Category Archives: Cake

Pineapple angel food cake

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.



Perfect New York Style Cheesecake

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.

2 cups Graham cracker crumbs
2 Tbsp sugar
Pinch salt
5 Tbsp butter, melted

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

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.

Pumpkin Cream Cheese Swirl Snack Cake

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.

Pumpkin Pie Cake

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.

Chocolate Peanut Butter Triple Layer Cake

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.