Aunt Cathy's Bundt Cake

My sister made a bundt cake that was so moist and delicious!  She said she made it 3 times before it finally came out like she wanted.  So here is her perfected recipe for perfect, moist bundt cake.

Aunt Cathy's Bundt Cake

2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 cup orange juice
4 eggs
2/3 cup oil
1 Tablespoon vanilla extract
1/2 teaspoon rum
1/2 teaspoon amaretto

Mix all together by hand.  Spray a bundt pan with Baker's Joy and pour in batter.  Bake at 350 degrees for 1 hour.  **Put a pan of water on shelf/rack under cake. (This helps the cake stay moist.)

Honey Cake

My sister will admit that she hates to cook.  When she does, she makes sure it is easy to do.  Here is her simple Honey Cake that is so good, you'd think she slaved in the kitchen and made it from scratch. 

Honey Cake

1 box Duncan Hines Spice Cake Mix
1 cup honey

Follow directions on cake box to make spice cake.  Add 1 cup of honey.  Mix and bake according to box directions. 

There you have it--Honey Cake!  Delicious!

Linda's Fruit Cake Loaf

Peach Cobbler Cake

I was looking for something to make with peaches and came across this recipe.  I took it to a church activity and everyone loved it.  Then we had a Relief Society dinner before the Relief Society broadcast last month and guess what they had for dessert?  You guessed it--Peach Cobbler Cake!  

Peach Cobbler Cake

1 box yellow cake mix
1/3 cup butter at room temperature
2 large eggs
Large can of peaches (about 29 oz.) or fresh peaches
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.  In a large bowl combine the cake mix, butter and 1 egg.  Mix with a fork until crumbly.  Set aside 1/2 of this crumb mixture to put on top of cake.

Spray a 9 x 13 glass dish with cooking spray.  Press the crumb mixture into the bottom of the dish.  Bake for 10 minutes. 

While crust is baking, slice peaches into 1 inch pieces and layer on top of cooked crust.

In a small bowl, beat together the cream cheese, sugar, 1 egg, and vanilla.  Spread this mixture on top of peaches.  Top with reserve crumbs and bake for 30 minutes.  Let cool for 30 minutes before serving. 

 Serve with vanilla ice cream or just eat it plain.  It's delicious!

** The best thing about this recipe is that you can have peach cobbler all year round because you can use canned peaches.

Turtle Cake

I love baking and eating cake, but I wanted to make something I had never made before.  I came across this Turtle Cake in  an old cookbook from church.  The ingredients sounded delicious--German chocolate cake, chocolate chips, caramels, nuts.  I had to try it and it was a winner!  I've already made it several times.
WARNING:  This cake can be addictive!

Turtle Cake

1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes. 
In the meantime, mix cake according to directions, adding vanilla.  Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy).  Bake about 10 - 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake.  Sprinkle with chocolate chips and nuts.  Pour remaining batter over sauce.  Bake about 20 - 30 minutes more, until done.

Icing:
1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)
Bring butter, milk, cocoa and salt to a boil over medium heat.  Add sifted confectioners sugar (I never sift mine).  Pour over cake while both are hot.  Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

**This cake is so moist and delicious.  You can't eat just one piece!

Very Moist Coconut Sheet Cake

We had a delicious dessert at one of our Relief Society activity nights.  This coconut cake is so moist and yummy!  Yes, this cake is to die for.  Wait and see!

Very Moist Coconut Sheet Cake

1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

Mix together all ingredients until smooth and creamy.  Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.)  Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

1 can of cream of coconut
1 can of sweetened condensed milk

Mix these two ingredients together.  Poke holes in the hot cake and slowly pour this mixture over the cake.  Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Refrigerate at least 8 hours before serving.  Even better the next day!

Hot Water Gingerbread Cake

Here's a dessert that is out of this world! 

My son requests it every Christmas for his birthday cake.  It is his favorite Christmas dessert--and is sure to be yours!  Thanks Brandi, for sharing--again!  Love you!

Hot Water Gingerbread Cake with Hot Butter Sauce

2 teaspoons baking soda
1 cup boiling water
1 cup molasses
1/2 cup sugar
1/2 cup margarine
2 eggs
2 cups flour
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 teaspoon cinnamon

Dissolve baking soda in boiling water.  Add other ingredients in order listed. 
Mix and pour into greased 9 x 13 pan and bake at 350 degrees for 30 - 40 minutes.

Hot Butter Sauce

1/2 cup butter (no substitutes)
1 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla

Combine all ingredients but vanilla in heavy saucepan.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat.  Add vanilla.  Serve hot over cake.
(If sauce seems grainy after it has simmered, add up to 1/3 cup more cream.)

Best Chocolate Bundt Cake Ever!

I love making and eating desserts--especially chocolate desserts.  When I saw the name of this recipe, it was almost like it was daring me to make it to see if it truly was the "Best Chocolate Bundt Cake Ever".  I must admit, it is a Chocolate Lover's dream.  Happy eating!


Best Chocolate Bundt Cake Ever!

1 cup fat free sour cream
1/2 cup apple sauce
1/3 cup water
4 eggs (or 1 egg and 3 egg whites)
1 package chocolate cake mix
1 (3 oz.) package instant chocolate pudding mix
1 (12 oz.) package chocolate chips

Heat oven to 350 degrees.  Mix all ingredients.  Stir in chocolate chips.  Pour into bundt pan sprayed with Baker's Joy or grease and flour.  Bake 45 minutes or until toothpick comes our clean.  Let cool about 15 minutes and then remove from pan.

Frosting
1/2 cup butter (1 stick)
3 Tablespoons milk
2 Tablespoons cocoa
2 cups powdered sugar (or more to consistency)

Combine first 3 ingredients in saucepan.  Heat, stirring until smooth.  Remove from heat and pour in powdered sugar.  Pour over top of cake.

**I serve at the Columbia South Carolina Temple once a week and took this cake for the workers to eat.   I over-heard one worker tell another, "This is the best chocolate cake ever!"   Enough said! 

Susan's Charleston Chocolate Cake

Here is a recipe my friend, Susan, gave me after I raved about how delicious it was.  I told her I wanted to put it on my blog, so here it is. 

Susan's Charleston Chocolate Cake

Cake:
2 cups all purpose flour

2 cups sugar
1/2 teaspoon salt
1 teaspoon soda
2 sticks butter
1 cup water
4 tablespoons cocoa
1/2 cup sour cream

2 eggs, slightly beaten

Frosting:
1 stick butter
6 Tablespoons milk
4 Tablespoons cocoa
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped nuts

• Preheat oven to 350 degrees.
• In a large mixing bowl, sift flour, sugar, salt and soda together and set aside.
• Melt butter in a saucepan;then add cocoa and water
• Remove from heat and pour over dry ingredients.  Mix thoroughly.
• Add sour cream and eggs.
• Transfer to lightly greased and floured pan (15 x 10 x 2).
• Bake 25 minutes.  Frost while warm, still in pan.
• For frosting, melt butter in saucepan and add milk and cocoa.
• Cook over medium heat until it comes to a boil.  Remove.
• Add powdered sugar, vanilla, and nuts. ( i left nuts out and sprinkled them on top.) Beat with mixer.

**Susan made the cake in a 9 x 13 pan and baked it a little longer.  This made it thicker and more fudgy (is that how you spell it?). 

Very Strawberry Cake

A few weeks ago I went to a baby shower for a good friend.  We had a great time.  One of the foods that they served was a strawberry cake that was out of this world.  So, I had to get the recipe. (Thanks, Jennifer!)  Here it is.  Enjoy!

Very Strawberry Cake

1 (18.25 oz.) white cake mix
1 (3 oz.) package strawberry jello
1 cup cooking oil
1/2 cup milk
4 eggs
1 cup mashed strawberries

Preheat oven to 350 degrees.  Grease and flour 9 x 13 pan.  In a large bowl combine cake mix and jello.  Add oil and milk, beating at low speed.  Add eggs separately, beating after each addition.  Blend in strawberries.  Pour batter into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.  Cool and frost cake with Strawberry Icing.

Strawberry Icing

1 (16 oz.) box powdered sugar
1 stick butter, softened
1/2 cup mashed (or finely chopped) strawberries

Cream butter.  Add sugar and strawberries, mixing well. 

**You can add 1 cup chopped pecans and/or 1 cup coconut to cake batter if you'd like.  Also, you can add 1/2 finely chopped pecans and/or 1/2 cup coconut to icing.  Personally, I like it without the nuts or coconut.  My grandchildren like it better without it too.

Luscious Lemon Cake

My mother-in-law loves lemon--lemon cookies, lemon pie, lemon jelly, lemon anything! So I made her a lemon cake and it was luscious. So I call it Luscious Lemon Cake. If you're a lemon lover and even if you're not, you're gonna love this one. It's a keeper.

Luscious Lemon Cake

1 box lemon cake mix

1 box instant lemon pudding

1 cup plus 2 Tablespoons water

4 eggs

1 stick butter, softened (I always forget to take the butter out, so I just microwave it for about 5 seconds)

Mix cake mix, eggs , lemon pudding, butter and water together. (I used my hand mixer to mix it together.) Put into a greased 9 x 13 cake pan and bake at 350 degrees for 35 - 40 minutes until toothpick inserted comes out clean. Take out of oven and cut into squares. Leave in pan.

Icing:

1 can (16 0z.) frozen lemonade

1 box powdered sugar

Mix lemonade and sugar together. Pour over hot cake squares. Put back in oven for 5 minutes.

Cherry Surprise Cake

Okay, I know you're tired of all these crock pot recipes. So, let me surprise you with something different.

Wow! This was an easy-to-make and delicious cake. Oh, and definitely a surprise! The marshmallows started out on the bottom and ended up on the top forming a thin, brown,bubbly topping. And the cherries, which were on the top, ended up on the bottom. If you like cherries (and I do), I think you will be surprised about how much you will like this cake.

Cherry Surprise Cake

4 cups miniature marshmallows


1 can (21 0z.) light cherry pie filling


1 box yellow cake mix (I used Duncan Hines, because I think it's the best)



Heat oven to 350 degrees. Spray 9 x 13 pan with Pam. Spread marshmallows evenly over bottom of pan. Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 - 50 minutes. When toothpick comes out clean, cake is done.

Cbocolate Bottom Banana Cake

I tried this recipe because I love chocolate and I love banana. Well, when you put them together, you have just made heaven! All you chocolate and banana lovers ENJOY!

Chocolate Bottom Banana Cake

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cup mashed banana (about 3 - 4 bananas)

1 1/2 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup baking cocoa

1 cup chocolate chips

In a large bowl, cream butter and sugar. Add egg, vanilla, and bananas mixing thoroughly. ( I used a mixer.)

Add the flour, soda, baking powder and salt and mix well.

Put half the batter in a small bowl. Add cocoa to that half. Spread that portion in the bottom of a greased 9 x 13 baking dish. Spoon remaining batter (one without cocoa) on top. Swirl gently with a butter knife and sprinkle chocolate chips on top.

Bake at 350 for 30 minutes. Test with a toothpick to make sure batter is done. Cool before cutting--if you can wait that long :-)

Dream Cake

Another recipe I found while in Connecticut and looking through my daughter-in-law Mandy's cookbooks was this recipe for Dream Cake. It sounded interesting since you didn't add eggs or oil. I didn't believe it would turn out to be cake except in your dreams (maybe that's why they call it Dream Cake). So I tried it and it really made a cake. I thought it tasted great, but was a little dry Next time I make it, I won't bake it so long. Now my daughter, Charen, loved it and thought it was delicious and not dry at all. Try it and see what you think.

Dream Cake

1 box Duncan Hines chocolate fudge cake ( I could only find the dark chocolate fudge cake)

1 small package chocolate pudding--NOT INSTANT!

chocolate chips

walnuts or pecans, chopped

Cook pudding per directions. Pour cake mix into cooked pudding.

Pour mixture into ungreased 8 1/2 x 11 inch pan. (My cake stuck, so I would grease the pan).

Top with chocolate chips and nuts ( I used pecans.). Bake at 350 for 1 hour.

Heath Bar Cake

Here is another recipe I found while waiting in the doctor's office. It is moist, rich and delicious. I found that the longer it sat in the refrigerator, the better it was. So when you make this, be sure to make it at least a couple of days before you serve it.

Heath Bar Cake

1 German chocolate cake mix

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 container of Cool Whip

1 bag Heath chocolate toffee bits (you can use 6 Heath or Skor bars, crushed)

Prepare and bake cake according to directions in a 9 x 13 pan. After removing from the oven, poke holes all over cake with a fork. Pour condensed milk over the holes and pour caramel topping over holes. Let stand until the cake cools. Cover with Cool Whip and sprinkle chocolate Heath bits on top. Put in refrigerator and chill.

Orange Pineapple Cake

For the fish fry, we were also asked to bring a dessert. I took this as an opportunity to try something new. I've had this recipe for Orange Pineapple Cake for quite a while, but have never had the chance to make it. Well, it was delicious--very moist. I will definitely make it again.

Orange Pineapple Cake

1 package of Butter Cake Mix ( I used Duncan Hines)

1 egg

1 can of mandarin orange sections

1 large can of crushed pineapple

1 container of Cool Whip

1 (3 oz.) package of instant vanilla pudding

Make cake mix using package directions plus the addition of 1 egg. Fold drained orange sections into the cake batter. Bake in 2 greased and floured 9 inch pans according to directions on cake mix. When cool, fill and frost with mixture of undrained pineapple and dry pudding mix stirred into the Cool Whip topping.

Pistachio Cake

Here's a delicious, moist pistachio cake that will be the hit of any picnic or barbecue. Actually, it's a hit any time.

Pistachio Cake

1 box of yellow cake mix (I use the butter kind)

4 eggs

1/2 cup of orange juice

1 box of pistachio pudding mix

1/2 cup of water

1/2 cup of vegetable oil

2/3 cup of chocolate syrup

Mix cake mix, pudding , eggs, water, orange juice, and oil. Using an electric mixer, beat for 5 minutes. Pour 2/3 of batter into a greased and floured tube pan. Mix together the remaining batter and the chocolate syrup and pour on top of the batter in the pan. DO NOT STIR! Bake at 350 degrees for 50 - 55 minutes.

If you're like me, I usually buy the plain yellow cake mixinstead of the butter kind by mistake. So here is another pistachio cake recipe that uses the regular yellow cake mix and is delicious, too. Your family will love either one of these cakes.

Pistachio Cake # 2

Regular yellow cake mix (I like Duncan Hines)

1 package of instant pistachio pudding

4 large eggs

2/3 cup vegetable oil

3/4 cup water

1 teaspoon vanilla

1 cup chopped pecans

6 ounces semi-sweet chocolate chips

Preheat oven to 350. Mix together in bowl the yellow cake mix, pudding, eggs, oil, water, and vanilla. beat for 4 minutes. Fold in the chocolate chips and pecans. Put in a bundt pan and bake for 1 hour.

**Optional: Sprinkle powdered sugar on top of cake after baking. I usually do, but forgot to do it on the cake pictured above.

Jello Cake

I found this recipe in a magazine about 15 years ago. It is so light and so, so moist. It has become one of our favorites.This is a great dessert to serve any time of the year.

Jello Cake

1 package (18.5 oz.) white cake mix (I use Duncan Hines--it's the best!)

1 small package (3 oz.) jello (I like cherry or strawberry. Lime is good, too.)

1 cup boiling water

1/2 cup cold water

1 small Cool Whip (I use the Light Cool Whip)

Prepare cake mix as directed on package, baking in a well-greased and floured 13x9 inch pan. Cool cake in the pan for 20 - 30 minutes--then prick with a fork at 1/2 inch intervals. (Sometimes when I prick the cake, the cake sticks to the fork or leaves a little hole at the top. Don't worry, it will still turn out great. It's covered with cool whip anyway, so you can't see any mistakes.)

Now, dissolve the jello in the boiling water and mix until dissolved. Add the cold water, mix and carefully pour over top of the warm cake. Chill 3 to 4 hours in the fridge. Spread the cool whip on top, cut and serve.

**The longer it stays in the refrigerator the better it is. So, I usually make it the night before I plan to serve it.