Tag Archives: cake

Pineapple Dream Cake


1 yellow cake mix (plus ingredients to make cake)
1 can sweetened condensed milk
1 can crushed pineapple
1 8oz tub cool whip


Bake cake according to box directions in 9X13 pan.

Allow cake to cool slightly and poke holes in the cake.

Pour whole can of sweetened condensed milk over cake and allow cake to absorb.

Pour whole can of crushed pineapple over cake.

Allow cake to cool completely and then add cool whip.

Refrigerate for 2-3 hours and serve.

Blueberry Lemon Cake


2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream ***
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour *
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh ** blueberries
Powdered sugar to dust the top, optional

How To Make

Prep: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375F.

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition.

Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note below.

Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).

Bake at 375F for 45 to 55 minutes, or until a toothpick inserted into center comes out clean without wet batter.

Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

Serve dusted with powdered sugar.

* Measure flour by spooning into measuring cup then scraping off the top.

** If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.

*** can substitute whole milk yogurt for the sour cream – turned out perfect soft and very moist.

Pistachio Pudding Cake


1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 eggs
1 cup club soda
1/2 cup canola oil
1/2 cup chopped walnuts


1 cup cold heavy whipping cream
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners’ sugar
1/2 cup chopped walnuts


In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.

Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large bowl, beat the cream, milk, pudding mix and confectioners’ sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts.

Refrigerate until serving

Cinnamon Roll Cake



3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted


1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon


2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For Topping

In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

For Glaze

In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Peanut Butter Cup Brownies


1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter


Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Lemon Coffee Cake with Almond Streusel


For the streusel

3/4 cup almond meal
3/4 cup crushed lemon wafers (30 wafers, crumbled in a food processor)*
1/2 cup light brown sugar
1 teaspoon salt
3/4 cup (6 tablespoons) cold unsalted butter, cut in cubes

For the cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
3 tablespoons Meyer lemon zest
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups lemon curd


Preheat the oven to 350 degrees. Butter a 9-inch angel food cake pan.

Make the streusel by combining the almond meal, crushed lemon wafers, brown sugar, and salt in a bowl. Using your fingers or a pastry cutter, cut in the butter until the streusel comes together into a course crumble. Chill in the refrigerator until later.

In another bowl, whisk together the flour, baking powder, baking soda and salt. Cream the butter, sugar and lemon zest in the bowl of a mixer until light and fluffy, for about 2 minutes. Add the eggs, incorporating them one at a time, followed by the vanilla.

Add the flour mixture on low speed in batches, alternating with the sour cream.

Put half the batter in the cake pan and smooth evenly. Drizzle about 1 cup of the lemon curd on top, making sure to leave a 1 inch border from the inner and outer perimeter (any curd that hits the edges will risk browning the edges of the cake). Top with the remaining batter, using a spatula to smooth.

Pour remaining lemon curd on top, again leaving room around the perimeter. Spread the streusel on top.

Bake for 45-50 minutes, or until golden brown and toothpick inserted comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the edges and remove the outer ring. Cool for another 15 minutes then remove the center tube. Using 2 large spatulas, life the cake from the center ring and continue to cool until ready to serve

Raspberry Chocolate Coffee Cake



3 Tablespoons unsalted butter, cold
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup slivered almonds


2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1 cup milk (almond milk, cow’s milk, soy milk are all fine)
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup dark chocolate chips (or semi-sweet, milk chocolate, or white chocolate)
1 and 1/2 cups fresh or frozen (thawed) unsweetened raspberries


Preheat oven to 350F degrees. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.

Make the streusel first by gently mashing up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork. You want it to be chunky and crumbly. Add the almonds. Set aside.

In a large bowl with a handheld or stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined – about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.

Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the raspberries and chocolate chips. Repeat with the rest of the batter and the streusel. Top with remaining raspberries and chocolate chips.

Bake for 45-50 minutes, covered. Cake is done when a toothpick inserted in the middle comes out clean. Cake is best enjoyed on the same day. Cake stays fresh stored in an airtight container at room temperature for 3 days.