Peppermint Candy Cake

The holidays are fast approaching and I don't know about you, but I am getting tired already.  This recipe is super easy and soooo yummy!  So, if you need to take the dessert this year, you cannot fail with this one!

HAPPY HOLIDAYS!

PEPPERMINT CANDY CAKE

1 package (18-1/4 ounces) white cake mix

1/2 teaspoon peppermint extract

1/2 teaspoon red food coloring

1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar

1 tablespoon 2% milk

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.   Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.

Bake at 350° for 35-45 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.   Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Better Than Pumpkin Pie... Cake

I love the concept of pumpkin pie, only because I love pumpkin!  But I have to say... I'm not a huge fan of the traditional pie!  So non-American, I know!  BUT this cake, I can handle!  Same concept, just different! TRY it!  You'll thank me!

PUMPKIN PIE CAKE

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can nonfat evaporated milk

4 eggs

1 cup white sugar

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon ground cloves

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 (18.25 ounce) package yellow cake mix

1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.

Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

4th of July Cake Pops

Am I the ONLY one that thinks it's crazy that the 4th of July is next weekend?!?! Well, I have been seeing these cake pops all over the place and I think they are darling.  But you do have to be careful!  It's like buying the "bite size" candies.  You think they are little, so you end up eating more than a king size candy bar!  ENJOY!

4th OF JULY CAKE POPS

1 box Betty Crocker® cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

1 container (12 oz) Betty Crocker® Whipped frosting (any flavor)

1 bag (14 oz) candy melts (any flavor)

1 teaspoon shortening

Craft sticks (flat wooden sticks with round ends)

Assorted candy sprinkles

Block of white plastic foam

Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.

When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.

Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.

When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.

Caramel Drizzled Pumpkin Cake

There is one thing, okay SEVERAL things that I love about Thanksgiving, but the desserts take 1st prize in my book!  I LOVE dessert and I love pumpkin!  BUT, I do have to admit, that I am a bigger fan of things made from scratch, however, THIS CAKE IS AMAZING!  You will be the hit of the party!

Caramel Drizzled Pumpkin Cake

1 box yellow cake mix

1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/2 cup water

1/3 cup vegetable oil

4 eggs

2 teaspoons pumpkin pie spice

Topping

1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1/4 cup chopped pecans, toasted

2 tablespoons caramel topping

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Pour into pan. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.

Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.

Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.  Spread frosting over top of cake. Sprinkle with pecans.   Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

Lip Smackin Lemon Cake

LEMON CAKE

1 yellow cake mix

1 small pkg. lemon instant pudding mix

1 pkg. Dream Whip dry mix

1/4 cup oil

1/4 cup lemon juice

1 1/2 cups hot water

2 TBS. flour

4 eggs

Mix together and beat well. Bake for 45-50 minutes at 350 in a bundt pan.

LEMON GLAZE

2 cups powdered sugar

juice from 3 lemons

3 TBS. lemon extract

When cake is ready to remove from the oven, bring glaze to a boil in a small saucepan. Remove cake from oven and poke it all over with a toothpick. Spoon glaze over cake so it will soak down while they are both hot! ENJOY! (recipe from Peacocks on My Porch)

Applesauce Coffee Cake

Vegetable-oil cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup packed dark-brown sugar
1/4 cup old-fashioned rolled oats
2 3/4 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 1/2 cups store-bought applesauce
2 small juicy apples, such as McIntosh, peeled, cored, and cut into 1/4-inch-thick wedges

Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the darkbrown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.

Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.
Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.

Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days. (recipe and picture from marthastewart.com)

Apple Pie Cake

2 cups all-purpose flour
1 cup packed light-brown sugar
2 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter
5 pounds tart apples, such as Granny Smith (about 10-12)
2 TBS. freshly squeezed lemon juice

In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
Preheat the oven to 350 degrees. Core and peel the apples. Cut into thin slices, and place in a large bowl. Toss the apple slices with the remaining teaspoon cinnamon and the lemon juice. Arrange apples in the prepared pan; they will come up over the sides of the pan. Sprinkle the remaining crumb mixture over the apples.

Place pan on an aluminum foil–lined baking sheet, and bake until cooked through and golden brown on top, about 1 hour and 15 minutes. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate for 2 hours to set more firmly. Serve at room temperature. (recipe and picture from marthastewart.com)

S'mores Cake

1 box yellow cake mix

1 cup graham craker crumbs

1- 1/4 cups water

1/3 vegetable oil

3 eggs

1 jar (16 or 17oz) hot fudge or chocolate topping

1 jar (7oz) marshmellow creme

Heat oven to 350. Grease bottom only of a 13x9 pan. In a large bowl, beat cake mix, cracker crumbs, water, oil and eggs with mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour into pan.

Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 13- 14 mounds onto the batter in pan. Bake 40- 46 minutes or until toothpick inserted in the center comes out clean. Run knife around side of pan to loosen cake. Cool for 15 minutes or so.

Spoon teaspoonfuls of marshmellow creame onto warm cake; carefully spread with a knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmellow creme. Swirl topping through marshmellow creme with knife for marbled design.

Aunt Mary's Orange Cake- Awesome Crowd Pleaser

Cake
1 pkg. yellow cake mix
1 pkg. orange jello
3/4 cups of water
3/4 cup of oil
4 eggs

Frosting
2 cups of powdered sugar
1/2 cup frozen orange juice concentrate

Preheat oven to 350. Combine all cake ingredients and mix on medium speed for 2-3 minutes. Bake for 40 minutes or until toothpick comes out clean. As soon as cake comes out of the oven poke holes in the top of the cake using a fork. Pour frosting over the top of the cake spreading evenly and soaking into the holes. Serve plain, or with fresh whipped cream!