Pecan Upside Down Cake

Upside down pecan cake is better than any pecan pie out there! It has all the flavors of a classic pecan pie but is way easier to make and more delicious too! I mean only a monster would turn down a tender cake with a sugary, caramelized pecan layer on top! To be honest, this might be the only dessert recipe you’ll need this holiday season.

INGREDIENTS :

• Sauce-caramel
• 310 ml sugar
• 60 ml (1/4 c) Scotch (whiskey or bourbon)
• 60 ml (1/4 c) water
• 30 ml (2 tbsp.) light corn syrup, preferably
• 250 ml (1 c) cream, hot
• 60 ml (1/4 cup) salted butter
• 375 ml (1 1/2 c) pecan halves

Cake

• 500 ml (2 c) all-purpose flour
• 180 ml (3/4 cup) pecans, finely chopped in a food processor
• 5 ml (1 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 125 ml (1/2 c) un-salted butter
• 60 ml (1/4 c) canola oil
• 375 ml (1 1/2 c) brown sugar
• 5 ml (1 tsp) vanilla extract
• 3 egg
• 250 ml (1 c) buttermilk

Instructions :

1. Putting grill at center of oven. Preheat oven 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet.
2. butterscotch caramel sauce
3. In a saucepan, bring the sugar, Scotch, water and syrup to a boil. Cooking without stir to mixture takes on golden color. Off the heat, gradually add the cream and butter. Bring to boil again, stirring to mixture is smooth. Divide the caramel into the baking dishes. Sprinkle with half pecans. To book.
4. Cake
5. In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.
6. In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender. Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. Carefully divide the batter into the baking dishes over the caramel. Bake for about 50 minutes . Leave to cool about 30 min.
7. Invert a first cake onto a serve platter. Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.
8. Serve warm or cold and top with whipped cream if desired.

ENJOY!!

 Homemade Caramel Cake Recipe

A delicious caramel cake whose bread isn’t too sweet, but the main star of this recipe is the caramel covered and filled with. It is necessary to know that it is not a quick recipe. It is easy, but it will take you at least 3 hours to prepare because our caramel will have to be prepared with much patience to have a spectacular dessert that will surely surprise everyone in the house.

Ingredients:

For the cake:

• 1/3 cup of vegetable oil
• 2 sticks of unsalted butter, at room temperature
• 3 cups of flour for sifted cake
• 2 1/2 cups of sugar
• 6 large eggs, plus 2 egg yolks, at room temperature
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of sour cream
• 2 tablespoons vanilla extract

For the caramel icing:

• 1 1/2 sticks of butter
• 2 cans of evaporated milk
• 2 cup of granulated sugar
• 2 teaspoons of pure vanilla extract

Instructions

For the cake:

1. We preheat our oven to 180 degrees centigrade.
2. In a large bowl with the help of our mixer and for about 5-6 minutes we beat the butter, oil and sugar at high speed until it is completely incorporated and a light and fluffy mixture is left.
3. Go down at medium speed and mix the eggs and egg yolks one by one until they are well incorporated.
4. Add the vanilla extract and mix.
5. Sift the cake flour, baking powder and salt into a medium bowl.
6. With the mixer on slow speed, add the flour mixture and then the sour cream little by little, alternating until you have finished beating them all.
7. Once we have a homogeneous consistency we will stop beating to avoid over mixing.
8. Grease with butter or spray and flour three 20-centimeter molds.
9. Pour the mixture into the three molds evenly.
10. Bake for 25 to 30 minutes or until completely cooked. We will know when we put a toothpick in the center of the cake and it comes out clean.
11. Remove the moulds from the oven and let it cool down for about 10 minutes. We remove the cakes from the molds and wait until it is completely cooled.

For the caramel icing:

1. Add the butter, evaporated milk, and sugar in a saucepan over medium heat until everything has melted.
2. Leave over medium heat and stir until it has thickened and the caramel has darkened to a beautiful golden color.
3. Ensure the caramel color is like the one in the picture below before removing it from the heat.
4. Remove from the heat and add the vanilla extract.
5. Let it cool down for about 15-20 minutes before decorating your cake.

Enjoy!!

Magic Lemon Pie

This is the best recipe for lemon meringue! The sweetened condensed milk makes it incredibly productive. I’ve been making it for 30 years, and my mother made it before that. I don’t understand why this would be a problem for anyone. Excellent!

• Perp: 15 m
• Cook: 15 m
• Ready In: 30 m
• Yield: 12 servings

Ingredients

• 1 can (14 ounces) Eagle Brand sweetened condensed milk (NOT evaporated milk)
• 1/2 cup lemon juice
• 1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
• 2 eggs, separated
• 1 graham cracker or baked pie crust (8 or 9 inches)
• 1/4 teaspoon of cream of tartar
• 4 tablespoons of sugar

Instructions

1. Preheat the oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract, and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.
2. In a medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.
3. Spread meringue over pie, sealing carefully at the edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Let cool. Keep leftovers covered in the refrigerator.

Enjoy!!

Apple Cinnamon Cake

Cinnamon and apple have a nice little friendship, don’t they? They lift each other up as only real friends do. And although they’re completely different when they’re apart, together they form an entity of their own flavor: apple-cinnamon. Just saying the word reminds one of the combinations of warm, cozy spice and soft, sweet apples. And this combination (with little chopped walnuts for a little crunch) is just the pair to flavor a simple everyday cake like this one.

Ingredients:

• 2 cups all-purpose flour
• 1 large apple, peeled and chopped
• 1 cup vegetable oil
• 1 cup dark brown sugar
• 1/2 cup granulated white sugar
• 1/2 cup walnuts, chopped
• 2 large eggs
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

How to make it:

1. Preheat oven to 350°F and lightly grease a 9-inch round cake pan.
2. In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined.
3. Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan.
4. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving. 

Enjoy!!

SOUTHERN PECAN CAKE

SOUTHERN PECAN CAKE

Moist Southern Pecan Cake loaded with pecans and frosted with a pecan brown sugar cream cheese frosting!

Ingredients :

• 1 Cup.Of vegetable oil
• ½ Cup.Of butter, melted
• 1 Cup.Of granulated sugar
• 2 Cups.Of brown sugar
• 5 large eggs; at room temperature.
• 3 Cups.Of all-purpose flour.
• 1 Tsp.Of baking powder.
• ½ Tsp.Of salt.
• 1 Cup.Of milk.
• 1 Cup.Of chopped pecans.
• 1 Cup.Of toffee bits.

TO MAKE THE PRALINE CARAMEL SAUCE; YOU’LL NEED:

• ½ Cup.Of butter.
• 1 Cup.Of brown sugar.
• ¼ Cup.Of heavy cream.
• ½ Tsp.Of vanilla extract.
• ½ Cup.Of chopped pecans.

Instructions :

1st Step:

To start the preparation, you need to set the oven’s temp to 325 degrees Fahrenheit.

2nd Step:

In a large bowl, combine the sugar, brown sugar, melted butter, and oil by whisking the ingredients together. After adding the eggs, stir everything up well.

3rd Step:

In a separate dish, combine the dry ingredients of baking powder, salt, and flour. To a large mixing basin, add the dry ingredients and the milk, and whisk until a smooth batter develops and no dry flour remains (some lumps are ok).

4th Step:

Combine the pecans with the toffee pieces by folding them in. Pour the batter into a generously buttered bundt pan. Cook for 1 hour and 15 minutes at 350 degrees.

5th Step:

Give it approximately half an hour to cool down. While everything is going on, prepare the praline caramel sauce. Over medium-high heat, combine the butter and the brown sugar and let it melt together.

6th Step:

Mix the cream into the sauce. While stirring constantly, bring the mixture up to a boil. When it has reached a boil, let it alone for a full minute without disturbing it while it is bubbling.

7th Step:

Turn off the heat and add the vanilla extract and the pecans, stirring constantly. Flip the heated cake over onto a platter, and then drizzle the caramel topping over the top.

ENJOY!! 

Caramel Apple Dump Cake

Caramel apple dump cake has just 6 simple ingredients for a super easy dessert any night of the week. Delicious caramel and apples melt in your mouth for the best Caramel Apple Dump Cake recipe.

 

This Caramel Apple Dump Cake is my GO TO dessert recipe for any kind of get together.

It is always a crowd pleaser and it’s incredibly easy to whip together with minimal effort on your part. 

Sweet tender spiced apples make up the base of the cake with swirls of sweet caramel throughout.

Then we have a beautiful top layer that is soft, buttery and has a few little delicious crunchy spots.

Serve this caramel apple dump cake warm with vanilla ice cream and extra caramel drizzled on top and just wait for everyone to start begging you to share the recipe! 

CARAMEL APPLE DUMP CAKE

This caramel apple dump cake brings in the sweet taste of apples and a flavorful butter topped cake for a perfect dessert trio.

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Ingredients

• 2 20 ounces each cans apple pie filling

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 1/2 cups Kraft caramels unwrapped and each cut in half

• 1 box dry yellow cake mix

  

• 1 cup 2 sticks butter, cut into ¼ inch thick pats

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
2. In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
3. Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
4. Place the pats of butter evenly over the top of the whole dessert.
5. Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
6. Cool slightly before serving.

Enjoy!!

Pineapple Coconut Cake

This Pineapple Coconut Cake recipe is a real show stopper. Made with moist coconut cake filled with layers of sweet pineapple filling, and luscious coconut buttercream frosting, It is the perfect summer dessert!

Ingredients:

Cake:

• ¾ cup unsalted butter, at room temperature
• ½ cup vegetable oil
• 2 cups white sugar
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 4 eggs
• 3 cups self-rising flour
• 1 cup unsweetened coconut milk
• ½ cup pineapple juice

Icing:

• ¼ cup confectioners' sugar, or more as needed
• ¼ cup pineapple juice
• 1 cup unsalted butter, softened
• 1 teaspoon coconut extract
• ¼ cup shredded coconut
• 1 (20 ounce) can crushed pineapple, drained

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
2. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
3. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
4. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
5. Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
6. Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Enjoy!!

Old Fashioned Coconut Cream Pie

Easy Old Fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.

Ingredients :

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Instructions :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.
6. Serve and Enjoy!!

Sourdough Chocolate Cake

Sourdough Chocolate Cake has the most amazing texture and is the best way for all chocolate lovers to use sourdough starter discard. Rich and decadent, this chocolate cake is so good it should be forbidden!

Ingredients :

• 100 g of fresh sourdough
• 300 ml of hemp vegetable drink for me
• 80g sugar
• 100g allergen-free chocolate chips
• 30 g vegetable butter
• 155g buckwheat flour
• 1 packet of gluten-free baking powder
• 1 pinch of salt
• 2 heaped tablespoons of psyllium

Instructions :

1. Preheat oven 200°C.
2. Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.
3. Add the sugar and the refreshed sourdough. Mix. Book.
4. In a second bowl, mix the flour, baking powder and psyllium.
5. Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.
6. Oil a cake pan or other like me. Pour the batter into it.
7. Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.
8. Check for doneness. Take the mold out of the oven.
9. Leave to cool before unmolding.

Enjoy!!

This Kentucky Butter Cake recipe is CRAZY moist, buttery and coated with a sweet buttery sauce that crusts the outside and soaks into the cake making it amazing for days. What you get is a stunning, sweet, buttery, soft cake that is as perfect on its own as it is topped with strawberries and whipped cream!

Kentucky Butter Cake

Ingredients :

For the cake:

• 1 cup softened unsalted butter
• 2 cups Powdered sugar
• 4 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ tsp table salt
• 1 Cup Buttermilk

For the butter sauce:

• 1 cup of sugar
• ¼ tsp kosher salt
• ½ cup cubed butter
• ¼ Cut the water
• ½ teaspoon almond extract
• 2 teaspoons vanilla extract

For the Strawberries & Cream:

• 1 pint Fresh strawberries washed, dried, hulled and chopped
• 1 pint Heavy Cream
• 2 tablespoons icing sugar powdered sugar
• ½ teaspoon vanilla extract or frangelico liqueur

Instructions :

For the cake:

1. Grease and flour (or spray with nonstick cooking spray) a 10-inch tube pan. Adjust oven rack to middle position & heat oven to 350°F.
2. In the bowl of an electric mixer, add the butter and sugar. Cream the mixture, on high speed, until pale yellow and light and frothy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Adding vanilla & beat to incorporated.
3. In another large bowl, whisk together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to creamed mixture, beginning and ending with flour mixture. Beat well after each addition.
4. Bake at 350°F for 55 to 75 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack set over wax paper or parchment paper and let cool 15 minutes in the pan.
5. Run a knife around the inside edge and around the edge in the center of the tube. Carefully remove the cake from the pan and place it upright on the wire rack to cool further.
6. Poke holes in hot cake and evenly spoon ¼ cup butter sauce over cake, let stand 5 minutes. Repeat the procedure two more times and brush any remaining sauce over the sides of the cake. Let cool completely and serve with a large dollop of strawberries and cream.

For the butter sauce:

1. In a small saucepan over medium heat, combine the sugar, salt, butter and water. Whisk until the butter is melted and the sugar and salt are dissolved. Remove from the heat and whisk in the almond and vanilla extracts.
2. For the Strawberries & Cream:
3. Add the heavy cream, powdered sugar and flavoring to the bowl of a stand mixer. Whip until stiff peaks form and transfer to a medium bowl. Stir in chopped strawberries and refrigerate until ready to serve.

Enjoy!!

Hersheys Chocolate Cake

Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

IT’S NOT DIFFICULT AT ALL TO MAKE THIS CAKE, IT COMES OUT MOIST, NOT TOO SWEET AND WILL SERIOUSLY HAVE YOUR TASTE BUDS DANCING WITH HAPPINESS WITH EVERY BITE 😉

Ingredients

• 2 cups of sugar
• 1 & 3/4 cups flour
• 3/4 cup cocoa powder
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk or heavy cream
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup boiling water

For the Whipped Cream Cheese Buttercream:

• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tablespoon vanilla extract
• 4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

• 3/4 cup of butter
• 3/4 cup of cream cheese
• 1 & 3/4 cups Hersheys cocoa powder
• 5 cups powdered sugar
• 1/2 cup + 3 tablespoons whole Milk
• 2 teaspoons vanilla extract

Steps

1. First, preheat your oven to 350F.
2. Spray 3 round cake pans with cooking spray
3. Dust the pans lightly with flour, set aside.
4. In a large mixing bowl or KitchenAid mixer combine the Flour, Hershey's cocoa, sugar, baking powder, baking soda, and salt.
5. Add in the milk, oil, eggs, and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
6. Pour the batter evenly in each of the sprayed/floured cake pans
7. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
8. Once removed, transfer to a wire rack to finish cooling completely.
9. While they finish cooling, prepare your frostings, While they finish cooling, prepare your frostings.

Whipped Cream Cheese Buttercream Frosting Instructions:

1. Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

Chocolate Cream Cheese Buttercream Frosting Instructions:

1. In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again add in the cocoa and the milk & vanilla Whip all of the ingredients until they are thoroughly incorporated , Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake:

1. Level the cakes with a cake leveler to assure perfect stacking of the cake layers
2. Place the bottom layer on a cake plate.
3. Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
4. Top with the second leveled layer and repeat the process. Lastly, top with the third layer.
5. Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
6. Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
7. Refrigerate until ready to serve.

Enjoy!!

Strawberry Shortcake Cheesecake Cake

Get ready for your mouth to start watering.

This Strawberry Shortcake Cheesecake Recipe is one-of-a-kind and incredibly delicious. Strawberry shortcake recipes are incredibly popular because of the beautiful flavor combination and the delicious textures of pastry, cream, and of course, strawberries. This Strawberry shortcake cheesecake is a twist on the traditional strawberry shortcake recipe by incorporating the same incredible strawberry shortcake recipe flavors and key features but combining it with strawberry cheesecake.

Cheesecakes and specifically strawberry cheesecake are some of my favorite types of cake to make. Cheesecakes are incredibly simple, taste delicious, and are a crowd-pleaser. This strawberry shortcake cheesecake recipe does exactly that. Not only does it look incredibly impressive, but tastes better than it even looks.

If you like strawberry cheesecake or strawberry shortcake recipes, this needs to be the next cake you make.

The ingredients are fairly simple when it comes to this strawberry shortcake cheesecake recipe. The main star of the show, (other than the delicious strawberries), is the Golden Oreos. Oreos are some of my favorite companions when it comes to cheesecakes, but Golden Oreos are what takes this strawberry shortcakes cheesecake recipe to the next level and truly mimic that traditional strawberry shortcake recipe flavor.

Bake time is only about an hour and the prep time is hardly anything, making it the perfect cake recipe for your next birthday party, special occasion or this strawberry shortcake cheesecake would be absolutely amazing for Valentine’s Day as well!

INGRIDIENTS:

Bottom crust

• 22 Golden Oreos Crushed
• 5 Tbsp Melted butter

Filling

• 4 8oz packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup corn starch
• 1 Tbsp Pure Vanilla Extract
• 2 Large Eggs
• 3/4 Cup Heavy Whipping Cream
• Jar of smuckers strawberry ice cream topping

Topping

• 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
• 1 1/2 Tsp Softened Butter
• 3 Tbsp from a small package of strawberry gelatin

DERICTION:

Preheat oven to 350 degrees.Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

Crumb Topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Enjoy!!

 

VICTORIA SPONGE CAKE

This simple cake is easy to make and assemble but looks killer as a table centre piece. The fresh berries and mint help give it a pop of colour to really stand out.

INGREDIENTS

• 2 Cups self raising flour
• 4 eggs
• 250g butter
• 1 tbs vanilla essence 
• 1/3 cup milk 
• 1 cup sugar

Steps :

1. Mix butter n sugar till light n fluffy
2. Add beaten eggs 
3. Add flour 
4. Add vanilla essence + milk 
5. Beat till well incorporated
6. When cakes are cooled Sandwich then with strawberry jam . Decorate as desired
7. Please say something when you see the recipe! Saying ANYthing
8. is good, it helps you continue seeing my posts! Thank you!

Enjoy!!

 

Homemade Banana Pudding Cheesecake Bars is easy and everyone will be impressed with this Recipe. The secret to a perfect Banana Pudding Cheesecake Bars is to freeze them. There isn’t a super-quick way to firm them up, so we highly suggest making these the night before and garnishing them right before serving.

Banana Pudding Cheesecake Bars

Prep Time: 15 Minutes | Cook Time: 10 Minutes | Total Time: 25 Minutes | Yield: 12

Ingredients

For Crust

• 6 cup graham cracker crumbs
• 2/3 cup packed light brown sugar
• 2 teaspoon ground cinnamon
• 1 cup (2 stick) + 5 tablespoons salted butter, melted

For Filling

• 8 (8 ounce) packages full-fat cream cheese, softened to room temperature 
• 3 cup packed light brown sugar
• 2 (3.4 ounce) package banana cream instant pudding powder
• 5 cup heavy whipping cream, cold
• 2 teaspoon vanilla bean paste, or vanilla extract
• 2 teaspoon almond extract

For Topping

• banana cream pudding- optional
• mini nilla wafers- optional
• fresh banana coins- optional
• optional : fresh mint leaves, for garnish

Instructions

1. Make the crust: Preheat the oven to 350°F. Prepare a 9×13-inch baking pan by fitting it with parchment paper with enough paper hanging over the sides to ensure easy lifting; and then spray it with baking spray for extra measure. Then set it aside.
2. In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter together. Use your hands (with disposable gloves, if desired) to bring everything together until it begins to feel like wet sand. Empty the crumb mixture into the prepared baking pan and use your hands/bottom of a measuring cup to firmly press the mixture tightly onto the bottom of the pan.
3. Bake the crust in the oven for 10 minutes. Then set it aside while you make the filling.

For Cheesecake Filling

1. Prepare the cheesecake filling: In a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the cream cheese together until silky smooth. Then add in the brown sugar and continue beating until well combined.
2. In a separate bowl, combine the banana cream instant pudding powder and heavy cream together. Use a whisk to combine the mixture together until the pudding powder dissolves- it’s okay if it is not completely smooth. Pour this mixture into the bowl with the cream cheese and continue beating together until everything is combined with no visible lumps present. Then add in the vanilla bean paste and almond extract, and beat again to fully combine.
3. Pour the cheesecake filling directly on top of the cooled crust. The cheesecake batter should be thick, use an offset spatula to smooth the filling out evenly in the pan. Cover the baking pan carefully with plastic wrap or foil and transfer the pan into the refrigerator to let the cheesecake set overnight for at least 8 hours or ideally for 12 hours (for best results).

Serving

1. Take the cheesecake out of the refrigerator and carefully lift the parchment paper sides out. Place the cheesecake onto a large enough plate or board. Then use a large knife to cut it into squares- I like to run my knife under hot water in between slicing to ensure clean/neat cuts. 
2. Garnish the cheesecake squares with a dollop of banana cream pudding, mini nilla wafers, banana coins, and fresh mint leaves, if desired. Enjoy!

Notes

Storing: Leftovers can be stored in the refrigerator, covered/without garnishes, for up to one week. You can also freeze the cheesecake bars for 3 weeks.

Please read the blog post in its entirety for more tips + tricks.

Ding Dong Cake

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Ingredients

Cake:

• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 ½ cups all-purpose flour
• ½ cup unsweetened dark chocolate cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup strong brewed coffee, cooled
• ½ cup milk

Cream Filling:

• 5 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 1 cup granulated sugar

Ganache:

• 1 bag (12 oz) semi-sweet chocolate morsels
• 1 ¼ cup heavy whipping cream

Instructions

Cake:

1. Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
2. In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
3. In a measuring cup, combine cooled coffee with milk*. Set aside.
4. In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
5. Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
6. Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

Cream Filling:

1. In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
2. Remove from heat and stir in vanilla. Cool completely.
3. In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!

Ganache:

1. In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

Assemble:

1. Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
2. Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

Notes

*The coffee in the cake does NOT give it a coffee flavor, it just boosts the chocolate flavor. If you desire, you can replace the ½ cup of coffee with an additional ½ cup of milk instead (making the total amount 1 cup of milk)

Enjoy!!

 

I have another fabulous copycat recipe for you today; Cheesecake Factory Red Velvet Cheesecake Cake!

The Cheesecake Factory is known for their fabulous, decadent cakes and cheesecakes. This Red Velvet Cheesecake Cake is one of my favorites to order there, but it’s a treat to have only once {or twice} a year.

If you love Cheesecake Factory’s Cheesecake Cakes, then check out my copycat Carrot Cake Cheesecake Cake. I served this cake at a dinner party, and everyone loved it, it was a real show-stopper! 

It’s a labor of love and completely worth it! The cheesecake layer between layers of red velvet cake topped with cream cheese icing is delicious and beautiful to look at. 

Red Velvet Cheesecake

The creamy layers of Red Velvet Cheesecake combine perfectly with the delicious sweet cream cheese filling and are indispensable nowadays because they are delicious and also easy to make.

Ingredients

RED VELVET LAYER

• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box

CHEESECAKE LAYER

• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt

WHIPPED LAYER

• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions

Red Velvet cake layer:

1. Preheat oven to 350F
2. flour one springform 9″ cake pan.
3. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
4. Bake for 30 to 32 minutes.
5. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.

Make the cheesecake layer:

1. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
2. Add eggs, one a time, until combined.
3. Add sour cream, flour, vanilla, and salt and beat until combined.
4. Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
5. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.

NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.

Make whipped frosting:

1. Add all the ingredients to a mixing bowl.
2. Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
3. You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk (Be careful not to overdo the whisking).
4. Top the Red Velvet cake with the cheesecake layer carefully.
5. Then spread the whipped cream over the top of the cheesecake.
6. Use a decorators pastry tip to create whipped dollops on the edge.
7. Garnish with red velvet cake crumbs and serve.

ENJOY!!

BANANA PUDDING CAKE

 

Banana Pudding Cake is a fun variation of our favourite summer staple, making your dose even easier to get. All the classic ingredients of banana pudding wrapped in an addictive cake!

Hi everyone! It’s Kellie from The Suburban Soapbox again and I’m addicted to Banana Pudding. I guess there are worse things than being an addict, but I love making banana pudding (and of course banana bread) because it’s so easy to make and you can play with the flavours endlessly by making your own versions, like this chocolate banana pudding that I could just dive into right now.

Banana pudding is such a great dessert to make for summer that I thought…why not turn this southern classic into a Banana Pudding CAKE!!

Let me tell you…this Banana Pudding Cake is one of the best recipes I have ever made. And it may even be a little easier than the Banana Pudding itself.

Yes, of course, you have to turn on the oven but it’s not that bad because I used a canned cake mix, so this recipe is not complicated at all.

What is banana pudding?

Classic banana pudding is a southern dessert made with layers of sweet banana or vanilla custard, crushed cookies and banana slices topped with whipped cream (you can find our favourite banana pudding recipe here). It is usually served in a baking dish and appears especially during the summer months as a no-bake dessert.

I really wanted to make sure that the flavour of a classic banana pudding recipe was present in the cake, so I made this cake into a Banana Pudding Poke Cake! This allowed the banana pudding to sink deep into the holes and turn the cake into a moist banana paradise.

What is a Poke Cake? And how do you make a Banana Pudding Cake?

A “Poke Cake” is exactly what it sounds like…a baked cake in which you poke holes after baking. The holes are then filled with a custard, jelly or pudding that is poured over the cake while it is still warm. This allows the flavours to infuse the cake and keep it moist.

BANANA PUDDING CAKE

Ingredients

• 2 cups milk
• 2 eggs, separated
• 2/3 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 48 Sunshine Vanilla Wafers
• 4 bananas (well-ripened)
• 1/4 cup sugar

Directions

1. Scald milk in top of a double boiler over direct heat. Meanwhile, in a small bowl, combine the beaten egg yolks, 2/3 cup of sugar, salt and cornstarch. Pour about 1/2 cup of scalded milk over egg mixture, stirring to blend. Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water.
2. Cook, stirring until mixture is smooth and thickened (about 6 minutes). Remove from heat and add vanilla.
3. Arrange alternate layers of vanilla wafers and sliced bananas in a 9-inch square cake an or in a 1-1/2 quart casserole. Pour hot custard over the top and allow to cool.
4. Heat oven to 425 F (moderately hot oven). Beat whites until stiff but not dry. Add remaining 1/4 cup sugar gradually, continuing to beat until meringue is very stiff and glossy. Spread over pudding and brown in preheated oven for 15 minutes. Makes 6 to 8 servings.

Enjoy!!

 

New York Cheesecake

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!

This classic New York Cheesecake with strawberry sauce is easy to make, smooth, creamy, and irresistible.To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS:

• 5 large eggs, room temperature

• 2 cups (one pint) sour cream, room temperature

• 4 8-ounce packages cream cheese, room temperature

• 8 tablespoons (one stick) unsalted butter, room temperature

• 1 1/2 cups sugar

• 2 tablespoons cornstarch

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon fresh lemon juice

• 1 teaspoon grated lemon zest

DIRECTIONS:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly about 2 minutes.
5. Pour into the prepared springform pan and place in a roasting pan (or other pans) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Enjoy!!

 

No Bake White Chocolate Peppermint Lasagna

White Chocolate Peppermint Lasagna, such a great holiday season dessert. The combination of creamy, crunchy, and minty provided a nostalgic introduction to the Christmas season.

I made the Layered Peppermint Lasagna Dessert because of the huge success of my Layered Pumpkin Lasagna Dessert & Chocolate Lasagna. I developed this recipe for the Christmas season. Gotta say, it was pretty darn tasty. Notice the “was”, meaning there is none left. It went fast.

INGREDIENTS

• 1 package Golden Oreos

• 6 tbsp unsalted butter melted

• 8 oz Cream Cheese softened

• 1/2 cup butter

• 1 cup powdered sugar

• 9-10 peppermint candy canes (6-inch each) unwrapped (about 3/4 cup – 1 cup crushed)

• 16 oz cool whip

• 2 3.4 oz white chocolate pudding mix

• 3 cups cold milk

• white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

 

INSTRUCTIONS

1. Crush the whole package of cookies either with a food processor, or take out your frustrations and do with a rolling pin.
2. In a small bowl mix crumbs with melted butter. Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust. Make chocolate pudding according to package directions and let it setup in the fridge.
3. Crush the peppermint candies to small bits either with a food processor, or do with a rolling pin. Reserve about 1/2 cup to sprinkle on top of dessert when it’s done.
4. Pulse few times remaining 1/2 cup of peppermint candies, until fine crumbs (NOT UNTIL POWDERED).
5. Using electric mixer, mix half of Cool Whip, softened cream cheese, butter and confectioners sugar in a large bowl. Stir in 1/2 cup of the fine crushed candies. Spread over cookie crust.
6. Spread the pudding over the previous layer, then your remaining half of cool whip on top. Top with white chocolate curls or shavings and sprinkle with reserved peppermint crumbs on top.
7. Refrigerate until ready to serve. 

Enjoy!!

BEST EVER STRAWBERRY CAKE

 

BEST EVER STRAWBERRY CAKE

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too. 

Ingredients

• 1 box white cake mix

• 3 tbsp plain flour

• 1 (3 Oz) box strawberry jello

• 1/2 cup water

• 3/4 cup oil, I used canola oil

• 2 cup fresh or frozen pureed strawberries (one cup for cake & one cup for icing)

• 4 eggs

Instructions

1. Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.

CREAM CHEESE ICING: adapted from Paula Deen online recipe

• 1 stick butter softened
• 1 8 oz. pkg. cream cheese, softened
• 1 cup frozen or fresh pureed strawberries
• 3 cups powdered sugar

1. Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!