Simple Cake Pops

I've looked through several recipes and come up with what I would use to make simple cake pops. You can buy the popsicle sticks at any craft store. Ideas garnered from theKitchn, Martha Stewart and Bakerella.

1 box cake mix, any flavor you want, baked in 13X9 pan and cooled completely
2 cups powdered sugar
8 oz. cream cheese, softened
4 TBSP. butter, softened
1 TBSP milk, or as needed to get right consistency
OR if you want to save time you can use a 3/4 of a can of buttercream or cream cheese frosting in place of the powdered sugar, cream cheese, butter and milk.
2 cups chocolate chips for chocolate covered cake pops
12 oz. white chocolate bark for white covered cake pops
baking wax or shortening (optional)
food coloring if you want to make colored coating
garnish as desired with sprinkles, coconut, crushed nuts, M&M's etc. or leave them plain

Line a cookie sheet with wax or parchment paper OR use a block of styrofoam to insert your cake pops into handle side down until set. If using parchment paper you will have a flat surface on your finished cake pop, but it will still be oh so yummy!

Crumble cooled cake into large bowl. Combine powdered sugar, cream cheese, butter and milk to make frosting, or use the can of frosting. Mix frosting into crumbled cake. Mix until well combined and you are able to make a ball out of mixture. You can use the back of a spoon to do this, or use your hands. Use milk as needed to get the right consistency, but be careful not to use too much. It needs to be like a thick paste with no large crumb balls, and able to form into balls.

Form balls and insert popsicle sticks. Freeze for 10 minutes or refrigerate for several hours to harden balls.

In saucepan over low heat, or in microwave, carefully melt chocolate chips. You can melt in a square of baking wax if desired, or a TBSP of shortening. Melt white chocolate bark as directed on package, or over low heat in separate saucepan. Mix in food coloring if desired to achieve a colored coating.

Dip cake pops in desired coating and either lay on prepared wax paper, or stand in styrofoam block to set. If you are garnishing with nuts, sprinkles or coconut dip them immediately in garnish after coating them in desired topping. Otherwise, allow to cool and then use leftover coating as "glue" to glue on M&M's or other candies. Or leave them plain, they are delicious just as they are.

Peach Coffee Cake

This can be made with any type of fruit, but peach is my favorite! Great for those Sunday School breakfasts! Better Homes and Gardens.

1 1/2 -2 cups sliced peaches (or apples or blueberries)
1/4 cup water
1/4 cup sugar
2 TBSP. cornstarch
1 1/2 cups flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup butter
1 beaten egg
1/2 cup buttermilk, or milk soured with a touch of vinegar
1/2 tsp. vanilla
1/4 cup flour
1/4 cup sugar (sometimes I use brown sugar here)
2 TBSP. hard butter

Filling: Combine fruit and water in saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes, (your goal here is tender fruit, so cook until fruit is tender). Stir in sugar and cornstarch. Cook over medium heat until mixture is bubbly. Cook for an additional 2 minutes. Set aside.

In medium bowl, combine, 1 1/2 cups flour, 3/4 cup sugar, baking powder and baking soda. Cut in 1/4 cup butter until mixture is crumbly. Make a well in center of mixture. Set aside.

In another bowl combine egg, buttermilk and vanilla. Add wet mixture to dry mixture all at once and stir until just combined. Mixture will be lumpy. Spread half of batter into ungreased 8X8 pan. Pour filling over batter and spread evenly. Drop remaining batter by spoonfuls on top of filling.

In small bowl mix 1/4 cup flour and 1/4 sugar. Cut in hard butter until mixture is crumbly. Sprinkle over coffee cake.

Bake at 350 degrees for 30-40 minutes or until golden. Serve warm.

Strawberry Coconut Cake

                                                          


I saw this on Pinterest, and it looks SOOO good to me! I can't wait to make it! From the website Candy Jamamas.

1 box white cake mix
4 TBSP. strawberry gelatin powder
2 TBSP. flour
1 tsp. baking powder
2 TBSP. sugar
3/4 cup vegetable oil
4 eggs
1/4 cup water
1/2 cup pureed strawberries
1 tsp. vanilla
1/2 tsp. coconut extract
1/2 cup fresh strawberries, diced
1 cup flaked coconut
strawberries for garnish

Preheat oven to 350 degrees.

Combine cake mix, gelatin powder, flour, baking powder and sugar. Mix in vegetable oil, eggs and water and pureed strawberries. Beat well. Stir in diced strawberries, vanilla and coconut. Pour into greased or lined 8 or 9-inch cake pans. Bake for 25-35 minutes, until toothpick comes out clean.

Allow cakes to cool for 10 minutes, then turn out of pans and cool completely.

Cream Cheese Frosting


8 oz. cream cheese, softened
2 sticks butter, softened
2 (16-oz.) boxes of powdered sugar
1 tsp. vanilla

Mix cream cheese, butter and vanilla. Add powdered sugar until desired consistency is achieved. You can add a small amount milk if frosting becomes too thick.

Frost middle and sides of cake. Top with whole strawberries for garnish.

VARIATIONS: Some people add a cup of chopped pecans to the cake and 1/2 cup of pecans, strawberries and coconut to the frosting! Sounds delicious!!

Death by Chocolate

This is a truly rich and deadly dessert! Very pretty when served in a large glass bowl. It is also very versatile and can be changed in countless ways to make it new every time.

1 box Devil's food cake, prepared and baked as instructed on box
1 large box chocolate instant pudding, prepared per directions on box
1 bag of Heath toffee bits, or Skor bars, crumbled OR crushed Oreo cookies
Caramel sauce, OR 1 cup brewed coffee, OR 1 jar hot fudge sauce to taste
1 (12-oz.) tub of frozen whipped topping, thawed

In large glass bowl, crumble HALF of baked cake in bottom of bowl. Layer 1/2 of pudding on top, followed by a sprinkling of toffee bits, Skor bars, or cookies, (or all three). Drizzle caramel sauce, coffee, or hot fudge sauce. Then layer 1/2 of the whipped topping, sealing the topping to the edge of the bowl. Repeat layers. Sprinkle last layer of whipped topping with toffee bits.

VARIATIONS: Add miniature chocolate chips, nuts or even strawberries to the mix. Use a brownie mix instead of cake mix. Use a German chocolate cake mix. The list is endless.. just add what you think will taste good! You will get rave reviews!

Italian Creme Cake

In honor of my Dad's birthday today, I will post this absolutely scrumptious Italian Creme Cake, which is his favorite!!

2 cups sugar
1 STICK butter
1/2 cup shortening
5 eggs, separated
1 cup buttermilk
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup/can coconut OR pineapple if you don't like coconut, drained (or half of both if you like both)
1 cup pecans or walnuts, chopped

Grease and flour 3 9-inch pie pans. Preheat oven to 350 degrees.

Cream sugar, butter and shortening. Add egg YOLKS, one at a time.

Mix dry ingredients together, then add alternately with the buttermilk to the creamed butter mixture.

In separate bowl, beat egg WHITES until stiff peaks form. Fold into batter with coconut or pineapple.

Pour into 3 prepared 9-inch pie pans.

Bake at 350 degrees for 25-35 minutes.

Cream Cheese Frosting


8 oz. cream cheese, softened
1 stick butter, softened
3 1/2-3 3/4 cups powdered sugar
1 tsp. vanilla
1 cup pecans or walnuts, chopped (you can either add the nuts to the frosting or use them as garnish on the sides or top of the frosted cake.)

Mix well and frost cake.

Double Chocolate Bundt Cake with Ganache Glaze

It's all about chocolate on Valentine's Day! This cake is sure to satisfy the most urgent chocolate craving! From the Food and Wine website.

2 oz. bittersweet chocolate, chopped
3/4 cup vegetable oil
1 cup sugar
1 egg
2 cups flour
1/2 cup cocoa
1 TBSP. baking soda
3/4 tsp. salt
1 cup strongly brewed coffee
1 cup buttermilk

Preheat oven to 350 degrees. Spray bundt pan with cooking spray or grease and flour, shaking out excess flour.

Melt chocolate over low heat until just melted. Whisk in oil and sugar until smooth. Whisk in egg.

In separate bowl, mix dry ingredients. Add half of the dry ingredients to the chocolate mixture, as well as half of the buttermilk and coffee. Repeat process until all are combined. Mix until smooth.

Pour batter into prepared bundt pan. Bake in 350 degree oven for 35-40 minutes until center of cake comes  out with only a few crumbs when tested with knife.

Cool 10 minutes, then invert onto cake plate.

Ganache Glaze:

1/3 cup heavy cream
1/2 TBSP. corn syrup
1/2 TBSP. unsalted butter
3 oz. bittersweet chocolate, chopped

In small saucepan, bring cream to boil. Add corn syrup and butter. Mix until smooth. Add chocolate and stir to melt. Let stand about 5 minutes, then pour glaze over cake. Allow glaze to set for 30 minutes before serving.

Hummingbird Cake

I had this cake for the first time a few weeks ago at a local restaurant. So good! Very much like a carrot cake except it has pineapple and bananas in it!

3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 tsp. cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. vanilla
8 oz. crushed pineapple, DO NOT DRAIN
1 cup pecans, chopped
2 cups bananas, chopped
Cream Cheese Frosting (recipe to follow)
1/2 cup chopped pecans

Combine first 5 ingredients in large bowl. Add eggs and oil and STIR until dry ingredients are just combined. Do not beat. Stir in vanilla, pineapple, pecans and bananas.

Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 minutes. Cool on wire racks completely.

Spread Cream Cheese frosting between layers and around sides and top of cake. Top with chopped pecans. Store in refrigerator.

Cream Cheese Frosting:


16 oz. cream cheese, softened
1 stick butter, softened
5 cups powdered sugar
1 tsp. vanilla

Beat cheese and butter together. Beat in sugar. Stir in vanilla.

Dump Cake

It's got a terrible name, but it is so delicious! The combination of pineapple, cherries and nuts are irresistible!  I love this dessert!

1 20 oz. can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
8 oz. chopped nuts (pecans, walnuts, optional)
1 1/2 - 2 sticks butter

Mix pineapple and cherries in 9X13 pan. Sprinkle cake mix on top and then stir until just combined. Sprinkle nuts on top.  Dot evenly with butter, cut up in small pieces.

Bake at 350 degrees for 35-40 minutes, until golden brown.

Pineapple Upside Down Cake

This recipe comes from my  Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition . I love that cookbook! My mom made this in her skillet! Absolutely delicious!

1/4 cup butter
2/3 cup packed brown sugar
1 20-oz. can sliced pineapple in juice, drained
Maraschino cherries without stem, if desired
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 large egg
Whipped cream, if desired

Heat oven to 350 degrees.

Melt butter in 10-inch oven proof skillet or square pan, 9X9X2, in oven. Sprinkle brown sugar over butter. Arrange pineapple on brown sugar, cutting  one or more slices into pieces if necessary. Place cherry in center of pineapple rings.

Beat remaining ingredients except whipped cream on low speed for 30 seconds, scraping bowl constantly. Then beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter over pineapple.

Bake in skillet for 45-50 minutes, square pan for 50-55 minutes, until center comes out clean.

IMMEDIATELY turn upside down onto heatproof plate. Let skillet or pan remain over cake for a few minutes so brown sugar topping can drizzle over cake.

Cool 15 minutes. Serve warm with whipped topping.

Cream Cheese Pound Cake

This cake was given to us when our youngest child was born. It is a wonderfully delicious, moist cake full of flavor and richness. You can eat it plain or top with a glaze of your choice.

3 sticks butter, softened
8 oz. cream cheese
3 cups sugar
dash of salt
2 tsp. vanilla
6 large eggs
3 cups CAKE flour

DO NOT PREHEAT OVEN. This cake will start in a COLD oven.

Combine butter, cream cheese and sugar. Beat well. Add salt, vanilla, then eggs, one at at time. Add flour and mix well. Pour into greased and floured large tube or bundt pan.

Place in COLD oven then set at 275 degrees.
Bake for 1 1/2 hours until done.  Allow to cool at least ten minutes, then invert cake onto cake plate.

For best flavor and texture I'm told you are to make this cake 1-2 days ahead, but frankly, it never lasts that long in our home!

We've eaten this cake plain, which is superb, or topped with chocolate or lemon glazes.. It is good every way!

Awesome Pineapple Cake

This is the best cake EVER! Another time tested, "great every time" recipe given to me by my mother-in-law. You will get many compliments on this one!

2 cups flour
2 cups sugar
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 cup pecans
20 oz. can crushed unsweetened pineapple with juice (you will use the juice, don't drain!)

Simply mix all ingredients together in a bowl. Pour into ungreased 9X13 cake pan.

Bake at 350 degrees approximately 35 minutes.

ICING:

1 stick butter, melted
8 oz. cream cheese, melted
1 3/4 cups powdered sugar
1/2 cup pecans
1 tsp. vanilla

Mix all icing ingredients and pour over warm cake.

Chocolate Sheet Cake

Our kids ask for this as their birthday cake every year! It's a very simple yet delicious recipe that you will want to make over and over.

2 cups sugar
2 cups flour
2 sticks butter
3-4 TBSP cocoa
1 cup water
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 eggs

Mix together flour and sugar in mixing bowl. Set aside.

In medium saucepan, melt butter. Add water and cocoa. Bring to a boil. Add to flour mixture and mix well.
Add buttermilk (or regular milk soured with vinegar), baking soda, vanilla and eggs. Mix well.

Pour into greased 9X13 cookie pan or baking sheet.
Bake at 400 degrees for 15 minutes until toothpick comes out clean. Make icing while cake is cooking as it will need to be poured over HOT cake.

ICING:

1 stick butter
3 TBSP milk
3-4 TBSP cocoa
3 cups powdered sugar
1 tsp. vanilla
1/2 cup chopped pecans (optional) You can sprinkle these on top or mix in the icing... either way is delicious!

Measure powdered sugar into mixing bowl. Set aside. Melt butter, mix in milk and cocoa. Add to sugar and mix well. Add vanilla and pecans. (OR ice cake and sprinkle nuts on top!) Mix well. Pour over HOT cake. Icing should be a bit runny. It will set up as it cools.