Showing posts with label Cake recipes. Show all posts
Showing posts with label Cake recipes. Show all posts

Wednesday, October 29, 2014

Cinnamon Apple Upside-Down Cake





Bake a classic dessert! Buttery rich and the Cinnamon and Apples make this yellow cake flavorful and delicious.


Ingredients

1 Betty Crocker Super Moist Butter Yellow Cake Mix
2/3 cup packed brown sugar
3 ripe Granny Smith apples
Cinnamon
¼ cup margarine (not butter, you need the moisture)


Directions

Preheat oven to 350°F.

In 9-inch square pan, melt butter in oven.

Sprinkle brown sugar evenly over melted butter.

Sprinkle cinnamon over the brown sugar.

Peel, remove core, and slice apples (thickness ¼).

Arrange apples over brown sugar.

In medium bowl, mix the cake batter according to the directions on the box.

Pour batter over apples.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Serve warm.

Store cake loosely covered.







Sunday, October 26, 2014

Pumpkin Pie Spice Bundt Cake



Rich with the fragrance of cinnamon and nutmeg, creamy Pumpkin Pie Spice brings home the flavors of fall. Stir up a moment of sweet inspiration and make your party a delight.


Ingredients


1½ cups margarine or butter
3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) 
International Delight® Pumpkin Pie Spice 
3¼ cups powdered sugar
1 tsp. 
vanilla extract 


Glaze:
3¼ cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
¼ cup cold International Delight® Pumpkin Pie Spice

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight® Pumpkin Pie Spice; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.



Wednesday, June 13, 2012

Pineapple Pound Cake





Pineapple Pound Cake, by Sandra Lee's tip on using cake mix saves time and money.

happy-halloween line

Ingredients

Cooking spray
1 (8-ounce) can pineapple slices- drained, juice reserved
1 (16-ounce) box pound cake mix
2 eggs
1 (6-ounce) can pineapple juice
1/4 cup water
1/2 cup brown sugar
2 tablespoons butter

Directions

Preheat oven to 350 degrees F. 

Spray a 9 by 5-inch loaf pan with cooking spray and set aside.

Remove 3 pineapple slices from the can and reserve the juice and set aside. 

Chop remaining pineapple slices into small pieces and set aside.

In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. 

Blend with an electric mixer on low speed for 30 seconds. 

Scrape down the sides of the bowl and beat for 3 minutes on medium speed. 

Stir in the chopped pineapple and combine well. 

Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. 

Remove and cool completely.

In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. 

Add the brown sugar and butter and bring to a simmer. 

Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. 

Remove from the heat. Reserve.

To serve, remove the pound cake from the pan and transfer it to a serving plate. 

Arrange pineapple rings on top and secure with toothpicks, if necessary. 

Pour the sauce over the cake and serve.