Cake

Pumpkin Cream Cheese Dump Cake

October 6, 2014 by Kay Leave a Comment

Hello Everyone,

I am back! I know it has been awhile since I have posted and I am sorry about that. Thank you for your patience while I have been absent.

I am back with a delicious pumpkin dessert, Pumpkin Cream Cheese Dump Cake. This dessert reminds me of my favorite beverage this time of year, the Pumpkin Spice Latte from Starbucks.

It comes together quickly and is sure to satisfy your craving for pumpkin this time of year. The base is a can of pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. To the top of that you pipe a mixture of cream cheese and powdered sugar. Then comes the dumping part, a dry cake mix is dumped on top and drizzled with melted butter.

Keep this recipe in mind for any desserts you need to make this fall, especially for Thanksgiving.

Enjoy!

Pumpkin Cream Cheese Dump Cake

Ingredients

8 oz. cream cheese
3/4 cup powdered sugar
2 tsp. milk
1 can (29 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 eggs
1 1/4 cup sugar
1 tsp. salt
1 tbsp. pumpkin pie spice
1 white or yellow cake mix (dry)
1/2 cup butter, melted
1 Tbsp. cinnamon sugar mixture

Instructions

Preheat the oven to 350 degrees. Grease a 9 x 13 pan and set aside.
In a bowl mix together the cream cheese, powdered sugar and milk until smooth. Set aside.
In a large bowl mix together the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into the pan.
Add the cream cheese mixture to a ziploc bag. Cut off the tip of the bag to make a mini piping bag. Pipe the cream cheese mixture over the pumpkin filling, take a look at the photo below.
Pour the dry cake mix evenly over the cream cheese layer. Pour the melted butter evenly over the cake mix. Sprinkle the cinnamon sugar over the top of the cake.
Bake for 50-60 minutes or until the top is browned and an instead knife comes out clean.
Let cool and serve, store in the fridge.

http://www.lovefoodwillshare.com/pumpkin-cream-cheese-dump-cake/

Pumpkin mixture

Cream Cheese mixture

Dry cake mix

Melted butter

Layers of goodness

Every bite is delicious

Pumpkin Cream Cheese Dump Cake

Pumpkin Cream Cheese Dump Cake.

Zucchini Cake with Brown Sugar Frosting

August 29, 2014 by Kay Leave a Comment

Super moist, very flavorful and extra sweet describe this cake made with fresh zucchini and no one will ever know there is a vegetable in Zucchini Cake with Brown Sugar Frosting (unless you tell them the name!).

The zucchini does really add a nice element to this cake and it’s a great way to use up any extra zucchini you might have left over from your CSA or your garden. Zucchini is also in abundance at Farmers Markets, so check there if you are in need of some for this recipe.

The key to this recipe is making sure to squeeze out some of the juice of the zucchini after you have shredded it, you don’t want the batter to be too thin.

Enjoy!

Zucchini Cake with Brown Sugar Frosting

Rating: 51

Yield: 12 Servings

Zucchini Cake with Brown Sugar Frosting

Ingredients

3 eggs
1 1/3 cups sugar
½ cup vegetable oil
½ cup orange juice
1 tsp. vanilla
2 ½ cups all-purpose flour
2 tsp. cinnamon
¼ tsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ½ cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
½ cup butter, 1 stick, but into small cubes
¼ half & half
1 tsp. vanilla
1 ½ - 2 cups powdered sugar

Instructions

Preheat your oven to 350 degrees. Grease and flour a 9 x 13 metal baking pan.
In your mixer beat the eggs, sugar, oil, orange juice and vanilla.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Slowly add the dry ingredients to the mixer and mix to combine. Add in the zucchini and mix just until combined.
Pour the mixture into the cake pan and use a spatula to even it out. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool before frosting.
While the cake is baking make the frosting. Add the browns sugar, butter and half & half in a small saucepan. Over medium heat, let the mixture come to a boil. Boil for 2 minutes. Remove from the heat and whisk in the vanilla. Let the mixture cool to luke warm and whisk in the powdered sugar. Start with 1 ½ cups and check the consistency, if it isn’t thick enough, add in the additional ½ cup of powdered sugar, mix to combine. Frost the cake and serve.

Notes

Adapted from Taste of Home.

http://www.lovefoodwillshare.com/zucchini-cake-brown-sugar-frosting/

Pour the batter into a greased & floured pan.

Level the cake in the pan with a spatula.

Bake until golden.

Pour the creamy frosting on the cake.

Spread the frosting over the top of the cake.

Look how the frosting glistens.

Very sweet and moist cake.

Zucchini Cake with Brown Sugar Frosting

Perfect with a glass of milk.

It’s hard to eat just one piece!

Honey Pound Cake

July 9, 2014 by Kay Leave a Comment

Honey Pound Cake is super dense and super sweet with the taste of honey.

Fresh berries are so in season right now and I thought I would share a pound cake recipe to serve with your fresh berries. I usually make a cream cheese pound cake. I ran across a recipe that uses honey and I thought that would be so delicious with fresh berries.

I am amazed how much the honey flavor comes through in this recipe. I recommend using a local home grown honey, it really will make a difference in this recipe. I used a honey made in Minnesota, AMES. I bought it at the Minneapolis Farmers Market. When ever I visit my daughter, Kiley we always make a stop at the farmers market, it is fabulous!

Here is a tidbit, from spring to fall most areas have a farmers market. I suggest visiting and supporting local farmers. You will get fresh produce and you are buying local. It’s also nice to talk to the farmers and ask for suggestions or find out more about their farm. I firmly believe in buying local, it keeps the local economy thriving.

To find a farmers market in your area, click here

Enjoy!

Honey Pound Cake

Rating: 51

Honey Pound Cake

Ingredients

1 cup butter, softened
1 1/3 cup sugar
¼ cup honey, local honey if possible
5 large eggs
2 tsp. vanilla
1¾ cup flour, sifted
1 tsp. baking powder
½ tsp. salt

Instructions

Preheat oven to 325 degrees. Line a 9 x 5 inch loaf pan with parchment paper (see my photo) and spray with cooking spray.
In your mixer, beat the butter, sugar, and honey together for 2-3 minutes.
Beat in the eggs, one at a time, making sure they are fully incorporated before adding another egg. Add the vanilla and mix to combine.
Sift together the flour, baking powder and salt. Add 1/3 of the dry mixture and mix to incorporate, repeat this step 2 more times.
Add the batter to your prepared pan. Bake for 1 hour to 1 hour and 20 minutes, until a toothpick inserted into the center of the cake comes out clean.
Cool the cake for 15 minutes before removing from the pan. To remove, take a knife and go around the perimeter of the pan to loosen the cake, make sure to go on the outside of the parchment paper. Take hold of the 2 side of the parchment paper with 2 hands and life the cake up and set on a cutting board to finish cooling.

Notes

Serve with fresh berries and ice cream. Adapted from White Lights on Wednesday.

http://www.lovefoodwillshare.com/honey-pound-cake/

The batter should be light & fluffy.

Add a piece of parchment paper and spray with cooking spray.

Add the batter to the pan.

Pull the cake out by loosening the edges and pulling the cake out by gripping the parchment paper.

I love the golden color.

Sweet & Delicious

Honey Pound Cake

It’s a really dense cake full of honey flavor.

Strawberry Rhubarb Sauce on Berry Blue Cake

July 2, 2014 by Kay Leave a Comment

Strawberry Rhubarb Sauce is a sweet topping with a hint of cinnamon. Serve it on Berry Blue Cake for a festive look on the 4th of July.

Strawberry Rhubarb Sauce starts by boiling rhubarb, water, sugar and lemon zest on the stove until the rhubarb is soft. Then add in the fresh strawberries, lemon juice, cinnamon and some food coloring (to get a bright red color) and the sauce is ready to eat!

Serve this wonderful sauce on cake (see below for my easy Berry Blue Cake), ice cream, pancakes or biscuits.

Going with my theme of red, white and blue this week in honor of the 4th of July I made a quick Berry Blue Cake. It is a box cake mix with jello added in to give the blue color. Kids and adults will both love this dessert.

Enjoy!

Strawberry Rhubarb Sauce on Berry Blue Cake

Rating: 51

Strawberry Rhubarb Sauce on Berry Blue Cake

Ingredients

2 cups fresh rhubarb, chopped into small pieces
¾ cup water
1/3 to ½ cup sugar
Grated peel of 1 small lemon
Pinch of salt
1 ½ cups fresh strawberries, cut into small pieces
Juice of ½ the lemon
¼ tsp. cinnamon
4 drops red food coloring, optional

Instructions

In a small saucepan, add the rhubarb, water, sugar, lemon peel and salt; stir to combine. Over medium high heat, bring the mixture to a boil. Reduce the heat to low and cook uncovered for 10-12 minutes, until the rhubarb is soft.
Remove the pan from the heat and stir in the strawberries, lemon juice, and cinnamon, stir to combine. Add the food coloring, if you wish, stir to combine.
Serve over cake or ice cream.

Notes

For the Berry Blue Cake Ingredients: 1 box white cake mix, plus the ingredients indicated on the box 1 small box Berry Blue Jello Mix

Make cake according to package directions. Pour half of the batter into your cake pan. Add the dry jello mix to the other half of the batter and mix to combine. Pour the blue batter in the cake pan. Bake according to package direcitons.

http://www.lovefoodwillshare.com/strawberry-rhubarb-sauce-berry-blue-cake/

The Sauce

Cinnamon is delicious in this sauce.

Every bite is yummy!

Red, White & Blue

Strawberry Rhubarb Sauce

Cake

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