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Dump Cake with fresh apples

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6 apples, peeled, cored and thinly sliced
1/2 cup roughly chopped pecans
1/2 cup packed brown sugar
1 tsp cinnamon
1 tsp vanilla
pinch of salt
1 box of yellow cake mix

3/4 cup (1 and 1/2 sticks) butter, cut into small cubes
vanilla ice cream, for serving

 

Preheat oven to 350 degrees.

In a large bowl, toss 6 apples, peeled, cored and thinly sliced, pecans, sugars, cinnamon, vanilla and a pinch of salt together

Pour apples into a 9 x 13 baking dish. Top with boxed cake mix, then place butter all over top

Bake until top is golden and apples are tender  – about 50 to 60 minutes

 

Pineapple Upside Down Cake

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pineapple upside down cake

1/4 cup butter
1 cup packed brown sugar
1 jar maraschino cherries without stems, drained
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 box cake mix yellow super moist cake mix (Betty Crocker)
vegetable oil and eggs called for on the cake mix box instructions

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Use suggest amount of oil and eggs. Beat well. Pour batter over pineapple and cherries.

Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Baking pan with brown sugar and sliced pineapple with a hand putting a cherry in center of each slice of pineapple prior to baking the yellow cake

Rhubarb Dump Cake

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Rhubarb Dump Cake

This rhubarb dump cake is an easy dessert that anyone can make with success! It’s a sure crowd-pleaser!
Ingredients
4 cups slice fresh or frozen rhubarb
3 ounce box of strawberry or any red gelatin
3/4 cup granulated sugar
1 box (15.25 ounce)  white or yellow cake mix
1/2 cup butter melted (salted butter is better here)
2 cups cold water
  • Instructions
  1. Preheat the oven to 350 degrees. Lightly grease or spray a 13- by 9-inch baking dish with cooking spray.
  2. Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the jello over that, then top with the sugar.
  3. Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.
  4. It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
  5. Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.

Recipe Notes

*I used Duncan Hines classic yellow

Pumpkin Cake

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  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice*
  • 1 cup (240ml) canola or vegetable oil*
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 (15 ounce) can pumpkin puree*
  • 1 and 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  3. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  4. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
  5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  6. Cover leftover cake tightly and store in the refrigerator for 5 days.

This is the BEST pumpkin cake I’ve ever had and I know you’ll feel the same way! It’s supremely moist, soft, rich, and spiced with pumpkin spice flavor.

  1. Make Ahead Instructions: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
  1. Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe.
  2. Bundt Cake: This batter will fit into a 9.5 or 10 inch Bundt pan. Same oven temperature. But for ease, I suggest using my pumpkin Bundt cake recipe. Same great flavor and texture as this cake! You can leave out the chocolate chips.
  3. 2 Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
  4. Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.

The Best Pumpkin Cake I’ve Ever Had

made 10-15-21

Spanish Bar Cake

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Old Fashioned A&P Spanish Bar spice cake recipe – This came out very dry but was very good in taste.

Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons dark cocoa powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 cup Crisco shortening
1 cup dark brown sugar
1/2 cup molasses
2 eggs
1/4 cup evaporated milk
1/2 cup applesauce
1 cup raisins, soaked in warm water until plumped, then drained

Buttercream frosting
1 pound confectioners sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
3 tablespoons evaporated milk, more if needed for consistency of frosting

Preheat oven to 350 degrees F and grease and flour a 9 x 13 inch pan

Soak raisins in hot water until plump and then drain.

Place flour, baking powder, salt, cocoa, spices and whisk together to combine. Sift dry ingredients three times and set aside.

Place shortening and sugar in a large mixing bowl and cream the shortening and sugar together. Add molasses and eggs and mix just enough to incorporate into the mixture, Add milk and applesauce. Add flour mixture to the wet mixture in three additions, stirring after each addition to combine. Fold in the plumped raisins.

Pour batter into prepared pan. Batter will be thick and will need to be spread evenly in the pan.

Bake at 350 degree fro 30 to 35 minutes or until done.

Remove cake from oven and let cool on a wire rack. Cut cake in half and stack with frosting in between and on top leaving sides with no frosting. Use the tines of a fork to make a design layer on the top just like the original A&P Spanish Bar Cake had.

Source: https://www.tasteofsourthern.com/Spanish-bar-cake

Made October 2019 – was very dry but tasted good. Did not sift dry ingredients and did not cream wet items separately.  Will have to try again. Impression – needed more applesuce for more making it more moist.

Harvest Apple Cake

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picture of cake

4 cups diced applies (Cortland, Granny Smith or a variety with good flavor or being on the green side)
2 cups white sugar
3 1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking soda
1/2 tsp salt
1 cup  vegetable oil
2 eggs
1 cup chopped walnuts (optional)

In a bowl add the sugar to the apples and let sit for an one hour.
Mix the eggs and oil together in a large bowl with a mixer.
Sift together all of the dry ingredients in another bowl.
Add in the apples mixture and mix together. Scoop the batter into a tube pan and even out batter in pan.
Bake in a lightly oiled tube pan for one hour and 10 minutes at 325 degrees F.
Let the cake cool in the pan completely sitting right side up. Then remove from the tube pan and plate.

Optional : cream cheese buttercream frosting if desired

This is very similar to a traditional German Harvest Cake. Recipe is also similar to the Western NY Apple Growers Recipe cookbook from my 4-H days and Apple Dessert contest recipes.  Using black walnuts is also common for this recipe.

Picture Credit to Roberta Johns Woodring who posted in a Facebook Group for Christmas Cookies and Baking in October 2019

 

Taylor NYS Cream Sherry Bundt Cake

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TAYLOR New York State Cream Sherry Bundt Cake  from 1983 recipe

1/2 cup chopped nuts (walnuts)
1 package (18 3/4 oz) yellow cake mix
1 package (3 and 3/4 oz) vanilla instant pudding
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
1/2 cup TAYLOR NYS Cream Sherry

Generously grease and flour 12-cup Bundt pan. Sprinkle half of the nuts in the bottom of the prepared pan.
Combine cake mix, pudding mix, eggs, vegetable oil, water, and Cream Sherry in large bowl.
Beat 2 minutes at high speed. Pour into pan. Sprinkle the remaining 1/4 cup nuts on top.

Bake in a pre-heated 325 degree oven for 50 to 60 minutes or until cake tests done.
Remove from oven and drizzle glaze (recipe below) slowly over the cake.  Allow to set in pan for 35 to 40 minutes before turning out.

Approximately 12 servings.

GLAZE
1/2 cup (1 stick_ butter or margarine
3/4 cup granulated sugar
1/2 cup Taylor Cream Sherry

Combine butter, sugar and cream sherry in saucepan. Bring to a boil. Boil hard one minute. Remove from heat.

Can also use Rum if you don’t have Cream Sherry