Cake Recipes

Triple-Layer Banana Cake

3/4 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk

Frosting
6 tablespoons peanut butter
3 tablespoons butter, softened
5-1/4 cups confectioners' sugar
8 to 10 tablespoons milk
Peanut halves, optional

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired. Makes 14 servings.

Tropical Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups lemon-lime soda
3 eggs
1/3 cup canola oil

Topping
1 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup butter, cubed
1 can (8 ounces) crushed pineapple, drained
1 cup flaked coconut

In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate. Makes 12-16 servings.

Walnut Caramel Cake

1 package (18-1/4 ounces) German chocolate cake mix
1 package (14 ounces) caramels
3/4 cup butter or margarine, cubed
3 tablespoons milk
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips

Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 18 minutes. Meanwhile, in a large saucepan, combine the caramels, butter and milk. Cook and stir over medium-low heat until melted. Pour over warm cake.

Sprinkle with the walnuts and chocolate chips. Pour the remaining batter over chips. Bake 35-40 minutes longer or until cake is set and pulls away from sides of pan. Cool on a wire rack. Makes 12-15 servings.

Blackberry Cake

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) raspberry or black cherry gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup fresh or frozen blackberries
1 cup flaked coconut
1 cup chopped pecans

Icing
1/2 cup butter, softened
1 pound confectioners' sugar
4 to 5 tablespoons milk
1/2 cup fresh or frozen blackberries, crushed

In a large mixing bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

For icing, cream butter in a small mixing bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake. Makes 12-16 servings.

Honey Bun Cake

1 package (18-1/4 ounces) yellow or white cake mix
4 egg whites
1 cup (8 ounces) sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

In a large mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes.

Pour half into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake. Makes 20 servings.

Hawaiian Sunset Cake

1 package (18-1/4 ounces) white or orange cake mix
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 eggs
1/2 cup vegetable oil

Filling
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
1 package (10 ounces) flaked coconut
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Toasted coconut, optional

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the pineapple, sugar, coconut and sour cream. Reserve 1 cup; set aside. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving. Makes 12-16 servings.

Orange Sponge Cake Roll

7 egg whites
4 egg yolks
3/4 cup sugar
1 tablespoon grated orange peel
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup cake flour
1/8 teaspoon salt
2 tablespoons confectioners' sugar, divided
1-1/4 cups orange marmalade or apricot spreadable fruit
Orange peel strips (1 to 3 inches), optional

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside.

In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange peel, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes.

Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Makes 8 servings.

Golden Pound Cake

1 package (18-1/4 ounces) lemon cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
3/4 cup canola oil
1 can (12 ounces) Mountain Dew
Confectioners' sugar, optional

In a large bowl, combine the cake mix, pudding mix, eggs, oil and soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Makes 12 servings.

Cherry Dream Cake

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
1 can (21 ounces) cherry pie filling

Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean.

Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. cool for 15 minutes. Cover and refrigerate for 30 minutes.

In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving. Makes 20 servings.

Raisin-Spice Snack Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
3/4 cup water
1/2 cup vegetable oil
1/4 cup honey
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 to 1 cup raisins
3/4 cup chopped pecans

In a large mixing bowl, combine the first nine ingredients. Beat on medium speed for 2 minutes. Stir in raisins. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 12-15 servings.

Apple Walnut Cake

1-2/3 cups sugar
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups chopped unpeeled apples
1 cup chopped walnuts

Frosting
2 packages (3 ounce each) cream cheese, softened
3 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

In a mixing bowl, beat sugar and eggs. Add oil and vanilla; mix well. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well. Stir in apples and walnuts. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 50 to 55 minutes or until a toothpick comes out clean. Cool on a wire rack.

For frosting, beat cream cheese, butter and vanilla in a mixing bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake. Makes 16-20 servings.

Cinnamon Apple Coffee Cake

1 package (9 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
2 eggs
1/2 cup sour cream
1/4 cup butter, melted
2 medium tart apples, peeled and shredded
1/2 cup sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon

In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour half into a greased 8-in. square baking dish. Top with apples. Combine the sugar, nuts and cinnamon; sprinkle half over the apples. Top with remaining batter and sugar mixture. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 9 servings.

Million-Dollar Pound Cake

2 cups butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

In a large mixing bowl, cream butter until fluffy. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour, just until blended. Stir in extracts. Pour batter into a greased and floured 10-in. tube pan.

Bake at 325° for about 1 hour and 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Makes 16 servings.

Blueberry Upside-Down Cake

1/4 cup butter, melted
1/2 cup sugar
2 cups fresh or frozen blueberries
1 package (18-1/4 ounces) yellow cake mix
Whipped cream

Coat the bottom of a 13-in. x 9-in. x 2-in. baking dish with butter; sprinkle with sugar and blueberries. Prepare cake batter according to package directions; spread over blueberries.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. Serve warm with whipped cream. Makes 12-15 servings.

Strawberry Tunnel Cake

1 package (16 ounces) angel food cake mix
2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1/4 teaspoon almond extract, optional
6 drops red food coloring, optional
1 cup sliced fresh strawberries
1 carton (12 ounces) frozen whipped topping, thawed, divided

Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes.

In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight. Makes 12-16 servings.

White Cake with Raspberry Sauce

1 package (18-1/4 ounces) white cake mix
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries

Prepare and bake cake according to package directions, using a 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake.

Refrigerate until serving. Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake. Makes 12-15 servings.

Pecan Chip Tube Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup vegetable oil
1 cup (8 ounces) sour cream
1 cup chopped pecans
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

In a large bowl, combine the first five ingredients. beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the batter into a greased and floured 10-in. tube pan. Combine pecans and chocolate chips; sprinkle half over batter.

Top with marshmallows and remaining batter; sprinkle with remaining pecan mixture. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Makes 12 servings.

Pineapple Upside-Down Cake

1/4 cup butter, melted
1 can (20 ounces) sliced pineapple
10 pecan halves
1 jar (12 ounces) apricot preserves
1 package (18-1/4 ounces) yellow cake mix

Pour butter into a well-greased 13-in. x 9-in. x 2-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices.

Prepare cake batter according to package directions; pour over pineapple. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a large serving platter. Cool sightly; serve warm. Makes 12-15 servings.

Lemon Sheet Cake

1 package (18-1/4 ounces) lemon cake mix
4 eggs
1 can (15-3/4 ounces) lemon pie filling
1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator. Makes 30-35 servings.

Pistachio Bundt Cake

1 package (18-1/4 ounces) yellow cake mix
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
4 eggs
3/4 cup vegetable oil

Glaze
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons milk

In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Makes 12 servings.

Maple Nut Cake

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup maple syrup
2-1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts

Frosting
1 cup sugar
1/2 cup maple syrup
2 egg whites
1 teaspoon corn syrup
1/8 teaspoon salt
1/4 teaspoon cream of tarta

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts.

Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes.

Pour into a large mixing bowl. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake. Makes 12-14 servings.

Milk Chocolate Bundt Cake

1 milk chocolate candy bar (7 ounces), broken into pieces
1/2 cup chocolate syrup
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners' sugar, optional

In a heavy saucepan or in microwave, melt the candy bar with chocolate syrup; stir until smooth. Set aside to cool. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired. Makes 12-14 servings.

Neapolitan Cake

1 package (18-1/4 ounces) yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
8 to 10 drops red food coloring
1/4 cup chocolate syrup
1 tablespoon baking cocoa
Confectioners' sugar, optional

In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions.

Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do no swirl.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Makes 12 servings.

Buttermilk Banana Cake

3/4 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk

Filling
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans

Frosting
2 cups heavy whipping cream
1/4 cup confectioners' sugar

In a large mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine the sugar, flour and salt in a saucepan. Stir in half-and-half until smooth; add butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.

In a chilled large mixing bowl, beat heavy whipping cream until soft peaks form. Gradually beat in confectioners' sugar, a tablespoon at a time, until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Makes 12-16 servings.

Classic Red Velvet Cake

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract

In a large mixing bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Makes 12 servings.