Back Of The Box - Cake Recipes

Pear-Ginger Upside-Down Cake

Pear-Ginger Topping
1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground ginger
3 pears, peeled, cut into 1/2-inch wedges
1/4 cup finely chopped crystallized ginger

Cake
1 tablespoon all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup packed brown sugar
6 tablespoons butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
Ginger Whipped Cream
1 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon ground ginger

Heat oven to 325°. Grease bottom and sides of 8- or 9-inch square pan with shortening. In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar.

Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.

Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy.

Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered. Makes 8 servings

Praline Cake with Cream Cheese Filling

Cake
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/2 cup toffee bits

Cream Cheese Filling
2 packages (8 oz each) cream cheese, softened
1/4 cup caramel topping

Brown Sugar Glaze
1 cup packed brown sugar
1/4 cup dark corn syrup
1/2 cup whipping cream
1 tablespoon vanilla

Heat oven to 325°. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 6 regular-sized muffin cups with paper baking cups.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasianally. Stir in toffee bits. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.

Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.

Turn cake over and spoon softened cream cheese into tunnel. Drizzle caramel topping over cream cheese; swirl with knife. Refrigerate about 10 minutes or until filling is set. Place cake filled side down on serving plate.

In 1-quart saucepan, cook brown sugar, corn syrup and whipping cream over low heat about 5 minutes, stirring frequently, until sugar is dissolved. Serve warm glaze over cake. Store covered in refrigerator. Makes 16 servings

Pineapple Upside-Down Cake

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Heat oven to 350°. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

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. Makes 9 servings

Ambrosia Cake

Cake
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Whipped fluffy white frosting
1/2 cup flaked coconut

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Heat oven to 350° (325° for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

In small microwavable bowl, mix sugar and cornstarch . Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.

Fill cake layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered. Makes 12 servings

Tres Leches Cake with Crema de Coco

Cake
4 eggs
3/4 cup granulated sugar
1/4 cup cold water
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Tres Leches Sauce
1 can (14 ounces) sweetened condensed milk
1 cup whipping (heavy) cream
1/2 cup canned cream of coconut (not coconut milk)
3 tablespoons light rum or 1 tablespoon vanilla

Garnish
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar
1 cup flaked coconut, toasted
1 pound sliced strawberries
5 kiwi fruit, peeled and chopped

Heat oven to 350º. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening. In large bowl, beat eggs with electric mixer on high speed until frothy.

Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.

Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed.

In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit. Makes 12 servings

Tangerine Pound Cake

Pound Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter or margarine, softened
1 tablespoon grated tangerine peel
1 teaspoon vanilla
5 eggs
1 cup milk

Tangerine-Rum Glaze
3/4 cup sugar
3 tablespoons butter or margarine
1/4 cup tangerine juice
2 tablespoons rum or 1 teaspoon rum extract

Heat oven to 350º. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside.

In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally.

Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pans. (If using fluted tube cake pan, place pan on cookie sheet.)

Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.

Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in rum.

Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Makes 16 servings

Raspberry Poke Cake

1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, if desired

Heat oven to 350° (325° for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water.

Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator. Makes 12 servings

Strawberries and Cream Cake

Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin

Whipped Cream Cheese Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

Heat oven to 350º (325º for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator. Makes 15 servings

Apple Kuchen Coffee Cake

1/2 cup sugar
1/3 cup butter or margarine, softened
1 egg
2 cups Original Bisquick mix
1/2 cup vanilla yogurt
1 egg
1 large cooking apple, peeled and thinly sliced (1 1/2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon

Heat oven to 350º. Grease bottom and side of springform pan, 9x2 inches, or round pan, 9x1 1/2 inches, with shortening. In medium bowl, beat 1/2 cup sugar, the butter and egg with electric mixer on low speed about 30 seconds or until smooth. Beat in Bisquick. Spread over bottom and 1 inch up side of pan.

In small bowl, mix yogurt and egg until smooth. Stir in apple; spoon over batter in pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over apple mixture. Bake 45 to 50 minutes or until center is set and crust is deep golden brown. Cool 10 minutes; remove side of pan. Serve warm. Makes 8 servings

Blackberry Coffee Cake

Blackberry Filling
1 1/4 cups frozen (thawed and well drained) blackberries
1/2 cup finely chopped pecans
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Coffee Cake
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 container (8 ounces) sour cream

Powdered Sugar Glaze
1 1/2 cups powdered sugar
3 to 4 teaspoons water

Heat oven to 350°. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix all Blackberry Filling ingredients; set aside.

In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.

Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.

Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.

Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake. Makes 16 servings

Luscious Mandarin Orange Cake

1 box yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts, if desired
1 can (11 oz) mandarin orange segments, undrained
4 eggs
1 can (20 oz) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel, if desired
1 cup frozen (thawed) whipped topping

Heat oven to 350° (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator. Makes 20 servings

Lemon-Orange Cake

1 box white cake mix
1 1/4 cups orange juice
Vegetable oil and egg whites called for on cake mix box
1 can (15 3/4 oz) lemon pie filling
1 container Whipped fluffy white frosting
Grated orange peel, if desired

Heat oven to 350° (325° for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans--except use 1 1/4 cups of orange juice in place of the water.

Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1 hour or until chilled. Store covered in refrigerator. Makes 16 servings

Butter-Rum Pound Cake

1 box butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter or margarine, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

Heat oven to 350° (325° for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, 12-cup fluted tube (bundt cake) pan or 10x4-inch angel food (tube cake) pan.

In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.

Bake 40 to 45 minutes (48 to 52 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.

In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. Makes 16 servings

Chocolate Praline Layer Cake

Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25-oz.) pkg. Devil's Food Cake Mix
1 1/4 cups water
1/3 cup oil
3 eggs

Topping
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
16 pecan halves, if desired
16 chocolate curls, if desired

Heat oven to 325°. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325° for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator. Makes 16 servings