Easy Cake Recipes

I never bake a box cake with out “doctoring” it up somehow.  I get many compliments on the cakes I make.  When I tell people I used a Cake Mix they say ..............................“Really??  I don't believe it!”

Here is my all-time favorite cake.  And it is sooo easy to make!

Jo's Captain Morgan Cake 1 Cup chopped pecans or walnuts 1 - 18-1/2 oz pkg yellow cake mix * 1 - 3-3/4 oz pkg Vanilla Instant Pudding 4 eggs 1/2 Cup cold water 1/2 Cup Vegetable oil  1/2 Cup Captain Morgan Spiced Rum * If using a cake mix with pudding: Omit instant pudding Use 3 eggs Use 1/3 Cup oil

Preheat oven to 325º.  Grease and flour a 10" tube pan or a 12 Cup Bundt Pan.  Sprinkle nuts over bottom of pan.  Mix all ingredients together.  Pour batter over nuts.  Bake for 1 hour.  Cool.  Invert on plate.  Prick top and spoon glaze evenly over top and sides.  Allow cake to absorb glaze and repeat until glaze is used up.

Glaze: 1/4 lb.butter 1/4 Cup water 1 Cup granulated sugar 1/2 Cup rum

Melt butter in saucepan.  Stir in water and sugar.  Boil 15 minutes stirring constantly.  Remove from heat.  Stir in rum.

Banana Split Cake 1 Banana Supreme Cake Mix  3 eggs  1 1/3 water  1/2 all-purpose flour  1/3 cup vegetable oil  1 cup semi-sweet mini chocolate chips  3 bananas  16 oz chocolate syrup  8 oz frozen whipped topping – thawed  1/2 cup walnuts – chopped  colored sprinkles  Maraschino cherries – for garnish

Preheat oven to 350°F. Grease and flour 13 x 9 x 2 inch pan.  Combine cake mix, eggs, water, flour and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into pan.  Bake at 350°F  32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.  Slice bananas. Cut cake into squares; top with banana slices. Drizzle with chocolate syrup. Top with whipped topping, walnuts and sprinkles. Garnish with Maraschino cherries.  Makes about 12 to 16 servings. TIP: To prevent darkening, dip bananas and other fruit in diluted lemon juice.

Hummingbird Cake 1 pkg    Yellow Cake Mix  1 - 4 oz pkg vanilla instant pudding  1/2 cup vegetable oil  8 oz crushed pineapple, well drained (reserve juice) reserved pineapple juice plus water equal to 1 cup  4 eggs  1 tsp ground cinnamon  1/2 cup banana – cut up  1/2 cup finely chopped pecans  1/4 cup chopped Maraschino cherries – well drained  Confectioners sugar

Preheat oven to 350°F. Grease and flour 10 inch Bundt or tube pan.  Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.  Bake at 350°F  50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with Confectioners sugar.  Makes 12 to 16 servings.

Blizzard Cake Perfect for a hot summer's day. Nothing quite hits  the spot like ice cream. 1 gallon vanilla ice cream 1 (16 oz) pkge vanilla filled chocolate cookies 1 (12 oz) container whipped topping

Soften ice cream. Crush cookies by placing them in a large zip lock bag and rolling over them with a  rolling pin. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9x13 inch glass pan. Freeze for 2 hours then serve. Makes 1 -9x13 inch cake

Dreamsicle Angel Cake Using store bought angel food cake this can be made in less than 1/2 hour. 1 large angel food cake  4  cups  orange or raspberry sherbert, softened  1 cup  heavy whipping cream  1/4 cup  white sugar  1 teaspoon  vanilla extract

Carefully slice off the top ¾” of the entire angel food cake using a long serrrated knife.  Put top aside for later use.  Hollow out the cake leaving sides and bottom about ¾” and reserve the scraps. Pack the sherbet into the hollowed out cake and replace the top of cake. Cover the cake with waxed paper. Freeze until firm, at least 3 hours. In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff.  Frost with sweetened whipped cream. Return cake to the freezer until ready to serve. The remaining scraps of angel food cake could be mixed with instant pudding for an additional quick and cool dessert.  And the kids love it. Makes 1 cake

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