Orange Cream Cake

This recipe can be found at Taste of Home Orange Dream Cake.

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Cake
1 package lemon cake mix
1 (0.15 oz.) envelope orange Kool Aid soft drink mix
3 eggs
1 cup water
1/3 cup vegetable oil

Topping
1 (3 oz.) package orange jello
1 cup boiling water
1 cup cold water

Frosting
1 (3.4 oz.) package instant vanilla pudding mix
1 (3 oz.) package orange jello
1 cup cold milk
1 tsp vanilla extract
1 (8 oz.) carton Cool Whip

To make the cake:
Combine the cake mix, Kool Aid, eggs, water, and oil. Beat on medium speed for 2 minutes. Pour into a greased 9 x 13" pan. Bake 350 degrees for 25-30 minutes. Remove from the oven and poke holes in the cake all over with the tines of a fork. Cool on a wire rack for 30 minutes.

To make the topping:
Dissolve the jello in the boiling water, and stir for 2 minutes. Add the cold water and mix well. Pour over the cake. Cover the pan and refrigerate for 2 hours.

To make the frosting:
In a large bowl, combine the pudding mix, orange jello mix, cold milk, and vanilla and beat on low for 2 minutes. Let stand for 5 minutes. Fold in the Cool Whip and mix until thoroughly combined. Frost the chilled cake and serve.

Store the cake in the refrigerator.

Lemon Cake

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1 (9 oz.) Jiffy white cake mix 
1 (8 oz.) package cream cheese, softened
2 cups milk
1 large (5.1 oz) package instant vanilla pudding mix
1 (21 oz.) can Wilderness Lemon Pie Filling
1 (12 oz) carton Cool Whip

Mix and bake cake in a 9 x 13" pan according to package directions. Cool cake. In another bowl, mix together the pudding mix and milk according to package directions. Let stand for 5 minutes and beat in the cream cheese, beating until smooth. Spread mixture over the cake and chill for one hour. Spread pie filling over the cream cheese mixture and then top with the Cool Whip. Serve and store in the refrigerator. 

Lemon Lime Jello Poke Cake

In searching for a different recipe online, I came upon this website that had a cake recipe that I used to make for my kids' birthdays, when they were little. Because most of them happened to have birthdays in the summertime, I wanted something that was light and refreshing. This certainly fit the bill, and it was easy to make, and delicious, too.

Since it is always nice to have a photograph of the finished product of any recipe I post (and since I don't have one of my own yet), I decided to post a link to the recipe blog where I found this recipe. I'll have to find my own recipe, then compare the two. There are some slight differences, but I'll come back and post them if they are significant. One difference I will mention is that I used an 8-oz container of Cool Whip in place of the Dream Whip. See note below.

The recipe can be found here at Cleverly Simple: Lemon Lime Jello Poke Cake. 

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1 box Duncan Hines Lemon Supreme cake mix - Baked according to package directions in a 9 x 13" pan
1 (3-oz) package lime jello
3/4 cup boiling water
1/2 cup cold water

Frosting
1 small box (3 oz) lemon instant pudding mix
1 envelope Dream Whip
1 1/2 cups cold milk

1. As stated, bake the cake mix according to package directions in a 9 x 13" pan. Cool cake for 20 - 25 minutes.

2. While the cake is cooling, prepare the jello as follows: Combine the jello mix with  the boiling water and stir until dissolved. Add the cold water and stir. Let cool to room temperature.

3. Using the tines of a fork, poke holes all over the cake and pour cooled jello over the top. Refrigerate the cake until it has chilled.

4. Meanwhile, prepare the frosting by beating the lemon pudding and Dream Whip mixes together with the cold milk. Spread over the top of the cake and refrigerate. Store cake in the refrigerator.


Note: If you prefer, or have trouble finding the Dream Whip (which can be found in the baking aisle in your grocery store along with the cake mixes and canned frosting), you may use an 8-oz container of Cool Whip. Just prepare the pudding mix by mixing with the 1 1/2 cups cold milk (since you want a stiffer pudding, you use less milk than called for in the directions on the box). Let set. Fold in the Cool Whip and spread over the cake.

White Chocolate Lemon-Lime Bread

This recipe was found on the Lil' Luna cooking blog.

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1 box Lemon cake mix
2 small boxes instant White Chocolate pudding mixes
4 eggs
2 tbsp freshly squeezed lemon juice
1/4 cup vegetable oil
1 cup sour cream
zest of 1 lemon

Glaze
1 1/2 cups powdered sugar
juice of 1 lime
zest of 1 lime
add additional fresh lime juice, if needed

Mix the glaze ingredients together while cakes are baking. Add the additional lime juice if the glaze is too thick.


Mix together the cake mix, pudding mixes, oil, and eggs and beat with an electric mixer until well combined. Add the sour cream, lemon juice, and lemon zest. Mix in by hand, until well combined. Pour into 1-2 greased 9 x 5" loaf pans. Bake 350 degrees for 25-30 minutes, or until cake tests done by inserting a toothpick in the center and it comes out clean. Allow to cool in the pan(s) for 10 minutes, then remove to cool on a wire rack. Poke holes in the top of the cake and drizzle with glaze.
Cool thoroughly. 

Salted Butterscotch Coffee Cake

I make a similar cake to this that I've also served as a breakfast cake. The recipe is right here. This particular recipe is found on the Julie's Eats and Treats blog.

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Cake
1 (15.25 oz) yellow cake mix, dry
4 eggs
1 (3.4 oz) instant butterscotch pudding mix
1 cup vegetable oil
1 cup water
1/2 cup butterscotch chips

Cinnamon Swirl
1/2 cup brown sugar
1 1/2 tsp ground cinnamon

Salted Butterscotch Glaze    Note: You can also use just a regular vanilla glaze, if you prefer
1 cup powdered sugar
1/4 cup butterscotch ice cream topping
2-3 tsp milk
1/4 tsp sea salt

Preheat oven to 350 degrees. Grease a bundt or a 9x13" cake pan. Mix together the cake mix, eggs, pudding, vegetable oil and water until well combined. Stir in the butterscotch chips. Pour half of the cake batter into the prepared pan. In a small bow combine the brown sugar and cinnamon and sprinkle over on top of the cake batter.

Bake 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool cake. In a small bow, combine the powdered sugar, butterscotch topping and milk (you want the glaze to be fairly thick so it doesn't run off the cake). Drizzle the butterscotch glaze over the cake and then sprinkle the sea salt over the glaze. 

Breakfast Cake or "That Yellow Cake"

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When I was little, my mother would read a story to me about a little girl whose mother would, once in a while, allow her to eat a big bowl of ice cream for breakfast (and that's all I remember about the story). For a 5 year old, that was a wonderful concept! Oh how I envied that little girl! Now I know this is a regular cake and not so much a coffee cake, and it's probably more along the lines of something you'd prepare for dessert; but ... every now and then, it is good to have something sweet for breakfast. Sort of like in the storybook. :) Let's just say the ham and eggs cancel out the cake - especially if you drink orange juice with it!


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1(18.25 oz) pkg Yellow or White cake mix (here, I used white cake mix because that is all I had - I usually use a yellow cake mix)
1 (3-oz) pkg butterscotch or vanilla instant pudding mix (here, I used butterscotch)
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla

1/3 cup brown sugar
2 tsp cinnamon

Combine the brown sugar and cinnamon in a small bowl and set aside.


Combine the brown sugar and cinnamon in a small bowl and set aside. In a large bowl, with an electric mixer, beat the cake mix, pudding mix, vegetable oil, water, eggs and vanilla for 1 minute on low speed; then for 2 minutes on medium speed. Pour one-third of the batter in a greased 9 x 13" pan, and sprinkle one-half of the sugar-cinnamon mixture over that. Pour the next third of batter over the sugar-cinnamon, sprinkle the remaining half of the sugar-cinnamon mixture over the batter; then top with the remaining batter. You don't necessarily have to pour the cake batter evenly, it will spread out as it bakes. Bake at 350 degrees for approximately 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool slightly, then spread with the Glaze.


Glaze
1 cup pwd sugar
2 tbsp milk
1 tsp vanilla


Mix together until smooth.

Ho-Ho Cake

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This is one of my kids' favorite cakes. It is surprisingly light and moist.

Bake a German Chocolate Cake Mix according to pkg directions in two greased 8" cake pans. Cool in pans for 10 minutes, then remove to cool on a wire rack. Once cooled, split the cakes in half, using thread or a serrated knife, so that you have 4 rounds.

Filling  
Because my kids like the filling so much, I make 1  1/2 times the recipe. Amounts are in parentheses.

3 tbsp flour      (4  1/2 tbsp)
1 cup milk      (1  1/2 cups)
1 cup shortening      (1  1/2 cups)
1 cup granulated sugar      (1  1/2 cups)
1 tsp vanilla      (1  1/2 tsp)

Add flour to a saucepan and gradually whisk in the milk. Cook over low-medium heat until thick. This will only take a few minutes. Cool.

When the milk mixture has cooled, in another bowl, cream the shortening, sugar and vanilla. Add the milk mixture and with an electric mixer, cream until thoroughly combined. It should be thick, and smooth. Cream for about 5 minutes. (You will see a difference, the longer you beat the mixture.)

Place one cake round on a platter. Spread with the one-third of the filling. Top with the another cake round and spread with another one-third of the filling. Top with another cake round and spread with the last of the filling. Top with the last cake round and if desired, frost just the top of the cake. (I actually make just half a recipe of the frosting when making a layer cake. When I bake this in a 9x13" cake pan, I will make a full recipe.)


Silky Chocolate Glaze

3 (1-oz) squares unsweetened chocolate, melted
4 tbsp light corn syrup
2 cups pwd sugar
4 tbsp milk
1 tsp vanilla

Mix the above until smooth.

Store cake in the refrigerator.

Note: Sometimes I bake this in a 9 x 13" pan. After it has cooled thoroughly, I split the cake in half, lengthwise. I return one cake half back into the pan. I spread with the filling, and top with the other cake half. Sometimes I use the glaze, but most times I don't.

Triple Decker Strawberry Cake

I found this recipe in the new Southern Living Our Best Desserts 116 of Our Favorite Cakes & Pies magazine. I tell you, it is delicious! Give it a try!

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1 (18.25-oz) pkg white cake mix
1 (3-oz) pkg strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup flour

Strawberry Buttercream Frosting
Garnish: halved strawberries, optional

Preheat oven to 350 degrees. Grease and flour 3 (9") round cake pans. In a large bowl, with an electric mixer, beat together the cake mix, gelatin mix, eggs, sugar, strawberries, milk, vegetable oil and flour. Beat for 1 minute on low speed. Scrape down the sides of the bowl and beat at medium speed for 2 minutes longer. Strawberries should be well blended.

Pour batter into the prepared cake pans. (It will look like there's not much batter in the pans, but the cakes bake up fairly high.) Bake 350 degrees for 23 minutes or until toothpick comes out with a few moist crumbs, when inserted in the center. Cool cakes in pans for 10 minutes, then remove from pans and cool on wire racks for 1 hour, or until completely cooled.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve. Store cake in the refrigerator.


Strawberry Buttercream Frosting

1 cup butter
1 (32-oz) pkg powdered sugar
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer until fluffy, about 20 seconds. Add the powdered sugar and strawberries at low speed until creamy. Add more powdered sugar if too thin, and more chopped strawberries, if too thick. I did end up needing to add a little more chopped strawberries. I also added a couple of tbsp of milk, a dash of vanilla extract and a dash of strawberry extract. The milk may not be necessary, but the extracts add a nice dimension to the flavors.

Fruit Crumble

This recipe comes from my sister. It only requires a few ingredients and is so good!

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1 (20-oz) can pie filling, any flavor
1 (9-oz) box Jiffy cake mix, yellow or white
1/3 cup butter, melted

1 tbsp sugar

Pour pie filling into a buttered 9" cake pan. Sprinkle dry cake mix over the pie filling. Drizzle melted butter over the cake mix. Sprinkle sugar over the butter. Bake 350 degrees, for 35-40 minutes, or until golden brown.

Serve with whipped cream or ice cream.

Luscious Lemon Cake

 

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I usually make this every Easter. It is delicious. You might think that a yellow cake mix and lemon jello is an odd combination, but it works. The frosting is truly wonderful and really, is what makes the cake. You could easily use a white cake mix, or if you want it extra lemony use a lemon cake mix. Serve with fresh sliced strawberries, or crush them with a little bit of added sugar mixed in. Whatever cake mix you decide to use, I'm sure you won't be disappointed.

Cake
1 (18.25-oz) Duncan Hines yellow cake mix
1 (3-oz) pkg lemon jello
4 eggs
3/4 cup vegetable oil
3/4 cup water
1/4 tsp lemon extract

Glaze
1 cup pwd sugar
4 tbsp lemon juice (use real lemon juice - it does make a difference)

Frosting
1 (7.2-oz) Betty Crocker Homestyle Fluffy White frosting mix (see below)
1 pint (2 cups) whipping cream
1 tsp pure lemon extract
a few drops yellow food coloring, if desired

To Make the Cake: Combine the cake mix, jello mix, eggs, oil, water and lemon extract. Mix and bake according to package directions. I bake this in a 9 x 13" cake pan, but you can certainly bake a layer cake.

For the Glaze: Combine the pwd sugar and lemon juice. While cake is still hot, poke holes in it, all over with a fork. Pour the glaze mixture over the hot cake. Cool on a wire rack.

To Make the Frosting: Combine the frosting mix, whipping cream and lemon extract in a large bowl. Cover and chill for at least one hour. Whip up the frosting with an electric mixer on high, until thick and soft peaks form. This will only take a few minutes. Frost cake. Store the cake in the refrigerator.

Notes: The addition of the glaze does not make the cake too sweet. It makes it very moist. If you choose not to use the frosting portion, you might want to double the glaze ingredients. But if you can help it, don't skip the frosting!


For those of you who haven't heard of this frosting mix, this is what the box looks like. Not every grocery store carries it, but it is a fairly common product, so you shouldn't have too much trouble finding it. It's found in the baking aisle.

Zucchini Cake

  
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I found this recipe on the old Taste of Home message boards. I've actually had it for years, but I just now made it. Using butter rather than oil, gives the cake very nice flavor.


1 (18  1/2 oz) pkg yellow cake mix
3 eggs
1/2 cup butter, softened
1/2 cup water
1  1/2 tsp cinnamon
1 tsp vanilla
2 cups shrd zucchini

Preheat oven to 375 degrees. Grease a 9x13" pan.

Combine cake mix, eggs butter, water, cinnamon and vanilla  in a large bowl with an electric mixer. Beat on low speed for 4 minutes. Stir in the shrd zucchini and pour into prepared pan. Bake 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool and frost. Store the cake in the refrigerator.


Cream Cheese Frosting
2 (3-oz) pkgs cream cheese, softened
5 tbsp butter, softened
3 cups pwd sugar
1 tsp vanilla

Beat the cream cheese and butter together until smooth. Beat in the pwd sugar and vanilla.

Funfetti Cookies

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These easy cookies are made with a cake mix.

1 pkg Pillsbury Funfetti cake mix
1/3 cup vegetable oil
2 eggs

1/2 can canned Pillsbury Creamy Supreme Funfetti Vanilla Frosting

In a large bowl, combine the cake mix, oil and eggs and mix with a spoon until throughly moistened. Shape dough into 1" balls and place 2" apart on ungreased cookie sheets. With the bottom of a glass dipped in flour, flatten to 1/4" thickness.

Bake 375 degrees for 6 - 8 minutes, or until edges are light golden brown. Cool on cookie sheets for 1 minute, then while the cookies are still warm, frost with the canned frosting. If desired, immediately sprinkle each cookie with the candy bits, from the frosting. Let set before storing. Store in a tightly covered container.

Boston Cream Pie

Printable Recipe


This is a simple version of a classic.

1 yellow cake mix
2 (3-oz) pkgs instant vanilla pudding mix
3 cups milk

Prepare cake according to pkg directions, baking it in (2) 8 or 9" round cake pans. Cool in pans for 10 minutes, then remove from pans and cool on wire racks. When completely cooled, cut each cake in half, so that you have 4 rounds.

Beat the vanilla pudding and milk together until thickened, and let set for 5 minutes. Spread half of the pudding mixture onto the top of 2 cake rounds. Top each with another cake round. Frost tops of cakes, with chocolate frosting.

Frosting
2 ( 1-oz ) squares unsweetened chocolate
2 tbsp butter
1 1/2 cups pwd sugar
2 - 4 tbsp light corn syrup
3 tbsp milk
1 tsp vanilla

Melt the chocolate and butter together, stirring until melted. remove from heat and stir in the corn syrup, until well blended. Stir in the pwd sugar, milk and vanilla, mixing until smooth.

Coconut Cake

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1 (18 1/2-oz) pkg Butter cake mix
1/2 cup butter, softened
2/3 cup water
3 eggs

2 cups sugar
1 cup milk

1 (8-oz) ctr Cool Whip
1 (6-oz) pkg sweetened, shredded coconut

Beat the cake mix, butter, water and eggs with an electric mixer on medium speed for 2 minutes. Spread in a greased and floured 9 x 13" pan. Bake 350 degrees for 30-40 minutes, or until toothpick inserted in the center comes out clean.

About 10 minutes before cake is done, combine the sugar and milk in a saucepan and bring to a boil. Boil gently for 1-2 minutes. remove cake from oven and immediately poke holes into the cake, all over, with a fork. Pour hot milk mixture over hot cake and cool to room temperature, about 1 hour.

Spread cool whip over cake and sprinkle with coconut. Keep refrigerated until ready to serve. Store in the refrigerator.

Yellow Cake

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1 (18  1/2-oz) pkg Yellow cake mix
1 (3-oz) pkg instant vanilla or butterscotch pudding mix
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 tsp vanilla

1/3 cup brown sugar
2 tsp cinnamon

Beat all of the above, in a bowl with an electric mixer on medium speed, until smooth, about 2 minutes. In another small bowl, stir together the brown sugar and cinnamon. Spread one-third of the batter in a greased 9 x 13" pan. Sprinkle half of the sugar/cinnamon mixture evenly over the batter. Spread another one-third of the cake batter on top. (You will need to use a spoon to spread evenly.) Sprinkle with the remaining sugar/cinnamon mixture and spread the remaining cake batter over that. Bake 350 degrees for about 30 minutes, or until toothpick inserted in the center comes out clean. Cool cake, and frost with the Glaze.

Glaze
1 cup pwd sugar
2 tbsp milk
1/2 tsp vanilla

Mix the above until smooth.

Butterscotch Marble Bundt Cake

Printable Recipe


This is a very good cake.

1 (18  1/2-oz) pkg White cake mix
1 (3-oz) pkg instant butterscotch pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup Hershey's chocolate syrup

Generously grease and flour a bundt cake pan. Preheat oven to 325 degrees.

Beat together the cake and pudding mixes, water and oil until smooth. Add the eggs, one at a time, beating well after each addition. Pour 2/3 of the batter into the prepared pan. Mix remaining cake batter with the Hershey's chocolate syrup, and pour evenly over the batter in the pan. With a knife, marbelize the batter. Bake 325 degrees for 1 hour. Cool in pan for 25 - 30 minutes, then remove from pan and cool completely on a wire rack. If desired, dust with pwd sugar or drizzle with Creamy Chocolate Frosting.

Note: You will not need to use the entire amount of frosting, if you are just going to drizzle it over the cake. You can do with the remaining frosting, what my mother did when we were little: Frost graham or saltine crackers, and then top with another cracker. Those were wonderful treats!