buffalo wings recipe: Cake

Showing posts with label Cake. Show all posts

Showing posts with label Cake. Show all posts

Lemon Glazed Pound Cake

Coffee Shop Lemon Pound Cake

This recipe was actually my attempt to make a Paleo Pound Cake. I am not sure of the lemon. The folks I served it to at home liked it, tho when I tried it I felt a modification of this recipe was in the near future. I am not sure this recipe is done evolving but for those who tried it and waned the recipe.... here it is!

2 cups Almond Flour
1/2 cup Coconut Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda

2/3 cup Raw Honey
5 Eggs
3/4 cup Almond Milk
2 Tablespoons Pure Vanilla Extract

6 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
1/4 cup Raw Honey

Preheat oven to 350 degrees
Grease and line 9 x 9 baking dish with parchment.

Combine first 4 ingredients into a small bowl and fully combine.
In a food processor or stand mixer, add next 4 ingredients and fully incorporate.
Add dry ingredients into mixer/processor and mix for 2 to 3 minutes.
Pur into prepared dish and bake for 40 minutes or until cake passes toothpick test.
Meanwhile combine Lemon Juice, Vanilla and Honey in small saucepan over medium low heat.
Stir until honey is dissolved and ingredients are combined.
Pole some holes in the cooled cake and pour glaze over top.

Note:

I ground my own almond flour for this dish and we enjoyed the little bit of a bite the freshly ground almonds gave this cake.

Inspired by:

Best Lemon Cake Ever by Paleo Table

Baked Lemon Cake with Pudding Sauce

This dessert is simply incredible! It is light and fluffy just like you would expect from a Souffle. In this case, like a no fail souffle. The cake like top is light and fluffy and the custard bottom is smooth and creamy. Since I love HOT desserts this one tops my favorites list. Serve it right out of the oven and put some fresh cream or powdered sugar on top. Make it in individual sized dishes for when you have company over you want to impress.

3 Eggs, separated
1/4 plus 3/4's cup Sugar
1/3 cup Butter, room temperature
1/4 cup Lemon Juice
1/4 plus 2 Tablespoons Gluten Free Flour Blend
1/8 teaspoon Salt
1 cup Milk

Preheat oven to 350 degrees
Place your UN-buttered 2 quart round casserole dish or Souffle dish inside a 9 x 13" dish.
Boil some water.

Beat egg whites until they are foamy.
Add in 1/4 cup sugar and continue to whip until stiff peaks form (When you scrape the sides of the bowl, the egg whites will stay in formation).
Set egg whites aside in a separate bowl.
Add in remaining 3/4's cup sugar and butter to mixer.
Beat until creamy.
Add in Lemon Juice and egg yolks and fully incorporate. (Mine looked broken when the lemon juice was added but the cake still turned out well).
Turn mixer to low and add the flour and salt. Fully incorporate.
Slowly add in milk. Batter will be very loose.
Put egg whites into mixing bowl and mix on very low, just until incorporated.
Add to your dish of choice (the one you placed inside the 9 x 13" dish earlier) and place into oven.
Add water to 9 x 13" dish about 1" up the sides. This helps the pudding bottom.
Cook for 45 to 50 minutes.

Notes:
I noticed that the higher side souffle dish helped the top not brown so much. If you are using a starndard 2 quart casserole keep a look out for the top browning too quick. If this happens cover it with foil whit it reaches the desired color.

How to Doctor a Gluten Free Cake Mix ~ Part 2

How to Doctor a Gluten Free Chocolate Cake Mix.

Have you been on pinterest lately? Well I love this new way of recipe surfing. You cover so much more ground than trying to find ideas the old fashioned search way. I found this blog titled KevinandAmanda.com. Love the photography on that blog. I found a pin on how to doctor up a Cake mix and got lost in her photography of the luscious chocolate cake. I love this idea too. Not a new idea, I understand but her pictures are so convincing! It made me realize that I never posted my own recipe for enhanced chocolate cake. So here it is.....my version of How to Doctor up a Cake Mix, the gluten free edition.

1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
1 3.8 ounce box of Jell-O Instant Chocolate Pudding
1/2 cup Butter, room temperature
1/3 cup Brown Sugar
4 Eggs, room temperature
1 cup Sour Cream
1 Tablespoon Vanilla

Preheat oven to 350 degrees.
Spray Olive Oil onto two 8-inch baking pans.

In a large bowl, combine the cake mix, gelatin powder, butter, sugar, eggs, sour cream and vanilla.
Beat on low speed for 3 minutes or until incorporated.
Pour equally into two greased 8-inch round baking pans.
Bake at 350° for about 35-37 minutes or until tooth pick inserted comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

Notes:

Betty Crocker Gluten Free cake mixes made according to the package instructions only makes a ONE layer cake. With the increased ingredients of this recipe, you can get two 8" layers out of one box! See:

How to Doctor a Gluten Free Yellow Cake Mix

How to Doctor a Gluten Free Yellow Cake Mix.

This recipe is moist and delicious, wonderfully enhanced. I have been making my Betty Crocker Yellow Cake mix this way for so long, I have no idea why I never posted it. Maybe because it disappears as fast as I make it and I never end up snapping a picture. I must confess though, I originally was inspired by this recipe from a "version" of this on a blog somewhere, it had 5 eggs, one extra yolk. I am so sorry I never could find that source again to credit them. They are pure creative genius.

I first tried Betty Crocker yellow boxed cake mix when I just started going gluten free and regular gluten filled cakes were still fresh in my mind. I was turned off by the graininess of the cakes. I am sorry Betty, I mean no disrespect. I am truly grateful that this mix exists and is main stream. I just needed to work with it like I do everything else. It's a sort of a flaw of mine, I know. I set out to doctor up the cake mix to suite my taste. What I ended up with is good. Very good. When I make it for birthdays nobody realizes it is Gluten Free. It's hysterical how self declared anti-gluten eating folks gobble this up and never realize what they just had WAS gluten free. Tee hee, makes me giggle in delight.

1 box of Betty Crocker's Gluten Free Yellow Cake Mix
1 3.4 ounce box of Vanilla pudding
1/3 cup Sugar
3/4's cup of Orange Juice
1/2 cup Oil
4 eggs
1 Tablespoon Vanilla Extract

Preheat oven to 350 degrees.
Spray Olive Oil onto two 8-inch baking pans.

In a large bowl, combine the cake mix, gelatin powder, sugar, juice, oil, eggs and vanilla.
Beat on low speed for 3 minutes or until incorporated.
Pour equally into two greased 8-inch round baking pans.
Bake at 350° for about 35-37 minutes or until tooth pick inserted comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

Notes:
Betty Crocker Gluten Free cake mixes made according to the package instructions only makes a ONE layer cake. With the increased ingredients of this recipe, you can get two 8" layers out of one box! See:

I will posting this recipe to:

Slightly Indulgent Tuesdays

Gluten Free Wednesdays

Works for Me Wednesday

Real Food Wednesday
Allergy Friendly Friday

Quick and Easy Gluten Free Coconut Cake

One Cake Mix, Endless Possibilities

Today I am adding another recipe to my Cake Mix Recipe Collection. I am using the same pre-packaged gluten free yellow cake mix that I use in all my cake mix recipes. If you recall from previous posts, this is the only cake mix I can purchase locally. It is simply amazing that one little box of cake mix can create this heavenly coconut infused masterpiece.

When I originally made this cake I poured most of the batter into a 9" square dish for a Church Pot Luck. The recipe is enough batter for a 9 x 13 pan but I needed to make sure it turned out good enough for non gluten free eaters. For some reason I always bring an un-tried gluten free dish to these pot lucks ~ lol. I don't know why I do this but I needed to try the cake out first. Besides, its just cruel to make an awesome cake and not let anybody in the house eat any. SO......I used the remaining batter in a small 8" round cake pan for our family to try out as dessert. Once the whole "trial" cake disappeared in an ugly display of sugar induced greed, my family then declared that the second one CAN NOT go to church the next morning. I giggled with delight, but they meant it! It was that good. So. Incredibly. Good. One taste leaves you addicted.

Eating this cake is an absolute delight and you will most definitely need to make it again!

1 box Betty Crocker Gluten Free Yellow Cake Mix
1 box Coconut Cream flavored Jell-O instant pudding mix
3/4's cup Canned Coconut Milk (mix well before measuring)
4 Eggs
1/2 cup Oil (or melted butter)
1/2 teaspoon Coconut Extract
1/2 cup Sweetened Condensed Milk (or Coconut Milk)
Frozen Whipped Topping (thawed)
I small bag of Sweetened Flaked Coconut

Pre-heat oven to 350°.
Spray bottom of a 13x9-inch pan.

In large bowl, beat cake mix, jello, 3/4 cup coconut milk, eggs, oil and coconut extract, scraping bowl occasionally.
Pour batter into 9 x 13 pan.
Bake for 40 minutes, checking with toothpick every 2 minutes after 35 minutes. When toothpick comes out clean, remove from oven. Cool 5 minutes.
With long-tined fork or a skewer, poke top of hot cake every 1/2 inch.
In medium bowl whisk can of condensed milk and whats left in the can of cream of coconut with whisk until blended.
Microwave on High about 1 minute 30 seconds or until heated.
Carefully pour mixture over top of warm cake.
Cover; refrigerate 3 hours or until chilled.
Take out chilled cake and top with Whipped Topping and flaked coconut.

Other great Coconut Cake Recipes on the web:

Epicurious had a GF Coconut cake!

Gluten Free Goddess has a made from scratch and pretty awesome looking Coconut Cake too!

I will be linking this to:
Gluten Free Homemaker's Gluten Free Wednesday

Gluten Free Birthday Cake Recipe

I was so excited to give this project a try and find out that the resulting cake was great. LOL. Half the sheet was gone before it cooled. It was created out of desperation on Birthday Week where I had to make birthday cupcakes for school, for church dinner, and little chef's party of 30 something kids. Add to the mix one GIANT PEEP CAKE for Cub Scouts and you are officially out of mix. Now add surprise visitors to the mix and a new cake recipe is born.

Growing up a "home made" birthday cake came from a box and that was pretty darn special for us. Most folks from our station in life purchased made cakes from the store. My mother was a single parent who worked 3 jobs so taking the time to bake a cake was a labor of love that we really appreciated. I'm not sure I even realized growing up that cakes could be made from "scratch" or without a boxed mix.

I generally like to add jello or pudding to any cake mix that uses a large portion of Brown Rice Flour because I find BRF to be very grainy and unappealing. Starchy mixes need BRF in the blend though or I find it gives off a strange taste. This flour blend (which happens to be my favorite) is starchy enough to not need the jello or pudding but not all starch either. If you use the pudding in this recipe, it will give your cake a very good flavor but in turn make it chewy upon refrigeration. My whole point of creating a cake recipe was that it kept well. I am coming to learn that not all recipes or flour blends need the gelatin.

I gathered comments from the "wheat eaters" who fell victim to my taste testing. Some of their comments included: good moisture and great texture. My own personal favorite part? This cake keeps well on the counter or in the refrigerator over night.

1 1/2 sticks (12 Tablespoons) Butter
2 cups Powdered Sugar
4 Eggs
1 cup Milk
1 Tablespoon Vanilla (good quality gluten free)

1 1/2 cups Tapioca Starch *
1 cup plus 2 Tablespoons Brown Rice Flour *
1/4 cup plus 2 Tablespoons Potato Starch *
1 teaspoon Xanthan Gum
1/4 teaspoon Salt
1 Tablespoon Baking Powder

Preheat oven to 350 degrees
Spray either two 9" baking pans
or one 9x13 can pan

Combine Butter and Powdered Sugar in the bowl of your stand mixer and whip until light and fluffy and light yellow in color.
Add one egg at a time and beat until fully incorporated.
Mix in vanilla.
Add Flour, Xanthan Gum, Baking Powder, Salt, and Milk and mix until fully incorporated.
Place in the oven and bake for 35 minutes.

Perfect Birthday Cake Frosting Recipe

1/2 cup Butter, room temperature
1/2 cup Shortening
1/4 cup Milk
2 teaspoons Clean Vanilla Extract
1/8 teaspoon Almond Extract
4 cups Powdered Sugar

Whip Butter and shortening until fully combined, about 5 minutes.
Add milk and extracts until fully combined.
Add sugar one cup at a time and mix well until all sugar is added.

Notes:

The flours I use are from Bob's Red Mill.
The flour blend used is the same mix that I use for the Udi's copycat bread. I am not one to keep various different flour blends around. I pretty much develop my recipes based on this same blend, which I keep mixed up in BIG batches.

More Gluten Free Cake Recipes and tips:

5 Tips for a Gluten Free Birthday Cake from the Kitchen

Gluten Free Yellow Cake (with mayo) from All Recipes

White Birthday Cake with Italian Meringue Icing from My Recipes*

*This is not a GF recipe, but it is where I started
the basis of my own GF version.

I linked this recipe up over at Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.

Giant 3D Peep Cake

The purpose of this blog post is to allow you to follow us in our thought process as we (my son and I) plan and accomplish this awesome cake! I have included links to important information that I found along the way.

It was my son's Blue and Gold Banquet for Cub Scouts this past Saturday. Each year at the banquet each boy makes a cake to be auctioned off. The purpose is to raise funds for the boys summer activities. We were trying to decide what sort of cake to make, my son and I, while I was going though my emails on my phone. I opened up an email from Hoosier Homemade while chatting with my son and it happened to be her Cupcake Tuesday edition. In that was a link for a chick cake. For my son it was love at first site. It was not within theme but he did not care. He HAD to make this cake for his auction. Fine, I think, it does not look too hard (mostly round layers). "Oh but wait, PEEPS, I must make it to look like a peep instead", he said. GREATTtttttT, LOL. That does not sound easy at all!!!!!! But I am not one to back down in a challenge. We set out to plan our peep cake.

So where to start, where to start. First I googled Marshmallow Peep Cake. In fact, I tried so may different search terms like Chick cake, Easter chick cake, 3D chick cake, chick peep cake. The results ended up being lots of cakes with peeps on top. Not what Im looking for. I did find a really cool "How To" on instructables. It was a step by step process for making a 3D Bunny Cake. This step by step plan is what I needed to start to form our own plan. Next I found this picture. The how to make a 3D Bunny Cake post suggested you make a blue print and that is exactly what purpose this picture served. I printed it out and taped it to the cabinet above our work station.

We discussed what would be the best cake pans to use. We ended up with a sheet cake bottom, 9" round was next lined up to the edge, 8" slightly offset (peeps lean backwards) and then the rounded top head again offset. "Glue" the layers together with the frosting and chill in the fridge for an hour at least to set.

Next get out the bread knife and cut out the V to create a "chin" and another V in the back to form the tail and back. The rest is fine tuning. Just keep looking at your picture you have posted somewhere nearby and save those scraps! Cake Pops will be in your future!!!

Crumb coat the entire cake and insert a chop stick though the head to hold the cake layers together. Look at it, does it look like you want? It's not too late to make changes. Chill for an hour and whip up your yellow frosting.

The trickiest part of the entire process was getting the sugar to stick to the frosting on the vertical parts. I ended up applying a bunch to my hand and slapping it on. There was lots of excess on the flat surfaces that I ended up brushing off with a pastry brush. Worked like a charm.

I think this would be a wonderful idea to bring to big Easter party or event! Don't you?

Good luck and happy baking!

Gluten Free King Cake

We had a celebration last Wednesday at Church in honor of the upcoming Fat Tuesday (today). In an attempt to copy what was being served for my daughters sake, I came up with my own version of King Cake. I noticed that the "cake" portion of the wheat filled King Cake was thin and very cake like and was rolled up like a cinnamon bun. I would not say an actual King Cake was exactly like a cinnamon bun though since the cinnamon bun batter ends to be more dense. Considering how sticky Gluten free cake mix is, I don't think there was any way I was going to make it cake-like. This is what I finally came up with. It is a nice compromise between the two. The recipe is not too bread-like, not too cake-like and has lots of cinnamon goodness!

Fresh out of the Oven!

1 cup Warm Water
2 1/4 teaspoons Yeast
3 Egg Whites
2 Tablespoons Oil
2 Tablespoons Sugar
2 cups Flour Blend*
2 teaspoons Xanthan Gum
1 1/2 teaspoons Salt
1/2 teaspoon Vinegar

Filling:
1/2 cup Brown Sugar
1 T Cinnamon

Add Warm Water into measuring cup and add yeast. Allow to sit and fluff up.
Meanwhile add eggs to stand mixer with whip attachment. Whip lightly.
Add the Yeast/Water mixture, Oil, Sugar, Flour, Gum, Salt and Vinegar.
Whip on low until fully incorporated, scraping down sides as necessary
Spread out a sheet of parchment paper on the counter top (about 14 x 18 piece) and spray with oil.
Spread batter out as thinly as possible to form a rectangle.
Evenly distribute Brown Sugar and Cinnamon.
If you are adding an additional jelly filling as traditionally found in king cakes add it in a straight "thin" line along long side of roll.
Using parchment roll up jelly roll style starting at jelly lined edge.
seal as well as you can and make sure seam side is down.
Connect ends together to form a circle.
Place on Parchment lined baking sheet and bake at 350 degrees for 45 minutes.
Fully cool and frost with vanilla frosting.
Sprinkle with green/ yellow / purple sugar sprinkles.

My preferred Flour Blend:
4 parts Tapioca Starch
2 parts Brown Rice Flour
1 part Potato Starch

I will be sharing this with:
Slightly Indulgent Tuesday
Gluten Free Wednesdays

Gluten Free Cake Pops (Bakerella Cake Pops)

I attempted to make Gluten Free Cake Pops as the treat my son would hand out for his birthday at school. My son does not have to be Gluten Free. He vowed to be gluten free like me to support the littlest Celiac in the family. Besides, I wanted to try them gluten free.

Gluten Free cake being a more dense type cake enabled this wonderful treat to be easier to handle, roll and dunk in chocolate. I am a rookie chocolatier so it took me a few try's to get the coating right. At first I did not achieve a nice liquid melted chocolate because of overheating. If your coating is turning out too chunky, add a teaspoon of oil at a time until smooth. I learned to turn the double boiler on, get the water heated up and steaming, then take it right off. Chocolate will still be mostly chunky at this point so you have to keep stirring off the heat until it is liquid. Place back on top of water portion of your double boiler as necessary.

Another key point I wanted to mention is how to do the dunking portion of this project. Watch the Bakerella video I included and how she dunks the cake pop and swirls around without really moving the cake pop up and down. This is extremely key. The cake pop has to come out of the chocolate sideways or the stick will pull right out. I also found that chilling the cake pop a few minutes after you insert the stick is helpful for new timers. On this video below, she does not do that. But I'm sure she has made thousands of these. Its harder than it looks. LOL.

The flavor was out of this world. The best part of the cake, the frosting, all though the pop. The frosting is the best part of the cake for most folks. What a wonderful idea. It was a HIT with the kids. My son tells me that another child brought in Lollie Pops and the kids were trying to barter the Lollie Pops for extra cake pops.

The Cake Recipe I Used:
1 Box of Betty Cocker Gluten Free Yellow Cake Mix
3.8 oz Box of of Jello Pudding (I used White Chocolate)
1/3 cup Sugar
4 Eggs
1/2 cup Oil
3/4 cup Milk
1 T Vanilla
1 tub of Betty Crocker Chocolate Frosting
Melting Chocolate (I used white and colored it orange)

Mix cake up and bake on 350 for approximately 35 to 40 minutes.
Cool Cake.
Crumble cake into crumbs.
Add about half of a tub of Betty Crocker Frosting.
Combine like you were making meatballs, go ahead and use your hands :-)
I used a small cookie scoop and got out a heaping bunch and rolled into a meatball style ball.
Place on parchment lined baking sheet.
Insert stick with a tiny bit of melted chocolate.
Chill for 15 minutes.
Turn double boiler on (water should be only half way and not touch upper pan).
Place remaining chocolate over double boiler for a few seconds and take right off the heat.
Stir like crazy until chocolate melts.
Take pops out of freezer and insert pop straight into chocolate (I had to tilt pan to get it deep enough).
Using a rocking motion, GENTLY rock the pop until all of it is covered.
Lift pop out horizontally so stick does not pull out from the weight of it.
Tap, tap, tap horizontally until all of the chocolate stops dripping off (this takes some patients).
Put your coating on if desired and plunge into a double paneled shipping box to cool upright.

I strongly recommend watching the video to see how she does it.

A few Tips:

Careful not to overheat the chocolate, it will look only slightly melted when you need to take it off the heat. Stir, stir, stir. The residual heat from the pan will do the work.
Does the chocolate not go on your pop smoothly? The chocolate may be overheated. Use Oil in your overheated chocolate ~ one teaspoon or two to try and save the overheated chocolate.
Careful to not move that pop around too much in the chocolate, just gently rock.
Pull pop out sideways!
Tap Tap Tap, don't rush. Its a mess if you don't do this part right.

Gluten Free Strawberry Cake Recipe

A Doctored Up Gluten Free Cake Mix Recipe.

Every time my daughter has a birthday or special occasion, she needs a PINK cake. This is my quick and easy go to recipe for a girly Strawberry Cake recipe. It turns out really moist and delicious. You really would never know you used a yellow cake mix to start with.

1 box of Betty Crocker Gluten Free Yellow Cake Mix
1 3.8 ounce box of Strawberry Jello mix
1/3 cup Sugar
4 Eggs
1/2 cup Oil
3/4 cup Pureed Strawberries
(if using frozen, use thawed juice, otherwise add a 2 tablespoons of water to puree berries)
1 teaspoon Strawberry Extract

Add Strawberries to food processor to mash, adding a few tablespoons of water as necessary.
In a large bowl, combine the cake mix, gelatin powder and sugar. Mix to combine.
Add eggs, oil, and extract.
Beat on low speed for 3 minutes or until incorporated.
Add pureed strawberries into cake batter.
Mix until everything is fully incorporated and all of cake mix is pink.
Pour into two greased 8-inch round baking pans.
Bake at 350° for 41-46 minutes. I find that cakes with fresh fruit added take the full time to set up properly. Cake is done when a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

For other Great Strawberry recipe ideas, head on over to Friday Foodie Fix where Strawberry is the main ingredient.

Gluten Free Lemon Cake recipe with Lemon Filling

This is a two layer cake with a lemon curd filling. It is sweet and zesty with a wonderful Lemony flair.

Cake:
1 package of Betty Crocker Gluten Free Yellow Cake Mix
1 3.8 ounce box of Jello Lemon Pudding
1/3 cup Sugar
4 eggs
1/2 cup Oil
3/4 cup Water
1/2 teaspoon Lemon Extract

Filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 tablespoon butter or margarine

Heat oven to 350 degrees. Greece 2-8" cake pans.

Add Cake Mix, Jello Pudding, Sugar, Eggs, Oil, Water and Extract to mixing bowl. Mix for 2-3 minutes or until well combined.

Divide batter evenly between two pans. Bake for 41 to 46 minutes or until toothpick inserted in center comes out clean.

While baking make filling. In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Chill in refrigerator until ready to use. You, of course, could use prepared store bought filling as well.

Cool layers completely and add first layer onto plate or cake stand. Spread a nice thick layer of the lemon filling on top and place back into the refrigerator for 15 minutes to set. Top with remaining layer and frost with Betty Crocker Lemon Frosting.

Gluten Free Pineapple Upside Down Cake Recipe

This is a slight variation to the super Betty Crocker recipe. I like pudding in my cake mix. I find that it helps smooth over the grittiness. I also like adding crushed pineapples to my cake to give it more of a pineapple flair. If ever I wanted to really impress my mother, I would make this for her. This is her all time favorite cake. Being gluten free really does not make a difference here.

1/4 cup Butter (4 Tablespoons or half stick)

2/3 cup Brown Sugar

2 Tablespoons light Corn Syrup

1 can of Pineapple Rings in juice (reserve juice for cake)

Marachino Cherries

1 box Betty Crocker Gluten Free Yellow Cake Mix

1 3.8 oz. box of Vanilla Jello Pudding

1/3 cup Sugar

4 Eggs

1/2 cup Oil

1 8 oz Can Crushed Pineapple in juice

1 Tablespoon Vanilla

Preheat oven to 350 degrees.

In 9-inch square pan, melt 1/4 cup butter in oven or microwave.
Stir in brown sugar and corn syrup; spread evenly in pan.
Arrange pineapple slices on brown sugar mixture. (I like to fill in the blanks with broken bits of a slice)
Place cherry in center of each pineapple slice.
Combine cake mix, pudding mix, sugar, eggs and oil in stand mixer with whip attachment.
Mix for 3 to 4 minutes.
Add can of pineapple to measuring cup and enough juice from pineapple rings juice to measure 3/4 cup.
Add can of crushed Pineapple and just incorporated.
Pour batter over Pineapple/Cherry/Sugar.
Bake for 41 to 46 minutes or until toothpick inserted comes out clean.
I find that cakes with fruit added take the longer of the time frame.

Warm Caramel Apple Cake Gluten Free Cake Recipe

Next up for the fall harvest is a Warm Caramel Apple cake using the gluten free yellow mix. Easy simple alterations to make something ordinary into something Extraordinary. Lately I have been focusing on the Fall. Its Apple Harvest time and I'm thinking of Caramel Apples. What could be a better use for those last two Granny Smith apples than a Warm Caramel Apple Cake?

Caramel:

1/2 cup Butter

1/4 cup Whipping Cream

1 cup Brown Sugar

1/2 cup Chopped Pecans

2 Large Apples (2 1/3 cup Peeled and Sliced)

Cake:

1 Box of Betty Cocker Gluten Free Yellow Cake Mix

3.8 oz Box of of Jello Pudding (I used White Chocolate, no reason why)

1/3 cup Sugar

4 Eggs

1/2 cup Oil

3/4 cup Milk

1 T Vanilla

1/4 teaspoon Apple Pie Spice

Topping:

2/3 cup Fluffy White Frosting

1/2 cup (Frozen & Thawed) whipped Topping

Caramel to Drizzle

Heat oven to 350 degrees. Combine Butter, Cream and Brown Sugar in small sauce pan over low heat, stirring occasionally. Once butter is just melted and sugar melted, pour into a 11 x 7 x 2 baking dish. Sprinkle with pecans and top with sliced apples.

In a large mixing bowl, add cake mix, pudding, sugar, eggs, oil, milk, vanilla and spice. Combine with mixer on low speed for 2 minutes and well combined. Carefully spoon batter over apple caramel mixture.

Bake for 41 to 46 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Loosen sides of cake from pan with butter knife. Turn cake over on platter and let remain for a minute to allow all the caramel to drizzle over cake.

In a small bowl mix frosting and whipped topping. Serve cake warm topped with frosting mixture drizzled with caramel topping.

*edited*
I just recently noticed that BC now has a similar version of this recipe posted.

Gluten Free Pumpkin Spice Cake

First in line and just in time for the fall is a wonderful Pumpkin Spice Cake. I'm in love with this recipe. It really did turn out better than my expectations. I think it would make a super awesome Pumpkin Spice Muffin for the Thanksgiving Holidays.

I like to add pudding to the batter of the Gluten Free cake mixes. I think it smooths over the grittiness I tasted in baking it according to the package directions. It does make the cake a tad bit more dense. Traditionally wheat based cakes are lighter. That is OK, I actually like my cakes a bit on the dense yet moist side. I think its perfect. Not quite pound cake quality, not so light that you wonder where the cake went. It ends up in the middle somewhere as a nice happy medium.

1 box Betty Gluten Free Yellow Cake Mix

1 3.8 oz. box of Pumpkin Spice Flavored Jello Pudding (seasonal flavor)

1/3 cup Sugar

4 Eggs

1/2 cup Oil

1 cup Pumpkin Puree

1/4 teaspoon Pumpkin Pie Spice

Combine ingredients and whip for 3 to 4 minutes.

Pour in equal amounts into greased 8" cake pans.

Bake at 350 degrees for 41 to 46 minutes.

I will be sharing this with the Pumpkin Line up over at the Newlyweds,

Betty Crocker Gluten Free Cake Mix Recipes

One cake mix, five great ideas

As most of you already know, I like to shop for my ingredients locally if at all possible. That means my gluten free cake options are Yellow cake. Period. Not even chocolate. I can easily order whatever I like from Amazon. In fact my Amazon Prime membership is worth its weight in gold. However, when I run out and I go to the store, yellow is what my gluten free choice is.

With that in mind, I challenged myself to come up with a hand full of ways to make Betty Crocker Gluten Free Yellow Cake mixes more fabulous. Stay with me this week while I share my Betty Crocker Gluten Free Cake Mix Recipes.

The Line Up:

Pumpkin Spice Cake

Warm Caramel Apple

Pineapple Upside Down Cake

Lemon Cake with Lemon Filling

Strawberry Cake

How to Doctor a GF Yellow Cake Mix

How to doctor a GF Chocolate Cake Mix

Thank you for following along with all my ideas. I love to hear about yours, thank you for suggesting them.

Wonderful Carrot Cake Recipe

http://my-extraordinary-life.blogspot.com/2010/08/lunch-box-experiment-part-3-back-to.html

Occasionally we get the chance to eat at a buffet restaurant. The best part is always the dessert table. Everything you could possibly want, all there to choose. What would my children choose for dessert? Why carrot cake of course! This seems odd to me. I would think ice cream would be first.

Carrot cake is our family favorite cake of all time and is often the cake of choice at birthdays and special occasions around here. The owner of this recipe is a lady I worked with named Linda. She would bring this cake in for birthdays if you were on her very special friends list. I had the privilege of eating a slice once and immediately begged for the recipe. I have had Carrot Cake before. It was good, sure. But I never ate Carrot Cake until I tried Linda's recipe. It "opened" my eyes to what good cake should taste like.

Batter going in the oven.

Fresh out of the Oven

Its not a great pic I know. My son decorated it. :-)

2 cups Sugar
3/4 cup Oil
1/2 cup Yogurt
4 eggs
2 teaspoons Baking Powder
2 1/2 cups Flour
1 teaspoon Vanilla
2 teaspoons Cinnamon
1 teaspoon Salt
1 cup Chopped Pecans
3 cups grated Carrots

Optional (my add ins, not Linda's):
1 cup Coconut
1 cup Pineapple

Combine Sugar, oil and yogurt.

Add eggs and beat until combined.

Add all dry ingredients. Mix well.

Mix in carrots and nuts.

Bake 350 degrees for 35 minutes.

Frosting:

8 ounces Cream Cheese (Room Temp)
4 Tablespoons Butter (Room Temp)
2 cups Powdered Sugar

Whip all ingredients until well combined. Refrigerate until ready to use.

I will be linking this post to:

Cinnamon Streusel Coffee Cake

I have several reasons for wanting to make this cake. First of all I have not had good coffee cake for so long. Second, Betty Crocker Gluten Free Bisquick can now be found on Walmart shelves. And the part I love the most? I love the convenience of that. And third, I need a travel breakfast for my vacation to Disney World this week.

Today I set out to make a coffee cake as a test cake to see if this is what we want to bring with us for traveling.

The first thing I noticed was the recipe on the box of Betty Crocker Gluten Free Bisquick. The next thing I did was look at my favorite recipe blogger, Home Joys. And finally, I did a search for Gluten Free Coffee Cake. I do not know why but the King Arthur Flour web page came up. This recipe is a mixture of the three. What I typically do is use columns and record in each column what each various recipe calls for. Then I decide how I'm going to go about making mine. This is what I came up with. It was just exactly the way I think coffee cake should be. And remember, my memories of wheat flour are vivid still. This recipe is wonderfully moist and tender with a flavorful cinnamon middle layer and streusel top. I'm getting better with making the streusel top in gluten free baking. I have learned that the crumbles need to be bigger then they were in wheat baking. Otherwise they dissolve into the cake. Please enjoy this recipe as I did.

Cake
1/2 cup Butter (Softened)
1/2 cup White Sugar
1/2 cup Brown Sugar
3 Eggs
2 cups Flour (1 bisquick, 1/2 Surghum, 1/2 Millet)
1/2 teaspoon Cinnamon
1 cup Vanilla Yogurt (Sour Cream can be subbed)
1 teaspoon vanilla

Filling
1 cup Brown Sugar
1 1/2 tablespoons Cinnamon
1 tablespoon Cocoa Powder

Topping
1 cup Brown Sugar
2/3 Bisquick
2 Tablespoon Cinnamon
1/2 cup Butter
1/4 cup nuts (finely chopped)

1) Preheat oven to 350 degrees. Lightly grease two 9" round cake pans (I like to make an extra one for the freezer but a larger 9 x 13 pan will work nicely too.

2) Start by making the cake batter. Gluten Free batter likes to be whipped for longer to give your cake more lift. Add to your mixer bowl the butter, sugar and cream. Add eggs and mix until incorporated. Add flour, cinnamon, yogurt and vanilla until combined and smooth. Leave whipping and work on the topping.

3) Make topping by adding sugar, flour and cinnamon into the bowl. Stir to incorporate.Add the butter and cut in with a fork until the mix is crumbly and butter is the size of or smaller than the size of a pea. Set aside.

4) To make the filling, add cinnamon, sugar and cocoa powder together. Mix well and set aside.

5) Pour 1/4th of the batter in each of the two 9" round cake pans (or half into the 9 x 13). Spread batter all the way to the edges

6) Sprinkle filling in each pan to cover batter.

7) Top with remaining batter and carefully spread to cover filling without mixing.

8) With a butter knife or spatula, swirl the filling into the batter as though you were making a marble cake. Do not combine throughly. Just slightly swirl the filling though the batter.

9) Sprinkle topping over the batter.

10) Bake at 350 degrees for 30 minutes.