Archive for the ‘Easy Cakes’ Category
Brownie Ice Cream Dessert Cake
This Baskin-Robbins Replica Uses Only 5 Ingredients!
I just found a terrific article on DailyBreeze.com that shares 4 delectable ice cream cake recipes; 2 of which are replicas of restaurant desserts. When I think of ice cream cake, I think of summer parties like birthdays, showers and barbecues. And I definitely think “store-bought”. Ice cream desserts just never seem to be easy and quick to me…until now! Your guests will be so impressed when you serve these homemade simple desserts. The hardest part is waiting for the cake to freeze up. The recipe below requires only 5 ingredients and is a replica of the Brownie a la Mode Ice Cream Dessert at Baskin-Robbins. Enjoy!
BROWNIE ICE CREAM DESSERT CAKE
1 1/2 cups Oreo cookie crumbs
1/2 cup thick butterscotch caramel OR caramel ice cream topping (Mrs. Richardson’s brand preferred as it is thicker than others), heated slightly in microwave until of drizzling consistency (should NOT be hot)
2 (1.5-quart) containers chocolate ice cream (or other flavor as desired), softened slightly, about 10 minutes
1 cup crumbled brownies (homemade OR store-bought)
1 cup chopped Rolo candies OR other caramel chocolate candies
Line a 9-inch springform pan with non-stick foil. Sprinkle crumbs on bottom and press to make an even layer. Drizzle evenly with heated caramel topping. Place in freezer 30 minutes to firm up. Spread softened ice cream evenly over caramel, smoothing top with a knife. Sprinkle top evenly with brownie and caramel candy pieces, pressing in slightly. Freeze until firm, 4 to 5 hours. Then top with a piece of waxed paper and wrap in a double thickness of foil. Return to freezer until serving, up to 1 month.
To serve, remove from freezer and let stand at room temperature 15 to 25 minutes. Remove springform side of pan and with a large, sharp knife, cut into slices. Serve immediately. Makes 10 to 12 servings.
NOTE: The caramel in the Rolo candies becomes hard when frozen. Be sure to let dessert stand prior to serving. Or use another caramel or other candy that doesn’t harden as much.
Cathy’s Banana Bread
This Light & Moist Banana Bread Takes 10 Minutes To Prep!
I can’t count the number of banana bread and cake recipes I’ve made over the years. Many many many. But only a couple stand out in my mind and this is one of them. It’s called Cathy’s Banana Bread and I found it at Allrecipes.com. I don’t know who you are Cathy but thank you, thank you, thank you! I love this recipe because unlike my other “go to” banana bread recipe, this one is lighter in colour and feels more like a cake than a bread. Also it requires less banana and in fact today I made half this recipe and only needed 1 banana. It’s perfect when you’ve got that ignored brown banana left behind in the fruit bowl that nobody wants to eat. Best of all, this dessert is easy and quick taking only 10 minutes to prepare! I love it and I think you will too! Enjoy!
CATHY’S BANANA BREAD
1 cup mashed bananas
1 cup sour cream
1/4 cup margarine
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
A handful of walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans.
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Add nuts if desired. Spread the batter evenly into the prepared pan or pans.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Easiest All American Trifle
This Patriotic Dessert Takes Only 20 Minutes To Make!
Although I’m Canadian, I can feel the energy and excitement for Independence Day all the way across the border. I envy the strong nationalism in the United States so much that when July 4th rolls around, I want to take part in the festivities. The best way I know how to do that is by baking a red, white and blue treat. And this year I found one so easy that I don’t even have to bake it! It’s from About.com and it’s called Patti’s All American Trifle. I altered the name a little because it really is the easiest trifle recipe I could find. It only takes 20 minutes to prep and assemble the delicious layers of vanilla pudding, whipped topping, berries and angel food cake. Not only is this dessert easy and quick, it also contains all the right colours for a patriotic celebration. Happy Independence Day!
EASIEST ALL AMERICAN TRIFLE
2 (12oz.) containers whipped topping, thawed
1 (5.9) ounce package vanilla instant pudding
1 whole angel food cake, cut into 1 inch cubes
Sliced fresh strawberries and blueberries
Slivered almonds (optional)
Prepare instant pudding according to package directions. Layer trifle ingredients as follows from bottom of trifle bowl to top; 1/3 Cool Whip, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 Cool Whip, cake cubes, pudding, blueberries, remaining Cool Whip, and top with slivered almonds.
Easy Canada Day Cake
It only takes 15 minutes to prep this festive cake!
Canada Day is tomorrow, July 1st and I wanted to make something festive. Sure I could make my Mom’s Cherry Cheesecake because it’s red and white, but I wanted to be a little more creative so I went internet hunting for an easy and quick dessert recipe. I found it on Kraft Canada’s website and it’s called Canadian Flag Cake. The name says it all; the cake looks like the Canadian flag except much more delicious because the maple leaf is make out of sliced strawberries. The cake is easy to make using store-bought pound cake and Jell-o; it actually sounds similar to a strawberry shortcake. I can’t wait to try this! Happy Canada Day!
CANADIAN FLAG CAKE
1 pkg. (298 g) pound cake, cut into 12 slices
2 cups boiling water
2 pkg. (85 g each) JELL-O Strawberry Jelly Powder
3 cups ice cubes
3 cups sliced fresh strawberries, divided
2 cups thawed COOL WHIP Whipped Topping
COVER bottom of 13×9-inch dish with cake slices; set aside.
ADD boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 3 to 5 min. or until jelly is thickened. Remove any unmelted ice. Stir in 1 cup strawberries; pour over cake slices. Refrigerate 15 min. Cover with Cool Whip.
REFRIGERATE 4 hours or until jelly is firm. Arrange remaining strawberries over dessert to resemble the Canadian flag.
VARIATION You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Add 1 cup each frozen strawberries and ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.
HOW TO DECORATE Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.
Mom’s Cherry Cheesecake
My Mom Makes This Special Cake For All Family Parties
Sharing today’s recipe with you is a big deal for me because it’s been in my family for many, many years. My mother makes it for every special occasion and she might freak out if she knew I was giving her secret recipe to the world. Oh well, what she doesn’t know won’t hurt her…and you guys are going to love me for it so here goes! This Cherry Cheesecake dessert is easy and quick and doesn’t need to be baked. Unlike some cheesecakes you get in restaurants that are rich and firm, this recipe makes a soft, light, and moist cake that’s slightly sweet and very creamy. The canned cherries on top add a fruity sweetness that compliment the cheese perfectly and make the presentation impressive and tempting. I can’t wait to hear what you think of this very special family recipe. Just don’t tell my mom where you got it! Enjoy!
MOM’S CHERRY CHEESECAKE
1/3 cup butter, melted
1 1/2 cups graham cracker crumbs (reserve 1/8 cup)
1/3 cup sugar
1 envelope of Dream Whip
1/2 cup milk
1 (8oz) pkg cream cheese
1/4 cup icing sugar
1 can cherry pie filling
To make the crust: combine the butter with the graham cracker crumbs and sugar. Press into a 9 inch pie plate, reserving an 1/8 cup to sprinkle on the pie later.
Beat together the Dream Whip and milk until stiff. In a separate bowl mix together the cheese and icing sugar. Fold in the whipped cream then beat out the lumps. Pour into prepared crust and wait 5 minutes until the pie stiffens a little.
Gently pour 1 can of cherry pie filling over the cheese cake using a tablespoon. Sprinkle the reserved graham crumbs over the top and chill for at least 4 hours. Enjoy!
Easy Low Calorie Cupcakes!
Only 2 Ingredients Make This Dessert Both Easy & Quick!
I think I just found the easiest dessert recipe yet! I stumbled upon this cupcake recipe on the Well Fed Network and was happy to see that not only does it require 2 ingredients, but it’s low in calories as well! All you need to do is combine a box of chocolate cake mix with a can of pumpkin puree. Supposedly it’s a popular dessert for people on Weight Watchers because each cupcake is only 181 calories. My family knows how much I love pumpkin, but they seem to prefer chocolate so I can’t wait to make this perfect dessert for all of us. Please let me know what you think of this super simple treat. Enjoy!
EASY LOW CALORIE CUPCAKES
1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)
Mix the two ingredients together. Don’t add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING!
Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray.
Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.
Nutrition: 1 Muffin, or 3 minis – 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein, 4 Weight Watchers points
Very Easy Berry Bliss Cake
Make This Gorgeous Cake In 20 Minutes!
When I saw this cake recipe in my latest edition of Kraft’s What’s Cooking magazine, I instantly fell in love. I could taste each layer of moist pound cake, creamy vanilla pudding and sweet berries in my mind! I could just imagine serving this impressive cake to my guests and hearing the compliments. And best of all, this dessert is easy and quick, taking only 20 minutes to prepare. Fortunately, berry season is here and I know that my local grocery store has blackberries, raspberries and strawberries on sale right now! Hmm, that’s exactly what I need for this recipe. Sounds like it’s meant to be! Check out the Kraft site and video for this recipe here.
BERRY BLISS CAKE
1 package (4-serving size) Jell-O Vanilla Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed Cool Whip Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 10.75-ounce package frozen pound cake, cut into 3 layers
1/4 cup orange juice
In a medium bowl, add milk to dry pudding mix and beat with whisk for 2 minutes or until well blended. Stir in 1 cup whipped topping. In a separate bowl, combine berries and reserve 1/2 cup.
Brush each cake layer with orange juice. Place bottom layer on serving plate and top with half the remaining mixed berries, and half of the pudding mixture. Repeat with a second layer and top the third cake layer with 1/2 cup whipped topping and remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator. Makes 8 servings.
Awesome Orange Cake
Rich, moist, buttery…and it only takes about 1 hour to make!
Growing up I always wanted fancy, rich desserts. I loved my mom’s cheesecakes, black forest cakes, and anything with thick frosting. So when she made simple cakes sprinkled with icing sugar, I didn’t get very excited. Well, this Orange Cake may look plain but just one bite will put you in rich buttery heaven. The orange taste is very subtle and it’s not overly sweet. You may want to top it with a simple icing or just a dusting of confectioner’s sugar for added sweetness or a nicer presentation. I originally found this dessert at Allrecipes.com, and it’s actually called Bee Lian’s Rich Orange Cake. Thank you for this recipe Bee Lian, wherever you are! So whether you’re entertaining guests or just want to compliment any weeknight dinner, this cake will be enjoyed by both kids and adults. The moist texture and sweet buttery taste are to die for…just be sure to use real butter and not margarine. I’m so excited to share this dessert with you, which is both easy and quick by the way, taking about an hour start to finish. Enjoy…and you’re welcome!
BEE LIAN’S RICH ORANGE CAKE
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan (my mom has used a bundt pan, which makes a small cake but looks pretty). Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
Gorgeous Apple Pie Cake
It only takes 6 simple ingredients to make this BEAUTIFUL cake!
As you know, I love to bake desserts that are easy and quick. Well, I want to share a recipe that takes a little longer to prepare than the other desserts on this site. It takes 45 minutes to prep this cake but if you have the time, you will be rewarded with a gorgeous apple cake that is a cross between apple pie, apple crumble and cake. It’s a unique dessert that your guests are sure to love! I made this cake years ago for the first time and I can’t remember where I found it, but I must thank the creator. I think you will too! Enjoy!
GORGEOUS APPLE PIE CAKE
2 cups flour
1 cup packed light-brown sugar
2 tsp cinnamon
1 cup cold, unsalted butter, cut into 8 pieces
10 cups apples (I like a mix of Granny Smith & MacIntosh) – about 10 apples
2 Tbsp fresh lemon juice
In a large bowl, combine flour, brown sugar, and 1 teaspoon of cinnamon. Using an electric mixer or pastry cutter, cut in the butter until it looks like pea-size pieces. Press two-thirds of it onto the bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350 degrees F. Peel the apples, cut into thin slices and place in a bowl. Pour off any accumulated liquid and sprinkle the remaining 1 teaspoon of cinnamon and the lemon juice over top. Mix to combine then pour into prepared crust. Press apples down gently. Sprinkle with remaining crumb mixture on top and pat down again.
Put the pan on an aluminum foil-lined baking sheet and bake 1 hour and 15 minutes or until golden brown on top. Run a knife around the edge to loosen cake and let cool in pan to set. Serve at room temperature. Enjoy!
Bunny Cupcakes!
Make these cuties in about an Hour!
My whole family knows how much I adore bunnies. I used to see them playing in my parents’ backyard and I’d get so excited. That’s why I especially love Easter…I have an excuse to decorate with bunnies! This is a really cute recipe from General Mills for the holiday and easily made with cake mix. I would recommend making it even easier by buying bunny shaped chocolate, candy or marshmallow to put on top of the cupcakes if you don’t want to make your own. Either way, these cuties will please both children and adults…like me! Have a wonderful holiday and let me know how your guests react to these adorable cupcakes. Enjoy!
BUNNY CUPCAKES
1 pkg (510 g) Cake Mix (any flavour)
Water, vegetable oil and eggs as called for on cake mix package
2 tubs (each 450 g) Frosting (any white or vanilla variety)
Pink (red) food colouring
5 large marshmallows
Pink decorating sugar
Pink and blue miniature candy balls
Chocolate candy sprinkles
Heat oven to 350°F (180°C). Prepare 24 cupcakes according to package directions.
Bake 17 to 22 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
Gradually stir drops of food colouring into 1 tub of frosting. Frost cupcakes with pink frosting. Spoon 1 heaping spoonful of white frosting on centre of each cupcake.
To make ears, using scissors, cut each large marshmallow crosswise into 5 slices; cut each slice in half to within 1/4-inch (6 mm) of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds and use miniature candy balls for eyes and nose and chocolate sprinkles for whiskers.
Makes: 24 cupcakes
Tip: To make Easter Chick Cupcakes: Frost cupcakes with white frosting. Stir drops of yellow food colouring into second tub of frosting. Spoon 1 heaping spoonful of yellow frosting on centre of each cupcake. Decorate with orange jellybean for nose and orange miniature candy balls for eyes.