Aunt Suzie's Oh So Good Cake

Cake:
1-1/2 cups sugar
2 cups self-rising flour
1 (17-oz) can fruit cocktail
2 slightly beaten eggs
1 cup brown sugar
1 cup flaked coconut
1 cup pecans

Glaze:
2/3 cup sugar
1/2 cup evaporated milk
1 stick butter
1 tsp vanilla

Preheat oven to 350^F.  Grease and flour a 9x13" pan.

Stir the sugar and flour together in a large bowl.  Add the fruit cocktail (juice and all) and the eggs and beat with an electric mixer for 2 minutes.  Pour into the prepared pan.

Combine the brown sugar, coconut and pecans.  Sprinkled over cake batter.

Bake at 350^ for about 45 minutes or until a toothpick inserted in the cake comes out clean.

Meanwhile, in a small pan, combine the sugar, evaporated milk, and butter.  Bring to a boil and cook about 4 minutes or until it thickens.  Remove from the heat and stir in the vanilla until well mixed.

Remove the cake from the oven, and while still hot, pour the glaze over the cake.

Cool completely and serve.

This cake brings back so many happy memories of our summers in Jacksonville.  We'd spend the mornings at the beach, then, after a nap!, we'd play in the yard late in the afternoon while Daddy and Uncle Gene manned the grill.  Mom and Aunt Suzie would make the rest of our dinner in the kitchen and start the ice cream which we kids would take turns churning!

I called Aunt Suzie in 1977 for this recipe.  I wrote it on the back of a receipt from Lake Gas Co, which also brings back great memories.  Grandpa worked there for so long and he and Granny lived right on the property.  I spent so much time with them when I was growing up.

Mocha Cream Torte

Daddy said this was the best cake he’d ever tasted in his life!  - 1982

CRUNCH LAYER:

1 ½ cups graham cracker crumbs

¾ cup firmly packed brown sugar

½ cup finely chopped nuts

1 tbsp instant mocha coffee mix

¾ cup melted butter

CAKE:

1 pkg Pillsbury Dark Chocolate Cake Mix

1 ¼ cups water

¼ cup softened butter

3 eggs

FROSTING:

3-oz pkg cream cheese, softened

2 tbsp butter, softened

2 cups powdered sugar

1 tbsp instant mocha coffee mix

1-2 tbsp half and half

Heat oven to 350^ F.  Grease and flour three 8 or 9-inch round pans.  In large bowl, combine crunch layer ingredients until crumbly.  Press 1/3 (about 1 cup) crunch mixture into each prepared pan.

In same bowl, blend all cake ingredients until moistened; beat 2 minutes at highest speed.  Pour batter evenly over crunch layers.  Bake at 350^ for 25 to 30 minutes; or until a toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely.

In small bowl, blend all frosting ingredients until smooth.  Place one layer, crunch side up, on serving plate; spread with 1/3 of the frosting.  Repeat with remaining layers and frosting.  Serves 16.

Spiced Rum Cake

Cake:
1 package Duncan Hines Butter Recipe Yellow Cake mix
1 small package instant French Vanilla pudding mix
1 tsp cinnamon
1/4 tsp allspice
Dash nutmeg
4 large eggs
1/2 cup milk
1/2 cup melted butter, cooled
1/2 cup Captain Morgan's Spiced Rum
1 tsp sugar

Preheat oven to 325^F.

Place all ingredients in large mixer bowl and blend well (about 3 minutes on medium-high speed ought to do it).  Meanwhile, grease and flour a 10-inch Bundt pan.  Once your batter is well mixed, spoon it evenly into the prepared pan.  Sprinkle the sugar over the top of the batter and place the pan in the oven for about 60 minutes, or until a toothpick in the center comes out clean.

About 55 minutes into your baking time, prepare the Rum Syrup:

Rum Syrup:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 tsp cinnamon
1/4 - 1/2 cup Captain Morgan's Spiced Rum

In a saucepan combine the butter, water and sugar.  Bring to a boil over medium heat and continue cooking, stirring constantly, for 5 minutes.  Remove from heat and stir in desired amount of rum.

When the cake is done, remove it from the oven, but leave it in the pan.  Using a wooden skewer, poke holes in the hot cake and brush on the glaze, making sure to let some dribble down the edges of the cake inside the pan.  Use about half the glaze and be patient!  Let it soak in before you add more glaze.  Let sit in pan for about 10 minutes.

Turn the cake out onto a serving plate and brush the rest of the glaze on the top of the cake, letting the syrup absorb into the cake between brushings.  Be patient!

Let the cake cool completely before serving.  This cake is awesome made the day before you serve it. Great with a dollop of whipped cream or ice cream!

Cathy's Favorite Carrot Cake

Cake: 

2 cups all-purpose flour 

2 tsp baking soda 

2 tsp cinnamon 

1/2 tsp salt 

1 1/2 cups sugar 

3 large eggs 

3/4 cup buttermilk 

3/4 cup vegetable oil 

1 tsp vanilla 

2 cups peeled and coarsely grated carrots 

8-oz can crushed pineapple, drained 

1 cup coarsely chopped pecans 

Preheat oven to 350^F. Grease and flour a 9x13" cake pan. 

Combine the flour, soda, cinnamon, and salt. Set aside. 

Beat the eggs, sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared pan and bake 45-55 minutes or until cake tests done. If cake is browning too much, loosely cover with aluminum foil after about 30 minutes. 

Glaze: 

1 cup sugar 

1/2 cup buttermilk 

1 stick unsalted butter, diced 

1 Tbsp light corn syrup 

1 1/2 tsp baking soda 

1 tsp vanilla 

Combine sugar, buttermilk, butter, corn syrup and soda in a large saucepan, stirring until sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a deep amber color. The glaze will thin out when almost done. Remove from heat add vanilla. 

Loosen edges of cake from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer and then slowly pour the glaze over the cake. Let cool completely in the pan and then turn out onto a tray/platter/cake taker. 

Frost. Enjoy!

Frosting: 

5 oz cream cheese, softened to room temperature 

1 stick unsalted butter, softened to room temperature 

1 lb powdered sugar

2 Tbsp brown sugar 

1 tsp vanilla 

1/2 tsp cinnamon 

Beat the cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until well blended Spread over cooled cake. 

Delicious Carrot Cake!  One of my favorite Easter desserts.

Chocolate-Orange Truffle Cake

Chocolate-Orange Truffle Cake

Ingredients

1          box chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1

tablespoon grated orange peel

1

container Betty Crocker® Rich & Creamy chocolate frosting

1/3

cup whipping cream

1/2

cup semisweet chocolate chips

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
• 2 Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• 3 Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Cathy's Favorite Tres Leches Cake

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 eggs

1 cup sugar

1 teaspoon vanilla

1/3 cup milk

1 can evaporated milk

1 can sweetened condensed milk

1/4 cup heavy cream

1 pint heavy cream, for whipping

3 tablespoons sugar

Preheat oven to 350 degrees.  Spray 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl.  Separate eggs.  

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.  Pour egg yolk mixture over flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.  Fold egg white mixture into other mixture very gently until just combined.  Pour into prepared pan and spread to even out surface.

Bake for 35 to 45 minutes or until toothpick comes out clean.  Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.

When cake is cool, pierce the surface with a fork several times.  Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.  Allow the cake to absorb the milk mixture for 30 minutes.

Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Delicious!

VARIATION

Raspberry Swirl Tres Leches   

Substitute 1 tsp Chambord for the vanilla in the cake.  Stir seedless raspberry jam until it can be drizzled over the batter.  Swirl in and bake as directed.

Christmas Poke Cake

 White cake mix, prepared as directed on package for 2 layer cake

2 cups boiling water

1 small pkg any Red Jello

1 small pkg any Green Jello

1 tub Cool Whip

Place cake layers, top side up in 2 clean 9' cake pans.  Pierce cake with large fork at 1/2' intervals.  

 Stir 1 cup boiling water into red Jello and 1 cup into green Jello until each are completely dissolved (at least 2 minutes).  Carefully pour the red Jello mixture over one cake layer and the green jello over the other.  Refrigerate 3 hours.

 Dip 1 cake layer into warm water for about 10 seconds and unmold onto serving plate.  (Don't get the cake wet!)  Spread with about 1 cup of Cool Whip.  Unmold the second layer and place carefully on top of the first layer.  Frost top and sides with the rest of the Cool Whip.

 Refrigerate at least 1 hour or until ready to serve.  Decorate with cranberries and mint sprigs.  Store leftovers in the refrigerator.

 This cake is just plain luscious!  And easy!  Cathy

Kentucky Butter Cake

Kentucky Butter Cake

CAKE:      
2 cups sugar
1 cup butter, softened
2 tsp vanilla
4 eggs
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk

SAUCE:
¾ cup sugar
1/3 cup butter
3 Tbsp water
1 to 2 tsp vanilla

GARNISH:
2 to 3 tsp powdered sugar

Heat oven to 325^ F.  Generously grease and lightly flour 12-cup Bundt pan or 10-inch tube pan.  In large bowl, combine 2 cups sugar and 1 cup butter; beat well.  Add vanilla and eggs; blend well.  Lightly spoon flour into measuring cups; level off.  Add flour and all remaining cake ingredients; blend at low speed until moistened.  Beat 3 minutes at medium speed.  Pour batter into greased and floured pan. 

Bake at 325^ for 55 to 70 minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine all sauce ingredients; cook over low heat, stirring occasionally, until butter melts.  DO NOT BOIL.  With long-time fork or skewer, pierce cake 10 to 12 times.  Slowly pour hot sauce over warm cake.  Let stand 5 to 10 minutes or until sauce is absorbed. 

Invert cake onto serving plate.  Cool 1-1/2 hours or until completely cooled.  Just before serving, sprinkle with powdered sugar.  If desired, serve with whipped cream.  12 servings.

This is one of my favorite cakes!              

Honey Bun Cake

1 (18.25 ounce) package yellow cake mix

3/4 cup vegetable oil

4 eggs

1 (8 ounce) container sour cream

1 cup brown sugar

1 tablespoon ground cinnamon

2 cups confectioners' sugar

4 tablespoons milk

1 tablespoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).  In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone.

Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.   Frost cake while it is still fairly hot. Serve warm.

To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

This is fabulous the next day reheated in the microwave!

Golden Carrot Cake

Golden Carrot Cake 

1 (9-oz) pkg None Such condensed Mincemeat, crumbled
2 cups finely shredded carrots
1/2 cup chopped pecans
2 tsp grated orange rind
2 cups unsifted flour
1 cup firmly packed light brown sugar
3/4 cup vegetable oil
4 eggs
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Glaze:
2 Tbsp butter
4 tsp orange juice
1 cup confectioner's sugar
1 tsp grated orange rind

Preheat oven to 325^.  In a large bowl, combine mincemeat, carrots, nuts, and rind; toss with 1/2 cup flour and set aside.  In a large mixer bowl, combine sugar and oil; mix well.  Add eggs, 1 at a time, beating well after each addition.
Stir together remaining 2-1/2 cups flour, baking powder, soda and salt; gradually add to batter, beating until smooth.  Stir in carrot mixture.  Turn into well greased and floured 10' bundt pan or tube pan.  Bake 50-60 minutes
or until wooden pick inserted near center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Drizzle with Orange Glaze.

Orange Glaze:  In small saucepan, melt butter with orange juice.  Stir in confectioner's sugar and orange rind; mix well.  (Makes about 1/2 cup).

From Borden Home for the Holidays Recipe booklet.

Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake

2 cups fresh strawberries, crushed
6-oz pkg strawberry Jello
3 cups miniature marshmallows
1 pkg yellow cake mix, prepared as directed on package
Whipped Cream

Preheat the oven to 350^F. Spray a 9x13" pan with cooking spray and spread the crushed strawberrie over the bottom. Evenly sprinkle the berries with the Jello and top it off with the mini marshmallows. Pour the prepared cake mix over the marshmallows and bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Run a knife around the pan to loosen the sides and turn the cake out onto a serving tray. Serve with whipped cream. Store cake in the refrigerator. From allrecipes.com

This smells incredible! And tastes WONDERRRRFULL! Way better than any "Strawberry Shortcake" I've ever made....this is definitely a keeper!!

Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

CAKE:
½ cup butter
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 Devil’s Food Cake mix
1 ¼ cups water
1/3 cup oil
3 eggs


TOPPING:
 1 ¾ cups whipping cream
¼ cup powdered sugar
¼ tsp vanilla
16 whole pecans, if desired
16 chocolate curls, if desired


Heat oven to 325^ F.  In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar.  Cook over low heat just until butter is melted, stirring occasionally.  Pour into two 8 or 9-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 ¾ 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.  16 servings.

This cake is AWESOME!  It was the 1988 Pillsbury Bake-Off Winner.

Cheese Swirled Devils Food Cake

Daddy loved this cake and has asked me to bake it again several times! -

Cathy

1 pkg (8 oz) Neufchatel cheese at room temperature (or cream cheese)

4 eggs

1/4 cup sugar

1/4 cup milk

1/2 tsp vanilla

1 box devil's food cake mix

1 1/4 cups water

1/2 cup oil

Raspberry Sauce:        

1 pkg (10 oz) frozen raspberries, thawed

Heat oven to 350~.  Coat a 9x13' pan with nonstick spray.  Combine cheese, 1 egg and sugar.  Beat until smooth.  Gradually beat in milk and vanilla.  Set aside.

Combine cake mix, 3 eggs, oil and water and beat 2 minutes at high speed.  Pour half the cake batter into the prepared pan.  Drizzle with half the cheese mixture.  Repeat layers.  Run a knife through batter to make swirls.  Bake at 350~ for 35-40 minutes or until cake begins to pull away from the sides of the pan.  Cover cake for the last 10 minutes if browning too fast.  Cool in pan on wire rack.

To serve, cut into squares and top with Raspberry Sauce.

Raspberry Sauce: Puree thawed raspberries in blender until smooth.  Press through sieve to remove seeds.

Cajun Cake

Cajun Cake

This was excellent...reminded me of Aunt Suzie's Oh-So-Good Cake only with pineapple instead of fruit cocktail. Cathy

3 cups all purpose flour
1 1/2 cups sugar
2 tsp baking soda
1/4 tsp salt
2 eggs
1 (20 oz) can crushed pineapple with juice
1 cup chopped pecans
1 1/2 cups flaked coconut
3/4 cup sugar
3/4 cup evaporated milk
1/2 pound butter

Preheat oven to 350~.  Grease & flour a 9x13' pan.  In a large bowl, sift together the flour, 1 1/2 cups sugar, salt and baking soda.  Add eggs, pineapple and juice.  Mix at low speed until well blended.  Pour batter into prepared pan and sprinkle top with coconut and pecans.  Bake 30-35 minutes or until done.

Have topping ready when cake comes out of oven.  To make topping, in a saucepan, combine the evaporated milk, 3/4 cup sugar and butter.  Bring to a boil and cook 2 minutes, stirring constantly.  Remove from heat and pour evenly onto the cake as soon as it comes out of the oven.  Cool and store in pan.

Better Than Sex Cake

Better Than Sex Cake

1 pkg yellow cake mix
20-oz can crushed pineapple with juice
¾ cup sugar
3 bananas, sliced*
1 small pkg instant vanilla pudding mix
1 ½ cups milk
16-oz Cool Whip, thawed
1 ¼ cups flaked coconut
1 cup chopped pecans
Maraschino cherries to garnish

Bake the yellow cake mix according to instructions on the box.  While the cake is baking, combine the pineapple with juice and the sugar in a saucepan.  Cook over medium heat until syrup starts to thicken up, about 20 minutes.  With a skewer or long-tined fork, poke holes in the hot cake and pour the pineapple mixture over it.  Let cool completely.

Combine the instant pudding mix with the milk and blend until thickened.  Layer the sliced bananas over the pineapple (*I don’t like bananas so I always skip this step!).  Spread the pudding over the bananas.  Spread Cool Whip over the pudding.  Sprinkle with coconut and pecans and refrigerate at least one hour or until ready to serve.  Garnish with drained cherries. 

This cake is to die for and is the perfect dessert for a summer barbecue.  I usually add a splash of rum to the pineapple!

Strawberry Poke Cake

 

Strawberry Poke Cake

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional

Directions

• In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
• Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
• Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Note: you can substitute any flavor gelatin for the strawberry and change the garnish to match. Lemon Poke cake is excellent! This is the very first cake I ever made as a young teenager and it has been a hit in my house ever since! Poke cake is one of the most requested cakes my family asks me to make for birthdays and we all love it!

Chocolate Toffee Cake

 

Chocolate Toffee Cake

Ingredients

• 1 package (8 ounces) milk chocolate English toffee bits
• 1 cup (6 ounces) semisweet chocolate chips
• 2 tablespoons brown sugar
• 
  CAKE:
• 1 cup butter, softened
• 1-1/4 cups packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1-1/4 cups buttermilk
• 
  CARAMEL ICING:
• 1/4 cup butter, cubed
• 2 teaspoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 1 cup packed brown sugar

Directions

• Combine the toffee bits, chips and brown sugar; set aside.
• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.

Tres Leches

 

Tres Leches

Ingredients

Sponge cake:

• 4 large eggs
• ¾ cup all-purpose flour
• ¾ cup extra fine granulated sugar, sifted

Meringue Frosting:

• 3 egg whites
• 3 tablespoons extra fine granulated sugar
• Ground cinnamon

Cream:

• 1 can heavy cream
• 1 can evaporated milk
• ½ can condensed milk
• ½ teaspoon vanilla extract

Directions

Sponge cake:
Preheat oven to 350F.

1. Beat egg whites until soft peaks form. Slowly add yolks. Mix well and add sifted sugar. 
2. Then, add flour. Beat until well blended. 
3. Pour mixture into a buttered and floured baking pan. (It should be same pan you will use to serve cake. You may also use a regular baking pan and then prepare cake in another pan.) Bake for 30 minutes or when small knife put in center comes out clean.
4. Cream: Blend three milks together. Adjust level of sweetness using condensed milk to taste.

Meringue Frosting:

1. Beat egg whites in blender at high speed until soft peaks form. Add sugar and vanilla and keep beating until thick and well blended.

Preparation:

1. If you intend to use another pan to prepare cake, cut strips of sponge cake to make layers of cake, add cream and cover with meringue. Sprinkle with cinnamon and bake until meringue frosting is golden brown. 
2. Otherwise, pierce sponge cake with a fork and cover it with plenty of cream. Add cream around sides of pan and let sponge cake "soak" in cream. Cover with meringue frosting and sprinkle with cinnamon. Bake until meringue is golden brown. Serve cool.

Pumpkin Crunch Cake

 

Pumpkin Crunch Cake

• 1 can (15 oz) pumpkin
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 t. cinnamon
• 1/2 t. salt
• 1 box yellow cake mix
• 1 c. pecans, chopped
• 1 c. butter, melted
• Cool Whip

Preheat oven to 350 degrees.  Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.  (I used my mixer for this step.)  Pour into a greased 13×9 baking dish.
Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle melted butter over pecans.  Bake for 50-55 minutes or until golden brown.  Cool. Serve chilled (or warm).  Top with  a dollop of whipped topping.

Banana Pound Cake with Caramel Glaze

Banana Pound Cake with Caramel Glaze

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter

1/2 cup vegetable shortening

2 cups brown sugar

1 cup white sugar

4 ripe bananas, mashed

5 eggs

2 teaspoons vanilla extract

1/2 cup milk

1 cup chopped pecans

1/2 cup butter

1/4 cup brown sugar

1/4 cup white sugar

1 tbsp Praline Liqueur

1/4 cup heavy cream

Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

Grease and flour a fluted tube pan.

Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add
the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.

Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute.

Slowly pour half the glaze over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack, and slowly drizzle remaining glaze
over the top.

Adapted from allrecipes.com. This is AWESOME! John says on a scale of 1-5 this is a 10!