Sunday, June 29, 2014

Red, White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy additions.



 

Ingredients

1 box Betty Crocker Super Moist white cake mix
(Water, vegetable oil and egg whites called for on cake mix box)
1 box (4-serving size) strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
  • 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Expert Tips

To show off the red, white and blue of this cake, cut into serving-size pieces and arrange on a platter. Top each piece of cake with a tiny American flag available at craft stores. Garnish the platter with whole strawberries and blueberries.

Saturday, June 28, 2014

Extreme Lemon Bundt Cake


Extreme Lemon Bundt Cake. Photo by CoolMonday


1  box betty crocker or pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1/2 cup oil

Directions:

1 Preheat oven as directed.
2 Mix all ingredients and bake as directed.
3 I use a Bundt pan or you may also use 2 large loaf pans.
4 These cakes can be frozen for 30 days and still taste like you just baked them!

Friday, June 27, 2014

Hawaiian Wedding Cake


TSLCDuncanHinesPineapple


This cake is easy and your family and guests will love it anytime!


1 box Duncan Hines pineapple cake mix
1 (20 oz.) can crushed pineapple
1 (3.5 oz) box vanilla instant pudding
1 small container cool whip
1 cup milk
Coconut
Walnuts
 
 
Bake cake according to package directions. Prick cake with fork while still hot and spread can of crushed pineapple on top. Do not drain pineapple. When cake is cool, add topping.
Topping: Prepare instant vanilla pudding using only 1 cup milk. Fold the cool whip into the pudding and spread on the cake. Sprinkle top with coconut or broken walnuts. (I use both)
Keep cake refrigerated. Enjoy!