Blueberry Jam Cake or as I call it "The Ugly Duckling Cake"

Ok so its not the prettiest cake in the bakery lol, the addition of the jam makes the cake a very dark color as does the addition of the blueberry juice to the glaze, but as my son says "its not how it looks but how it tastes that matters!" And let me tell you this turned out amazing! It is like a giant, super moist, super flavorful blueberry muffin! the glaze gave it that extra flavor, however this cake is so delicious it can stand on its own or you can dust it with a bit of powdered sugar. I was bored after work yesterday since my son was off with his daddy and i hit the kitchen. Groceries were slim pickens lol since i am back to work and have to wait till fridays to shop now. : ) So I pulled out a few things from the frig and cabinet and this is what i came up with!! Will definitely be trying this with other flavors of jam!! Dont let the funny color turn you off, if you make this cake you will absolutely love it!!

Ingredients
1 pillsbury moist supreme classic white cake mix
16 to 18 oz jar of blueberry preserves or jam (i used smuckers)
1/2 c milk
1/2 c oil
1 tablespoon vanilla
3 extra large eggs
GLAZE (AMOUNTS DEPEND ON HOW MUCH GLAZE YOU WANT) (I DID JUST A DRIZZLE)
confectioners sugar
milk
blueberry juice (to taste)



Preheat oven to 350 and spray and lightly flour a bundt pan

Put all ingredients for cake into a large bowl and mix on low speed till blended, then on medium speed till well mixed (about 2 minutes)

pour into prepared pan and bake in preheated 350 oven for 50 to 60 min or until toothpick inserted in cake comes out clean.

Remove and allow to cool. Then invert cake pan onto plate and tap gently to release. (i use a very thin rubber spatula to loosen it around edges)

For Glaze : In small bowl mix confectioners sugar and milk to desired consistancy

Add blueberry juice till desired taste is reached. (you mak have to add a bit more sugar if it thins up too much)

Glaze cake and enjoy!! (It really isnt the prettiest cake lol but the taste and smell will oh so make up for that, after all remember the Ugly Duckling ; )

Banana Walnut Loaf with Easy Banana Frosting

My family loves banana cake, loaf, bread, muffins lol you name it. This is a very moist loaf, sort of a cross between bread and cake. Its great all on its own but my mom loves it with banana frosting. I made this frosting from a canned white frosting and banana extract. OMG it was insanely delicious. I put the cake out on the counter and about 2 hours later the whole thing was history.

1 1/2 c flour, unbleached
1 c brown sugar
1 stick butter, softened at room temperature
2 eggs
1 t salt
1 t baking soda
1 1/4 c mashed ripe bananas
1 1/4 t vanilla extract (do not use vanilla flavoring)
1/2 c sour cream or 1/2 c vanilla or plain yogurt
1/2 c crushed walnuts
1 can white frosting (white, not vanilla)
banana extract


1
Using mixer cream butter till fluffy. Add sugar to this and blend well. Add eggs one at a time mixing well in between each egg.
2
In seperate bowl sift flour, baking soda and salt.
3
Add a third of the dry mix and a third of the mashed banana to the creamed butter mix, blending well. then repeat this until all dry mix and bananas are blended into creamed butter mixture.
4
Now add your vanilla and blend in. Then blend in sour cream or yogurt (i used sour cream) gently until well mixed. Add cinnamon and blend into batter. Now fold in walnuts.
5
Using a non stick loaf pan sprayed with non stick cooking spray (or lined with parchment paper) Pour batter into pan.
6
Place pan into preheated 350 degree oven. Bake for about an hour (checking after 45 minutes by inserting toothpick into center, if it comes out clean it is done. Top of bread should be firm not jiggly)
7
Allow to cool on wire rack.
8
Invert onto plate or tray and allow to cool completely. (you may have to run a butter knife gently around pan to loosen, and/or tap gently on bottom. make sure cake is cooled so it doesnt fall apart when inverted)
9
Empty 1/2 to 3/4 can of white icing into a small bowl. Add banana extract and stir until completely blended. taste frosting and add additional extract until it is the flavor you desire. Frost top of cake with banana frosting. (it may drizzle down sides)
10
Enjoy with a cup of coffee, iced coffee or maybe a scoop of ice cream (i like banana or vanilla

Banana Sheet Cake with Banana Frosting

I first made this cake many years ago for a party I was invited too. With the incredible banana taste and delicious homemade banana frosting it was a huge success. Now it is a favorite among friends and family. You can spice the look up with added banana slices (remember they turn color quickly) or with sprinkles or maybe a chocolate drizzle but quite frankly we all love this cake just as it is! You can also add some chopped nuts at the very end. just fold them into the batter as the last step.

 

2 cups sugar
	3/4 c softened at room temp butter
	2 eggs
	1 t vanilla extract
	1/2 t banana extract
	3 c flour
	1 t salt
	1 1/2 t baking powder
	1 1/2 t baking soda
	1/2 c milk
	1 8oz container of sour cream
	3-4 ripe mashed bananas (about 1 1/2 c)
BANANA FROSTING
	3 very rip mashed bananas
	1 t lemon juice
	1/2 t vanilla extract
	1/2 t banana extract
	about 2 cups powdered sugar
	milk for thinning

Directions

1

In large bowl mix all dry ingredients

2

In a small bowl mix sour cream and milk together

3

In yet another bowl cream together butter and sugar till fluffy. then add eggs one at a time and beat after each addition. After final egg, add vanilla and banana extracts and blend together.

4

Beginning and ending with dry ingredients, add 1/3 dry ingredients, then 1/3 sour cream mixture to creamed butter and sugar mixture repeat until all combined. (remember start and end with dry ingredients.)

5

To this batter add the mashed bananas and mix well.

6

Spray sheet cake pan with non stick cooking spray and pour batter into pan. (or if using smaller deeper you may have to adjust baking time)

7

Bake in 350 degree preheated oven for 25 to 30 minutes. I checked mine after 20 minutes. (done when toothpick comes out clean.

8

Allow cake to cool completely and then frost with Banana frosting

9

BANANA FROSTING:Mash lemon juice into already mashed bananas, in a mixing bowl.Add milk and vanilla and banana extract and beat well with mixer. Beat in confecctioners sugar a little at a time until frosting is creamy. Add a bit of milk if it gets too stiff or thick.

Mango Strawberry Upside Down Cake

A new twist on an old favorite. This cake turned out amazing! I made two 9 inch rounds and have one slice left lol. I was craving pineapple upside down cake but had no pineapple. I was just not in the mood for a trip to the grocery store so i checked out my freezer for frozen fruits and this is what i came up with. The first cke was gone before it even had a chance to cool down lol and the second one i put in the frig and that was gobbled up shortly after. Its not the prettiest cake in the batch but it is certainly one of the tastiest.

Deneece's Mango Strawberry Upside Down Cake

1 box vanilla cake mix
	2 tablespoons butter melted
	1 1/2 t vanilla
	4 tablespoons coconut juice or coconut rum (i used rum)
	1/4 c plus 2 t pineapple juice
	1 c pineapple, coconut or mango yogurt (i used pineapple mango)
	1 egg
FOR FRUIT TOPPING
	1 16 oz bag frozen mango chunks (the kind with no juice)
	1 16 oz bag frozen strawberries (the kind with no juice)
	3/4 c light brown sugar
	5 tablespoons butter, melted

1
Prepare Fruit topping: Melt butter in small sauce pan

2
Add brown sugar and stir until dissolved

3
Pour into 2 9 in cake pans that have been lightly sprayed with non stick spray. Even out on bottom of pans

4
Arrange fruit in pans evenly. Both mangos and strawberries are put into pans while still frozen

5
Prepare cake: Put all ingrediants in a large bowl and mix with electric mixer until well blended. (If mix is too thick to spread onto fruit add some more pineapple juice.)

6
Divide batter between two pans and spread gently and carefully over the fruit.

7
Bake in 350 degree preheated oven for about 40 minutes or until cake is set and knife inserted in center comes out batter free.

8
Remove from oven and cool for 5 minutes or so. Then invert pans onto serving plates gently tapping or shaking to loosen cake onto plate. Remove pans

9
Can be served warm or cooled. We tried it warm and then again cool and each way had its own unique taste. The mango and strawberries when combined with the coconut and pineapple work together to tantalize your tastebuds. This one is a keeper and we will be making it often.

Blueberry Shortcake Bowls

I bought a new kitchen toy. It's called the Better Baker Bowl Maker (available online and at Bass Pro Shop) Anyway I just had to try it our so I decided to make some shortcakes in it, this is what I came up with. I wasnt sure how the pan was going to work so I used a box mix but now that I know it makes perfect little cake bowls I am going to try this with every cake recipe I have lol and also I am going to make individual meatloafs in it then fill them up with my famous mashed potatoes : ) The pan is so versatile it makes bowls on one side and mini muffins on the other. The possibilities are endless. Cornbread bowls filled with chili, bread bowls for individual dips you name it. Anyway these were delicious.

1 box butter cake mix
3 eggs
1/3 c softened butter
1 c water
2 cans blueberry pie filling (you can use any of your favorite flavors)
slightly frozen cool whip or white icing
non stick cooking spray
YOU WILL ALSO NEED THE BETTER BAKER BOWL MAKER



Tell us how you work that kitchen magic! Enter each step of the process by clicking the edit button. Add as many steps as you need, we don't mind a bit.

1
Combine mix, eggs, butter and water in large bowl. Mix on low till blended and then on medium for about two minutes. Spray the cake bowl pan with non stick cooking spray making sure to get inside of each bowl well.

2
Carefully pour some batter into each of the six bowl molds. filling to the center rim.

3
Bake in 350 oven for about 15 to 20 minutes or until cakes are completely done

4
Allow to cool completely and then gently invert pan and shake cake bowls loose.

5
Add pie filling to hole in each cake bowl and then top with slightly frozen cool whip, whipped cream or icing. Top off with additional fruit from pie filling.

6
I made a total of 18 bowls. Be creative use your favorite cake recipe and fruit fillings.

Alligator Cake and Froggie Cupcakes

Last year I had A Reptile Show for my sons birthday. It was complete with reptilian decorations, a show that consisted of 20 live reptiles from itty bitty turtle to a 6 foot gator. The cake was made from cupcakes and in the shape of a gator. He loved it. Surrounding the gator were cupcake frogs! Not a one was left at the end of the party and I even decorated a sheet cake I made to match. It was a great theme and a great time for all!

about 36 vanilla cupcakes (the batter should be tinted green with green food gel prior to baking) removed from cupcake liners if used
2 large marshmellows (you can use remainder of bag for froggie cupcakes to surround the gator)
1 bag of candy corn
1 bag chocolate morsels
black gel decorating icing
vanilla frosting (your fav. tinted green) i actually used the store bought cans in green since i was on limited time, i used about four cans)

1
Using a large tray arrange cupcakes to form the gator. I used 2 lined up for the nose, then 2 side by side for the eye area, then four behind that for the front leg area, three rows of three for the body and then another row of four for the back leg area, finishing off with several lined up for the tail.
2
you can of course change the amounts in order to achieve the size alligator you need for your party.
3
Once the body is assembled, ice each cake using a swirling motion to give the gator texture. I connected the cupcakes together with the frosting and filled in holes between cupcakes with a marshmellow tucked in it and frosting on top of that.
4
Use twomarshmellows for the eyes and then frost over them to blend them in with the cupcakes. Use Black gel decorating icing to make the pupils.
5
Slide candy corns into the feet for claws and the mouth for teeth.
6
Place chocolate morsels onto the gator with the pointy part up to achieve a scaley look.

For froggies: Pipe on green icing, use marshmellows for the eyes and black icing for pupils and mouth. Use a small piece of fruit roll up to achieve the tongue and top it off with a black icing dot for a fly. (pic taken before tongues added)

I also decorated his sheet cake to match : )

Blueberries and Cream Angel Food Cake

I have been promising a friend I would make a good old fashioned homemade Angel Food Cake for them since they insist all angel food cake is dry and nasty. Made Nanas recipe and added a layer of blueberries and cool whip and came out with this. You can make this in the traditional tube pan but mine seemed to have disappearred so I made it in two 8x8 non stick pans. Rather than put them on top of each other I just made two cakes. Kept one and gave the other to my friend. They were very good and gone in seconds.

1 dozen egg whites
1 t vanilla
1/4 t salt
1 1/4 c sugar
1 1/2 t cream of tartar
1 c cake flour
1 t almond extract
(optional..you can also add other flavors. i have made this using anise flavor when not adding the fruit and it is delish!!)
1 can blueberry pie filling
1 large container of cool whip


1
Preheat your oven to 325 degrees
2
Beat egg whites in bowl until light and foamy looking. Add salt and cream of tartar and continue beating until soft peaks are formed.
3
Add vanilla and almond (or other flavoring) Gradually add the sugar and beat until the batter is stiff.
4
Sift the flour over the egg white mixture and fold it in gently.
Pour into tube pan or two 8x8 non stick pans. Bake tube pan for 50 to 60 min. or 8x8 pans for 30 to 40 min. Cake time varies depending on oven and pans. check frequently. cake is done when toothpick or straw inserted in center comes out clean. top of cake will be golden. Remove from oven and cool completely. To cool invert 8x8 cakes on wire rack or invert tube pan onto the cap of a 2 liter coke bottle and allow to cool while hanging upside down.
5
Once completely cool, slide a butter knife along sides of pan and tap or shake cake gently from pans. My tube pan has a removable center. I just push down on the center and the sides come loose.
6
Slide a very sharp knife thru the center of cake and slice from middle to sides to cut cake into two layers.
7
Cover bottom layer of cake with nice layer of cool whip.
8
To the cool whip with add a layer of pie filling.
9
Put top half of cake on top of this.
10
Ice entire cake with cool whip.
11
Place dollops of pie filling on top of cake.
12
Use a knife to swirl filling and cool whip to decorate top of cake.
13
Keep refrigerated.

Peanut Butter and Jelly Cupcakes

The day my daughter left for Paris  I was on edge until I knew she landed safely. So to de-stress I made some cupcakes. She bought a bunch of cake mixes the other day so i grabbed one and started from there. Hunter my seven year old wanted peanut butter and jelly cupcakes, (i made him peanut butter and jelly brownies once and he loved them) so this is what we came up with : ) You can use any kind of preserves or jam, i used grape jam since it is my sons favorite. I myself would prefer them with some blueberry or blackberry preserves. These are great for kids, cause what kid doesnt like PB&J but they are also very pretty and amazingly tasty for company or to share with friends. The kids will love them but i can guarentee the adults will too.

1 box french vanilla cake mix with pudding in mix
1 to 1 1/4 c peanut butter (i like alot)
1 1/4 c water
3 eggs
1 can fluffy white icing and or 1 can chocolate whipped frosting
peanut butter
additional jam to heat up and drizzle and/or m&m's to decorate



1Line muffin tins with cupcake papers and preheat oven to 350

2 Empty cake mix into a large bowl

3 Add 1 to 1 1/4 c peanut butter to mix.

4 Mix on medium speed till crumbly

5 Pour water into this mix

6 Add the three eggs

7 Mix batter until smooth

8 Pour into paper lined muffin pan, filling each only 1/3 full

9 Add 1 t jam or preserves to top of each

10 Fill with remaining batter over the jam.

11 Bake in oven for about 20 minutes or until toothpick comes out clean

12 allow cupcakes to cool completely

13 in a small bowl mix fluffy white icing and peanut butter to taste (i use alot about 3/4 cup)

14 put icing into pastry bag or decorating tube and pipe onto each cupcake, warm jam in microwave and using thin tip on pastry bag or a small hole in a plastic baggie pipe the warm jam over the frosting.

15 I also used chocolate icing and m&m's as per my sons request lol

ENJOY

Fruit Loop Cake

Another great from a mix recipe I put together in order to use up the cake mixes i seemed to aquire during a sale. This one is great for kids since it seems unanimous that it tastes like fruit loops lol. My son helped me decorate the cake for my nieces birthday. Usually I get real fancy with birthday cakes but my son wanted to help so here ya go. The cake was super moist and very good (unless of course ya dont like fruit loops lol.

1 box orange cake mix

3 eggs
1 1/3 c orange juice (mine had pulp)
1/3 c oil
3/4 of a single serving orange yogurt
your favorite vanilla frosting with 1/2 t orange extract blended in


1
Grease 2-9 inch pans and lightly flour them. Preheat your oven to 350
2
Put cake mix in large bowl

3
Add remaining ingregients (except frosting)

4
Mix on medium speed until blended well.

5
Divide batter between two pans and bake according to box directions. (I used 350 degree oven for 20 to 25 minutes) Tooth pick should come out clean.
6
Remove from oven and allow to cool completely
7
Invert one cake onto cake plate and spread frosting on cake. Invert second cake onto a plate and flip over so the flat side is now on top of first cake.
8
Frost cake and decorate as desired.

9
Now that I know the cake tastes like fruit loops I may incorporate them into the decorating next time I make this cake for the kiddies : )

Sinfully Delicious Peach Cake

This cake is not only sinfully delicious but it is also sinfully easy! It takes awhile to bake. The recipe calls for a 13x9 inch pan but this time i made it in my spring form pan. It took about the same amount of time to bake, give or take a few minutes. This is another easy to put together recipe and while its baking you can whip up your dinner.  This is a must try!!

SINFULLY DELICIOUS PEACH CAKE

                

                1 box yellow cake mix (i use pillsbury)

                1 21 oz can of peach pie filling

                2 eggs beaten

                1/2 c sour cream

                vanilla or butter creme frosting

                flaked sweetened coconut and milk chocolate chips (optional)

Mix together cake mix, eggs, and sour cream. Blend in pie filling.

 

Spread in a 13 x 9 in baking pan (coat pan with cooking spray prior to adding mix)

 

Bake in preheated 350 degree oven for 45 minutes or until it springs back when touched lightly in the center of the cake.

 

(I used my medium sized spring form pan this time. it baked through in just about the same amount of time) 

 

Remove from oven and allow to cool. Frost with favorite frosting. 

 

 

 

(I allowed cake to cool in pan for about 15 minutes and then unlocked the springform. I allowed it then to cool until it was just slightly warm. I frosted the entire cake with vanilla icing and ringed the outer edges with coconut. Then added chocolate chips to the center. I intentionally left the cake partially warm so that the icing would seep into cake a bit and the chocolate chips would melt just a tad)

Over the Top Double Layer Apple Cake

Ok so the other day I was so stressed that I decidex to hit the kitchen and come up with some new ideas...So here is an apple cake that starts with a mix and goes from there. It is incredibly moist and rich and delish!

 

Over the Top Double Layer Apple Cake

                1 box french vanilla cake mix (i use pillsbury)

                1 21 oz can of apple pie filling

                1/2 cup water

                1 egg

                1/8 cup veg oil

                vanilla or butter cream frosting

                walnut chips for decorating

Preheat oven to 350

Spray two 9 inch pans with cooking spray

In a large bowl mix cake mix, water and oil by hand. Add pie filling and blend it in by hand.

Divide batter between 2 pans evenly. Level off in pans and bake both at same time. Bake 25 minutes or until tooth pick inserted in center comes out clean.

Allow to cool completely and then invert one pan onto plate so the flat side is up. Spread with frosting. Now invert other pan on a seperate plate and then turn over onto other half of cake so the flat side is now ontop of the frosting. 

Frost top and sides of cake and garnish with walnuts.