Monday, November 12, 2012

Week 45: Pumpkin Gooey Butter Cake

This easy cake is a family favorite. I made it during the week as we had new neighbors over for dinner and I needed a quick dessert.  I made a gooey butter cake for week 23 and many of you said this was one of your favorite cakes.  I so enjoy pumpkin in the fall so I thought our guests might too! Plus, I had several gluten free cake mixes on hand so I made this one gluten free so that I could enjoy it too!

Pumpkin Gooey Butter Cake
Recipe from Paula Deen
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.
Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Happy Baking!

Week 44: Apple Cream Cheese Bundt Cake

Last Sunday we had a reception for people who have been visiting our church so that they could learn more about us and meet the elder team.  I found a recipe in one of my Southern Living Cookbooks that I knew would be perfect for this occasion.

When we have a large group over I like to make one big, wonderful dessert and then have some fruit and a bowl of mixed nuts on the table.  I make lemonade tea (my mother-in-law's wonderful recipe) and decaf coffee.  Our house was filled with sweet fellowship and this cake was enjoyed by all!

Apple Cream Cheese Bundt Cake                                                                              (Source: Southern Living, September 2011)

  • 1 (8-oz.) package cream cheese, softened 
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar 
  • 1 large egg 
  • 2 tablespoons all-purpose flour 
  • 1 teaspoon vanilla extract

  • 1 cup finely chopped pecans 
  • 3 cups all-purpose flour 
  • 1 cup granulated sugar 
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten 
  • 3/4 cup canola oil
  • 3/4 cup applesauce 
  • 1 teaspoon vanilla extract 
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk 
  • 1 teaspoon vanilla extract 
  • 1 cup powdered sugar


  1. 1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  2. 2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  3. 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  4. 4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  5. 5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Saturday, November 3, 2012

Week 43: Hershey’s Perfectly Chocolate Cake and Perfectly Chocolate Frosting

I baked this cake last week-end and failed to post it this week.  I am still getting used to new responsibilities and a new routine and have been quite neglectful in getting my weekly recipes on my blog... on time.  The purpose of this blog is to have a place that my sweet daughter and future daughter in loves can come to - to get my cake recipes and a few new ones that I have added this year in the years to come; so I guess I'm not late after all.
When I teach all day, the last thing I want to do when I get home is get on the computer.  I like to get on some comfy clothes, play with our sweet Millie dog, feed our backyard birds and get dinner started.
I found Hershey's Perfectly Chocolate Cake and Perfectly Chocolate Frosting on Pinterest and it took me to Barbara Schieving's blog: Barbara Bakes. Barbara is a wonderful cook, so I knew the cake would be delicious! 
David and Sam spent a few hours watching football last week-end and I knew they would enjoy a chocolate cake.  I was right!  They have been enjoying it all week! 

Hershey’s Perfectly Chocolate Cake
Source: Barbara Bakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
 1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
3. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.

Perfectly Chocolate Chocolate Frosting

1/2 cup (1 stick) butter or margarine
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Happy Baking!