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Author: saima saima

  • Caramel Apple Upside-Down Cake

    Caramel Apple Upside-Down Cake

    This apple upside down cake with tender, buttery caramel apples on top is simply delicious. Serve warm with vanilla ice cream for a wonderful fall dessert!

    Nutrition Facts (per serving)

    292Calories
    14gFat
    42gCarbs
    2gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 10 servings

    Topping:

    • nonstick cooking spray
    • 6 tablespoons unsalted butter
    • ½ cup brown sugar
    • 2 medium apples, cored and thinly sliced

    Cake:

    • 1 ½ cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter, at room temperature
    • ½ cup white sugar
    • ½ cup packed brown sugar
    • 2 large eggs, at room temperature
    • 1 ½ teaspoons pure vanilla extract

    Directions

    1. Spray an 8- or 9-inch round cake pan with nonstick spray.
    2. Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don’t let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
    3. Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
    4. Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, cinnamon, baking powder, and salt together in a bowl.
    5. Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
    6. Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
    7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
    8. Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool to room temperature before serving.

  • Apple Bundt Cake

    Apple Bundt Cake

    This apple Bundt cake is especially nice to make when apples are in season for a delicious fall treat.

    Nutrition Facts (per serving)

    522Calories
    27gFat
    66gCarbs
    7gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 12 servings

    • 2 cups apples – peeled, cored and diced
    • 1 tablespoon white sugar
    • 1 teaspoon ground cinnamon
    • 3 cups all-purpose flour
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • 2 cups white sugar
    • 1 cup vegetable oil
    • ¼ cup orange juice
    • 2 ½ teaspoons vanilla extract
    • 4 large eggs
    • 1 cup chopped walnuts
    • ¼ cup confectioners’ sugar for dusting

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan. Combine diced apples, 1 tablespoon white sugar, and 1 teaspoon cinnamon in a medium bowl; set aside. Sift together flour, baking powder, and salt; set aside.
    2. Combine 2 cups white sugar, oil, orange juice, vanilla, and eggs in a large bowl; beat with an electric mixer at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
    3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
    4. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners’ sugar.
  • German Apple Cake

    German Apple Cake

    This German apple cake makes a moist, dense cake that keeps well. It has been a family favorite for over 20 years. It’s delicious served with a dusting of confectioners’ sugar.

    Nutrition Facts (per serving)

    201Calories
    10gFat
    28gCarbs
    2gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 24 servings

    • 1 cup vegetable oil
    • 2 large eggs
    • 2 cups white sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 4 cups apples – peeled, cored and diced

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch cake pan.
    2. Beat oil and eggs in a mixing bowl with an electric mixer until creamy. Add sugar and vanilla; beat well.
    3. Stir together flour, cinnamon, baking soda, and salt in a bowl. Slowly add flour mixture to egg mixture; mix until combined. The batter will be very thick. Fold in apples by hand using a wooden spoon. Spread batter into the prepared pan.
    4. Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool cake on a wire rack.
  • Pineapple Coconut Cake 

    Pineapple Coconut Cake 

    This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream!

    Ingredients

    Pineapple Coconut Cake

    • ▢1/2 cup oil (110g)
    • ▢1/2 cup sour cream (135g)
    • ▢1 1/2 cups granulated sugar (300g)
    • ▢3 eggs
    • ▢2 teaspoons vanilla extract
    • ▢1 teaspoon coconut extract
    • ▢1/2 cup coconut milk
    • ▢2 teaspoons baking powder
    • ▢1 teaspoon baking soda
    • ▢1/2 teaspoon salt
    • ▢2 1/4 cups all purpose flour (295g) fluffed and levelled
    • ▢1 cup crushed pineapple with juice
    • ▢3/4 cup sweetened, shredded coconut

    Pineapple Filling

    • ▢1 1/4 cup crushed pineapple with juice
    • ▢1/2 cup milk
    • ▢1 package vanilla instant pudding mix (102g)

    Coconut Cream Cheese Frosting

    • ▢1 cup cream cheese room temperature (250g/8oz)
    • ▢1/2 cup unsalted butter room temperature
    • ▢1 teaspoon vanilla extract
    • ▢1 teaspoon coconut extract
    • ▢4 cups powdered sugar (480g)
    • ▢1 pinch salt

    US Customary – Metric

    Instructions

    Pineapple Coconut Cake

    • Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans.
    • In a large bowl, whisk together the oil, sour cream and sugar.
    • Add eggs, vanilla, coconut extract and coconut milk and whisk until combined. 
    • Whisk in baking powder, baking soda and salt until completely combined.
    • Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
    • Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
    • Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.

    Pineapple Filling

    • Stir together crushed pineapple with juice, milk and pudding mix until smooth.
    • Set aside until thickened.

    Coconut Cream Cheese Frosting

    • In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
    • Add the vanilla, coconut extract and salt and beat until combined.
    • Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.

    Assembly

    • Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
    • Place another cake layer on top and spread with remaining pineapple filling.
    • Top with last cake layer and frost as desired, decorating with remaining frosting and toasted coconut as desired.
    • You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice.

  • Crushed Pineapple Fruitcake Recipe

    Crushed Pineapple Fruitcake Recipe

    This is a very good cake for Christmas. Do not double this recipe. You don’t need to age this cake.

    Nutrition Facts (per serving)

    400Calories
    11gFat
    75gCarbs
    4gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 14 servings

    • ¾ cup butter
    • 1 cup white sugar
    • 2 eggs
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon almond extract
    • 3 cups golden raisins
    • ½ cup red candied cherries
    • 1 cup candied mixed fruit peel
    • 1 (15 ounce) can crushed pineapple with juice

    Directions

    1. Line an angel food pan with parchment paper and brush with melted butter.
    2. Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
    3. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

  • Pineapple Pound Cake Recipe

    Pineapple Pound Cake Recipe

    A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.

    Nutrition Facts (per serving)

    500Calories
    26gFat
    61gCarbs
    6gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 14 servings

    • ½ cup shortening
    • 1 cup butter
    • 1 ¾ cups white sugar
    • 6 eggs
    • 3 cups sifted all-purpose flour
    • 1 teaspoon baking powder
    • ¼ cup milk
    • 1 teaspoon vanilla extract
    • ¾ cup crushed pineapple with juice
    • ¼ cup butter
    • 1 ½ cups confectioners’ sugar
    • 1 cup crushed pineapple, drained

    Directions

    1. Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
    2. In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
    3. Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
    4. To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.
  • Precious Pineapple Cake Recipe

    Precious Pineapple Cake Recipe

    This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.

    Nutrition Facts (per serving)

    649Calories
    34gFat
    83gCarbs
    6gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 12 servings

    Cake:

    • ½ cup margarine, softened
    • 3 large eggs
    • 1 (18.25 ounce) package yellow cake mix
    • 1 (20 ounce) can crushed pineapple with juice
    • ½ cup chopped pecans

    Frosting:

    • ½ cup margarine, softened
    • 1 (8 ounce) package cream cheese, softened
    • 4 cups confectioners’ sugar
    • ½ cup chopped pecans

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.
    2. Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.
    3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.
    4. To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners’ sugar. Mix in pecans.
    5. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
  • Pineapple Cake Recipe

    Pineapple Cake Recipe

    Try this super moist pineapple cake recipe for your next potluck dinner.

    Nutrition Facts (per serving)

    181Calories
    7gFat
    29gCarbs
    2gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 24 servings

    • 2 cups all-purpose flour
    • 2 cups white sugar, divided
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 (20 ounce) can crushed pineapple with juice
    • 2 large eggs, beaten
    • ¾ cup butter
    • ½ cup evaporated milk
    • 1 teaspoon vanilla extract

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.
    2. Mix flour, 1 1/2 cups sugar, baking soda, and salt together in a mixing bowl. Stir in undrained pineapple and eggs until well combined. Pour batter into the prepared pan.
    3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
    4. Meanwhile, combine butter, evaporated milk, remaining 1/2 cup sugar, and vanilla in a saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
    5. Remove cake from the oven and set on a wire rack.
    6. Pour butter mixture over warm cake. Let cool for 30 minutes before serving.
  • Japanese Fruit Cake Recipe

    Japanese Fruit Cake Recipe

    My mother used to make one of these Japanese fruitcakes every Thanksgiving and Christmas. It is rich and full of bright flavors.

    Nutrition Facts (per serving)

    211Calories
    8gFat
    34gCarbs
    3gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 48 servings

    • 2 cups raisins
    • 2 cups flaked coconut
    • 1 cup chopped pecans
    • 3 cups all-purpose flour, divided
    • 2 cups white sugar
    • 1 cup butter
    • 6 large egg yolks
    • 4 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon ground cloves
    • 1 cup milk
    • 6 large egg whites

    Filling:

    • 2 cups white sugar
    • ¼ cup all-purpose flour
    • 1 ½ cups water
    • 2 oranges, peeled and seeded
    • 2 lemons, peeled and seeded
    • 2 cups flaked coconut

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.
    2. Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.
    3. Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Add flour mixture to egg mixture in batches, alternating with milk, beating briefly after each addition. Fold in raisin mixture until incorporated.
    4. Whip egg whites in a separate clean bowl to stiff peaks. Fold into batter until no streaks remain. Divide batter into the prepared cake pans.
    5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
    6. Make filling: Combine sugar and flour in a saucepan; add water and stir over medium heat until sugar is dissolved. Chop oranges and lemons into small pieces and add to water mixture in the saucepan. Bring to a boil and cook until thick, about 10 minutes. Stir in coconut and set aside to cool.
    7. Assemble cake with filling between cooled cake layers; end with filling on top.

  • Ice Box Fruitcake Recipe

    Ice Box Fruitcake Recipe

    I don’t know if this is a regional dish or what … but NO ONE I talk to seems to have ever heard of it except the people in my family… and most people act like it’s sooooo ODD … but it’s really yummy and it’s really simple common ingredients …

    Nutrition Facts (per serving)

    356Calories
    18gFat
    46gCarbs
    6gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 14 servings

    • 1 cup chopped pecans
    • 1 cup chopped walnuts
    • 1 cup chopped raisins
    • 1 (4 ounce) jar maraschino cherries, drained and chopped
    • 1 (14 ounce) can sweetened condensed milk
    • 1 (12 ounce) package vanilla wafers, crushed

    Directions

    1. In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
    2. Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.