Category Archives: Cakes & Frostings

Pineapple Cheesecake Dessert

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pineapplecheesecakedessert

Pineapple Cheesecake Dessert

This is a delicious no-bake cheesecake.  Very easy dessert to make.

  • 1 (20 oz.) can crushed pineapple in juice, undrained
  • 1 (3.4 oz.) pkg.  vanilla instant pudding mix
  • 1 (8 oz.) tub whipped topping, thawed, divided
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 (10 oz.) angel food cake, cut into 1-inch cubes
  • Strawberries, quartered lengthwise

Whisk pineapple and dry pudding mix in medium bowl until blended.  Stir in 1 cup whipped topping.

Mix cream cheese and sugar in large bowl until blended.  Gently stir in remaining whipped topping.

Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes.  Cover with pineapple mixture.

Refrigerate 4 hours.  Remove rim of pan.  Transfer dessert to plate.  Serve topped with strawberries.

Makes 12 servings.

“Encouragers pick others up when troubles weigh them down.”

Heavenly Coconut Cream Cake

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Heavenly Coconut Cream Cake

This is so easy to make and so delicious!

  • 1 white cake mix, baked as directed on box
  • 1 can Eagle Brand Condensed Milk
  • 1 (15-oz.) can Cream of Coconut (Not coconut milk)
  • 1 (8-oz.) container Cool Whip
  • 7 oz. shredded coconut

Bake white cake in a 9-in. x 13-in. pan.  Mix 1 can condensed milk with cream of coconut.  Poke holes all over cake about an inch apart.  Pour mixture into holes and over warm cake.  Cool in refrigerator.  Frost with Cool Whip and coconut.  Keep refrigerated.

“A world in darkness needs the light of Jesus.”

 

Lime Poke Cake

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Here’s your St. Patrick’s Day dessert.  I served this for bridge with mint chocolate chip ice cream.  Delicious and very pretty!

  • 1 pkg. white cake mix
  • 2 (3-oz.) pkg. lime gelatin
  • 1 cup boiling water
  • 1/2 cup cold water

Topping

  • 1 cup cold milk
  • 1 (3.4-0z.) instant vanilla pudding mix
  • 1 (8-oz.) carton whipped topping, thawed
  • Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish.  Cool on a wire rack for 1 hour.  In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a wooden skewer, poke holes about 2 in. apart into cooled cake.  Slowly pour gelatin over cake.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  Fold in whipped topping.  Spread over cooled cake.  Decorate with sprinkles.  Cover and refrigerate until serving.

Makes 12-15 servings.

“Whoever guards his mouth and tongue keeps his soul from troubles.”

Red Velvet Cheesecake

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Red Velvet Cheesecake

This is an easy no-bake white chocolate cheesecake.  Layered between red velvet cake rounds.  I made this for my Valentine’s Day meal for my family.  Rest of menu was Bacon-wrapped Filet, Twice Baked Potatoes and Creamed Corn.  Delicious!

  • 2 (9-inch) red velvet cake rounds (I used a cake mix, but you can use any red velvet cake recipe you like)
  • 2 cups (8-oz.) confectioners’ sugar
  • 8 tablespoons unsalted butter, softened
  • 3 (8-oz.) packages cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 1/2 cup granulated sugar
  • White chocolate curls

For the cake:  Using serrated knife, split cakes horizontally 1 inch from bottom.  Using your fingers, crumble tops into small crumbs; set crumbs aside in airtight container.  Set 1 remaining cake round in 9-inch springform pan; reserve second cake round.

For the Frosting:  Using stand mixer fitted with paddle, beat confectioners’ sugar and butter on medium-high speed until fluffy, about 2 minutes.  Cut 8 oz. cream cheese into 4 pieces and add 1 piece at a time, continuing to beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate frosting until ready to use.

For the filling:  Sprinkle gelatin over 1/2 cup heavy cream in small saucepan and let sit until gelatin softens, about 5 minutes.  Cook mixture over low heat until edges are just bubbling.  Add white chocolate and continue to cook, stirring constantly, until just melted and smooth.  Set aside to cool slightly, about 15 minutes.  Using clean stand mixer fitted with whisk, whip remaining 1 cup heavy cream on medium-high speed to soft peaks, 1 to 2 minutes; transfer to medium bowl and set aside.  Using now-empty stand mixer fitted with paddle, beat remaining 1 pound cream cheese and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.  Reduce speed to medium-low, add white chocolate mixture, and mix until just combined, scraping down sides of bowl as needed.  Using rubber spatula, gently fold in whipped cream until combined.

To assemble:  Spread filling over cake in pan and smooth into even layer.  Place remaining cake round, cut side down, on top.  Cover with plastic wrap and refrigerate until set, about 6 hours.  Run thin knife between cake and sides of pan; remove sides of pan.  Transfer cake to cake stand or plate.  Spread frosting in even layer over top and sides of cake.  Gently press reserved cake crumbs onto sides of cake.  Place mound of chocolate curls in center of cake.

“Words spoken rashly do more harm than good.”

Watergate Cake

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Watergate Cake

To make this cake, I had to talk my sweet niece, Rhonda, out of the recipe.  I guess it has been a secret for a long time.  And then I had to get her approval to put it on my blog.  Thank you, Rhonda.  And thank you to her daughter, Holly for helping me.  This is a delicious cake to make for St. Patrick’s Day.  Or any other day for that matter, but it is such a beautiful green, it just seems right for St. Patrick’s Day or Christmas.

  • 1 box white cake mix
  • 1 large pkg. instant pistachio pudding mix
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup 7-Up or Sprite

In a mixer, combine all ingredients; mix well.  Pour into a greased and floured bundt cake pan.  Bake at 350 degrees for 40 to 50 minutes.  Cool completely and then frost.

Frosting

  • 1 large pkg. pistachio pudding mix
  • 1 pkg. Dream Whip (I used a small Cool Whip)
  • 1 cup milk

Beat everything together and frost cake.  Refrigerate.

“Witness for Christ with your life as well as your lips.”

Strawberry Cream Dessert

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Strawberry Cream Dessert

This is such an easy and delicious dessert to make.  I made this for our bridge group and everyone loved it.  My 10-year old grandson loves strawberries and he was considering having this for his birthday cake this month.  We will just have to wait and see what he decides.

  • 1 1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 pkg. (3-oz.) strawberry gelatin
  • 2 cups water
  • 2 lbs. fresh strawberries, hulled, divided
  • 1 pkg. (8-oz.) cream cheese, softened
  • 1 can (14-oz.) sweetened condensed milk
  • 1 carton (12-oz.) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10-oz.), cut into 1-inch cubes

For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin.  Add water and stir until smooth.  Cook and stir over medium-high heat until mixture begins to boil.  Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool completely.  Cut half of the strawberries into quarters; fold into glaze.

In a small bowl, beat cream cheese until smooth.  Beat in milk until blended.  Fold in whipped topping.

In a 9 x 13-inch baking dish, layer half the cake cubes, glaze and cream mixture.  Repeat layers.  Cut remaining strawberries in half and arrange over the top.  Cover and refrigerate for at least 2 hours or overnight.

12 to 16 servings.

“To be doing good is man’s most glorious task.”

Red Cake or Cupcakes / Butter Frosting

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Red Velvet Cake / Cupcakes / Butter Frosting

I have been making this cake for years.  My family just loves it.  But it is the frosting that makes this cake. You can make a layer cake, a 9 x 13 cake or cupcakes.  If you make cupcakes, it makes about 18.

  • 1/2 cup butter, softened (must use butter)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 2 (1-oz.) bottles red food coloring
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 oz. (4 tablespoons) water
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar

Preheat oven to 350 degrees.

Cream butter and sugar until fluffy.  Add eggs and beat well.  Make paste of cocoa and food coloring and add to sugar mixture.  Add flour and salt alternately with buttermilk, vanilla and water.  Add baking soda and blend well.  Stir in vinegar gently.  Do not beat!!

Bake in 2 round pans for 30 minutes, a 9 x 13 baking pan for 35 to 40 minutes, and cupcakes for 20 minutes.  Or until toothpick comes out clean.  Cool and frost.

Butter Frosting

  • 6 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cups butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract

Cook flour and milk until thick, stirring constantly.  Cool completely.

Cream butter, sugar and vanilla until fluffy.  Add cooled milk mixture.  Beat at high speed on your mixer for 10 minutes.  Yes, I said 10 minutes.  Frost your cake.

“The cross of Christ is the bridge between God and man.”