Tag Archives: cake

Pina Colada Cake

Pina Colada Cake

I BAKED!! I know what you’re all saying…(But you don’t bake!) But I tried yet again, I refuse to give in on this. And it’s not really from scratch, it’s semi-homemade. I added my own touches and it worked! It came out amazing! So moist, rich and tropical! Oh and I even made the frosting from scratch! It was so easy! Go figure!

Rum/Vanilla Frosting

I had this cake mix in my cabinet for months, I bought it online for like a dollar and it was past it’s “best if used by date” by a few weeks so I figured I’d be adventurous. Originally I was going to make cupcakes but I thought I better just stick with a sheet cake this time. I toasted up some sweetened coconut flakes I had in the pantry also (they came out a little darker than I wanted but they taste great so all is well), and topped the cake with them.

Toasted coconut

Toasted Coconut

After tasting a small piece I wanted to eat the whole cake! WOW! Success!! I can bake I can bake I can bake!!!!

 

So without anymore self-praise here is how I did it.

Cake Ingredients:

1 box pineapple cake mix (I used Pillsbury Moist Supreme Pineapple)

1 (8 oz) can crushed pineapple in juice, undrained (I used about 8 ounces of fresh crushed pineapple I had in the freezer and thawed)

1/2 cup butter, melted (1 stick)

1/4 cup coconut syrup (or you can just use water or even coconut water)

3 large eggs

1/2 teaspoon rum extract

Frosting Ingredients:

2 cups confectioners sugar

4 oz butter (1 stick), softened

4 oz. cream cheese, softened

1 teaspoon rum extract

1/2 teaspoon vanilla extract

Extra Ingredients:

1/2-3/4 cup sweetened coconut flakes

Cake Directions:

  1. Heat oven to 350°F. Grease bottom of 13 x 9 pan with cooking spray or butter with a dusting of flour.
  2. Beat cake mix, pineapple, butter, coconut syrup and eggs in a large bowl with mixer on medium speed for 2 minutes. (didn’t realize how long 2 minutes can be when you’re timing something!)
  3. Pour batter into prepared pan.
  4. Bake for 34-38 minutes. (Check after 30 minutes as all ovens can be different. I took mine out at 32 minutes)IMG_5193
  5. Let cool completely before frosting.
  6. Once cool, frost the cake.

Frosting Directions: (this recipe will frost the entire cake)

  1. In a large bowl beat(cream) the butter and cream cheese.
  2. With the mixer on low-speed add the sugar a little at a time until smooth and creamy.
  3. Add the extracts.

Toasted Coconut Directions:

Place the coconut on a cookie sheet in a 350°F oven for about 2-5 minutes. Check after 2 minutes so it doesn’t burn. It goes quick once it starts to toast. Cool before putting on cake.

Pina Colada Sheet Cake

 

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Never Enough Crumb Cake

Today’s recipe is supposed to be a dessert of some sorts. We all love desserts and this crumb cake recipe is one I love. What is the best part of crumb cake? The crumbs of course! And this recipe delivers! I was trying to remember who gave me the recipe and I believe it was my ex-mother-in-law Agnes Ruppel. I have made it a few times and it always turns out great. Easy to make and it won’t last long! It’s a great cake to bring to any occasion! Just be careful when eating it that you don’t inhale the powdered sugar! You know it’s happened to all of us at least once!

Give it a try today!

Cake Ingredients:

2 Cups flour

3 tsp. baking powder

1 tsp. salt

1/4 Cup butter

2/3 C sugar

1 egg

3/4 C milk

1 tsp. vanilla

Crumb Ingredients:

4 Cups flour

2 Cups granulated sugar

2-3 TBS cinnamon

1 lb. butter, melted and cooled

Powdered Sugar


Cake Directions:

1: Sift together flour, baking powder and salt.

2: Cream sugar and butter until fluffy. Add beaten egg.

3: Add flour mixture and milk alternately, beating thoroughly.

4: Add vanilla. Spread mixture thinly over the greased bottom of your largest, edged sheet pan.

Crumb Directions:

1: Mix dry ingredients, add butter and mix thoroughly. It will be lumpy. With your fingers crumble over top of cake.

2: Bake at 350 degrees for 30-35 minutes. Sprinkle powdered sugar on top when cool.

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