Black Forest Dump Cake

Need a quick easy dessert that's scrumptious? This is the cake for you!!  You basically just layer all the ingredients in a pan and bake, it doesn't get any easier!   

Photo by Taste of Home

Ingredients:

1 can (21 ounces) cherry pie filling

1 can (15 ounces) pitted dark sweet cherries, undrained

1 chocolate cake mix (regular size)

1/2 cup sliced almonds

3/4 cup butter, cubed

 

Directions:

Preheat oven to 375 degrees.  Spread pie filling into a greased 9 x 13 baking dish; top with undrained cherries.  Sprinkle with cake mix and almonds.  Top with cubed butter.

 

Bake 40-50 minutes or until topping is set.  Serve warm or at room temperature.  Yield: 12 servings.

 

A couple of things:

I omitted the almonds because I didn't have any on hand.

 

I made this dessert twice.  The first time my husband couldn't find any pitted dark sweet cherries, so he bought pitted tart cherries.  The second time I made it with the pitted dark sweet cherries.  We both agreed that we preferred the tart cherries to the sweet.  It didn't make the dessert as sweet and the tart and sweet seemed to compliment each other. 



Taste of Our Home Tuesday: Pistachio Cake

I found this cake recipe awhile back on Pinterest and made it with the intention of posting the recipe right before St. Patrick's day.  I'm a few days late, but thought I'd share it anyway.  The pudding mix in the cake makes for a very moist cake!  There is just enough pistachio flavor without it being too much.  It was a very delicious recipe that I'm embarrassed to say, Justin and I finished off way sooner than we should have.  Enjoy!

Ingredients:

For the Cake

1 box vanilla, white or yellow cake mix

1 (3.4 oz) box instant pistachio pudding

3 eggs

1 cup oil

1 cup milk

green food coloring (optional)

For the Frosting

1 (3.4 oz) box instant pistachio pudding

1/2 cup milk

1 (8oz) tub frozen whipped topping, thawed

green food coloring (optional)

Directions:

Cake:

Preheat oven to 350F degrees.

Spray a 9x13 baking dish with nonstick spray

In a medium bowl, combine dry cake mix with dry instant pistachio pudding.  Mix those together until combined.

Add in eggs, oil and milk.

Stir just until combined.

Add 6 to 8 drops of green food coloring, stir until it is totally incorporated.

Pour into prepared baking dish.

Bake for about 25 to 20 minutes.

(The cake will look brown when you remove it from the oven.  It will be green on the inside)

Allow cake to cool completely before making the frosting.

Frosting:

Put the instant pistachio pudding mix into a mixing bowl and add in 1/2 cup cold milk.  

Stir until combined.

Stir in the thawed whipped topping. 

Add about 5 drops of green food coloring.

Spread frosting onto cooled cake.  

If you like, sprinkle with some crushed pistachios.  This cake needs to be kept refrigerated.  

Original recipe came from The Country Cook.

Taste of Our Home Tuesday: Lemon Lush

We had lunch with some friends after church this past Sunday and I tried out this Lemon Lush dessert.  It was delicious!!  Very light and springy!  We are ready for spring here!  Anyway I had seen this recipe on Pinterest and bought the ingredients to try it.  I nearly substituted chocolate pudding for the lemon pudding, but in the end stuck with what the recipe originally called for.  I'm very glad I did, however, the chocolate would be amazing as well.  I had never had lemon pudding and was wondering if it would be really lemony, but it wasn't at all.  It was a nice mild lemon flavor.  The recipe definitely made the "Make Again List."  Enjoy!

 

2 cups all-purpose flour

1 cup butter, softened

2 (8 ounce) packages cream cheese

1 cup white sugar

2 (3.4 ounce) packages instant lemon pudding mix

3 1/2 cups milk

1 (12 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.

 

Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.

 

In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Taste of Our Home Tuesday: Coffee Cake with Crumble Topping and Brown Sugar Glaze

This coffee cake is delicious!!  I once again found the recipe on Pinterest and hadn't made it because I didn't have any Greek yogurt.  Instead of buying Greek yogurt I decided to substitute sour cream.  It was amazingly moist!  I will definitely be making this again!! Enjoy!

 

Ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup Greek yogurt

For the crumb topping:
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
2 1/2 cups all-purpose flour

For the brown sugar glaze:
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
In a large bowl, combine flour, cinnamon, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined.
With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.

Serve warm.

Original site

Taste of Our Home Tuesday: Easy Oreo Bundt Cake with Chocolate Ganache

This recipe came from Pinterest.  My thinking was, "Oreos are the best, so anything made from them has to be just as good!"  And it was!! This cake was very moist and delicious.  Justin and I ate the whole thing!  I loved how quick and easy it was and how all the ingredients are things I normally have on hand. (minus the Oreos.) Enjoy!

 

Ingredients

1 box Devil's Food Cake

3 eggs

1/2 cup sour cream

1 cup water

2 cups chopped Oreos

Instructions

Preheat oven to 350. Spray bundt pan with non-stick spray; set aside.

Combine cake mix, eggs, sour cream, and water in bowl of stand mixer. Beat for 2 minutes, or until well combined. Stir in crushed Oreos.

Pour into prepared bundt, bake for 35 minutes or until just set. Do not overbake.

Remove from oven. Allow to cool for 10 minutes, then remove to cool on rack. Top with prepared ganache. 
To make ganache, heat 1/2 cup heavy cream to just a simmer. Pour over 1/2 cup of semi-sweet chocolate chips. Stir until smooth.

Taste of Our Home Tuesday: The Chocolate Cola Cake

If you like sweet, rich, moist, chocolaty goodness, then this cake is for you!  It is very sweet, but I love how moist and soft it stays.  I would recommend eating it with a large glass of milk or a bowl of home made ice cream, or both!:)  Enjoy! 
This recipe came from Pinterest.  The original post can be found here.

First mix: 
2 cups flour  
2 cups sugar  
1/2 tsp salt 
1 tsp baking soda
1/2 tsp cinnamon 

Then, in a saucepan over medium high heat stir this up good until it boils:
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca-cola (from bottle is my preference!)
1/2 cup buttermilk

Next, take off heat and add that to the flour mix & whisk until combined.

Finally, add:
2 eggs
1 tsp vanilla extract

Mix, put in pan, bake it for about 30 minutes. Don’t over-bake it! A toothpick should come out clean.

Frosting:
Boil together in a saucepan:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola 

Remove from heat and slowly stir in 4 cups of confectioners’ sugar until nice and smooth. Then add in about a cup of chopped pecans, and give it a stir.  (I leave out the pecans)

Frost the cake while it's still warm.  The frosting will spread itself out. 

Taste of Our Home Tuesday: Fresh Strawberry Yogurt Cake

Fresh strawberries are in season and when they are only 99 cents at Aldi I stock up!  I found this cake recipe and couldn't think of a better way to use up my strawberries.  This cake is super moist and very very tasty!!  There are step by step directions and pictures where I found the recipe here.  Enjoy!!     

 

Ingredients:

1 cup (2 sticks) butter, softened

2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Taste of Our Home Tuesday: Lemon-Blueberry Pound Cake

I love lemon, but Justin prefers desserts that just have a mild lemon flavor.  This cake looked yummy so I thought we'd give it a try.  I was very pleased.  It had enough lemon flavor that I could taste it and it wasn't to over powering for Justin's taste.  Enjoy!!

Picture by Taste of Home

Ingredients
1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
1/4 cup lemon juice

Directions
Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.

Taste of Our Home Tuesday: Pumpkin Crumb Cake

Around Thanksgiving I had found this recipe on Pinterest and pinned it.  I love anything pumpkin.  I didn't have time to try it until Sunday.  It is super moist and delicious!  The topping is a little crunchy and hard to cut through without smashing the cake underneath.  I really like that it's made in a loaf size pan instead of a large cake pan, it's easier for us to get it eaten before it's not good anymore.  Here is the original site where the cake was pinned from.  Enjoy!     

Picture by: Mommy? I'm Hungry!

Cake Batter
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter
1 1⁄4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1⁄3 cup milk
3⁄4 cup chopped walnuts (optional)

Topping
2⁄3 cup plus 2 tablespoons rolled oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon cinnamon
6 tablespoons unsalted butter

Directions
Preheat oven to 350°F.
-Grease a 9x5x3-inch loaf pan and line with parchment paper.
-To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
-In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
-Add the pumpkin and vanilla extract to the wet batter mix.
-Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
-Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
-Turn the cake out onto a rack and cool completely.

Taste of Home Tuesday: Two for One

Ok neither one of these recipes came from Taste of Home, but they are both incredibly yummy and I wanted to share.:)  The first recipe I found on Pinterest and is called Cinnamon Roll Cake.  You can click here for step-by-step instructions with pictures. 

Cinnamon Roll Cake

Time: 15 minutes hands on
Yield: 12 generous slices
Recipe from Picky Palate

CAKE:
3 C flour
1/4 t salt
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk
1 t vanilla

INSTRUCTIONS:
Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined.
Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan.
To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
Drop the cinnamon filling by spoonfuls onto the cake batter.  Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.
Bake at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean.

In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Enjoy the yummy yummy goodness!!

_________________________________________

The second recipe is a family recipe called Chocolate Marshmallow Bars.  I don't have a picture so you'll just have to trust me when I say that they are absolutely amazing!  (I should have done a step-by-step tutorial with pictures so I had an excuse to make them again.;))

Bottom:

3/4 C butter or margarine

1 1/2 C sugar

3 eggs

1 tsp. vanilla

1 1/3 C flour

1/2 tsp. baking powder

1/2 tsp. salt

3 Tb. cocoa

4 C marshmallow

Topping:

1 1/3 C chocolate chips

3 Tb butter or margarine

1 C peanut butter

2 C rice krispies

Cream butter and sugar.  Add eggs and vanilla; beat until fluffy.  In a separate bowl combine flour, baking powder, salt and cocoa.  Add the dry ingredients to the creamed mixture.  Spread in a greased jelly roll pan.  Bake at 350 degrees for 15-18 minutes.

Sprinkle on the marshmallows and put back into the oven just until the marshmallows are nice and fluffy.  Remove from the oven and spread the marshmallows with a water dipped knife.  Cool.

Topping: Combine the chocolate chips, butter and peanut butter in a small bowl.  Melt, stirring often.  Add the cereal.  Spread over the cake and marshmallows and chill. 

Taste of Home Tuesday: Red, White, and Blueberry Poke Cake

Summer is in full swing and the 4th of July is just around the corner.  I found this summery cake as I was paging through my magazine.  It is light and delicious, the perfect way to end a 4th of July cookout!

Picture by Taste of Home

Ingredients

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water

2 eggs
1/4 cup canola oil
STRAWBERRY GELATIN:
1-1/2 cups fresh strawberries
1/2 cup water
1 cup plus 2 tablespoons sugar
1 tablespoon strawberry gelatin
BLUEBERRY GELATIN:
1 cup fresh blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
FROSTING AND FILLING:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar

Directions
In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks.
For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature. Repeat steps to make blueberry gelatin.
Pierce top of cake with a wooden skewer at 1/2-in. intervals. Pour cooled strawberry mixture over one cake. Pour cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
Run a knife around edge of pans to loosen. Remove strawberry cake to a serving plate; spread with 1 cup whipped cream. Top with blueberry cake. Frost top and sides with remaining cream. Chill for at least 1 hour before serving. Yield: 12 servings. 

Taste of Home Tuesday: Lemon-Lime Poppy Seed Cake

Photo by Taste of Home

Ingredients

1 package (18-1/4 ounces) yellow cake mix

1 package (3.4 ounces) instant vanilla pudding mix

1/4 cup poppy seeds

4 eggs

1/2 cup water

1/2 cup canola oil

1/4 cup lemon juice

1/4 cup lime juice

GLAZE:

1-3/4 cups confectioners' sugar

2 tablespoons lemon juice

2 tablespoons lime juice

Directions
In a large bowl, combine the first eight ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 
In a small bowl, combine glaze ingredients until smooth; drizzle over cake. Yield: 12 servings.

This cake was very moist and I thought very good!  My glaze had a little bit to much liquid and all ran off the cake.  (It stinks when you run out of powdered sugar and live in the country:)) I will definitely make it again!

Lemonade Layer Cake

Ingredients
Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preparation
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

This cake has just the right amount of lemon flavor.  I don't think mine turned out quite as fluffy as it was supposed to, but it's still tasty. 

Taste of Home Tuesday: Grandma's Lemon Poppy Seed Cake

Ingredients
1 package (18-1/4 ounces) lemon cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds

DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Directions
In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake. Yield: 15 servings.

This recipe can also be made as muffins.

I chose to make this cake as muffins. They are very yummy!! Justin only likes certain kinds of lemon flavor and this was one he said I could make anytime!