Orange Juice Cake!

 

This "Orange Juice Cake" is a deliciously moist pound cake that has just a hint of citrus flavor.  If you want a more definitely orange flavor, add the orange flavoring to it!  This cake is great for a breakfast or brunch cake, a dessert served with fresh fruit or a scoop of ice cream or an afternoon snack!  The flavor actually improves as it sits! 

 Here is what you will need:

1 (18.5 oz.) box butter or yellow cake mix
1 (3.5 oz.) box instant vanilla pudding mix
1 cup orange juice
1/2 cup vegetable or canola oil
4 large eggs
1 tsp. vanilla
1/2 tsp. orange flavoring (optional for a more distinct orange flavor)

Glaze:
1/2 cup butter, melted (1 stick)
3/4 cup sugar
1/4 cup orange juice
1/4 cup powdered sugar for garnish


Preheat oven to 350 degrees. 

Spray a large Bundt pan or tube pan with nonstick baking spray (like Baker's Joy).  

In a large mixing bowl, mix the cake mix, dry pudding mix, orange juice, oil, eggs, vanilla and orange flavoring.  Beat for about 3 minutes with an electric mixer.   Pour into the prepared pan and bake at 350 degrees for 1 hour or until a pick inserted into the center comes out clean.

Remove cake and allow to cool in pan while you prepare the glaze.

Combine the butter, sugar and orange juice in a sauce pan and boil while stirring for 2 minutes or you can microwave the mixture in a glass bowl for about 3-4 minutes. 

With a skewer poke holes in the cake while still in the pan.  Pour the warm glaze over all and let this sit for about 30 minutes to cool, then turn out onto a cake plate. 

 

 When completely cool, sprinkle the top with powdered sugar!

 

This is good served plain or with fresh fruit or a scoop of ice cream! 

 

  

 

 

 

  



Caramel Pumpkin Spice Cake!

I love trying new recipes using pumpkin, especially for Fall!  This one is a 'poke cake'!  You know the cake you poke holes all over while it's warm and then pour something creamy and yummy over it to soak into the cake!  The creamy and yummy something just happens to be caramel in this recipe and I do love anything caramel also!  This turned out to be a wonderful, moist and delicious cake!  You will want to try this one for sure!  Here is what you will need:  

1 box spice cake mix (I used Duncan Hines)

1 cup canned pumpkin (not pumpkin pie mix)

1 cup Sprite or 7-Up (or any lemon lime soda), can substitute water

3 large eggs

1/2 cup vegetable or canola oil

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1 tsp. vanilla

1 (8 oz.) jar caramel ice cream topping

Frosting

1 (8 oz.) pkg. cream cheese, room temperature

2 Tbs. butter, softened 

1 cup confectioner's sugar

1 tsp. vanilla

1  (8 oz.) carton frozen whipped topping, thawed

1  1/2 cups chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large mixing bowl mix cake mix, pumpkin, lemon lime soda or water, eggs, oil, cinnamon, pumpkin pie spice, and vanilla until nice and smooth, but don't over beat this.

Spray a 9"x13" baking pan with nonstick baking spray.   Pour cake batter in the pan and spread evenly.  Bake for about 30 minutes.  When a pick comes out clean in the center, it's done.

Remove from oven and while warm, poke holes evenly all over the cake with the handle of a wooden spoon or with a straw.   Remove the lid on the caramel topping and microwave for about 15 to 20 seconds just to soften enough to pour.   Pour evenly all over the top of the cake.  It will run into the holes and that's a good thing!  Let the cake cool completely before frosting!

Place the cream cheese and butter in a mixing bowl and beat with an electric mixer until well blended.   Add in the vanilla.  Fold in the whipped topping.   Spread evenly over the cooled cake.

Sprinkle the top with chopped walnuts or pecans!   Refrigerate until ready to serve!  This cake just gets better as it sits!  It becomes even more moist and yummy!

This is a perfect Fall dessert and it would be wonderful for the holidays!  

Holy Cow Cake!

I guess this cake got it's name, because when you taste it, you will say "HOLY COW" that is good!  It's similar to another cake they used to call by various names.....Robert Redford cake was one of them.  However, this cake kicks that recipe up a notch or two and it is to die for!  This also keeps for up to a week in the fridge, if it lasts that long.   Here is what you will need for this cake:

1 box chocolate cake mix, plus the ingredients called for on the box to prepare it (eggs, oil, water)

8 oz. caramel topping

14 oz. can of sweetened condensed milk (Eagle Brand Milk)

1 cup Butterfinger Candy Bar or Heath Bars, crushed

12 oz. frozen whipped topping

1 (8oz.) pkg. cream cheese, softened

1 tsp. vanilla

Preheat oven to 350 degrees.   Prepare the cake mix as directed on the box and bake for the time recommended for a 9"x13" baking pan.  Remove from oven and while warm poke holes evenly over the top of the cake with a wooden skewer or the end of a wooden spoon.  I have even used a meat fork.

In a bowl, mix the caramel topping and the sweetened condensed milk and pour evenly over the top of the cake while it is still warm!

Sprinkle 1/2 cup of the crushed candy bar pieces evenly over the top.  Allow the cake to cool for about an hour on the counter.

With an electric mixer, beat the cream cheese, whipped cream and 1 tsp. vanilla until fluffy.  Drop by spoonful on the top of the cake!

With a cake spatula, spread over the top.  This frosting is fairly thick and stiff so it works best to do it this way! 

Sprinkle the other 1/2 cup of the candy bar pieces evenly over the top!  Refrigerate for 30 minutes to an hour!

Cut in squares and serve!  Holy Cow this is good!!!  This cake just gets better each day also.  It can be kept up to a week in the refrigerator, if it last that long!



Hummingbird Poke Cake!

I am not sure when 'poke' cakes made their first appearance, maybe in the early 1970's or late 1960's?  Whenever it was, they enjoyed a time of popularity for several years and helped increase the sales of gelatin and instant pudding mixes.  

Then, they sort of waxed and waned until they weren't so popular for a time, like so many recipes do.   However, with the popularity and rise of food blogs, Pinterest and such, they have made a comeback.

This cake, has the flavors associated with the classic southern  Hummingbird Cake!   This is a much easier cake to make, but it's still very tasty! 

Here is what you will need for this cake:

1 pkg. yellow cake mix, plus the ingredients called for to make it

1  1/2 cups chopped pecans or walnuts, divided

1 (3 oz.) pkg. banana cream instant pudding mix

2 cups milk

1 (8 oz.) can crushed pineapple, drained

8 oz. cream cheese, softened to room temperature

1 cup confectioner's sugar

1 tsp. vanilla

1 (12 oz.) container frozen whipped topping, thawed

Preheat oven to 350 degrees.

Prepare the cake mix as directed on the package in a 9"x13" baking pan,  adding half of the chopped nuts or 3/4 cup.  

In a mixing bowl, mix the pudding mix and milk until it starts to slightly thicken (about 2 minutes).   Add the crushed pineapple to the pudding and mix. 

With the handle of a wooden spoon a wooden pick, poke holes in the cake at 1" intervals.  

Pour the pudding mix over the cake and spread evenly.

Beat the cream cheese until fluffy with an electric mixer.   Beat in the confectioner's sugar and vanilla.  Stir in the frozen whipped topping just until incorporated.

Spread evenly over the cake to frost.  Sprinkle the top with the rest of the chopped nuts.  Cover and refrigerate for at least 4 hours, overnight it even better!