Category: Cakes

Raspberry Lemon Crumb Cake

You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.
You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.

This time of the year is the PERFECT time to find ripe raspberries at local farms or in the local produce section at the grocery store. Then you can make this absolutely yummy raspberry lemon crumb cake!

This past weekend I took my sister and brother-in-law raspberry picking at a local U-Pick farm. They were visiting Oregon from Southern CA for several days, and this is one of the activities my sister really enjoys when she comes up here to visit.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where I Go To Pick Fresh Berries Every Summer

Rowell Brothers Berry Farm has been around since 1853, is about 15 minutes from our home, and is one of the scenic places I LOVE to pick raspberries, blueberries, and boysenberries each summer (plus the fact that you can eat berries for free while you pick is always fun!).

We got to the farm early in the morning, picked raspberries for half an hour and then we were done! Over eight pounds of raspberries picked in half an hour, and we only paid a little over $10, which is a real deal, compared to what they sell for at the grocery store.

A couple days later I used the berries to make homemade raspberry jam , froze a lot of them to use another time, and then also made this delicious raspberry lemon crumb cake with the remaining berries!

Raspberries ready to pick at local U-Pick farm!Fresh picked raspberries are so delicious!

How I Got This Recipe For Raspberry Lemon Crumb Cake

I received this recipe from a friend from Southern California 3 years ago.  Diane and I grew up together in the youth group at church, and ran into each other once again at a music group reunion we both attended. I hadn’t seen her in over 40 years! It was fun catching up with her, and I learned she had attended culinary school in the past.  Ooh… how fun!

Once I returned home to Oregon, Diane sent me this recipe via e-mail and suggested I might enjoy trying it!  I saved the recipe in a basket which contains a HUGE pile of recipes I want to try (too many recipes, never enough TIME), and just this week finally hunted it down and pulled it out to use with these fresh picked raspberries! So glad I did – this is a delicious recipe!

The recipe is incredibly EASY, and the fruit-filled crumb cake tastes wonderful.  We enjoy a slice for breakfast, accompanied by a good, strong cup of coffee! My husband said his favorite way to eat this would be with a big ol’ scoop of vanilla ice cream on the side!  It’s that versatile – it can be either a breakfast coffeecake or a dessert cake!

Here’s How To Make Raspberry Lemon Crumb Cake

Very cold chunks of butter are cut into flour sugar and salt, using a pastry blender. The butter is worked into the dry ingredients until mixture is crumbly and butter is about the size of a pea. One half of a cup of the crumbly mixture is set aside to use for a crumb topping for the cake later on.

Butter is cut into flour and sugar for cake

The remaining flour mixture is combined with baking powder, baking soda, egg, buttermilk and fresh lemon juice, and blended until fully combined.

Egg, lemon juice and buttermilk are blended into dry ingredients for cake

Fresh raspberries are gently stirred into cake batter.  The batter is then placed into a cake pan that has been coated (bottom and sides) with non-stick cooking spray.

Raspberries are gently stirred into batter, then batter is placed in cake pan

Lemon zest and juice are then added to the reserved flour mixture that was set aside earlier. This crumb topping is mixed until combined, then sprinkled over the top of the cake batter in cake pan.

Lemon zest and juice added to crumb topping, then sprinkled onto cake batter

Time To Bake The Cake!

The raspberry lemon crumb cake is baked in a preheated 350°F oven for 25-30 minutes, or until the cake springs back when touched lightly in the center. This picture below shows how it looked straight out of the oven.

Raspberry lemon crumb cake, right out of the oven.

Once the cake cooled to room temperature, it was cut into 8 wedges. The top was garnished with a few raspberries and a sprig of fresh mint (from my garden!).

Raspberry lemon crumb cake cut in 8 wedges, garnished with raspberries and mint leaf.

The inside look at a slice of this raspberry cake in pan.

Time To EAT!

You can see what the raspberry lemon crumb cake looks like on the plate. It’s LOADED with raspberries! The cake is not dry at all, and the combination of raspberry and lemon flavors are absolutely perfect!

A slice of raspberry lemon crumb cake, served on a white plate

Slice of raspberry lemon crumb cake, with fresh raspberries and mint garnish.

We truly enjoyed this simple, yet delicious raspberry lemon crumb cake!  I really hope you will consider trying this cake for yourself… you will be surprised just how easy it is to make, and hope you will enjoy it, as well!

Looking For More CAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious cake recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Have a wonderful day!

Author's signature

Recipe Source: Diane Schultz O’Brien

0 from 0 votes
Raspberry Lemon Crumb Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake. 
Category: Dessert or Coffeecake
Cuisine: American
Keyword: raspberry lemon crumb cake
Servings: 8 slices
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter (very cold)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup buttermilk (low-fat)
  • 2 Tablespoons lemon juice (fresh)
  • 1 egg
  • 1 cup fresh raspberries
  • 2 teaspoons lemon zest (finely grated lemon rind)
  • 3/4 teaspoon lemon juice (fresh)
Instructions
  1. Preheat oven to 350°F. Coat an 8" round cake pan with non-stick cooking spray (bottom and sides).

  2. Place flour, granulated sugar and salt in a large mixing bowl. Cut in chunks of COLD butter, using a pastry blender or 2 knives or forks, until the butter/crumbs are about the size of peas.  Measure out 1/2 cup of this crumb mixture and set aside to use as crumb topping later (set aside).

  3. To the mixing bowl with remaining flour mixture add the baking powder, baking soda, buttermilk, lemon juice, and egg. Beat on medium speed with a mixer until well blended. Gently STIR in fresh raspberries until fully combined with batter. Spoon batter into the prepared (sprayed) cake pan. Gently spread to cover bottom of pan.

  4. Take the reserved flour/crumb mixture and add lemon zest and juice to it. Combine these ingredients with a fork until crumbly.  Sprinkle this mixture over the top of the cake batter, until top of cake is covered.

  5. Bake cake on center rack of preheated 350°F oven for 25-30 minutes or until it is light golden brown on top and cake springs back with touched lightly in the center (mine took 30 minutes). Remove cake pan to a wire rack to cool to room temperature. Slice into 8 wedges, and garnish cake with fresh raspberries and a mint sprig, if desired. ENJOY!

Nutrition Facts
Raspberry Lemon Crumb Cake
Amount Per Serving (1 slice)
Calories 207 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 140mg6%
Potassium 91mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 205IU4%
Vitamin C 6.2mg8%
Calcium 34mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.

Easy German Chocolate Cake with Homemade Frosting

It’s EASY to make an absolutely delicious German Chocolate Cake for dessert, thanks to a simple shortcut (using a box mix) and then topping it with yummy HOMEMADE coconut pecan frosting! SO GOOD!!!!
It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

Do you enjoy German chocolate cake? We sure do, but I think my Mom might be the biggest fan of all. She is the one who taught me this quick shortcut which I have used for years to make this delicious dessert!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

My Mom LOVES German Chocolate Cake

German Chocolate Cake is my Mom’s all-time favorite cake – (she used to make one for herself for her birthday whenever possible).  I recently flew down to see her in Southern California because she was very sick (and it was her birthday), and made her a German chocolate cake as a SURPRISE!

She loved it, and I even froze a few extra slices for her, which she was able to enjoy long after I had returned home to Oregon.

My mom, holding her birthday German Chocolate Cake

My mom has made LOTS of German chocolate cakes over the years. She told me how easy it has NOW become, thanks to using a boxed cake mix for the base.  Her cakes are always good; she cooks most of them from scratch, so I assumed she still made this particular cake from scratch. Nope. She switched because of the time it saved her to make this cake (a box mix can be made lickety split)!

So that’s how I make it now, too. She insists it’s the FROSTING that needs to be made from scratch for a PERFECT TASTING German chocolate cake! I gotta tell you – this frosting is the best – better than a tub of frosting from the store!

How To Make This EASY German Chocolate Cake

So here’s how to make this delicious cake, easily and quickly!  Prepare boxed cake mix using the ingredients and instructions on the box. I made a 9″ two layer cake, but it’s perfectly okay to make a 13×9 sheet cake with this recipe, as well (even EASIER).

When done baking, transfer the cake pans to a wire rack. Let the cake cool for about 10 minutes, then carefully invert cake layers onto wire rack, one at a time. You can do this by placing a wire rack on top of the cake pan. Quickly and carefully turn it over while holding both the wire rack and the cake pan tightly together. This will release the cake from the pan.  Let the cake layers cool to room temperature before frosting.

German chocolate cake mix batter in two pans, ready to bake

Two baked cake layers, cooling on wire rack

Time To Make The Easy German Chocolate Cake Frosting!

Once you put the cake in oven, make the homemade frosting: Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove the pan from the heat.

Butter, evaporated milk, eggs, cooking in pan for homemade German chocolate cake frosting

Thickened sauce for homemade cake frosting in saucepan

Stir in shredded coconut and chopped pecans until fully blended. Let this frosting cool to room temperature before frosting cake. You can speed up the cooling process by stirring the frosting often, if desired.

Shredded coconut and chopped pecans added to German chocolate cake frosting

Homemade coconut pecan frosting for German chocolate cake

Frost The Cake

To frost the cake, place one layer onto a serving platter. Spread a thin layer of frosting over the top of this layer.  Place another layer of cake on top of the frosted layer. Carefully spread frosting lightly over the top and sides of cake until fully covered.

Homemade coconut pecan frosting is spread onto and covers cake

Serve The German Chocolate Cake

Once the cake is frosted, all that is left for you to do is… slice cake, serve… and ENJOY! (Insert everyone’s happy face here!!!!!). The frosting is so incredibly good, and you made it from SCRATCH. You don’t have to tell your friends that you used a boxed cake mix for convenience… that will be OUR little secret (wink, wink).

Slice of German chocolate cake served on white plate with fork

Easy German chocolate cake with homemade frosting on white plate

This is a light, moist, absolutely delicious cake… one you will be proud to serve to family and friends, and the homemade frosting is outta this world good! The recipe makes enough frosting to lightly frost a two layer cake or a 13×9 inch cake (see NOTES section in printable recipe for larger quantity ingredient calculations), if additional cake layers or a thicker layer of frosting is desired.

Thank you for stopping by today!  I hope you will check out some of the other cake recipes here, like Apple Cake, Carrot Cake, Hummingbird Cake, Lemon Jello Cake, and several others. They are delicious, and can easily be found in the Recipe Index at the top of this page.  Have a fantastic day, friends.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Frosting Recipe Source: My Mom

0 from 0 votes
Easy German Chocolate Cake with Homemade Frosting
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!
Category: Desssert
Cuisine: American
Keyword: German chocolate cake
Servings: 12 servings
Calories Per Serving: 449 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 German chocolate box cake mix
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks , beaten slightly
  • 1 teaspoon vanilla extract
  • cups shredded coconut
  • 1 cup chopped pecans
Instructions
  1. Prepare boxed cake mix using ingredients and instructions from box.  When done baking, transfer cake pans to wire rack. Let cool for about 10 minutes, then carefully invert cake onto wire rack (place wire rack on top of cake pan, then quickly and carefully turn over, to release cake from pan.  Let cake layers cool to room temperature before frosting.

  2. To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove pan from heat.

  3. Stir in shredded coconut and chopped pecans until fully blended. Let frosting cool to room temperature before frosting cake layers. (You can speed up the cooling process by stirring the frosting often, if desired).

  4. To frost cake, place one layer onto serving platter. Spread a thin layer of frosting over top of cake layer.  Place another layer of cake on top of frosting. Carefully spread frosting over top and sides of cake until covered. Slice cake, serve... and ENJOY!

Recipe Notes

NOTE: This makes enough frosting for a 13x9 or two layer cake.  If you want more frosting for your cake, use these ingredients: 1 can (12 oz.) evap. milk, 1½ cups sugar, 3/4 cup butter, 4 yolks, 1½ tsp. vanilla, 1 pkg (7 oz.) shredded coconut, and 1½ cups chopped pecans. (this will make 4½ cups total)

Nutrition Facts
Easy German Chocolate Cake with Homemade Frosting
Amount Per Serving (1 serving)
Calories 449 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 75mg25%
Sodium 418mg18%
Potassium 263mg8%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 37g41%
Protein 5g10%
Vitamin A 355IU7%
Vitamin C 0.6mg1%
Calcium 126mg13%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

Chocolate Angel Food Mug Cake

Make a master mix with two ingredients , then enjoy an easy “low-calorie” chocolate angel food mug cake any time you want, cooked for only ONE MINUTE in a microwave! Make a master mix with two ingredients , then enjoy an easy "low-calorie" chocolate mug cake any time you want, cooked for only ONE MINUTE in a microwave!

If you’re trying to lose weight or cut calories, but enjoy dessert… you’ll enjoy this recipe for Chocolate Angel Food Mug Cake, made in a microwave in 1 MINUTE!  You’ll feel like you’re “cheating”, but with the cake being only 80 calories, it’s a fast, tasty option to curb a sweet tooth!

My sister Joni told me about the Weight Watchers 3-2-1 Cake. She heard about it, tried it,  and then told me about it. So I just HAD to make this chocolate angel food mug cake, too!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Why This Dessert Is Also Called A 3-2-1 Cake

The numbers 3-2-1 refer to the easy way to remember the recipe for each individual mug cake. 3 Tablespoons mix- 2 Tablespoons water- 1 minute in the microwave! Get it?  It is one of the EASIEST ways to quickly satisfy a sweet tooth “attack”, without going overboard!!

The “mix” is made by simply combining dry cake mix with angel food cake mix (the kind that only has you add water). Both dry cake mixes are whisked together until well blended, with no lumps. Store the mix in an airtight, sealed container, then you can use it as needed.

The cake mixes used to make the mug cake.

The recipe makes enough for 46 mug cakes, so there will be plenty! I used 2 quart sized canning jars to store the cake mixture, and taped instructions to each jar for future use.

The dry cake mixes are combined in a large bowl.

I used Devil’s Food cake mix to make my mug cake chocolate flavored, but you can substitute any flavor mix for the Devil’s Food. You can also add 2-3 teaspoons mix-ins like finely chopped nuts or dried fruit, or mini chocolate chips for additional flavor, if you want.

**Please note that adding these additional ingredients will raise the caloric value!! The cake by itself with no additional filling or topping equals 80 calories per serving, AND if you follow WW, the point value is 2 Points Plus, or 3 Smart Points.**  

The chocolate mug cake mix is stored in airtight containers until needed.

Okay, I Made The Mix. How Do I MAKE The Chocolate Mug Cake?

Once you’ve made the Master Mix, when the craving for something a little sweet mug cake hits, make the cake. For one single chocolate mug cake, place 3 Tablespoons mix into a straight sided microwave safe mug.

Measuring the mug cake mix into microwaveable mug.

Add 2 Tablespoons water, and mix well with a spoon or fork until mixture is smooth.

Water is added to the cake mix in mug.

Ingredients for the mug cake are stirred together in the coffee cup before cooking.

Microwave for 1 minute on HIGH power. Remove mug from microwave; let it sit and cool down a little bit. It will come out looking like this…

The cake cooks for one minute in the microwave.

It can be eaten straight from the mug, OR you can run a butter knife around edges and gently remove the cake from the mug onto a plate.

Chocolate angel food mug cake can be eaten plain, without any additional toppings.

Serve the mug cake plain for least amount of calories (80), or top it with frosting, ice cream, fruit, powdered sugar, frozen yogurt, and/or chocolate syrup.

Chocolate mug cake, topped with powdered sugar and chocolate syrup.

Now can you see why it is commonly called a 3-2-1 Mug Cake?  THREE tablespoons of prepared mix, TWO tablespoons of water, and ONE minute in the microwave!!! It’s a perfect mix to keep on hand, so when the urge for dessert hits you can satisfy your craving with a slightly “healthier” solution!

Sure hope you will make this mug cake mix and will enjoy having it on hand in your kitchen for those “gotta have something sweet now” emergencies… ha ha!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious cake recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: https://simple-nourished-living.com/weight-watchers-3-2-1-microwave-mug-cake/

0 from 0 votes
Chocolate Angel Food Mug Cake
Prep Time
2 mins
Cook Time
1 min
Total Time
3 mins
 
Make a master mix with two ingredients , then enjoy an easy "low-calorie" chocolate mug cake any time you want, cooked for only ONE MINUTE in a microwave!
Category: Dessert
Cuisine: American
Keyword: mug cake
Servings: 46 cakes
Calories Per Serving: 72 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake Mix:
  • 1 box (15.25 - 18.25 ounces) Devil's Food cake mix
  • 1 box (16 ounces) Angel Food cake mix (the type that only needs water-one step)
To Make One Mug Cake:
  • 3 Tablespoons of the combined dry cake mix
  • 2 Tablespoons water
Instructions
  1. Whisk both dry cake mixes together until well blended, with no lumps. Store in an airtight, sealed container. I used canning jars to store the cake mixture, and taped instructions to jar.
  2. When ready to make one mug cake, place 3 Tablespoons mix into a straight sided microwave safe mug. Add 2 Tablespoons water, and mix well until mixture is smooth.
  3. Microwave for 1 minute on HIGH power. Remove mug from microwave; let it sit and cool down a little bit. It will be ready to eat straight from the mug, OR you can run a butter knife around edges and gently remove the cake from the mug onto a plate. Serve the cake plain for least amount of calories (80), or you can garnish cake with frosting, ice cream or frozen yogurt, fruit, powdered sugar (sifted) and/or chocolate syrup.
Recipe Notes

TIP# 1 - You can substitute any flavor cake mix for the Devil's Food.
TIP # 2 - May also add 2-3 teaspoons additional mix-ins like finely chopped nuts or dried fruit, or mini chocolate chips for additional flavor. Please note that adding these additional ingredients will raise the caloric value.

Nutrition Facts
Chocolate Angel Food Mug Cake
Amount Per Serving (1 cake)
Calories 72
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a master mix with two ingredients , then enjoy an easy "low-calorie" chocolate mug cake any time you want, cooked for only ONE MINUTE in a microwave!

Mom’s Easy Chocolate Cake

Mom’s EASY Chocolate Cake, with chocolate frosting, is a delicious dessert for the whole family, and can be made from scratch in practically no time at all!Mom's EASY Chocolate Cake, with chocolate frosting, is a delicious dessert for the whole family, and can be made from scratch in practically no time at all!

 Today I want to share with you an old family favorite recipe for Mom’s Easy Chocolate Cake! It is super easy to make, and will be a big hit with everyone who gets to enjoy a piece I have such great memories of having this cake as I was growing up, and I have my sweet Mom to thank for that!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Sweet Memories Of This Chocolate Cake

When I was growing up, occasionally my Mom would sneak back into the kitchen after dinner (while we were watching TV or doing homework) and whip up a delicious chocolate cake from scratch for our family of 5 as a surprise.  We LOVED it! Within a few minutes of the cake going into the oven, the smell coming out of our little kitchen would alert us to the surprise treat ahead for us!

What a great memory! We didn’t have a lot of money or a fancy home growing up, but my Mom sure could cook and make wonderful meals with simple items from our pantry.  I am grateful for the inspiration I have received from her, to this very day!

The cake is very simple to make, and so is the easy frosting!  Instead of waiting for the cake to “cool down” after it was finished baking, Mom would poke holes in the cake when it came out of the oven, and pour/spread the creamy chocolate frosting all over the cake. The frosting would drip down into the holes in the cake, so we had small tunnels of chocolate throughout our slices when we would eat it!  Oh boy… this is a GREAT tasting chocolate cake.  Here’s how to make it!

How To Make Mom’s Easy Chocolate Cake Batter

Cream together sugar, vegetable shortening and eggs in a large bowl, using an electric hand mixer or a stand mixer. Beat the ingredients well, for 2-3 minutes.

Sugar, eggs, and shortening mixed together for cake batter

In a separate large bowl, sift together the all purpose flour, cocoa, baking soda and salt.

Flour, cocoa, and other dry ingredients sifted for chocolate cake batter

Add the dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk.  Once blended, slowly pour in 3/4 cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together.

Time To Bake!

Pour the batter for Mom’s easy chocolate cake into a greased and floured 9×13 baking pan, and distribute the batter evenly. Bake the cake at 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out clean..

Mom's chocolate cake batter poured into pan

Make The Frosting

While the cake is baking, make up the frosting. Melt butter in saucepan on low heat.  Add cocoa powder and mix well with a spoon.  Add salt, vanilla, and milk; mix well.  Add the powdered sugar to the frosting ingredients. Mix until the frosting is not too thick, but “pourable”. Add additional milk to thin… or add additional powdered sugar to thicken, as needed.

4 photos showing chocolate frosting for cake being made

Frosting Mom’s Easy Chocolate Cake!

When Mom’s easy chocolate cake is done, remove the pan from the oven, and place pan on a wire rack. Let the cake rest for 2-3 minutes, then poke holes all over surface of cake every couple inches (I use a chopstick!).  Pour the chocolate frosting over the surface of Mom’s easy chocolate cake, and spread it out, to cover.Baked chocolate cake, in pan on wire rack, cooling down

Holes poked into cake once baked

Chocolate frosting poured over baked cake
When finished, Mom’s easy chocolate cake should look like this.  The frosting will be fairly “fluid” since the cake is still hot. Continue to spread the warm frosting over the holes as they “re-appear”. As the frosting oozes down into the cake, the holes on top surface will open up again.

Mom's easy cake is baked then frosted with chocolate icing

Time To EAT!

Let the frosting firm up and the cake cool down!  Once Mom’s easy chocolate cake is at room temperature, you can slice and serve it up!  It’s as simple as that! By the way, in the picture below the frosting looks darker than in previous photo. Don’t know what’s up with that- it IS the very same cake!.

Piece of Mom's chocolate cake on white plate with forkPiece of chocolate cake with frosting dripping through the middle

I have such vivid memories of enjoying Mom’s easy chocolate cake from my childhood. That MUST be where I got my love of cake from, right?  Ha Ha! Hope you will give this easy, simple and delicious recipe a try!  The chocolate cake and creamy chocolate frosting taste fantastic!  Thanks, Mom!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. My cake recipes are all delicious, and include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: My Mom

0 from 0 votes
Mom's Easy Chocolate Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Mom's EASY Chocolate Cake, with chocolate frosting, is a delicious dessert for the whole family, and can be made from scratch in practically no time at all!
Category: Dessert
Cuisine: American
Keyword: Mom's easy chocolate cake
Servings: 16 servings (9x13 cake)
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake:
  • 2 cups granulated sugar
  • 2 eggs
  • 3/4 cup vegetable shortening
  • cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3/4 cup boiling water
  • 1 teaspoon vanilla
For Chocolate Frosting:
  • 3/4 cube butter
  • 4 Tablespoons unsweetened cocoa powder
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 12 ounces powdered sugar (about 3/4 of a one pound box)
  • 1/4 to 1/2 cup milk (enough to make frosting pourable, but not too thin)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease and flour a 9x13 cake pan.
  2. Cream together sugar, vegetable shortening and eggs, using an electric hand mixer or stand mixer. Beat well for 2-3 minutes.
  3. In a separate large bowl, sift together flour, cocoa, baking soda and salt. Add dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk, and mix well on LOW speed.
  4. Once blended, slowly pour in 3/4 cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together. Pour batter into a greased and floured 9x13 baking pan, and distribute batter evenly.
  5. Bake at 350 degrees for 35 minutes, or until toothpick inserted into middle of cake comes out clean.
To Make Frosting:
  1. While cake is baking, make frosting. Melt butter in saucepan on low heat. Add cocoa powder and mix well with a spoon. Add salt, vanilla, and milk; mix well. Add powdered sugar. Mix until frosting is not too thick, but "pourable". Add additional milk to thin... add additional powdered sugar to thicken, as needed.
  2. When cake is done, remove from oven. Let rest for 2-3 minutes, then poke holes over surface of cake every couple inches (I use a chopstick!). Pour frosting over surface of cake, and spread to cover. Let cake cool to room temperature, then slice and serve!
Nutrition Facts
Mom's Easy Chocolate Cake
Amount Per Serving (1 piece (1/16th))
Calories 363 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 238mg10%
Potassium 108mg3%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 46g51%
Protein 3g6%
Vitamin A 55IU1%
Calcium 28mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's EASY Chocolate Cake, with chocolate frosting, is a delicious dessert for the whole family, and can be made from scratch in practically no time at all!

 

 

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Gingerbread Bundt Cakes With Cinnamon Icing

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!
Do you enjoy gingerbread?  I sure do. The warm flavors of the spices has always been a favorite of mine. There is quite a bit of history behind this beloved cake. You can read all about gingerbread here.

A few years ago I enjoyed making miniature Gingerbread Cakes With Cinnamon Icing to give to our neighbors and friends. Using a miniature bundt pan (preferably a 12 cup pan), I was able to make two dozen of these delicious food gifts to give away!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Many Gingerbread Bundt Cakes Will This Recipe Make?

The recipe is simple to prepare, and as written, makes approximately 24 cute, mini bundt cakes.  Each individual sized gingerbread-flavored cake is covered with a delicious creamy Cinnamon icing (or glaze), then drizzled with chocolate to “fancy” them up.

The gingerbread bundt cakes are then garnished with a pecan and a mint sprig. When I made these, I doubled the amount of cinnamon icing. With double the amount of cinnamon icing, it covered more of the top of each cake.

Gingerbread bundt cakes are frosted, then garnished with a pecan and a fresh mint sprig.

Another Way To Serve These Gingerbread Bundt Cakes

Another option for serving these yummy treats is to leave the cinnamon icing off of the finished cakes. When ready to serve, cover the tops of each cake with whipped cream and a light dusting of cinnamon. The gingerbread bundt cakes are delicious served this way, as well.

Gingerbread bundt cakes can also be topped with whipped cream, sprinkled with cinnamon.

Great For Gift-Giving!

It was fun to wrap up each individual mini cake (the ones with the cinnamon icing) and decorate them with pretty seasonal Fall leaves and ribbons. Gingerbread bundt cakes are also a wonderful Christmas gift for friends who enjoy food! They are a nice homemade gift to share (from our kitchen) with our friends and neighbors.

If you enjoy giving food gifts like gingerbread bundt cakes to family and friends, be sure to check out my recipes for Spiced Tea Mix, Old-Fashioned Fudge, and Chocolate Dipped Shortbread Cookies.  These, along with other recipes for holiday goodies are available in my Recipe Index, at the top of each blog post.

The little gingerbread bundt cakes taste wonderful… they are LOADED with flavor!  Sure hope you will consider making these little edible gifts for those you love!  They would be a perfect food gift for the holidays!

Looking for More GINGERBREAD-INSPIRED Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious, gingerbread-inspired recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Gingerbread Bundt Cakes With Cinnamon Icing / The Grateful Girl Cooks!

Recipe Adapted From:  http://thesepeasarehollow.blogspot.com/2010/10/gingerbread-bundts.html

0 from 0 votes
Gingerbread Bundt Cakes With Cinnamon Icing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

Category: Dessert
Cuisine: American
Keyword: gingerbread bundt cakes
Servings: 24 mini cakes
Calories Per Serving: 216 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Gingerbread Cakes:
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ salt
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 cube unsalted butter (melted, then brought to room temp.)
  • ¾ cup dark molasses
  • ¾ cup granulated sugar
  • 1 egg (large)
  • ½ cup buttermilk
  • ½ cup milk
For Cinnamon Glaze:
  • 2 cups powdered sugar
  • 6-8 Tablespoons milk (depends on how thick or thin you want icing!)
  • ½ teaspoon ground cinnamon
  • (OPTIONAL) Melted chocolate for drizzle, whole pecans and/or mint sprigs for garnish
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour the miniature bundt pan cups.
  2. Place flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ginger in a medium sized bowl. Whisk together until combined.
  3. Using an electric mixer or a stand mixer, combine molasses, granulated sugar and melted (but at room temperature) butter until blended well. Add the egg to this mixture, and continue beating until ingredients are completely combined.
  4. Slowly pour in the buttermilk, followed by the milk, beating slowly as you add, until ingredients are combined. Add the dry ingredients from the medium bowl (flour, spices, etc.) in small increments to the wet ingredients in mixing bowl, beating well after each addition. Be sure to scrape down the sides of bowl as you go. Stop mixing when ingredients have all been added and are just incorporated into batter.
  5. Pour or spoon batter into each prepared bundt pan cup, filling each to 3/4 of the way full. Smooth the top of the batter. Bake at 350 degrees, with the pan on the middle rack of oven, for approx. 30 minutes, OR until a toothpick that is inserted into the middle of the cake comes out clean. Remove pan to a wire rack. Let cakes cool for 15-20 minutes, then remove cakes from pan to wire rack.
  6. To prepare icing: Place the powdered sugar, cinnamon and milk in medium sized bowl. Mix well with a fork until smooth. Too thin? Add powdered sugar. Too thick? Add milk. Pour or spread icing over tops of each cooled cake. Let icing firm up before serving.
  7. If desired, drizzle melted chocolate over each cake. Garnish with a whole pecan or walnut, then add a sprig of mint for a festive garnish. Let chocolate firm up before serving or wrapping. Enjoy!
Nutrition Facts
Gingerbread Bundt Cakes With Cinnamon Icing
Amount Per Serving (1 g)
Calories 216 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 40mg2%
Potassium 192mg5%
Carbohydrates 34g11%
Sugar 24g27%
Protein 1g2%
Vitamin A 270IU5%
Calcium 43mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

 

 

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Poppyseed Cake

This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!
Want a fabulous tasting cake recipe that only has a few ingredients, takes 5 minutes to throw together, and can be served as dessert OR coffeecake? Well if you do, this Poppyseed Cake is perfect for you!

I found the recipe for this poppyseed cake in my Mom’s trusty recipe box over 35 years ago and wrote it down on a little 3×5 index card. It looked easy to prepare, and turned out fantastic the very first time I made it, so I’ve been making it ever since!

The recipe is totally EASY, EASY, EASY, and tastes amazing, due to the subtle flavor imparted into a simple boxed yellow cake mix by adding a couple additional ingredients like poppyseeds and cooking sherry!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Prepare The Cake Batter

The poppyseed cake can be in the oven in about 5 minutes! How’s THAT for easy? Combine cake mix, oil, cooking sherry, eggs and poppyseeds in a large bowl. Mix well for 4-5 minutes. That’s it! The cake batter is ready!

Poppyseeds, cake mix, and eggs in mixing bowl.

Batter for poppyseed cake in white bowl, and ready to pour into pan.

Bake The Poppyseed Cake

Pour the cake batter into a very well-greased bundt pan. Make sure the batter is evenly distributed.  Bake the poppyseed cake at 350 degrees for 45 minutes. You can test for “done-ness” by inserting a toothpick into the center of the cake. If it comes out clean, then it is ready!

When the cake is done, remove the bundt pan from the oven, and transfer the pan to a wire rack to completely cool the cake.

Here is the poppyseed cake batter in bundt pan, ready to bake.

Removing the Poppyseed Cake From the Bundt Pan

Once the cake has cooled completely, run a spatula or butter knife around the edges of the cake, because it helps to loosen the edges. Place a large plate upside down on top of the bundt pan, and holding both bundt pan and plate securely, flip the cake upside down, inverting the cake onto the plate.

If you greased the pan really well, it should come right out onto the plate.  Once onto plate, carefully turn the cake over again so it is right side up on a serving platter.

Fully baked poppyseed cake in bundt pan on rack

Make The Decorative Icing To Drizzle On the Cake

Decorating the cake with an icing drizzle is completely optional (cake tastes great all by itself), and the icing adds a nice fancy touch, and a little sweetness.

In a small bowl, mix together the icing ingredients until you have an icing that can be decoratively drizzled over the surface of the cake. Let this icing firm up completely, once you’ve drizzled it onto cake.

Icing dripping off of the poppyseed cake.

Time To Serve The Poppyseed Cake!

Slice and serve! If serving poppyseed cake as a dessert, a scoop of ice cream is a perfect accompaniment.  When serving it as a breakfast or snack coffeecake, it tastes great with a good cup of coffee or tea! Doesn’t it look yummy?

One slice of poppyseed cake, sitting on a plate.

The flavor is wonderful, and the cake is not dry!  Sure hope you will consider making this Poppyseed Cake. It’s also a wonderful addition to any brunch table, too.

A fork and bite of the poppyseed cake on a white plate.

Thanks for taking time out of your day to give this recipe a “look”. Really glad I found it in my Mom’s old recipe box so long ago.  I don’t have a clue who the original author was, but am thankful for the recipe, because I’ve made it many, many times over the past 35 years!

By the way, if you enjoy cakes that can double as dessert OR coffeecake, be sure to check out my recipe for Hummingbird Cake! Have a wonderful day.

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  My Mom (years and years ago)

0 from 0 votes
Poppyseed Cake
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!

Category: Dessert or Coffeecake
Cuisine: American
Keyword: poppyseed cake
Servings: 12 servings
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cake:
  • 1 box yellow cake mix (get the kind that says "with pudding")
  • 3/4 cup cooking sherry
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1/3 cup poppyseeds
For Icing:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a few sprinkles water at a time (until icing becomes a "drizzling" consistency)
Instructions
  1. Preheat oven to 350 degrees F. Grease a bundt pan very well. Set aside.
  2. In large bowl, mix cake ingredients for 5 minutes (boxed yellow cake mix, cooking sherry, oil, eggs and poppyseeds). Pour batter evenly into greased/floured cake pan. Bake cake at 350 degrees for 45 minutes. Remove pan to wire rack to cool.
  3. While cake is cooling, mix up icing ingredients in small bowl. Add sprinkles of water until icing is thick enough to drizzle over top of finished cake. (Too thick... add couple drops water. Too thin... add more powdered sugar).
  4. Once cake has completely cooled, invert a plate over top of bundt pan, and holding both plate and bundt pan securely, flip the cake over. Once cake is on plate, carefully turn it over once more on serving platter so the right side is facing up. Decoratively drizzle the icing over top of cake. Let icing firm up, then serve and enjoy this tasty cake for dessert (with a scoop of ice cream) or as a coffeecake for breakfast!
Recipe Notes

The baking time indicated is designed for a bundt pan. If using a standard sized cake pan, your cooking time will need to be adjusted slightly.

Nutrition Facts
Poppyseed Cake
Amount Per Serving (1 slice)
Calories 363 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Cholesterol 54mg18%
Sodium 336mg15%
Potassium 70mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 80IU2%
Calcium 140mg14%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!

 

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Edie’s Carrot Cake

You’ll LOVE Edie’s Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Why I Call This Edie’s Carrot Cake

I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!

My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of the classic TV show “General Hospital” years ago.

Edie still sings and has recorded music for many artists and TV/Movie soundtracks, conducts and has directed and sung with backup vocalists/choirs for The Voice, American Idol and other famous musicians (like Justin Timberlake, Aretha Franklin, and too many others to even bother counting).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Lifelong Friends Are The BEST!

We met in Junior High, grew up singing together at our church, then shared an apartment together (and numerous late night fast food tacos) before I got married. I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.

But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her.  I dearly love Edie (and her delicious carrot cake recipe!). Here’s the two of us at a music reunion in Los Angeles in 2015.  I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.

Two women (author of blog and friend, Edie)

OOH… THIS Carrot Cake Is SO GOOD!

So… back to this recipe. Edie’s Carrot Cake is so moist and delicious! It’s filled with grated carrots, crushed pineapple, chopped pecans, coconut, cinnamon, etc. , and is topped with a delicious cream cheese frosting!

If left alone in a room with a fork and Edie’s carrot cake… I might be forced to eat the entire thing (wink wink).  Yes… it honestly is the BEST carrot cake I’ve ever had! You will LOVE it!!

How To Make Edie’s Carrot Cake

Using an electric mixer, cream together the oil, sugar, eggs, and vanilla.

Mixing batter for carrot cake

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl.

Flour, cinnamon and spices for Edie's carrot cake, cake in sifter.

Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine. Stir in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.

Pecans, carrots, pineapple and coconut for Edie's carrot cake batter.

Edie’s carrot cake batter will look like this once the ingredients are fully mixed together.

Edie's carrot cake batter in mixing bowl.

Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into the prepared pan(s).

2 round cake pans with Edie's carrot cake batter in them.

Baking Edie’s Carrot Cake

Place cake pan(s) into a 350 degree preheated oven. Bake for 35-40 minutes, until cake is done. Test doneness by inserting a toothpick into center of cake (can you see the hole in the middle of the bottom cake where I did this?). If the toothpick comes out clean, then Edie’s carrot cake is done, and will look like this. Place cake pans on wire rack to cool.

Edie's carrot cake has been baked, and is cooling on wire rack

Let the cake cool down, then invert it (turn upside down) onto parchment paper, and release it from the pan. Once the cake has completely cooled, turn it back over to the top side (still on the parchment paper).

Edie's carrot cake is inverted onto parchment paper on rack to release it from pan.

How To Toast Pecans

While the cake is cooling off,  dry toast the chopped pecans. They will be added as decoration to the sides of the cake. To toast the chopped pecans, place them in a large skillet on low heat. Cook, stirring often for 3-5 minutes. This step is completely OPTIONAL, but the toasted pecans really add a LOT to Edie’s carrot cake!

Dry toasting chopped pecans in skillet, for decorating Edie's carrot cake.

Make The Cream Cheese Frosting 

While the cake was cooling, make up the cream cheese frosting. I add drained, crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit the pineapple!

Making the cream cheese frosting in a bowl, for Edie's carrot cake.

Frost Edie’s carrot cake with the cream cheese icing once the cake has completely cooled off. If making this as a layer cake, cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake. I use my hands to carefully add the toasted pecans, a little at a time until cake is completely covered. Here it is the layer cake, midway through frosting.

Two layers of Edie's carrot cake, with frosting in the middle.

I am absolutely NOT a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting!  But guess what?

Edie’s carrot cake stands on its own merits. Even if you only make a 13×9 inch cake pan of carrot cake with simple cream cheese frosting (and that is all you do), you will LOVE this cake! 

Edie's carrot cake, with frosting and toasted pecans decorating it.

This Recipe Is VERY Adaptable

Over the years, I’ve also turned this recipe into cupcakes (adjusting the cooking time), with cream cheese frosting and a dusting of cinnamon. YUM.

Edie's Carrot cake batter can be used to make frosted cupcakes.

I’ve even used this same recipe to make miniature bundt cakes to give to friends (again- notice my complete LACK of decorating skills… Ha Ha!)  My decorating skills may not be the best… but this recipe for Edie’s carrot cake IS the best! So delicious!!!!

Edie's carrot cake batter can be used to make frosted mini-bundt cakes.
However you decide to make it… cut yourself a big piece, STAT! You won’t regret it… this is ONE AMAZING AND DELICIOUS CARROT CAKE!

A big slice of Edie's carrot cake, on plate with a fork.

Have a great day, friends! Hope you enjoy Edie’s carrot cake! It tastes WONDERFUL! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them! Thanks for stopping by today, and I hope you will come back soon!

Looking For Other Cake Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cake recipe you might also enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: Edie Lehmann-Boddicker

0 from 0 votes
Edie's Carrot Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!
Category: Dessert
Cuisine: American
Keyword: Edie's carrot cake
Servings: 12 servings
Calories Per Serving: 660 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Cake:
  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 3 eggs , well beaten
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup chopped pecans or walnuts
  • 1 cup shredded coconut
For cream cheese frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1 box (1 pound) powdered (confectioner's) sugar
  • 1/2 cube butter
  • 1 teaspoon vanilla
  • 1 (8 ounce) can crushed pineapple (completely optional-I make it with OR without)
For garnish (completely optional):
  • Additional colored cream cheese frosting (for decorating)
  • Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet
Instructions
  1. Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
  2. Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
  3. In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
  4. Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
  5. Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).
  6. When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when it is completely cool. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.
  7. If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.
Recipe Notes

NOTE: Caloric calculation does not include additional pecans for decorating sides of cake. TIP: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!

Nutrition Facts
Edie's Carrot Cake
Amount Per Serving (1 slice)
Calories 660 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 82mg27%
Sodium 557mg24%
Potassium 314mg9%
Carbohydrates 101g34%
Fiber 2g8%
Sugar 80g89%
Protein 6g12%
Vitamin A 4130IU83%
Vitamin C 5mg6%
Calcium 86mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

 

 

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Mom’s Lemon Jello Cake

Mom’s Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

My mother has been making Mom’s Lemon Jello Cake for at least 45 years. It’s SO EASY to make, is incredibly moist, and overflows with lemon flavor! It was always a treat when my Mom would make this simple, delicious cake for our family when we were young!

The cake takes only a few minutes to mix up and get into the oven… and 35 minutes later… you’ve made a fantastic, moist lemon jello cake, that is covered with a sweet lemon glaze that seeps into the body of the cake. This is really so simple to make. Here’s what you do:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make This Lemon Jello Cake

Mix the ingredients for the lemon jello cake in large bowl. The recipe calls for lemon gelatin mix (not lemon pudding). Beat the ingredients with a mixer until they are fully blended. Pour the cake batter into a greased and floured 13 x 9 inch baking pan.

Ingredients for lemon jello cake in large bowl.

Batter for Mom's lemon jello cake is mixed together in bowl.

The addition of lemon jello powder really adds an extra level of lemony citrus flavor to this cake! Once the batter for the cake is in the pan, you’re ready to bake!

Lemon cake batter is poured into 13x9 inch baking dish.

Baking And Glazing The Lemon Jello Cake

Bake the lemon jello cake 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out dry. The cake will be light golden brown on top.

Let the cake sit (still in the pan) for just a minute on a wire rack, then poke holes into the entire top of the cake. I use a chop stick for doing this, but a straw also works well. Make holes every inch or so.

After lemon jello cake is baked, holes are poked into cake

Here’s a close up to show you the holes that were made in the top of the cake.

The lemon cake has holes poked in it all over.

Prepare The Lemon Glaze

Mix up the lemon glaze in a small bowl, then pour it over the hot cake. Use the back of a spoon to spread the lemon icing over the entire surface of cake.

Lemon glaze for cake is mixed up in bowl.

Glaze is poured over top of lemon jello cake.

Here’s what the lemon jello cake will look like after completely distributing the glaze over it. The glaze melts from the hot cake, and sinks down into the tiny holes you created all over the top of the cake. The lemon icing seeping into the holes INTO the cake is what helps the cake to stay so moist, and full of flavor! YUM!

Lemon glaze is absorbed through the holes poked into cake.

Ready To EAT!

Once the cake and icing have cooled off to room temperature, cut a piece of this tasty lemon jello cake, and enjoy every bite! It is DELICIOUS, and dare I say it again… so EASY!!!!!!

Slice of lemon cake on plate with a fork... ready to eat.

Sure hope you give this recipe for lemon jello cake a try. It’s always a big hit with everyone who tries it. If you like lemon flavored treats, you will love this cake (it also freezes well)! Have a fantastic day… and in the words of Cinderella in the newest movie version… “HAVE COURAGE. BE KIND.”

Looking For More CAKE Recipes?

All of my cake recipes can be found in the Recipe Index at the top of the page. A few of our favorites include:

Interested In More Recipes?

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Author's signature

Recipe Source: My Mom (who has been making this cake for at least 45 years!)

5 from 2 votes
Mom's Lemon Jello Cake
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!
Category: Dessert
Cuisine: American
Keyword: lemon jello cake
Servings: 16 servings
Calories Per Serving: 281 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cake:
  • 1 box Lemon Cake Mix
  • 3 ounces Lemon Jello powder (small size gelatin, not pudding))
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water
For Lemon Glaze:
  • 2 cups powdered sugar
  • 2 lemons (all the juice AND the zest from the peel)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).

  3. While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.
  4. When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!

Nutrition Facts
Mom's Lemon Jello Cake
Amount Per Serving (1 piece (1/16th of total))
Calories 281 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 247mg11%
Potassium 45mg1%
Carbohydrates 42g14%
Sugar 29g32%
Protein 2g4%
Vitamin A 45IU1%
Vitamin C 7.2mg9%
Calcium 76mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

 

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Pound Cake With Lemon Cream and Blueberry Sauce

A few years ago my husband and I were invited to some dear friends’ home for dinner. Our hostess asked me to bring dessert. I decided to “make something on the fly”, without a recipe, and this Pound Cake With Lemon Cream and Blueberry Sauce is the result!Pound Cake with Lemon Cream and Blueberry Sauce / The Grateful Girl Cooks!
Layers of pound cake, creamy lemon cream cheese filling, and blueberry pie filling were my “weapons of choice” when I made this. I love the flavor combo of lemons and blueberries!  Because I assembled this dessert at our friends home, I did not get any additional photos, so the picture you see above is IT.  BUT… here’s how I made this delicious dessert, which makes 4 servings.

I took a store-bought pound cake (in LOAF form), and cut it into 8 equal sized slices. I put one slice on each dessert plate. I spooned some of the lemon cream cheese topping over each slice, followed by a generous spoonful of blueberry pie filling.

I put another slice of pound cake on top of the blueberry pie filling (but turned this slice a quarter turn). I added another generous spoonful of lemon cream cheese topping, followed by another spoonful of blueberry pie filling.

I made sure with each spoonful that the filling ran over the sides of the pound cake (to make it look nice!). I garnished it with a couple of mint leaves and candied lemon peel (here’s my recipe: http://www.thegratefulgirlcooks.com/candied-citrus-peels/).

It was a very easy dessert to assemble… and we all agreed it was delicious! The recipe was made even easier (and quicker) by using store-bought pound cake and blueberry pie filling, which helped make this a real time-saver! All I had to do was make the lemon topping, and the rest was SIMPLE!  Hope you will give this easy dessert a try! It’s a piece of CAKE!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Pound Cake with Lemon Cream and Blueberry Sauce / The Grateful Girl Cooks!

0 from 0 votes
Pound Cake With Lemon Cream and Blueberry Sauce
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Layers of pound cake covered in lemon cream cheese filling with blueberry topping makes a wonderful "easy to prepare" dessert.
Category: Dessert
Cuisine: American
Keyword: pound cake
Servings: 4 servings
Calories Per Serving: 917 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces cream cheese (room temp)
  • 1 ¼ cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 8 ounces Cool Whip , thawed
  • 1 Tablespoon lemon zest
  • 10,75 ounces Pound Cake (in loaf form)
  • 2 cups blueberry pie filling
  • 8 leaves Mint leaves for garnish (optional)
  • 8 pieces Candied Lemon Peel for garnish (optional)
Instructions
  1. In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla and lemon extracts until smooth. Gently fold in Cool Whip until mixture is creamy and well combined.
  2. Slice pound cake loaf into 8 equal sized slices. Place 1 slice of pound cake onto 4 dessert plates. Spoon a generous amount of lemon cream cheese filling over each slice, letting some run over the edges. Spoon blueberry pie filling generously over cream cheese topping.

  3. Place a second slice of pound cake on top of the blueberry sauce, at a 90 degree quarter turn. Repeat layer of lemon cream cheese topping, then blueberry pie filling. Make sure some of the topping runs over the side.

  4. Garnish the dessert with mint leaves and candied lemon peels, if desired. (Totally optional!) Serve and enjoy!

Nutrition Facts
Pound Cake With Lemon Cream and Blueberry Sauce
Amount Per Serving (1 g)
Calories 917 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 148mg49%
Sodium 998mg43%
Potassium 567mg16%
Carbohydrates 165g55%
Fiber 4g17%
Sugar 129g143%
Protein 15g30%
Vitamin A 870IU17%
Vitamin C 2.9mg4%
Calcium 318mg32%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pound Cake with Lemon Cream and Blueberry Sauce / The Grateful Girl Cooks!

 

 

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Hummingbird Cake

This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it’s a moist, delicious treat!Hummingbird Cake / The Grateful Girl Cooks!

If you’re looking for a completely easy to prepare and delicious “cake” to serve at your upcoming Easter brunch, or just looking for a new dessert recipe…then I have the recipe for YOU! This Hummingbird Cake can easily double as a coffeecake OR as a dessert cake!

I have been making this cake for over 30 years. Many many years ago I wrote the recipe down on a 3×5 card, but didn’t write down WHERE I found the original recipe (oops).

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

*PUBLIC SERVICE ANNOUNCEMENT:

No hummingbirds were harmed in the making of this cake. Just in case you were wondering! Don’t even have a single clue why it is called a hummingbird cake.

That said… hummingbird cake is a wonderful, moist cake, filled with pineapple, bananas, coconut and nuts. Not too sweet… it’s just right! It’s a perfect cake for grabbing a slice to eat for breakfast, afternoon tea, OR dessert! It’s so good by itself that it doesn’t even need frosting!

Hummingbird Cake Is EASY To Make!

The recipe is simple! If you can stir, then you can make this. It can be made in ONE BOWL, and the only requirement is that you mix the ingredients by hand! Super easy to make, and absolutely delicious! Hummingbird cake would be a perfect dish to fix for any holiday brunch or get together, AND it can feed a small village. The hummingbird cake yields 12-15 servings, depending on thickness of slices.

How To Make Hummingbird Cake

Mix together the oil, sugar, eggs and vanilla in a large bowl. This is a thick batter, so there’s no need to get out an electric mixer. Just stir! Hummingbird cake has a thick batter, but it’s easy to mix up.

Oil and eggs mixed in bowl, for hummingbird cake
Now sift in the dry ingredients (flour, cinnamon, baking soda and salt). Stir well to combine.

Flour and spices sifted into bowl
The batter will be very thick (that’s why you stir the batter), and will look like this:

Thick Batter for cake, in bowl
Drain the crushed pineapple, and chop the bananas and nuts. Add them, along with flaked coconut to the cake batter. Thoroughly mix all the ingredients together.

Pineapple, coconut, nuts and banana added to cake batter
Time To Bake The Cake

Grease and flour a standard sized bundt pan very well. Spoon the cake batter into the bundt pan, then level the batter around the pan. Bake the cake in a preheated 300°F oven for 90 minutes. Once the hummingbird cake is done, let the cake cool (in the pan) for about 10 minutes.

Hummingbird cake batter in bundt pan, ready to bake
To Remove Hummingbird Cake From Pan

Carefully invert the cake onto a serving plate. Put the serving plate on top of the bundt pan. Hold both the serving plate and the bundt pan securely together, using both hands. Carefully flip cake over. The hummingbird cake should remove easily from pan, if you greased and floured your pan well before baking. It should look like this, once removed from bundt pan:

Baked cake on serving platter
Make The Glaze

The hummingbird cake is perfect for serving just like this! However… if you want it to LOOK prettier, let the cake cool completely. Make a simple glaze for the cake while it cools. Mix together the powdered sugar, vanilla and water in a small bowl, until you have a glaze. You can drizzle the glaze decoratively over the top of the cake, shown in the photo below.

Finished hummingbird cake with decorative icing
There you have it… Hummingbird Cake!  Let the cake cool completely and then slice a piece. The cake is perfect for a breakfast, brunch, dessert, snack, or ANY time, for that matter!

Hummingbird Cake on platter, with Easter bunny behind it
Time to EAT!

The hummingbird cake is moist, and filled with flavor, without a lot of hard work. How perfect is that?

Close up look at inside of cake
Pour yourself a cup of coffee or tea, slice a piece of this delicious hummingbird cake. I hope you love it.

One slice of hummingbird cake on a plate

Hope you have a wonderful day! I trust you will enjoy this delicious recipe, and share it with those you love. Enjoy!

Looking for More COFFEECAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy coffeecakes like we do, be sure and check out my other recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureOriginal Recipe Source: Unknown (had the recipe on 3×5 card for over 30 years)

0 from 0 votes
Hummingbird Cake
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!

Category: Breakfast, Brunch, Dessert or Coffeecake
Cuisine: American
Keyword: hummingbird cake
Servings: 12 servings
Calories Per Serving: 448 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cake:
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) can crushed pineapple (drained)
  • 1 cup chopped pecans or walnuts
  • 2 bananas , chopped
  • 1/2 cup shredded coconut
For glaze:
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • water (add a few drops at a time until glaze is "drizzle-able)
Instructions
  1. Preheat oven to 300 degrees. NOTE: Mix all ingredients for this recipe by hand, because this is a very THICK batter.

  2. In a large bowl, mix the oil, sugar, eggs, and vanilla, until combined.

  3. Sift the dry ingredients (flour, cinnamon, baking soda and salt) into the mixing bowl with the oil/sugar mixture. Stir well, to thoroughly combine. Add drained crushed pineapple, chopped bananas (small chunks), nuts, and coconut. Stir well until all ingredients are fully incorporated into batter.

  4. Generously grease and flour a large bundt pan. Spoon in the batter, making sure to level off the batter around the pan. Bake at 300 degrees for 90 minutes. Remove cake pan to a wire rack to cool for 10 minutes. Carefully invert the cake onto serving platter. Let cool.

  5. Prepare glaze by mixing the powdered sugar and vanilla in a small bowl. Add a few drops of water at a time, stirring until glaze is "drizzle-able". Drizzle the glaze decoratively over the top of the cake. Let glaze firm up, then serve cake at room temperature. Enjoy!

Recipe Notes

The cake only takes about 15 minutes active time to prepare and get into the oven. The rest of the baking time is inactive time. Go do something fun!

Nutrition Facts
Hummingbird Cake
Amount Per Serving (1 slice)
Calories 448 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 210mg9%
Potassium 193mg6%
Carbohydrates 82g27%
Fiber 2g8%
Sugar 55g61%
Protein 6g12%
Vitamin A 60IU1%
Vitamin C 3.6mg4%
Calcium 24mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!

 

 

 

 

 

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