Tag: Duncan HInes

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Blueberry Crunch Cake

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This cake has been said to console the bereaved, sell out at PTA bake sales and feed the whole ball teams. Taken from an old Paula Deen magazine, if you like blueberries, this one will make your mouth water.

1 (20 oz) can crushed pineapple in juice

1 (21 oz) can blueberry pie filling

1 (18.25 oz) box butter recipe yellow cake mix (I use Duncan Hines)

1 cup chopped pecans

3/4 cup butter, melted

Preheat oven to 350. Pour pineapple with juice into a 9×13″ baking dish, you have sprayed with Pam. Spread evenly over bottom of dish. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix over pie filling, leveling with a fork. Sprinkle pecans evenly over cake mix; drizzle melted butter over the top. Bake 35-40 minutes or until browned and bubbly.

*If you prefer, you can use peach, cherry, apple or blackberry pie filling

 

Cakes · Desserts · Fruit

Pineapple Pudding Cake

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This week has just been a week of wanting to do nothing by bake. Major baking mood, so I went to a couple of new spots on the internet, one being called, Just Desserts, and found this new recipe. Sounds perfect for those warm summer nights when we are wanting something that is cool and refreshing, but yet, delicious and tantalizing. So here it is, will become a summer favorite.

1 Duncan Hines Yellow or Pineapple Cake mix, baked according to directions for a 9×13 pan.

When baked and completely cooled spread the following over the cake:

1 (8z) package of softened cream cheese mixed 1 (20 oz) can drained well, crushed pineapple and 1 small package instant vanilla pudding mix.

When mixed well, spread over cooled cake.

Either using a (8 oz) tub of thawed Cool Whip or 2 cups sweetened, whipping cream, spread whipped topping over pudding mixture.(You know which one I will use, the most fattening one of course….real whipping cream)  Sprinkle with chopped nuts and maraschino cherries, if desired.

Refrigerate for at least 4 hours before serving. Cover and keep in fridge.

Serves 12-14

Cakes · Fruit

Strawberry Cupcakes with Cream Cheese Frosting

Chocolate Castles1 Comment

When I saw this recipe on Just A Pinch, I could only imagine how good this would be until this morning. Just ate my first one. Yum! They gave it as a layer cake, but had to make cupcakes because I wanted to share some and didn’t know quite how many I would eat before actually getting them out the door. So glad it made 29 cupcakes. I could have 5 of them all to myself. With this new computer, I have not figured out how to get the pics from my phone to this blog, so cannot post a picture yet, but will learn as soon as my daughter gets here next week.

Recipe worth sharing:

1 white Duncan Hines Cake mix

1 small box strawberry jello ( not the sugar free)
1 cup of sweetened, undrained mashed strawberries

1 cup oil

1/2 cup milk

4 eggs

Mix all ingredients for cake and pour into 2 9″ greased cake pans, 1 9×11 pan or cupcake liners.

Bake until cake or cupcakes tests done.

When cooled, frost with the following:

1 stick butter, softened

1 (8 oz) cream cheese, softened

1 box of powdered sugar  (3 1/2 cups powdered sugar)

A little of the strawberry juice left over from the thawed strawberries to flavor and color the frosting. If you don’t want to use cream cheese use the following recipe

1 box powdered sugar

1 stick softened butter

1/2 cup mashed strawberries, drained

Mix until smooth and frost cake

Cakes · Daily Thoughts · Desserts

Lemon Curd Cupcakes

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Yesterday I took these cupcakes to my MOPS moms and they all loved them. (Of course, being moms of preschoolers, they would love whatever that was set in front of them as long as they didn’t have to cook it). Several have emailed me and ask for the recipe and then when I took more of them last night to Bible Study, the ladies absolutely loved them. They are so easy, yet taste and look like you spent all day.

1 Duncan Hines Lemon Cake mix

1 jar of lemon curd (or you can make a package of lemon pudding and pie filling if you can’t find the lemon curd in your grocery) Just make sure that if you make your own lemon curd using the jello, you allow it to thicken and cool completely before using in the cupcake batter.

Frosting*

Mix cake mix according to directions. Using paper liners, place 24 liners in cupcake holders. Place about 1 tables of lemon cake batter in each liner. Place about 1 tablespoon of lemon curd  over batter. Then pour about 2 tables cake mix batter over curd, being sure that curd is completely covered. Bake according to directions on box. Cook cupcakes completely.

Another option is just bake the cupcakes according to directions on box without the filling and when they are cool, insert curd into middle of cupcake with the tip which allows you to  insert it into cupcake.

Frost* with the following:

1 box of powdered sugar

1 stick softened butter

1 teas lemon extract

1/3 cup whipping cream or milk (add this liquid a little at a time, as it might not all be required to get frosting to spreading consistency, may need a little more also)

Cakes · Desserts

Lemon Curd Cupcakes

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Summer just brings out the lemon flavor cravings in so many and what better way to have that lemon craving than with a lemon cupcake. A recipe was sent to me that had homemade lemon curd dolloped (that word always reminds me of Daisy Sour Cream, if you have seen their commercials you will get that) into a homemade lemon cake batter. Because so many of you have told me that you want fast, easy and quick recipes I came up with one that tastes almost identical to the homemade version, so you can be on your way to the porch with a glass of tea and a lemon cupcake much quicker.

1 Duncan Hines Lemon Cake Mix

1 jar of Lemon Curd (It is on the isle by the pie fillings in the grocery store)

Frosting

1 box of powdered sugar (3 1/2 cups)

1 stick of butter, at room temp

1 (8 oz) softened cream cheese

1/3 cup whipping cream (or you can use just regular milk if desired)

1 teas vanilla

Mix the DH cake mix according to directions on box. To get a softer texture, substitute milk for the water. Pour 1/3 cup batter into paper lined muffin pans. Spoon 1 tables lemon curd on batter. Using a cereal spoon (just a regular teaspoon you eat with, not a soup spoon) place about 2 spoonfuls of batter on top of lemon curd. (Just being sure that the lemon curd is completely covered). Bake as directed on box of cake mix for cupcakes. Do not over bake. Take out of pan to cool. This should make about 24 cupcakes.

When completely cool, top with frosting:

Mix all frosting ingredients together, adding the whipping cream or milk,  a tablespoon at a time. You might need a little more or little less, but use as much as necessary to get frosting to where it is spreadable. Sprinkle with yellow colored sugar. Simply divine.

Chocolate · Daily Thoughts · Desserts

Cinnamon Brownies

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These brownies take a normal brownie to the next level. Took them to art class today and everyone loved them and wanted the recipe. When I told them to just make  your favorite brownies recipe (and yes, if you are like my husband, Frosty, who loves even the Duncan Hines box brownies) just add 1 1/2 cup cinnamon flavored chips to the batter. I buy the chips at Walmart and I used to see them at Tom Thumb at Christmastime. In years past, because they weren’t always available at other times of the year, I would buy a dozen or so packages and freeze them so I could have Cinnamon brownies whenever I wanted. They just add such a great flavor to the brownie. Then just sprinkle sugar over the brownies when they come out of the oven.

We are leaving to spend Christmas with some of our kids tomorrow so please have a wonderful and blessed Christmas. Remember, it is not what you cook that keeps family coming back, it is the love in which you serve the food  that keeps them wanting to come back. So love on family and friends this season, it will bless your heart. Merry Christmas!  Remember the reason for the season! Thank you Jesus for coming to this world as a babe wrapped in swaddling clothes to save us from our sins….Noel

Cakes · Desserts

Strawberry Cream Cheese Cupcakes

Chocolate Castles1 Comment

Am having ladies over for lunch tomorrow. Wanted dessert that looked Christmasie (is that really a word, probably not) I remembered going to Celebrity Bakery in Dallas and having the wonderful strawberry-cream cheese cake with strawberry frosting after having their chicken salad sandwiches. So since I am serving chicken salad sandwiches tomorrow, I wanted to serve these. They are so easy and look so pretty. The taste is divine.

Any brand of strawberry cake mix (I do like Duncan Hines, but it is hard to find out here in Sushiland)

Mix cake mix according to directions on box. Set aside.

Mix 8 oz of softened cream cheese with all of the following:

1 tables flour

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1/3 cup sugar

1 teas vanilla

1 egg

When you have mixed the cream cheese, sugar, flour, egg, vanilla and flour, set aside.

Place 24 baking cups  liners in cupcake pan. Pour cake batter into cups to about 1/2 full. Spoon 1 tables cream cheese mixture on top of cake batter. Do this until you have used up all the cake mix. Bake at 350 until cupcakes tests done. Cool completely.

Make a frosting of:

1 box powdered sugar

1 stick butter, softened

1 teas vanilla

enough milk or half and half to make frosting spreadable. Frost cupcakes and top with a fresh strawberry which you have dipped in chocolate. Sprinkle red sugar over tops.