Popcorn Cake

I am going to share a recipe that just about rocked my little world! (How is that for dramatic!) I adore popcorn. It is one of my desert island things that I would want.
When I saw a picture for a popcorn cake on Pinterest, I knew that I would be making it! I made it for my son's 10th birthday party. It was amazing! Try this recipe, it super simple. Try it even if you don't have a special occasion, you will thank me!

Popcorn Cake

Original recipe from Cookies & Cups

1 stick of butter

1 bag of mini marshmallows

2 bags of buttered popcorn

2 cups FROZEN M&Ms

1 1/2 cups broken pretzel sticks

Start by popping your popcorn. Once your popcorn is all popped, sift through and remove all the unpopped kernels. Place in a large bowl, and stir in the M&Ms and pretzels.  Grease a Bundt pan and set aside.  Melt your butter in a sauce pan over low heat. Stir in the entire bag of marshmallows. Stir until the marshmallows are all melted. Pour over the popcorn mixture and stir until everything is all coated in the marshmallow topping. Transfer to the pre-sprayed Bundt pan. Cover with foil and let it set up for an hour. Run a knife along the edges and invert on your serving platter.

Heath Bar Cake

This cake recipe is known as "The" Cake in my house. My oldest son requests this every time I am supposed to bring dessert to a gathering, and also for his birthday. Anytime I bring this to a gathering, I usually return with an empty pan. So if you are looking for a home run dessert, this is the cake for you!

Heath Bar Cake

1 package chocolate cake mix

Ingredients to make cake as indicated on box

1 container caramel sauce- found with the ice cream toppings, I like the one in a squeeze bottle best

1 tub Cool Whip, thawed

1 Heath Bar, a chocolate covered toffee bar

Bake cake according to package directions. Once you remove the cake from the oven, poke holes all over the top of the cake with a skewer, or some thin long object. Once you have enough holes, squeeze the caramel sauce all over the cake so that it can sink into all those holes that you have made. Let the cake cool completely. Once the cake is cool, spread with Cool Whip. Place your Heath bar in a zip lock baggie and then place that baggie into another baggie. Whack away at the candy bar until you have pulverized it into crumbly little bits. Sprinkle those bits all over the top of the cake. Store in the refrigerator.

Pumpkin Coffee Cake with Brown Sugar Glaze

Every week our church puts on a mid-week fellowship meal before Awana and youth group. This was the cake that we served. It is perfect for fall. I have to tell you, by the response of all the people last night, this cake is killer! It is wonderful! My friend Kym found the recipe via Pinterest.

Pumpkin Coffee Cake with Brown Sugar Glaze
1/3 cup water
1 can pureed pumpkin (15 oz)
2 eggs
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 box yellow cake mix
1 tsp. baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cup walnuts, chopped
4 Tbsp. butter, melted
1/4 cup sugar
1 tsp. vanilla extract
1/4 cup heavy whipping cream

Preheat oven to 350°. In a large bowl mix together the water, pumpkin, eggs, 1 Tbsp. vanilla extract, and pumpkin pie spice until well combined. Add the dry cake mix and baking soda and mix until just combined. Grease a 9 x13 in. pan with butter and pour the batter into the pan. In a small bowl mix together 1/2 cup brown sugar, 1/2 cup flour, walnuts and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350° for 25-30 minutes, or until a toothpick inserted comes out clean. While the cake is baking, make the glaze. Combine the other 1/2 cup of brown sugar, granulated sugar, 1 tsp. vanilla, and the heavy cream in a saucepan and bring to a simmer. Remove from the heat and stir until all the sugar is dissolved. Once the the cake has finished baking, remove from the oven and poke holes in the top of the cake with a toothpick or a knife. Pour glaze over the cake, making sure to cover the entire surface. Serve cake warm or at room temperature.

Lemon Poppy Seed Bundt Cake

It has been rainy for days here. I wish that I could say that I was exaggerating, but I am not. This morning when I woke up, I could not believe my eyes. The sun was shining! I don't know how long it will shine today, but for now, I am thankful for a beautiful morning full of sunshine!
This cake recipe is pure sunshine. Anything lemon makes me feel lighter and brighter. Perhaps it is because it is my favorite color? Or that lemons smell so fresh and clean? Regardless, this cake is awesome and a nice light ending to a meal.

Lemon Poppy Seed Bundt Cake

1 package lemon cake mix
1 1/4 cup water
1/3 cup vegetable oil
3 eggs
Zest of 1 lemon
2 Tbsp. poppy seeds

Heat oven to 350°. Grease a 12 cup bundt cake pan with shortening and lightly flour. Beat cake mix, water, oil, eggs and zest.  Stir in poppy seeds. Pour into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan for ten minutes. Turn pan upside down on wire rack and gently shake to remove cake. Cool completely. Spread lemon glaze over top of cake, allowing some glaze to drizzle down the sides.

Lemon Glaze
1 cup powdered sugar
1 - 2 Tbsp. lemon juice
1/4 tsp lemon zest

Mix powdered sugar, 1 Tbsp. lemon juice and lemon zest. Stir in additional lemon juice, one teaspoon at a time, until smooth and has the consistency of a thick syrup.

Have a beautiful day.......Enjoy the sunshine!

The best Coconut cake recipe- ever!

We had to make a very quick trip back to Colorado this past weekend. Family emergency stuff- but we are back and all is good. While we were there, my sister-in-law shared a Coconut cake recipe that one of her customers had given her. It is so wonderful. It is such a light dessert, and very easy to throw together.

Coconut Cake

1 white cake mix and ingredients needed to make cake
1 small box of instant coconut pudding and ingredients to make pudding
1 can coconut cream milk (found in the liquor store)
1 tub cool whip- defrosted
Half a bag of coconut- toasted

Bake cake according to the directions given on box. While the cake is baking, mix pudding and chill. When cake is done baking, poke holes all over top- the more holes the better. Open coconut cream milk and stir well. Spread over top of warm cake. Let cake cool completely. Spread with pudding, then top with Cool whip. Sprinkle with toasted coconut.

*How to toast coconut- Spread coconut on a piece of parchment paper. Place on cookie sheet and put under the broiler. Watch very closely, it will toast in just a minute or two. Remove when the edges start to get toasty brown.

 

Coffee Cake

One of my very favorite things to make and eat is the Coffee Cake that my mom and her mom made all through my growing up days. In fact, when my oldest son was born, my mom brought over 2 coffee cakes which my husband devoured. He still to relates the taste of this coffee cake with that very happy time. This recipe could not be easier or tastier. Enjoy!

Coffee Cake

1 package yellow cake mix

1 large package vanilla instant pudding

4 eggs

1/2 cup canola oil

1 cup sour milk (1 tsp. vinegar to 1 cup milk)

1/2 cup sugar

3 Tsp. cinnamon

Combine cake mix, pudding, eggs, oil and sour mix. Mix for 10 minutes (I use my Kitchen Aid). Pour into an ungreased angel tin. Combine sugar and cinnamon in small bowl. Pour over top of batter and swirl it into the batter with a butter knife. Bake for 1 hour at 350°.

See? Easy! After you bookmark this head over to Blessed With Grace who hosts Tempt my Tummy Tuesdays.

Banana Snack Cake

I always seem to have over ripe bananas. I thought that I would use those up tomorrow in this kid pleasing snack cake.

Banana Snack Cake

Cake:

1/2 cup shortening

1/2 cup sugar

3/4 cup brown sugar

2 eggs

1 cup mashed banana

1 tsp. vanilla

2 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1/2 cup buttermilk

Frosting:

1/2 cup packed brown sugar

1/4 cup butter

6 Tbsp. milk

2 1/2 - 3 cups confectioners sugar

Cream shortening and sugars. Add eggs one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt in separate bowl and mix well. Add to the creamed mixture alternating with the buttermilk. Pour into a greased 13 x 9 in. baking pan. Bake at 350° for 25-30 minutes. Cool on a wire rack.

To make frosting: Combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat, let cool to lukewarm. Gradually beat in confectioners sugar until it reaches spreading consistency. Frost cake. Enjoy!

I have been making this cake for years, Sometimes I will throw into the cake batter a cup or two of mini chocolate chips if I have them. If you are in a hurry, it is also great without the icing! I hope your family likes it as much as mine.

I love to find new recipes. Go check out Tempt my Tummy Tuesday for more!