Summer Cakes! Easy to make and great addition to any cookout or party. Graduation is here and a few easy cakes are always a good idea or if you want to be a do it yourself BAKE A CAKE for your graduate this a a great cake. You can easily make it in a 13x9 inch pan or larger. ** If larger you will have to double recipe.
This cake can serve at least 12 and possibly more. It all depends on the size of the serving.
I love Bundt cakes because they are so easy and present well.
I make this cake in a Bundt pan but it is easily made in a 13x9 inch pan too. Baking times vary.
This cake is very moist so refrigerating it is a good idea especially if you top it with the cream cheese icing.
1 box yellow cake mix
2 eggs
1 -21 oz. can pineapple pie filling
1 tsp. coconut extract
1/2 cup maraschino cherries cut in half and drained well
*****You can use this simple recipe and change the box mix to your cake mix of choice. I did three versions and they all worked out perfectly.
All you have to do is substitute the pie filling, extract and topping. The chocolate was done with a cherry pie filling and topped with chocolate icing and chopped almonds and made in a 13x9 inch pan. The other two, one was pineapple pie filling plus some added drained and chopped maraschino cherries, coconut extract was used and the third was apple pie filling and cinnamon were used and a caramel drizzle was made for it. Enjoy!
Mix eggs, cake mix and pineapple together in large bowl. Add drained cherries and carefully incorporate into cake mix.
Grease a bundt pan with cooking spray. Pour batter into pan and bake 350 degrees for approximately 50 minutes. Check by inserting a toothpick in center to make sure it is done.
Cool 15 minutes and remove from pan. Let cool completely and then ice.
***If using a 13x9 inch pan your timing may be less than 50 minutes. Check after 30 minutes with toothpick in center and proceed if needed.
Icing
4 oz. cream cheese softened
2 T butter softened
approx. 2 cups confectionery sugar
1/4 +cup milk
1 cup + coconut (optional) for the ultimate coconut cake
**Beat cream cheese and butter add confectionery sugar and milk. Slowly add milk to mixture so as to make it to the consistency you like. Too much milk will make the icing too thin.
If using cream cheese Icing I would refrigerate cake.
This cake can serve at least 12 and possibly more. It all depends on the size of the serving.
I love Bundt cakes because they are so easy and present well.
I make this cake in a Bundt pan but it is easily made in a 13x9 inch pan too. Baking times vary.
 |
| Before adding coconut |
1 box yellow cake mix
2 eggs
1 -21 oz. can pineapple pie filling
1 tsp. coconut extract
1/2 cup maraschino cherries cut in half and drained well
*****You can use this simple recipe and change the box mix to your cake mix of choice. I did three versions and they all worked out perfectly.
All you have to do is substitute the pie filling, extract and topping. The chocolate was done with a cherry pie filling and topped with chocolate icing and chopped almonds and made in a 13x9 inch pan. The other two, one was pineapple pie filling plus some added drained and chopped maraschino cherries, coconut extract was used and the third was apple pie filling and cinnamon were used and a caramel drizzle was made for it. Enjoy!
 |
| Coconut Cherry cake on left Chocolate Cherry Cake front Apple cinnamon cake top right. |
Mix eggs, cake mix and pineapple together in large bowl. Add drained cherries and carefully incorporate into cake mix.
Grease a bundt pan with cooking spray. Pour batter into pan and bake 350 degrees for approximately 50 minutes. Check by inserting a toothpick in center to make sure it is done.
Cool 15 minutes and remove from pan. Let cool completely and then ice.
***If using a 13x9 inch pan your timing may be less than 50 minutes. Check after 30 minutes with toothpick in center and proceed if needed.
Icing
4 oz. cream cheese softened
2 T butter softened
approx. 2 cups confectionery sugar
1/4 +cup milk
1 cup + coconut (optional) for the ultimate coconut cake
**Beat cream cheese and butter add confectionery sugar and milk. Slowly add milk to mixture so as to make it to the consistency you like. Too much milk will make the icing too thin.
If using cream cheese Icing I would refrigerate cake.
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