Cinnamon Roll Cake

This cake is all kinds of fabulous. And dangerous to have around! Thankfully I had a brunch to take it to, which kept me from face planting into it’s cinnamon goodness.

It’s very easy to throw together, as it starts with a cake mix. I was able to make it the morning of, so it was still nice and warm when we cut into it. We had it for brunch, but add a scoop of ice cream and it could very easily be dessert!
Icing, cinnamon sugar topping and swirled throughout, fluffy cake…and it got several compliments. #win. Oh, and it’s easy to make #doublewin.

Cinnamon Roll Cake

1 box yellow cake mix
4 eggs
3/4 cup canola oil
1 cup sour cream (or plain Greek yogurt – I used a combination of both)
1 cup brown sugar
1 tbsp cinnamon
 2 cups powdered sugar
4 tablespoons half and half (or milk)
  •  Preheat oven to 350 degrees F.
  • In a large mixing bowl, stir together the yellow cake mix, eggs, canola oil and sour cream until combined. Pour into a greased 9 x 13 baking pan. 
  • In a small bowl, mix together the brown sugar and cinnamon.
  • Sprinkle sugar mixture over cake batter then take a knife and swirl the mixture into the batter. You want some cinnamon sugar on top and some mixed into the cake.
  • Bake approx 40 minutes. 
  • Remove from oven and cool 10-15 minutes before icing.
  • While cake is cooling, mix 2 cups powdered sugar and up to 4 tablespoons creamer, until desired consistency is reached. Pour over warm cake. 
Recipe Source:
 I may be linking up at any of the following – (Monday)  (Tuesday) , ,, (Wednesday) , (Thursday) , (Friday) ,,(Saturday) 

Chocolate Mocha Pudding Cake

I know I posted cookies last week….but I have another dessert to share. ‘Cuz we luvvvvv dessert. And this isn’t just any dessert….this is pudding cake – a layer of chocolate cake that bakes up with a luscious pudding layer underneath full of rich chocolate and coffee flavors. Adding ice cream takes it over the top! I like to think of it as lava cake on a large scale….because bigger IS better in this case.

Don’t you want a bite of that? I know I do! Oh, and did I mention how easy it is?! I’ve posted this over at today, so please head over and check it out!

Pumpkin Spice Bundt Cake {starts with a mix!}

Yes, I went there. I’m all about some “semi” homemade, and a doctored up cake mix can be pretty darn delicious if I do say so myself. Not to toot my own horn or anything, but….toot! toot! This cake was fabulous!

It was moist, not too dense; had a fluffy soft crumb, but wasn’t crumbly; and it was full of warm spiciness without being overbearing. This cake screams FALL! And the best part…it’s a cinch to make! (It also freezes well, which I had to do for portion control purposes!)
You may remember a couple of weeks back I discovered Pumpkin Spice Pudding Mix and jumped on it like a dog in heee……uhm…nevermind – scratch that analogy. Let’s just say I promptly bought a few boxes and immediately made the Pumpkin Spice Eclair Cake (another easy to make, yet crowd pleasing recipe. And it’s no bake!)
Since I’ve been doctoring up devil’s food cake mix with pudding mix for years, I decided to adapt my Chocolate Layer Cake into a Spice Cake….a Pumpkin Spice Cake! It was a winner.

Pumpkin Spice Bundt Cake

  • 1 box Spice Cake Mix (I don’t remember what brand I used)
  • 1 (4 oz) box Pumpkin Spice Pudding Mix *This is a seasonal item, so grab some while you can!
  • 1 cup canned or homemade pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream (I used fat free. Normally I use plain yogurt, but I was out.)
  • 1/2 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon pumpkin pie spice
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a bundt pan or use Baker’s Spray (cooking spray with flour mixed in).
  3. In a large bowl, mix the cake mix, pudding mix, pumpkin, sour cream, oil, eggs, vanilla and spices. Mix on medium speed for a couple of minutes until well combined.
  4. Pour into prepared bundt pan.
  5. Bake for time suggested on cake mix box for bundt pan cakes or until the top springs back when lightly pressed.
  6. Allow cake to cool for approx. 10 minutes in pan, then flip cake onto wire rack to finish cooling.
  7. Glaze, frost or sprinkle with powdered sugar once cooled. I used a simple glaze of 1 cup powdered sugar, a tablespoon (approx) of Pumpkin Spice Coffee Creamer, a tsp of vanilla, and a 1/2 tsp cinnamon. The glaze was a little too sweet for me, so next time I think I will just dust it with a little powdered sugar and cinnamon, just to make it look pretty. This is one of those cakes that can really stand alone as far as flavor, but I wouldn’t knock a little cream cheese frosting either 😉

This recipe is a keeper! Also, my dad claims to not like pumpkin but he really liked this cake. To me, it had the flavor of pumpkin pie, but in cake form….which is awesome for me since I like the flavor of pumpkin pie but not the texture.

I may be linking up at any of the following – (Monday) , , , , , , , , , , , (Tuesday) , , ,,, ,  and ,  ,  (Wednesday) , , , , , ,   (Thursday)  ,, , ,  (Friday) ,  , , , , ,, , , ,, , , ,, , (Saturday)  , , , 

German Chocolate Cake

It has been a while since I’ve posted a really good dessert recipe. I mean sure, the Cookies and Cream Cookies from last month were good, as were the super easy Peanut Butter Cookies. The Homemade Dark Chocolate Ice Cream was tasty too…but it wasn’t CAKE. And this cake, well…this cake was THE BOMB. Before making this, I would have said that I didn’t really like German Chocolate Cake (even though the German Chocolate Cake Bars that I made last Father’s Day were delicious). I think it was the icing that always kinda turned me off, because there was a time when I didn’t like coconut. Those days are long over, b/c now I am definitely Team Coconut.

For my Dad’s birthday, he requested German Chocolate. I went on a search, combined a couple of recipes, and ended up with this fabulous cake. The cake itself starts with a mix. I know, some people turn their nose up at a box mix, but I’ve found a doctored up cake mix can be pretty darn good. Plus, my local grocery store (yes, that’s singular) doesn’t carry German Chocolate. So…cake mix it is.

{Mostly} Homemade German Chocolate Cake

  • 1 box German Chocolate Cake Mix
  • 1 cup skim milk + 1 T. vinegar (let sit for 5-10 minutes)*
  • 1/2 cup canola oil
  • 3 eggs (I like Eggland’s Best)
  • 1 tsp. vanilla extract
*or use buttermilk
  1. Preheat oven to 350 degrees F.
  2. Mix cake mix, milk/vinegar (or buttermilk), oil, eggs and vanilla in a mixing bowl.
  3. Mix at low speed for about a minute, until all combined. Then beat at medium speed for 2 minutes.
  4. Pour batter into 2 greased and floured 9 inch baking pans (I use the Baker’s Spray that has the flour/oil mixed together).
  5. Bake for 30-35 minutes or until done. It should be set in the middle and spring back when lightly pressed.
  6. Cool cakes on wire rack for about 10 minutes before turning out. Allow cakes to finish cooling before icing.
recipe source:
While the cake is cooking, you can whip up the frosting. It’s simple, yet delicious.
German Chocolate Frosting
  • 1 (14 oz) can sweetened condensed milk
  • 3 T. butter
  • 1 tsp. vanilla extract
  • 1-1/2 cups pecans, chopped
  • 2 cups coconut, shredded
  • 1/2 cup chocolate chips + 1 tsp. coconut oil/butter/shortening (optional, for drizzling)
  • pecan halves for decorating (optional)
  1. Combine sweetened condensed milk, butter and vanilla in a saucepan, and heat over medium heat for about 5 minutes, or until it starts to thicken. Stir occasionally.
  2. Once the milk mixture begins to thicken (it will still look too thin for frosting, but that’s okay, b/c you are going to add all the pecans and coconut to it. I cooked mine a little too long, and it ended up really thick. Delicious, but thick!) add pecans and coconut. Remove from heat and stir until combined.
  3. Place half the ‘frosting’ on top of your 1st layer of cooled cake. Top with second layer. Spread remaining frosting on top.
  4. Microwave chocolate and oil for 30 seconds and stir, continue to microwave in 15-30 second intervals until mostly melted, stirring after each one. (it shouldn’t take long). Stir well and put chocolate in a piping bag or plastic baggie with the end snipped off. Drizzle cake as desired, and top with pecan halves if using.
  5. Store in refrigerator.
recipe source:

I may be linking up at any of the following – (Monday) , , , , , , , , , , , (Tuesday) , , ,,, ,  and ,  ,  (Wednesday) , , , , , ,   (Thursday)  ,, , ,  (Friday) ,  , , , , ,, , , ,, , , ,, , (Saturday)  , , ,  (Sunday) , , ;

Chocolate Candy Cake

I gave a little overview of my middle child’s 10th birthday last week, with a pic of her Pinterest inspired over-the-top cake. I mean a cake surrounded in Kit Kat candy bars and covered with M&M’s…every kids dream right?! (and me being the chocoholic that I am was secretly super excited to have an excuse to make it!)  Her friends were quite impressed, and deemed me the best baker ever. hahaha, candy will win them over every time!
However, the outside wasn’t the only yummy part of this cake.  The inside was also delicious.  It was chocolate cake and chocolate icing…per Miss Two’s request.  The inside was moist and chocolate-y and the icing was the new Cool Whip frosting, which was light and the perfect match for this cake.
 This cake is adapted from this one. I’ve been making it for years, but usually make it as a bundt cake.  Since I wanted this cake to be a layer cake, I changed the recipe a little to have a cake that was a little less dense and heavy. The result was ‘fluffier’, but not dry.

Chocolate Layer Cake

1 package devil’s food cake mix (without pudding in the mix)
1 small box instant chocolate pudding mix
1 cup plain non-fat yogurt (or sour cream)
1/2 cup canola oil
4 eggs
1/2 cup warm coffee
1 cup mini semisweet chocolate chips

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the cake and pudding mixes, yogurt, oil, beaten eggs and coffee. 
  • Stir in the chocolate chips and pour batter into two greased and floured cake pans. (or pan of choice!)
  • Bake for suggested time on back of cake mix box, or until top is springy to the touch and a wooden toothpick inserted comes out clean. 
  • Allow cake to cool in pan for about 20 minutes, then invert onto cooling rack to cool completely before icing. 
  • To assemble “Kit Kat” cake – frost cake as desired, then place full size Kit Kat bars all around the outside of the cake.  My cake used 3 “king size” Kit Kats plus one “regular size”.  I just broke the bars into singles (but I think leaving them as double sticks would be better) and stick them to the frosting on the cake.
  • Once the cake is covered all around the sides with Kit Kat bars, you can cover the top in whatever you like. We used pretzel M&M’s and mini M&M’s.  You could make this cake match whatever theme you are using, or Holiday, based on the color candy you use on top. It makes for such a cool presentation.  I added ribbon around the cake, b/c that is what I had seen on Pinterest.  I thought maybe the ribbon was needed to keep the Kit Kats from falling off, but we didn’t have any issue with that (it might happen if the frosting started to melt however).
This is definitely a “special occasion” cake, with all that candy on top makes quite an impression on kids and adults alike!
I am linking this recipe up at (Monday) , , , ,, , , , , , ,  (Tuesday) , , , ,  , , , (Wednesday) , , , , ,  (Thursday), ,  , , (Friday) ,  ,  (Saturday) ,  , (Sunday) ,  (Ingredient Spotlight: Chocolate), (Ingredient Spotlight: Coffee),

Margarita Cake

I’ve mentioned that I made a Margarita Cake for Easter, and wanted to share the recipe.  It was really good, and it starts with a cake mix!

Margarita Cake

slightly adapted from the

  • Cake: 
  • Cooking spray, for misting the pan
  • Flour, for dusting the pan
  • 1 package (18.25 ounces) plain yellow or lemon cake mix (I used lemon)
  • 4 tablespoons vanilla instant pudding mix (I used fat free, sugar free instant pudding)
  • 1/3 cup granulated sugar
  • 2/3 cup water
  • ½ cup vegetable olive oil
  • 1/3 cup fresh lime or Key lime juice
  • ¼ cup tequila
  • 2 tablespoons triple sec orange liqueur 
  • 1 teaspoon  tablespoon grated lime zest
  • 4 large eggs
  • Glaze:
  • 1 ¼ cups confectioners’ sugar, sifted
  • 1 tablespoon tequila
  • 1 tablespoon triple sec orange liqueur 
  • 1 tablespoon fresh lime juice or Key lime juice
  • 3-4 drops (optional)
  • 2-3 drops of (optional)
  • 1 lime, cut into thin slices (I omitted)
  • 1 to 2 teaspoons coarse sugar (I omitted)
  • Directions:
  • Preheat oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with cooking spray, then dust with flour. Shake out the excess flour and set the pan aside.
  1. In a large mixing bowl, mix the cake mix, pudding mix, sugar, water, oil, 1/3 cup lime juice, ¼ cup tequila, 2 tablespoons orange liqueur, lime zest and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, abt 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix on medium speed for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
  2. Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer.  (My cake pulled away from the sides as it cooled and I didn’t need to run a knife along the sides of the pan.  It came out easily, unlike this one! My cake also fell some.  ALL my cakes fall…I don’t know what I’m doing wrong!)
  3. Meanwhile, make the glaze: Place the confectioners’ sugar, 1 tablespoon tequila, 1 tablespoon orange liqueur, 1 tablespoon lime juice, and the lemon and orange Stevia drops in a small bowl and whisk until smooth. Slide the cake onto a serving plate. Using a long wooden skewer poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake, letting it drip down the sides. Garnish the cake with the lime slices and a sprinkling of coarse sugar. Let the glaze set for 10 minutes, then slice and serve the cake.
Verdict – This cake was all I hoped it would be….dense and moist like a pound cake, with a nice citrus flavor.  The glaze was delicious and really complimented and added to the flavor of the cake.  The new flavored stevia extracts from NuNaturals are amazing!  Very intense flavor.  I can’t wait to try them in different recipes. (Review & Giveaway coming!)  I only tasted a hint of Tequila in the glaze, and I think that is just because I knew it was there.  It could be left out if you prefer, or increased if you want to intensify the flavor.  (If you add more liquid, you may need to add more confectioner’s sugar,depending on the consistency of the glaze.)  Overall, this is a perfect dessert for spring/summer and is going in the ‘keeper file’!

I’m linking this recipe up with , , , , ,  All the Small Stuff, , @ For The Love Of Blogs,,, , , , , , , , , , , for Savory Sunday; (Ingredient Spotlight: Citrus)