Cake
Who doesn't love Cake? Check out the Mandarin Orange Cake, the Coca-Cola Cake, and the rest of today's yumminess. Enjoy!
HEAVENLY CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
Cook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 X 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1-1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
PEACH UPSIDE-DOWN CAKE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit — peaches, apricots, nectarines, plums — whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you’ll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges."
Total Time: 1 hour, plus cooling; Yield: 1 (10-inch) cake
This was featured in "Take Your Cakes to the Upside Down," and can be viewed online at https://cooking.nytimes.com/recipes/1023374-peach-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Fruit Topping
4 tablespoons unsalted butter
1/3 cup light brown sugar
1-1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced ripe but firm peaches, or use 3 cups sliced nectarines, plums or apricots (about 1-1/4 pounds before pitting)
For the Cake
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup sour cream or plain whole-milk yogurt
1-1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
Preparation
Heat oven to 350 degrees.
Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don’t walk away or the mixture may burn.) The mixture will clump and separate, but that’s OK.
Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t overmix. Scrape batter into the skillet over the fruit and spread evenly.
Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
Tip
Since you’ll need the lemon juice for the topping and the grated zest for the cake, it’s best to zest the lemon before you cut it and juice it.
PINEAPPLE UPSIDE-DOWN CAKE
This is from Millie Peartree in The New York Times cooking enewsletter. For this recipe, Millie wrote, "This Southern staple is the kind of cake that’s always on the table, ready to greet anyone who comes over. Good enough for dessert, it’s also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it’s a delicious and beautiful cake that’s also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don’t want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that’s not a bad thing."
Total Time: 1-1/2 hours; Yield: 8 to 12 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023195-pineapple-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
1/2 cup packed light or dark brown sugar
1/4 cup unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
For the Cake
2 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk, at room temperature
Preparation
Heat oven to 350 degrees.
Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that’s at least 2 inches deep.
Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there’s a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
HEAVENLY CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
Cook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 X 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1-1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
PEACH UPSIDE-DOWN CAKE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit — peaches, apricots, nectarines, plums — whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you’ll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges."
Total Time: 1 hour, plus cooling; Yield: 1 (10-inch) cake
This was featured in "Take Your Cakes to the Upside Down," and can be viewed online at https://cooking.nytimes.com/recipes/1023374-peach-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Fruit Topping
4 tablespoons unsalted butter
1/3 cup light brown sugar
1-1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced ripe but firm peaches, or use 3 cups sliced nectarines, plums or apricots (about 1-1/4 pounds before pitting)
For the Cake
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup sour cream or plain whole-milk yogurt
1-1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
Preparation
Heat oven to 350 degrees.
Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don’t walk away or the mixture may burn.) The mixture will clump and separate, but that’s OK.
Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t overmix. Scrape batter into the skillet over the fruit and spread evenly.
Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
Tip
Since you’ll need the lemon juice for the topping and the grated zest for the cake, it’s best to zest the lemon before you cut it and juice it.
PINEAPPLE UPSIDE-DOWN CAKE
This is from Millie Peartree in The New York Times cooking enewsletter. For this recipe, Millie wrote, "This Southern staple is the kind of cake that’s always on the table, ready to greet anyone who comes over. Good enough for dessert, it’s also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it’s a delicious and beautiful cake that’s also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don’t want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that’s not a bad thing."
Total Time: 1-1/2 hours; Yield: 8 to 12 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023195-pineapple-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
1/2 cup packed light or dark brown sugar
1/4 cup unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
For the Cake
2 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk, at room temperature
Preparation
Heat oven to 350 degrees.
Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that’s at least 2 inches deep.
Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there’s a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
Comments
Post a Comment