S’mores Icebox Cake

Happy National S’mores Day! Isn’t it insane how there’s a day for everything?!?! Today is also National Lazy Day so if you feel like doing nothing you have a decent excuse. And if you want to prepare yourself for tomorrow… August 11th is National Son’s and Daughter’s Day, National President Joke Day and National Raspberry Bombe Day. And if you are so incline to go further than that check out the National Day Calendar website. So, would you believe that even though I have been sharing s’mores related desserts on my blog for the past couple of years I had never had a s’more until this past weekend? I can’t really say why, maybe it’s because I have never been camping, but, that’s not a good excuse. Truth is, I don’t care for marshmallows that much. But, after making this cake I realized that I like toasted marshmallows! I guess it’s like toasting bread, somehow it just tastes better that way.

Before assembling the cake I made ganache, chocolate whipped cream and marshmallow whipped cream. In case you are wondering at the moment and you can’t wait to get to the directions, to make the marshmallow whipped cream I roasted marshmallows in the oven under the broiler, let them cool and then whipped them with heavy cream. I am beginning to learn that you can make any type of whipped cream. I recently came across a recipe with coconut whipped cream using just the coconut solids from a refrigerated can of coconut milk. It’s essentially a vegan version of whipped cream, but, nonetheless I really want to try it.

Next, I assembled the cake. After lining a 9×5 loaf pan with plastic wrap – leaving an overhang on the long sides – I placed a single layer of chocolate graham crackers along the bottom. Breaking the pieces as necessary. Now, I am sure if you want more of an “authentic” s’mores flavor you could swap out the chocolate graham crackers for honey (or cinnamon) flavored ones. Truth be told, these chocolate graham crackers aren’t available everywhere. And did know they make vanilla ones now? I am really hoping this isn’t going to become like M&M’s or Oreos where there are more flavors than you can name or remember. Back to the cake though… Once I had a layer of graham crackers I then spread half of the marshmallow whipped cream over them and drizzled it with a few tablespoons of the chocolate ganache.

I repeated the layers again this time with the chocolate whipped cream, and then another with the marshmallow whipped cream and one last one with the chocolate whipped cream. Finally, I topped it with a layer of the graham crackers. I folded the overhanging plastic wrap over the cake and refrigerated it overnight. I also placed the remaining ganache in the fridge as well. And, I placed 2 whole graham crackers in a Ziploc bag and crushed them with a rolling pin until they were fine crumbs.

The next day, before removing the cake from the fridge, I heated the ganache in the microwave until it was pourable and let it cool for an hour. I also cut 9 marshmallows in half and placed them on a greased baking sheet in a tight 3-by-6 rectangle and broiled them until they were toasted and bubbling. I also let this cool for an hour.

To finish the cake, I inverted it onto a platter and then pressed the chocolate crumbs onto the sides of it. I poured the leftover ganache over the top and spread it into a thin layer – allowing the excess to fall over the sides of the cake. And finally, I removed the marshmallow rectangle from the baking sheet and placed it on top of the cake. And there you have it, a S’mores Icebox Cake.

And you can see after slicing it the layers were distinct. This cake was a hit… especially those roasted marshmallows. My favorite part! I think if I make this again I will opt to use the honey or cinnamon graham crackers just so that the chocolate isn’t the focal point of the cake.

Here are some more s’mores related desserts:

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies 

Malted S’mores Ice Cream

 

S'mores Icebox Cake

Ingredients:

4 ounces milk chocolate, finely chopped

2 1/2 cups heavy cream

24 marshmallows

3 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons confectioners’ sugar

16-18 whole chocolate graham crackers

unsalted butter, for the baking sheet

 

Directions:

Preheat the broiler.

Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup of heavy cream to a simmer in a small saucepan. Pour over the chocolate and let stand for 5 minutes until stirring until smooth. Set aside to cool.

Butter a baking sheet, then arrange 15 marshmallows on the baking sheet. Broil until toasted and bubbling, 30 second to 1 minute. Set aside to cool.

Combine 1 cup heavy cream, the cocoa powder and confectioners’ sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form.

Combine the remaining 1 cup heavy cream and the broiled marshmallows in another medium and beat with a mixer on medium speed until stiff peaks form. Don’t worry if bits of marshmallow remain.

Line a 9×5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of chocolate graham crackers, break the crackers to fit as needed. Spread half of the marshmallow mixture over the graham crackers and drizzle with 2 tablespoons of the chocolate ganache. Repeat this step, but using the chocolate whipped cream instead of the marshmallow one.  Repeat again using the marshmallow whipped cream and then finally the chocolate whipped cream. Top with a layer of graham crackers and then wrap the overhanging plastic wrap over the cake and refrigerate for at least 6 hours or overnight.

Crush the remaining graham crackers into finely ground crumbs by placing them in a resealable plastic bag and rolling them with a rolling pin, set aside. Place the remaining ganache in the refrigerator.

About an hour before serving preheat the broiler. Warm the reserved ganache in the microwave until pourable and set aside for an hour to cool. Butter a baking sheet and cut the remaining 9 marshmallows in half and arrange them on the baking sheet in a tight 3 x 6 rectangle – the marshmallows should be touching. Broil until toasted and bubbling and then let cool for an hour.

Invert the cake onto a platter, discard the plastic wrap and press the graham cracker crumbs onto the sides of the cake. Pour the ganache over the cake and spread into a thin layer letting the it drip down the sides. Finally, remove the toasted marshmallow rectangle in one piece and place on top of the cake.

Recipe from Food Network

Boston Cream Pie

I remember when I was younger I was not a fan of filled donuts. Jelly, cream, chocolate, whatever the filling, it was not my thing. Fast forward a few years and I can eat them now, but, and I apologize if this sounds a little gross, I squeeze out the excess filling first and then eat the donut. I just don’t like the filling to overpower the donut and that seems to happen a lot with filled donuts. And that, in a very roundabout way brings me to today’s post… A Boston Cream Pie. A yellow cake filled with custard and glazed with chocolate. I’ve have it in a donut form, but, the pie version is a 100x better.

I began by making the cake. To do so I started off by sifting cake flour, baking powder and salt in medium bowl. In my stand mixer I whisked eggs and sugar on high speed for 15 minutes. This part is integral as it ensure that the cake will be light and airy. Once the egg and sugar mixture was ready – it will be pale and tripled in volume – I gently folded in the flour mixture in two addition with a rubber spatula. And finally, I added in whole milk, vegetable oil and vanilla and returned the bowl to my stand mixer and beat it until everything was combined. I poured the batter in a 9-inch round cake pan that I sprayed with baking spray and baked it in a 350 F oven for about a half hour.

While the cake was in the oven I made the pudding. In a large bowl I whisked whole eggs, egg yolks and sugar until it was light and fluffy, and then whisked in cornstarch and salt. In a medium saucepan I heated whole milk and vanilla extract until it was hot, but not yet boiling. I then whisked in a 1/4 cup of the milk mixture into the egg mixture in order to temper the eggs and then gradually whisked in the remaining milk mixture. I then returned the entire mixture to the medium saucepan and constantly whisked it on low heat until it was thick and pudding like. Once it was the right consistency, I strained the pudding through a fine mesh sieve by pushing the pudding through the sieve with a rubber spatula. After letting the pudding cool for a few minutes I pressed plastic wrap directly on the surface of the pudding and refrigerated it for at least 2 hours.

Once the cake was done and the pudding cooled it was time to assemble. I cut the cake in half and spread the pudding on the bottom half.

After topping the cake I made the chocolate glaze by melting semi-sweet chocolate with heavy cream, vanilla extract and a pinch of salt. I then spread the glaze on the cake…

And then refrigerated it until the glaze was set.

Final verdict… YUM!!!

 

Boston Cream Pie

Ingredients:

For The Cake:

1 1/4 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, at room temperature

1 cup sugar

1/2 cup whole milk

1/3 cup vegetable oil

1 1/2 teaspoons vanilla extract

 

For The Pudding:

1 1/2 cups whole milk

2 teaspoons vanilla extract

2 large eggs plus 4 egg yolks

1/2 cup sugar

1/4 cup cornstarch

Pinch of salt

 

For The Glaze:

4 ounces semi-sweet chocolate, finely chopped

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

 

Directions:

Preheat the oven to 350 F. Spray a 9-inch-round cake pan with baking spray or butter and flour.

Make the cake: Sift the flour, baking powder and salt into a medium bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold the flour mixture into the eggs mixture in two additions using a rubber spatula.

Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake for 25-30 minutes until a cake tested inserted in the center comes out clean. Transfer the pan to a rack to cool and then invert onto to the rack to cool and invert once again and let the cake cool completely.

Make the pudding: Heat the milk and vanilla extract in a medium saucepan over medium heat, but, do not boil. Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and continue whisking until no lumps remain. Whisk 1/4 cup of the milk mixture into the egg mixture and then gradually whisk in the remaining milk mixture.

Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding like, 10 to 15 minutes. It could take longer as well. Strain through a fine-mesh sieve by pushing the pudding through the sieve using a rubber spatula. Let the pudding cool for a few minutes and then place a piece of plastic wrap on the surface of the pudding and refrigerate for at least 2 hours.

Slice the cake in half and spread the pudding over the bottom half of the cake. Top the cake with the top half.

Make the glaze: Heat the chocolate, heavy cream, vanilla extract and salt in a saucepan over medium-low heat, stirring until the chocolate is melted and all of the ingredients are well combined and the mixture is smooth. Remove from heat and let cool for 5 minutes, you want it to be slightly thickened, then pour over the entire cake using an off-set spatula to smooth it. Refrigerate for at least 30 minutes so the glaze can set.

Recipe from Food Network

A Red Velvet Valentine Heart

In honor of Valentine’s Day tomorrow I decided to bake up a red velvet cake heart and decorate it with cream cheese frosting. I just can’t stand when red velvet (or carrot cake for that matter) are frosted with buttercream or vanilla frosting. The flavors just don’t go well together in my opinion. So, what are your plans for Valentine’s Day? Or will you be celebrating Singletine’s Day? Or Galentine’s Day? Which is actually today!

For the cake I used a recipe that I came across on another blog that was for 12 cupcakes. In one bowl I combined all of my dry ingredients – flour, sugar, baking soda, baking powder, unsweetened cocoa powder and salt. And in a smaller bowl I whisked together buttermilk, vegetable oil, vanilla extract, an egg, vinegar and red food coloring. I didn’t have buttermilk so I made my own by combining a 1/2 cup of milk with 1/2 tablespoon of lemon juice (you could use vinegar in lieu of the lemon juice). I stirred the two together and let it sit at room temperature until it was slightly thickened. You may also see some curdling on the top as well. Ever since I learned I could make my own buttermilk I have opted to do that as opposed to buying it. Inevitably I always end up throwing out most of the buttermilk since I have nothing else to use it for.

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Next, I added the wet ingredients to the dry ingredients and beat them until they were well combined. And then slowly added in hot water – I boiled the water and then let it cool a bit.

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And finally, I poured the batter into my prepared 6-inch heart pan (I sprayed it with baking spray) and baked it in a 350 F oven for about 40 minutes. Now, if you plan on using a 6-inch heart pan like I did, don’t make the same mistake I did. I poured all of the batter into the pan. I probably should have only poured in enough to fill half or 3/4 of the pan, but, it was slightly more than 3/4. So, what happened, it overflowed when I baked it. Thankfully I had the premonition that it would so I placed aluminum foil on the rack beforehand so I didn’t have a huge mess in my oven.

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It wasn’t all that bad though, after letting the cake cool I was able to torte the cake. I just used the cut side as the bottom of the cake.

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And then it was time to decorate. I made cream cheese frosting and let it firm up a bit in the fridge before decorating with it. I began by make two large rosettes on the cake using a Wilton 1M tip…

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And soon enough, using various sizes and shapes of decorating tips, my heart was completely decorated.

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So, however you will be celebrating, or if you’re not celebrating at all, I hope you have a wonderful day.

 

Red Velvet Cake

Ingredients:

1 1/4 cups all-purpose flour

1 cup sugar

1 1/8 teaspoons baking soda

1/4 teaspoon baking powder

2 teaspoons unsweetened cocoa powder

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

1 teaspoon white vinegar

2 teaspoons red food coloring

1/2 cup hot water

Directions:

Preheat oven to 350 F and prepare your desired pan. This recipe was originally for 12-14 cupcakes, but, can be easily used for a single layer 6-inch or 8-inch cake.

In a large bowl combine the dry ingredients – flour, sugar, baking soda, baking powder, cocoa powder and salt, set aside.

In a medium bowl whisk together the buttermilk, vegetable oil, vanilla extract, egg, vinegar and red food coloring.

Add the wet ingredients to the dry ingredients, and using a hand mixer beat until well combined.

Slowly add the hot water to the batter and mix on low speed until well combined. Scrape the sides of the bowl as needed.

If using a cupcake pan, bake for about 15 – 17 minutes. If using a cake pan, bake for 30 – 40 minutes. Until a cake tested comes out clean.

Remove the pan from the oven and let cool for 2 minutes and then remove to a cooling rack to finish cooling.

Recipe from The Cake Blog

Cream Cheese Frosting

Ingredients:

1 8-oz. package cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

3 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

Directions:

Combine the cream cheese and butter in a bowl and beat until smooth.

Gradually add in the confectioners’ sugar and continue beating until smooth.

Add in the vanilla extract and beat until well incorporated.

Carrot Cake For Two…

Or dessert for One for two days! I love carrot cake, but, truth be told it’s a lot of work to make for just me alone to eat. Okay, it’s really not a lot of work; it’s a lot of cake for me alone. But, I recently came across a recipe for carrot cake that resulted in two perfect-sized slices of cake, which would be great as a dessert for two or in my case dessert for one for two days… Yum! Who doesn’t love a delicious dessert two days in a row?

To make the batter I began by whisking together flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. I then created a well in the center of the flour mixture and added in eggs and sugar and mixed the two together. Next I added in oil and vanilla extract and continued mixing it with a fork.

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I then incorporated the flour mixture and egg mixture and folded in shredded carrots and pecans to the batter. Once the batter was well combined I transferred it to a 9-inch round pan that I sprayed with baking spray.

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After baking the cake in a 350 F preheated oven for about 25 minutes I removed it from the oven and allowed the cake to cool in the pan on a wire rack for about 20 minutes.

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After the 20 minutes, I removed the cake from the pan and allowed it to cool completely on the wire rack. Once it was completely cooled I cut the cake into 4 equal parts and frosted the top of each piece with cream cheese frosting.

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I then stacked the four pieces and frosted the back curve of the cake.

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After refrigerating the cake for half an hour I then sliced it in half and was left with 2 perfect sized slices of cakes.

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Carrot Cake For Two

Ingredients:

For the Cake:

2/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon Kosher salt

Pinch freshly grated nutmeg

1/2 cup granulated sugar

1 large egg, at room temperature

1/4 cup vegetable oil

1/2 teaspoon pure vanilla extract

5 ounces carrots (about 3 small), finely grated (about 1 cup)

1/4 cup pecans

 

For the Frosting:

8 ounces cream cheese, at room temperature

1 stick unsalted butter, at room temperature

3/4 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

 

Directions:

For The Cake:

Preheat the oven to 350 F. Spray a 9 -by- 2 inch round cake pan with baking spray.

Whisk together the dry ingredients – flour, baking powder, cinnamon, salt and nutmeg – in a medium bowl. Make a well in the center of the flour mixture. Working within the well, use a fork to mix together the eggs and sugar until well combined. Add the oil and vanilla to egg mixture and continue mixing with a fork until well combined once again. Stir the wet and dry ingredients together with the fork until just combined. Fold in the carrots and pecans.

Transfer the batter to the prepared pan and bake for 20 to 25 minutes, until a cake tester comes out clean. Let the cake cool in the pan for 20 minutes on a wire rack. Turn out the cake and let it cool on the wire rack for about an hour until completely cool.

For The Frosting:

Using a handheld mixer or stand mixer on medium, beat together the butter and cream cheese. Slowly add the confectioners’ sugar and continue beating until well incorporated. Finally add in the vanilla extract.

To Assemble the Cake:

Cue the cake into 4 equal wedges. Frost the top of each wedge with about 3 tablespoons of frosting. Stack the wedges on top of each other and with the remaining frosting frost the back curve of the cake, and leave the 2 sides of the cake open. Refrigerate for about 30 minutes, then cut the cake wedge in half and serve.

Recipe from The Food Network

Ricotta Pound Cake

Hey Everyone! So, I took a bit of a break from blogging, but, not from baking and crafting. If you follow me on Instagram or if you look down on the right hand side of this page you can see what I was up to during the holidays. How has the New Year been treating you? Hopefully good thus far. And for those of you who make resolutions, how’s it going? I may have mentioned this before, but, I don’t make resolutions. The way I see it, every day is a good day to set a goal or to make a change. So, for my first post of the New Year I bring you a Ricotta Pound Cake. Yeah, I know not too exciting, but, definitely a yummy treat nonetheless. It came about because I had about 2 cups of ricotta cheese in my fridge that was about to expire and I didn’t want to throw out.

This was a quick and easy pound cake to make. In one bowl I sifted together the dry ingredients (flour, baking powder and salt) and in the bowl of my stand mixer I creamed together the ricotta, butter, sugar, eggs and vanilla bean paste before incorporating the flour mixture into the mix. I then poured the batter into a 9-inch loaf pan that I sprayed with baking spray and baked it in a preheated oven for about 50 minutes.

And after letting it cool on a wire rack…

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It was time to slice it and enjoy! This cake is definitely good for any time of the day… If you’re not into your typical breakfast foods it’s a nice accompaniment to your morning coffee or tea, as an afternoon snack or for dessert after dinner.

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Ricotta Pound Cake

Ingredients:

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

3/4 cup unsalted butter, at room temperature

1 1/2 cups whole milk ricotta

1 1/2 cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract*

*I used vanilla bean paste

Directions:

Preheat the oven to 350 F. Prep a 9-inch loaf pan by spraying it with baking spray or by greasing and flouring it.

Sift the flour, baking powder and salt in a medium bowl.

In the bowl of a standing mixer, or in large bowl to using a hand mixer, cream together the butter, ricotta and the sugar. Add the eggs, one at a time, incorporating each egg before adding the next one. Add the vanilla.

On low speed, gradually add in the flour mixture. Once added, mix the batter for 30 seconds.

Pour the batter into the prepared pan and smooth the batter.

Bake the cake on the center rack for 15 minutes, then lower the heat to 325 F and bake for an additional 25-60 minutes. It will all depend on how wet the ricotta cheese is. The cake will be done when it springs back from touch and has slightly pulled away from the pan sides and a cake tested come out clean.

Cool the cake inside the pan for 15 minutes, before removing and letting it cool completely on wire rack before slicing.

Recipe from Epicurious

Funfetti Cake

Are you ever too old for sprinkles? If you ask me, I’ll say absolutely not! I’m thirtysomething and when I go to Carvel to get a cup of soft serve vanilla ice cream I always ask for them to put sprinkles in the bottom of the cup before swirling in the ice cream and then ask for more sprinkles on top. So, when a friends’ younger sister asked me to make her a Funfetti cake for her 30th birthday I was more than happy to oblige!

To create this Funfetti cake, I followed a recipe to make a white cake and in the end I folded in a cup of rainbow sprinkles. To create the batter for the cake I began by beating butter until it was creamy and then gradually added in sugar and continued beating it until it was light and fluffy. In a separate bowl I sifted together flour and baking powder and in a measuring cup I mixed together milk and vanilla extract. I added these two to the butter mixture alternating between the two, starting and ending with the flour mixture. In another separate bowl, I beat 5 egg whites until stiff peaks formed. I then folded the egg whites along with the sprinkles into the batter.

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I divided the batter among 3 8-inch round cake pans that I sprayed with baking spray and then baked them in a 350 F oven for about 25 minutes. After letting the cakes cool in the pans for about 10 minutes I then turned the cakes out on wire racks so they could cool completely.

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I then made my go-to frosting, a Fluffy Vanilla Frosting from Martha Stewart. After crumb coating the cake…

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I finished frosting it, added some dropped dollops on top and of course some sprinkles. While everyone wasn’t a fan of the Funfetti Cake – I never realized it was one of those cakes that you either love or hate – the Birthday girl thoroughly enjoyed it!

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Funfetti Cake

Ingredients:

1 cup whole milk

1 1/2 teaspoons vanilla extract

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

3 cups cake flour

1 tablespoon baking powder

5 egg whites

3/4 rainbow sprinkles

Directions:

Preheat the oven to 350 F. Grease and flour 3 8-inch round cake pans.

Stir together the milk and vanilla extract and set aside.

Beat the butter at medium speed until creamy; gradually add in the sugar, beating until the mixture becomes light and fluffy.

In a separate bowl sift together the cake flour & baking powder.

Alternatively add the whole milk and flour mixture into the butter mixture, beginning and ending with the flour mixture. Beat at low speed after each addition until just combined.

Gently fold in the egg whites and sprinkles and then divide the batter among the 3 pans.

Bake for 20 to 25 minutes, or until a cake tested come out clean. Cool the cakes in the pans on wire racks for 10 minutes, and then invert the cakes on the racks and let cool completely.

Recipe based on Mrs. Billets White Cake

 

Fluffy Vanilla Frosting

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 pound (4 cups) Confectioners’ sugar, sited

1/2 teaspoon vanilla extract

Directions:

With an electric mixer, beat the butter on medium-high speed until pale and creamy.

Reduce the speed to medium and add the sugar 1/2 cup at a time, after every 2 additions increase the speed to high for 10 seconds to aerate the frosting. Scrape the bowl as necessary.

Add the vanilla and continue mixing until smooth.

Recipe from Martha Stewart

Dump Cakes

Memorial Day Weekend is upon us- the unofficial start of the summer – and with the official start right around the corner and the inevitable warmer temperatures, you may be looking for desserts that will satisfy your sweet tooth but won’t take too long to put together and don’t require a slew of ingredients. If so, today I have the recipe for you… A Dump Cake! And trust me, it tastes a whole lot better than the images the name may conjure up for you.

I wish I could say that I came up with this genius idea of a dessert myself, but the credit goes to Pioneer Woman: Ree Drummond. Warning… If you are adverse to box cake mix, can pie filling / canned fruit and butter stop reading now and deprive yourself of the opportunity to make something super simple and delicious. Hey, you have standards to keep. And yes, it only takes those three ingredients to make this cake.

To begin, in a 9×13-inch baking dish pour out a can of cherry pie filling and a can of crushed pineapple (okay, this version of the cake requires four ingredients, but, you could easily omit the pineapple.) Mix the two together well.

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Next, evenly pour the cake mix over the fruit… Make sure you get the corners.

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And finally, top it with a stick and a half of unsalted butter sliced into tablespoons, making sure to space the butter evenly over the cake.

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Bake it in a preheated 350 F oven for 45 minutes – 1 hour; until the top is browned and the fruit filling is bubbling.

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Let it cool for a few minutes before digging in. Enjoy slightly warmed with a scoop or two of vanilla ice cream or a dollop or two of whipped cream.

This cake was so delicious that I soon made another one along with a peach version.

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Dump Cake

Ingredients:

Cherry and Pineapple

1 21oz. can cherry pie filling

1 20oz. can crushed pineapple

1 box white cake mix

12 tablespoons unsalted butter, sliced

 

Peach

1 29oz. can sliced peaches in syrup

1 box yellow cake mix

12 tablespoon unsalted butter, sliced

 

Directions

Preheat oven to 350 F.

Pour fruit into a 9×13-inch baking dish. For the cherry and pineapple version mix both fruits together well.

Top evenly with the cake mix, making sure to get the corners.

Space the butter evenly over the cake and bake in the oven for 45 minutes – 1 hour, until the top is browned and the fruit is bubbling.

Let it cool for a few minutes before slicing so the cake can “set.”

Enjoy with ice cream, whipped cream or on its own.

Recipe from Food Network