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Caramel Pumpkin Glaze Cake Recipe

Caramel Pumpkin Glaze Cake

I am so excited that Fall is just around the corner that I could not resist making a traditionally Fall cake this past week. I’ve been making this cake for quite awhile, my mom used to make it when I was younger, and now my kids love it as much as I did! I’ve seen a similar recipe floating around Pinterest lately and had originally planned to try that one but I just couldn’t bring myself to alter the original recipe. It’s just that good.

Ingredients:

  • White cake mix
  • 1 can (15oz) Pumpkin Puree
  • 2 cups powdered sugar
  • 1 t pumpkin pie spice
  • 3 oz spiced apple cider
  • 2 T caramel sauce (I use Archer Farms Target brand from the coffee/tea section)

1. Combine dry cake mix and can of pumpkin puree in large mixing bowl.
2. Beat with hand or stand mixer until well combined. Mixture will be thick.
3. Pour mixture into a greased 13×9 baking dish.
4. Bake at 350 for 30 minutes.
5. Combine powdered sugar, pumpkin pie spice, apple cider and caramel sauce in mixing bowl.
6. While cake is warm, use fork to poke holes across top of cake. Pour glaze mixture over top of cake and allow cake to sit for an hour to soak in glaze.

Doesn’t that look amazing? It is so moist and delicious, every single bite just melts in your mouth. My husband compared it to Pumpkin Bread but with a little extra spice. It’s like eating a slice of Fall. No really, it’s that good. I served this at our neighborhood pot luck last year and it was gone so fast that half the people didn’t even get to try it!



Blueberry Lemon Pound Cake Recipe

 
Blueberry Lemon Pound Cake

I adore Lemon. I also adore Blueberries. So why not make a cake combining the two together? When I came across this recipe on another blog I was intrigued and well, my mouth was watering. I don’t like the dryness of typical pound cake so I improvised and made some adjustments, which is what I do best as y’all know. This cake was a big hit in our family, the flavors were scrumptiously mouth watering and I was happy to get another serving of fruit into my kids even if it did come in the form of a cake. Small victories, people. Small victories. 
 

 
 
 
Ingredients:
 


1 box Yellow Cake Mix
1 box Lemon Instant Pudding
4 Eggs
1/2 cup oil
1/2 cup milk
1 carton (15oz) Ricotta Cheese
4 T Lemon Juice
1 Pint Blueberries

 



Combine cake mix and dry pudding in a large bowl.

 



Add eggs, oil, milk, ricotta cheese, and lemon juice.

 



Beat until well combined with no lumps, about 2 minutes. Mixture will be thick.

 



Add the blueberries.

 



Gently stir until thoroughly combined.

 



Pour into 13×9 greased baking dish.

 



Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean. Mine took the entire 50 minutes to cook and I had to cover it with foil for the last 15 minutes to allow the center to finish cooking without burning the edges.

 



Serve with powdered sugar topping or fresh whipped cream.

 



Doesn’t that look amazing? Check out those blueberries. Is your mouth watering yet?

 

Blueberry Lemon Pound Cake
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Ingredients
  1. 1 box Yellow Cake Mix
  2. 1 box Lemon Instant Pudding
  3. 4 Eggs
  4. 1/2 cup oil
  5. 1/2 cup milk
  6. 1 carton (15oz) Ricotta Cheese
  7. 4 T Lemon Juice
  8. 1 Pint Blueberries
Instructions
  1. Combine cake mix and dry pudding in a large bowl.
  2. Add eggs, oil, milk, ricotta cheese, and lemon juice.
  3. Beat until well combined with no lumps, about 2 minutes. Mixture will be thick.
  4. Add the blueberries.
  5. Gently stir until thoroughly combined.
  6. Pour into 13x9 greased baking dish.
  7. Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean.
  8. Serve with powdered sugar topping or fresh whipped cream.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


Mandarin Orange Pineapple Cake Recipe

 
Mandarin Orange Pineapple Cake

 

Matt has been begging me to find a recipe for Mandarin Orange Cake. His former employer used to make it all the time and it was amazing! I’ve tried a few recipes that were good but just not right. So I kept trying and then I found this recipe which I adapted and changed around. While it’s not exactly the same, this is the best one I’ve made so far! The pineapple and the mandarin oranges together give it a fabulous flavor!

 

 

 
 
 
Ingredients:
 

1 box yellow cake mix
1/2 cup vegetable oil
1 can (11oz) mandarin oranges, drained (reserve 1/3 cup liquid)
4 eggs
1 can (20oz) crushed pineapple, undrained
1 box (4 serv size) vanilla instant pudding
1 container (8oz) Cool Whip, thawed

 

 

 

 

In large bowl, combine cake mix, oil, eggs, mandarin oranges, and reserved 1/3 cup orange liquid together.

 

 

 

 

Beat with electric mixture on low speed for 30 seconds, then on medium speed for 2 minutes.

 

 

 

 

Pour mixture into a greased 13×9 baking dish.

 

 

 

 

Bake 35-40 minutes at 350. Cool completely, about 1 hour.

 

 

 

 

In medium bowl, combine crushed pineapple and dry pudding mix.

 

 

 

 

Stir together until well blended.

 

 

 

 

Add whipped topping to mixture.

 

 

 

 

Gently stir until mixture is completely combined.

 

 

 

 

Spread mixture on top of cake. Refrigerate until completely chilled.

 

 

 

 

Serve and enjoy!

 

 

 

 

Look at all that yummy. Can you see the pineapple in the whipped frosting? That’s what made this cake divine!

 

Mandarin Orange Pineapple Cake
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Ingredients
  1. 1 box yellow cake mix
  2. 1/2 cup vegetable oil
  3. 1 can (11oz) mandarin oranges, drained (reserve 1/3 cup liquid)
  4. 4 eggs
  5. 1 can (20oz) crushed pineapple, undrained
  6. 1 box (4 serv size) vanilla instant pudding
  7. 1 container (8oz) Cool Whip, thawed
Instructions
  1. In large bowl, combine cake mix, oil, eggs, mandarin oranges, and reserved 1/3 cup orange liquid together.
  2. Beat with electric mixture on low speed for 30 seconds, then on medium speed for 2 minutes.
  3. Pour mixture into a greased 13x9 baking dish.
  4. Bake 35-40 minutes at 350. Cool completely, about 1 hour.
  5. In medium bowl, combine crushed pineapple and dry pudding mix.
  6. Stir together until well blended.
  7. Add whipped topping to mixture.
  8. Gently stir until mixture is completely combined.
  9. Spread mixture on top of cake.
  10. Refrigerate until completely chilled.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


Strawberry Sensation Glazed Cake Recipe

 
Strawberry Sensation Glazed Cake

I love strawberries and when I found this recipe I knew it would be perfect to bring to our Fourth of July picnic! This was intended to be an upside down cake but I don’t have such great luck with the actual upside down part of the upside down cake. It never ends well. But if you have the necessary coordination required, this cake would be gorgeous upside down. The flavors were amazing. I served it plain although you could also serve it with whipped topping. 

Ingredients:
 
 
1 bag frozen sliced strawberries (or 2 cups fresh)
1 pkg (6oz) Strawberry jello
3 cups mini marshmallows
1 pkg White Cake mix
 

 

 
Spread strawberries on bottom of 13×9 baking dish and slightly crush them. I used frozen sliced strawberries because I had a bag in the freezer. Next time I make this cake I’ll use fresh strawberries. 

 

 
Sprinkle dry jello powder over top of strawberries.
 

 

 
Top mixture with mini marshmallows.
 

 

 
Prepare cake mix as directed on box.
 

 

 
Pour cake batter over top of marshmallows.
 

 

 
Bake at 350 for 45-50 minutes. Cool completely.
 
 



Serve slices upside down (whipped topping optional). Store leftovers in the fridge.
 

 

Doesn’t that look yummy? Let me tell you, it tasted even better than it looks! 
 
 
Strawberry Sensation Glazed Cake
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Ingredients
  1. 1 bag frozen sliced strawberries (or 2 cups fresh)
  2. 1 pkg (6oz) Strawberry jello
  3. 3 cups mini marshmallows
  4. 1 pkg White Cake mix
Instructions
  1. Spread strawberries on bottom of 13x9 baking dish and slightly crush them.
  2. Sprinkle dry jello powder over top of strawberries.
  3. Top mixture with mini marshmallows.
  4. Prepare cake mix as directed on box.
  5. Pour cake batter over top of marshmallows.
  6. Bake at 350 for 45-50 minutes. Cool completely.
  7. Serve slices upside down (whipped topping optional).
  8. Store leftovers in the fridge.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
 


Lemonade Raspberry Cake Recipe

 

Lemonade Raspberry Cake

 

I’ve been craving cake lately. Like really craving cake. But not something heavy, I wanted something light that reminded me of summer and BBQ’s and hanging out at the pool! I loved the Lemon Lava Cake that I made earlier and followed it up with the Cherry Limeade Cake and the Coconut Rum Cake. All 3 of those are on our family favorite recipes list now so I had to make something to top those! How does a Lemonade Raspberry Cake sound? It sounded pretty yummy to me!

 

 
 
Ingredients:

1 cup very hot water
1 box (4 serv sz) Raspberry jello
1 box white cake mix
1/2 cup frozen lemonade concentrate, thawed
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container Whipped White frosting
1 container (8oz) cool whip, thawed
1 pkg frozen raspberries (or 1 carton fresh)

 

 

 

In a small bowl, mix the hot water and raspberry jello until the jello is completely dissolved and cool slightly.

 

 

In large bowl, combine cake mix, 1/4 cup of the jello mix, 1/4 cup of the thawed lemonade concentrate, 1/4 cup of water, oil and egg whites. Beat with mixer on low for 30 seconds, then on medium speed for 2 minutes.

 

 

Pour into 13×9 pan sprayed with cooking spray. Set aside remaining jello mix and lemonade concentrate.

 

 

Bake at 350 for 25-30 minutes.

 

 

Use a fork to poke holes every inch across top of warm cake.

 

 

Remove 1 Tablespoon of the reserved jello mixture into a microwavable bowl.

 

 

In a small bowl, mix remaining jello mixture and remaining 1/4 cup lemonade concentrate until well blended.

 

 

Pour mixture slowly over cake, making sure to cover the entire top of the cake. Cool completely, about 1 hour.

 

 

In medium bowl, fold together frosting and cool whip. Mix well.

 

 

Spread frosting mixture over top of cake.

 

 

Microwave the 1 Tablespoon of reserved jello uncovered on High for 10-15 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of jello mixture over frosting.

 

 

Use a toothpick or small spoon to gently swirl the jello drops into the frosting.

 

 

Garnish with raspberries. I used frozen but fresh would be even yummier! Store in the refrigerator.

 

 

Check out all that yummy! The lemonade and raspberry flavors blend together so nicely to give this cake a tangy and tart taste- perfect for summertime!

 

Lemonade Raspberry Cake
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Ingredients
  1. 1 cup very hot water
  2. 1 box (4 serv sz) Raspberry jello
  3. 1 box white cake mix
  4. 1/2 cup frozen lemonade concentrate, thawed
  5. 1/4 cup water
  6. 1/3 cup vegetable oil
  7. 4 egg whites
  8. 1 container Whipped White frosting
  9. 1 container (8oz) cool whip, thawed
  10. 1 pkg frozen raspberries (or 1 carton fresh)
Instructions
  1. In a small bowl, mix the hot water and raspberry jello until the jello is completely dissolved.
  2. Cool slightly.
  3. In large bowl, combine cake mix, 1/4 cup of the jello mix, 1/4 cup of the thawed lemonade concentrate, 1/4 cup of water, oil and egg whites.
  4. Beat with mixer on low for 30 seconds, then on medium speed for 2 minutes.
  5. Pour into 13x9 pan sprayed with cooking spray.
  6. Set aside remaining jello mix and lemonade concentrate.
  7. Bake at 350 for 25-30 minutes.
  8. Use a fork to poke holes every inch across top of warm cake.
  9. Remove 1 Tablespoon of the reserved jello mixture into a microwavable bowl.
  10. In a small bowl, mix remaining jello mixture and remaining 1/4 cup lemonade concentrate until well blended.
  11. Pour mixture slowly over cake, making sure to cover the entire top of the cake.
  12. Cool completely, about 1 hour.
  13. In medium bowl, fold together frosting and cool whip. Mix well.
  14. Spread frosting mixture over top of cake.
  15. Microwave the 1 Tablespoon of reserved jello uncovered on High for 10-15 seconds to liquefy.
  16. Using 1/4 teaspoon measuring spoon, place small drops of jello mixture over frosting.
  17. Use a toothpick or small spoon to gently swirl the jello drops into the frosting.
  18. Garnish with raspberries.
  19. Store in refrigerator.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/