Paula Deens One-Layer Cakes 2020 (Paula Deen)

TOP-RATED SHEET CAKES, POUND CAKES, SKILLET CAKES & MORE!
,
Paula Deenn s
ONE-LAYER
CLASSIC
CAKESSouthern Cakes
FOR EVERY SEASON
Fresh Strawberry
Sheet Cake
page 27
PAULA DEEN’S
ONE-LAYER CAKES 2020
$12.99US $15.99CAN
53
APPLE MOCHA BANANA
POUND CAKE CHOCOLATE CAKE CREAM CAKE
0 71658 01746 7
DISPLAY UNTIL JUNE 22, 2020
Contents
7
Sheet Cakes
All-occasion confections
37
Bundt & Tube Cakes
Classic creations
57
Skillet Cakes
Decadent desserts
71
Loaf Cakes
Simple treats
83
Cupcakes
Bite-size goodies
Photo by Kelli Boyd
A Piece of Cake
When I think of special celebrations, I always This issue is filled to the brim with my
think of cake. Some of my favorite childhood favorite recipes for the perfect slice. I have
memories include sharing a sweet slice with plenty of scrumptious sheet cakes, tried-
my precious family for birthdays, holidays, and-true Bundt and tube cakes, decadent
milestones, and more. No matter the occasion, skillet cakes, tasty loaf cakes, and, of course,
there was always a yummy cake at the center cupcakes of many kinds. Whether you choose
of it all. to make a Southern staple such as Vanilla
I’ve baked a lot of fabulous cakes in my life, Cream Cheese Pound Cake or a twist on a
but my go-to for get-togethers big and small classic, like my Ginger Pineapple Upside-Down
is a quick and easy one-layer cake. It’s a simple Cake, these flavors are sure to hit the spot!
but delicious dessert that comes together in a Cakes come in all sorts of shapes and sizes,
flash and always satisfies a hungry crowd. From but they all bring something unique to the
casual weeknight baking to serving somethin’ family table. I hope these recipes inspire you
sweet at potlucks, Sunday suppers, and baby to get busy in the kitchen and bake up some
showers, you can’t go wrong with a classic happy memories with loved ones.
one-layer beauty. These sweets are made to be
shared and will hit the spot every time. Love and Best Dishes,
3 P A U L A D E E N ’ S O N E - L AY E R C A K E S
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Paula Deen s
ONE-LAYER
CAKES
EDITOR-IN-CHIEF Paula Deen
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Coconut Cream
Poke Cake
page 21
Sheet
CAKES
Quick and easy sweets to feed a crowd
P A U L A D E E N ’ S O N E - L AY E R C A K E S 8
Strawberry Lemonade
Poke Cake
Makes 1 (13x9-inch) cake
Filling: 2. Preheat oven to 350°. Spray a 13x9-

1 (16-ounce) container fresh inch baking dish with baking spray with
strawberries, sliced flour.
½ cup granulated sugar 3. For cake: In a large bowl, beat cake
1 tablespoon fresh lemon juice mix, eggs, 1¼ cups water, oil, and lemon
zest with a mixer at medium speed
Cake: until thick and smooth, 2 to 3 minutes,
1 (15.25-ounce) box white cake mix stopping to scrape sides of bowl. Spread
3 large eggs batter into prepared pan.
1¼ cups water 4. Bake until a wooden pick inserted
1⁄3 cup vegetable oil in center comes out clean, 25 to
¼ cup lemon zest 30 minutes. Let cool on a wire rack for
5 minutes. Using the handle of a wooden
Topping: spoon, poke holes halfway through
1 (8-ounce) package cream cheese, warm cake at ½-inch intervals. Spread
softened filling onto cake. Let cool completely on
1½ cups cold heavy whipping cream a wire rack.
2 tablespoons lemon zest 5. For topping: In a large bowl, beat
1¼ cups confectioners’ sugar cream cheese with a mixer at medium
speed until creamy. In another large
Garnish: macerated strawberries (see bowl, beat cold cream and lemon zest
Kitchen Tip) with a mixer at medium speed until soft
peaks form. Gradually add confectioners’
1. For filling: In a medium saucepan, sugar, beating until stiff peaks form.
cook strawberries, granulated sugar, and Gently fold whipped cream into cream
lemon juice over medium heat until juicy cheese until smooth. Spread onto cake.
and thickened, 7 to 10 minutes. Carefully Cover and refrigerate for at least 2 hours
transfer mixture to the container of a before serving or up to 3 days. Garnish
blender; purée until smooth. Pour into a with macerated strawberries, if desired.
medium bowl, and let cool completely.
· Kitchen Tip ·
For macerated strawberries, stir
together 1 cup sliced fresh strawberries
and 2 tablespoons sugar; let stand
for 15 to 20 minutes.
Applesauce Sheet Cake
with Caramel Frosting
Cake: beating well after each addition. Beat in

½ cup unsalted butter, softened applesauce.
2 cups granulated sugar 3. In another large bowl, whisk together
2 teaspoons vanilla extract 4 cups flour, baking powder, pie spice,
4 large eggs salt, allspice, and baking soda. With
2½ cups applesauce (not mixer on low speed, gradually add flour
unsweetened) mixture to butter mixture, beating until
4 cups plus 1 tablespoon cake flour, smooth.
divided 4. In a small bowl, toss together pecans,
4 teaspoons baking powder cranberries, and remaining 1 tablespoon
2 teaspoons apple pie spice flour; fold mixture into batter. Spoon
1 teaspoon salt batter into prepared pan.
1 teaspoon ground allspice 5. Bake until a wooden pick inserted
½ teaspoon baking soda in center comes out clean, 45 to
1 cup chopped pecans 55 minutes. Let cool completely in
1 cup dried cranberries pan on a wire rack.
6. For frosting: In a medium heavy-
Frosting: bottomed saucepan, melt butter over
¾ cup unsalted butter medium heat; stir in brown sugar, salt,
1½ cups firmly packed light brown and vanilla. Cook, stirring frequently,
sugar until bubbles form around edges of pan
¾ teaspoon salt and sugar is dissolved.
½ teaspoon vanilla extract 7. Stir in half-and-half, and bring to a
1⁄3 cup half-and-half boil, stirring constantly. Remove from
2½ to 3 cups confectioners’ sugar heat; let cool, stirring occasionally, for
5 minutes.
Garnish: chopped pecans 8. Pour mixture into a large bowl.
Gradually add confectioners’ sugar,
1. Preheat oven to 350°. Spray a 13x9- beating with a mixer at medium speed
inch baking pan with cooking spray. until frosting reaches a spreadable
2. For cake: In a large bowl, beat consistency. Immediately spread frosting
butter, granulated sugar, and vanilla onto cooled cake. Garnish with chopped
with a mixer at medium speed until pecans, if desired. Let stand until
fluff y, 3 to 4 minutes, stopping to scrape frosting is set. Cover and store at room
sides of bowl. Add eggs, one at a time, temperature for up to 3 days.
Orange-Pineapple Cake
1 (15.25-ounce) box yellow cake mix 2. In a large bowl, whisk together cake
1 (3.4-ounce) box coconut cream mix and pudding mix. Add oranges,
instant pudding mix pineapple, and eggs; beat with a mixer
1 (15-ounce) can mandarin oranges, at medium speed until thick and
drained smooth, about 2 minutes, stopping to
1 (8-ounce) can crushed pineapple, scrape sides of bowl. Spread batter into
drained prepared pan.
2 large eggs 3. Bake until a wooden pick inserted
1 (8-ounce) container frozen in center comes out clean, about
creamy whipped topping, thawed 40 minutes. Let cool completely on a
Garnish: mandarin oranges, toasted wire rack. Spread whipped topping onto
sweetened flaked coconut cake. Garnish with oranges and coconut,
if desired. Cover and refrigerate for up
1. Preheat oven to 375°. Spray a 13x9-inch to 2 days.
baking pan with baking spray with flour.
· Kitchen Tip ·
To toast coconut, cook it in a
dry skillet over medium-low heat
until lightly browned and fragrant.
Rocky Road Sheet Cake
1 (12-ounce) bag semisweet with flour mixture, beating just until

chocolate chips combined after each addition. Gradually
½ cup unsalted butter, softened add 1 cup hot water in a slow, steady
1 (16-ounce) package light brown stream, beating just until combined. Stir
sugar in vanilla. Spread batter into prepared
3 large eggs pan.
2 cups all-purpose flour 5. Bake until a wooden pick inserted
1 teaspoon baking soda in center comes out clean, 30 to
½ teaspoon kosher salt 35 minutes. Let cool on a wire rack for
1 (8-ounce) container sour cream 10 minutes. Pour caramel topping onto
1 cup hot water hot cake; let stand for 10 minutes.
2 teaspoons vanilla extract 6. Spread two-thirds of Chocolate
2⁄3 cup caramel ice cream topping Fudge Frosting onto cake; sprinkle with
Chocolate Fudge Frosting (recipe marshmallows and peanuts. Drizzle with
follows) remaining frosting. Let cool completely.
1 (10.5-ounce) bag miniature Store in an airtight container for up to
marshmallows 2 days.
1 cup salted peanuts
Chocolate Fudge Frosting
1. Preheat oven to 350°. Lightly spray Makes about 4 cups
a 13x9-inch baking pan with cooking
spray. Line pan with parchment paper, 1 (2-pound) package confectioners’
letting excess extend over sides of pan. sugar, sifted
2. In a medium microwave-safe ¼ cup unsweetened cocoa powder,
bowl, heat chocolate chips on high in sifted
30-second intervals, stirring between ¼ teaspoon kosher salt
each, until melted and smooth (about 1 cup heavy whipping cream
2 minutes total). ¼ cup unsalted butter
3. In a large bowl, beat butter and brown 1 teaspoon vanilla extract
sugar with a mixer at medium speed
until fluff y, 3 to 4 minutes, stopping to 1. In a large bowl, whisk together
scrape sides of bowl. Add eggs, one at confectioners’ sugar, cocoa, and salt until
a time, beating at low speed just until well combined.
combined after each addition. Beat in 2. In a large heavy-bottomed saucepan,
melted chocolate just until combined. bring cream and butter to a boil over
4. In a medium bowl, whisk together medium heat. Working quickly, whisk
flour, baking soda, and salt. With mixer sugar mixture into cream mixture
on low speed, gradually add flour until smooth; whisk in vanilla. Use
mixture to butter mixture alternately immediately.
with sour cream, beginning and ending
Fresh Apple Sheet Cake
Cake: 2. For cake: In a large bowl, beat butter

¾ cup unsalted butter, softened and granulated sugar with a mixer
2 cups granulated sugar at medium speed until fluff y, 3 to
3 large eggs, room temperature 4 minutes, stopping to scrape sides of
1 teaspoon vanilla extract bowl. Add eggs, one at a time, beating
3 cups all-purpose flour well after each addition. Beat in vanilla.
2 teaspoons baking powder 3. In a medium bowl, whisk together
1 teaspoon kosher salt flour, baking powder, salt, cinnamon, and
1 teaspoon ground cinnamon baking soda. With mixer on low speed,
½ teaspoon baking soda gradually add flour mixture to butter
1 cup whole buttermilk, room mixture alternately with buttermilk,
temperature beginning and ending with flour
2 cups chopped Honeycrisp apples mixture, beating just until combined
(about 2 medium apples) after each addition. Gently fold in apples.
Spread batter into prepared pan.
Frosting: 4. Bake until a wooden pick inserted
1 (8-ounce) package cream cheese, in center comes out clean, 40 to
softened 45 minutes. Let cool completely on a
½ cup unsalted butter, softened wire rack.
½ teaspoon orange zest 5. For frosting: In a large bowl, beat
½ teaspoon vanilla extract cream cheese, butter, orange zest,
¼ teaspoon kosher salt vanilla, and salt with a mixer at medium
4 cups confectioners’ sugar speed until smooth. Gradually add
confectioners’ sugar, beating until
Garnish: apple slices, ground cinnamon smooth and stopping to scrape sides of
bowl. Increase mixer speed to high, and
1. Preheat oven to 325°. Lightly spray a beat until fluff y, about 1 minute. Spread
13x9-inch baking pan with baking spray frosting onto cooled cake. Garnish with
with flour. apple and cinnamon, if desired. Cover
and refrigerate for up to 3 days.
· Kitchen Tip ·
To keep apple slices from turning brown,
squeeze fresh orange juice directly onto
slices before using as garnish.
Zucchini Snack Cake
2 cups all-purpose flour mixture until just a few streaks of flour

2 teaspoons baking soda remain. Fold in zucchini and raisins.
2 teaspoons ground cinnamon Spread batter into prepared pan.
¾ teaspoon salt 4. Bake until a wooden pick inserted in
¼ teaspoon ground allspice center of cake comes out clean, about
4 large eggs 25 minutes. Let cool completely on
1½ cups granulated sugar a wire rack. Spread Cream Cheese
¼ cup lightly packed light brown Frosting onto cake. Cover and store at
sugar room temperature for up to 2 days.
1 cup vegetable oil
2 cups shredded zucchini Cream Cheese Frosting
1½ cups golden raisins Makes about 6 cups
Cream Cheese Frosting (recipe follows)
2 (8-ounce) packages cream cheese,
1. Preheat oven to 350°. Spray a 15x10- softened
inch rimmed baking sheet with cooking ½ cup butter, softened
spray. 4 cups confectioners’ sugar
2. In a large bowl, whisk together
flour, baking soda, cinnamon, salt, and 1. In a large bowl, beat cream cheese
allspice. and butter with a mixer at medium
3. In a medium bowl, whisk together speed until smooth. Gradually add
eggs, all sugar, and oil until smooth and confectioners’ sugar, beating until
thick. Whisk egg mixture into flour smooth.
Coconut Cream Poke Cake
Makes 1 (9-inch) cake
2 (9-ounce) packages yellow cake 3. Bake until a wooden pick inserted

mix* in center comes out clean, about
1½ cups whole buttermilk, divided 25 minutes. Using a fork, poke holes
2 large eggs, beaten all over top of warm cake.
1 (15.5-ounce) can cream of coconut, 4. In a medium bowl, whisk together
shaken well cream of coconut and remaining
1 (16-ounce) container frozen ½ cup buttermilk; slowly pour mixture
whipped topping, thawed all over cake. Cover and refrigerate for
1 cup toasted sweetened flaked at least 2 hours or up to overnight.
coconut 5. Just before serving, spread whipped
topping onto cake, and sprinkle with
1. Preheat oven to 350°. Lightly spray a coconut.
9-inch square baking pan with cooking
spray. *We used Jiff y Golden Yellow Cake Mix.
2. In a large bowl, stir together cake
mixes, 1 cup buttermilk, and eggs until
well combined. Spread batter into
prepared pan.
Italian Cream Sheet Cake
1½ cups unsalted butter, softened 5. Bake until a wooden pick inserted

1½ cups sugar in center comes out clean, about
5 large eggs, separated 45 minutes.
2 teaspoons vanilla extract, divided 6. Using a fork, poke holes all over
2 cups all-purpose flour top of warm cake. In a small bowl, stir
1½ teaspoons kosher salt together condensed milk and remaining
1 teaspoon baking soda 1 teaspoon vanilla; slowly pour mixture
1 cup whole buttermilk all over cake. Let cool completely on a
1 cup finely chopped pecans wire rack.
1 cup sweetened flaked coconut 7. Spread Vanilla Cream Cheese Frosting
1 (14-ounce) can sweetened onto cooled cake. Garnish with pecans
condensed milk and coconut, if desired. Cover and
Vanilla Cream Cheese Frosting (recipe refrigerate for up to 3 days.
follows)
Garnish: chopped pecans, toasted Vanilla Cream Cheese
sweetened flaked coconut Frosting
Makes about 3 cups
1. Preheat oven to 350°. Spray a 13x9-
inch baking dish with baking spray with 1 (8-ounce) package cream cheese,
flour. softened
2. In a large bowl, beat butter and sugar ½ cup unsalted butter, softened
with a mixer at medium speed until 1 teaspoon vanilla extract
creamy, 3 to 4 minutes, stopping to ¼ teaspoon salt
scrape sides of bowl. Add egg yolks, one 4 cups confectioners’ sugar
at a time, beating well after each
addition. Beat in 1 teaspoon vanilla. 1. In a large bowl, beat cream cheese
3. In a medium bowl, whisk together and butter with a mixer at medium-low
flour, salt, and baking soda. With mixer speed until creamy, about 1 minute. Add
on low speed, gradually add flour vanilla and salt, beating until combined.
mixture to butter mixture alternately Gradually add confectioners’ sugar,
with buttermilk, beginning and ending beating at low speed until smooth,
with flour mixture, beating just until stopping to scrape sides of bowl.
combined after each addition. Stir in Increase mixer speed to medium, and
pecans and coconut. beat until fluff y, about 1 minute.
4. In another large bowl, beat egg whites
with a mixer at high speed until stiff
peaks form. Gently fold egg whites into
batter. Spread batter into prepared pan.
Glazed Orange Snack Cake
1½ cups all-purpose flour 3. Bake until lightly browned, 25 to

1½ cups sugar 30 minutes. Let cool on a wire rack for
1 teaspoon salt 5 minutes.
1 teaspoon baking powder 4. Using a fork, poke holes all over top of
1 cup unsalted butter, softened cake. Pour Orange Glaze all over warm
4 large eggs cake. Let cool completely in pan on a
1 tablespoon orange zest wire rack. Store in an airtight container
1 teaspoon vanilla extract for up to 3 days.
½ teaspoon almond extract
Orange Glaze (recipe follows) Orange Glaze
Makes about ½ cup
1. Preheat oven to 350°. Lightly spray a
13x9-inch baking pan with baking spray 1 cup confectioners’ sugar
with flour. 1 teaspoon orange zest
2. In a large bowl, whisk together flour, 3 tablespoons fresh orange juice
sugar, salt, and baking powder; add 1⁄8 teaspoon salt
butter, eggs, zest, and extracts, and beat
with a mixer at medium speed until well 1. In a small bowl, whisk together all
combined, stopping to scrape sides of ingredients until smooth.
bowl. (Batter will be thick.) Spread batter
into prepared pan.
Fresh Strawberry Sheet Cake
1 cup unsalted butter, softened chopped strawberries. Spread batter in

12⁄3cups sugar prepared pan.
1 (3-ounce) box strawberry gelatin 4. Bake until a wooden pick inserted
3 large eggs in center comes out clean, 45 to
2½ cups all-purpose flour 50 minutes. Let cool completely on a
½ teaspoon baking powder wire rack.
½ teaspoon baking soda 5. Spread Strawberry Cream Cheese
¼ teaspoon kosher salt Frosting onto cooled cake. Garnish
1 cup whole buttermilk with strawberries, if desired. Cover
½ cup finely chopped fresh and refrigerate for up to 3 days.
strawberries
Strawberry Cream Cheese Frosting Strawberry Cream Cheese
(recipe follows) Frosting
Garnish: halved and quartered fresh Makes about 3 cups
strawberries
1 (8-ounce) package cream cheese,
1. Preheat oven to 325°. Spray a softened
13x9-inch baking dish with baking ¼ cup unsalted butter, softened
spray with flour. 1⁄3 cup finely chopped fresh
2. In a large bowl, beat butter, sugar, and strawberries
gelatin with a mixer at medium speed ½ teaspoon vanilla extract
until fluff y, 3 to 4 minutes, stopping to Pinch kosher salt
scrape sides of bowl. Add eggs, one at a 6 cups confectioners’ sugar
time, beating well after each addition.
3. In a medium bowl, whisk together 1. In a large bowl, beat cream cheese
flour, baking powder, baking soda, and butter with a mixer at medium
and salt. Gradually add flour mixture speed until smooth. Add strawberries,
to butter mixture alternately with vanilla, and salt, beating until combined.
buttermilk, beginning and ending Gradually add confectioners’ sugar,
with flour mixture, beating just until beating until smooth. Use immediately.
combined after each addition. Fold in
Cover Recipe
Spice Cake with
Maple Sour Cream Frosting
1 (15.25-ounce) box spice cake mix* Maple Sour Cream Frosting

1 cup water Makes about 3½ cups
½ cup sour cream
1⁄3 cup vegetable oil ¾ cup unsalted butter, softened
3 large eggs 6¼ cups confectioners’ sugar
¾ teaspoon maple extract ½ cup plus 2 tablespoons sour
Maple Sour Cream Frosting (recipe cream, divided
follows) ½ teaspoon maple extract
Garnish: ground cinnamon 1⁄8 teaspoon kosher salt
1⁄8 teaspoon ground cinnamon
1. Preheat oven to 350°. Spray a 13x9-inch
baking pan with baking spray with flour. 1. In a large bowl, beat butter with a
2. In a large bowl, beat cake mix, 1 cup mixer at medium speed until creamy.
water, sour cream, oil, eggs, and extract Gradually add confectioners’ sugar,
with a mixer at medium speed until thick ½ cup sour cream, extract, salt, and
and smooth, 2 to 3 minutes, stopping to cinnamon, beating until smooth,
scrape sides of bowl. Spread batter into stopping to scrape sides of bowl.
prepared pan. Tap pan on counter twice Add remaining 2 tablespoons sour
to release air bubbles. cream, if needed, to thin frosting. Use
3. Bake until a wooden pick inserted immediately.
in center comes out clean, about
25 minutes. Let cool completely in *We used Duncan Hines.
pan on a wire rack. Spread Maple Sour
Cream Frosting onto cake. Garnish with
cinnamon, if desired.
Texas Sheet Cake
1⁄2cup unsalted butter 4. Bake until cake springs back when

2 cups sugar lightly touched in center, about
1 cup water 20 minutes. Let cool in pan on a wire
1⁄2cup canola oil rack for 5 minutes.
1⁄2cup whole buttermilk 5. Working quickly, spread Warm
1 teaspoon vanilla extract Chocolate Frosting onto warm
2 large eggs cake. Sprinkle with pecans. Let cool
2 cups all-purpose flour completely in pan on a wire rack. Store,
1⁄3cup natural unsweetened cocoa covered, at room temperature for up to
powder 3 days.
1 teaspoon baking soda
1 teaspoon ground cinnamon Warm Chocolate Frosting
¼ teaspoon salt Makes about 2 cups
Warm Chocolate Frosting (recipe
follows) 1⁄2 cup unsalted butter
1 cup chopped toasted pecans 1⁄3 cup whole milk
1 (16-ounce) package confectioners’
1. Preheat oven to 400°. Spray a 15x10- sugar
inch rimmed baking sheet with baking 1⁄3 cup natural unsweetened cocoa
spray with flour. powder
2. In a large microwave-safe bowl, heat ¼ teaspoon salt
butter on high until melted, about ¼ teaspoon ground cinnamon
1 minute. Add sugar, 1 cup water, oil, 1 teaspoon vanilla extract
buttermilk, and vanilla; beat with a mixer
at medium speed until combined. Beat in 1. In a large microwave-safe bowl, heat
eggs until well combined. butter and milk on high until butter is
3. In a medium bowl, sift together flour, melted, about 1 minute.
cocoa, baking soda, cinnamon, and salt. 2. In a medium bowl, sift together
Add to butter mixture, and beat at low confectioners’ sugar, cocoa, salt, and
speed just until combined, stopping to cinnamon; add to butter mixture, and
scrape sides of bowl. Spread batter into beat with a mixer at low speed just until
prepared pan. combined, stopping to scrape sides of
bowl. Beat in vanilla. Use immediately.
Banana Cream Cake
¾ cup unsalted butter, softened well after each addition. Beat in banana
1½ cups sugar and vanilla.
3 large eggs 3. In a medium bowl, whisk together
2 cups mashed ripe banana flour, baking powder, baking soda,
1 teaspoon vanilla extract and salt. Add flour mixture to butter
2¼ cups all-purpose flour mixture alternately with buttermilk,
1½ teaspoons baking powder beginning and ending with flour
½ teaspoon baking soda mixture, beating just until combined
½ teaspoon salt after each addition. Spread batter into
¼ cup plus 2 tablespoons whole prepared pan.
buttermilk 4. Bake until a wooden pick inserted
1 (3.4-ounce) box banana cream in center comes out clean, about
instant pudding mix 35 minutes. Let cool for 10 minutes.
2 cups cold whole milk Using the handle of a wooden spoon,
1 (16-ounce) container frozen poke holes all over top of cake.
whipped topping, thawed 5. In a medium bowl, whisk together
Garnish: grated chocolate pudding mix and cold milk until
slightly thickened and smooth. Pour
1. Preheat oven to 350°. Spray a 13x9- all over cake. Loosely cover, and
inch baking pan with baking spray with refrigerate for at least 4 hours or up to
flour. 24 hours.
2. In a large bowl, beat butter and sugar 6. Just before serving, spread whipped
with a mixer at medium speed until topping onto cake; garnish with
fluff y. Add eggs, one at a time, beating chocolate, if desired. Cover and
refrigerate for up to 3 days.
· Kitchen Tip ·
For the best flavor, use
very ripe bananas that have
dark spots on the peels.
Hummingbird Poke Cake
1 (15.25-ounce) box yellow cake mix 3. Bake until a wooden pick inserted
1 cup finely chopped pecans in center comes out clean, about
2 cups cold whole milk 20 minutes. Let cool on a wire rack for
1 (3.4-ounce) box banana cream 10 minutes. Using the handle of a
instant pudding mix wooden spoon, poke holes halfway
1 cup drained crushed pineapple through warm cake at ½-inch intervals.
1 (16-ounce) container frozen 4. In a medium bowl, whisk together
whipped topping, thawed cold milk and pudding mix until smooth
Garnish: chopped pecans and slightly thickened, about 2 minutes.
Stir in pineapple. Spread mixture onto
1. Preheat oven to 350°. Spray a 13x9- cake. Cover and refrigerate for at least
inch baking pan with baking spray with 4 hours or up to overnight.
flour. 5. Just before serving, spread whipped
2. In a large bowl, prepare cake mix topping onto cake. Garnish with pecans,
according to package directions, adding if desired. Cover and refrigerate for up
pecans. to 3 days.
· Kitchen Tip ·
For a bit of warmth, add 1 teaspoon
ground cinnamon to cake
batter or use a spice cake mix.
Strawberry Swirl
Pound Cake
page 43
Bundt & Tube
CAKES
Tasty bakes that will make you
want a second slice
Vanilla Cream Cheese
Pound Cake
Makes 1 (10- to 15-cup) Bundt cake
Cake: 3. In a medium bowl, whisk together

1 cup unsalted butter, softened flour, baking powder, and salt. In a small
1 (8-ounce) package cream cheese, bowl, combine milk and vanilla. With
softened mixer on low speed, gradually add flour
2¼ cups granulated sugar mixture to butter mixture alternately
3 large eggs with milk mixture, beginning and ending
3 cups all-purpose flour with flour mixture, beating just until
2 teaspoons baking powder combined after each addition.
½ teaspoon kosher salt 4. Spray a 10- to 15-cup Bundt pan with
1 cup whole milk baking spray with flour. Spread batter
2 tablespoons vanilla extract into prepared pan. Tap pan on counter
twice to release air bubbles.
Glaze: 5. Bake until a wooden pick inserted
¼ cup cream cheese, softened near center comes out clean, about
11⁄3 cups confectioners’ sugar 65 minutes. Let cool in pan for
1½ tablespoons whole milk 10 minutes. Invert cake onto a wire rack,
1 teaspoon vanilla extract and let cool completely.
6. For glaze: In a medium bowl, whisk
1. Preheat oven to 325°. together all ingredients until smooth
2. For cake: In a large bowl, beat butter and well combined. Drizzle onto cooled
and cream cheese with a mixer at cake. Store in an airtight container for
medium speed until creamy. Gradually up to 3 days.
add sugar, beating until fluff y, 3 to
4 minutes, stopping to scrape sides of
bowl. Add eggs, one at a time, beating
well after each addition.
Blackberries and Cream
Angel Food Cake
Makes 1 (10-inch) tube cake
1 (16-ounce) box angel food cake mixture; return slice of cake to top of
mix, baked according to package cake. Spread remaining whipped cream
directions mixture on top and sides of cake. Using
2 cups cold heavy whipping cream an offset spatula, swirl remaining ¼ cup
1 cup confectioners’ sugar Blackberry Sauce into whipped cream on
¼ teaspoon almond extract top and sides of cake. Refrigerate for up
½ cup sour cream to 1 hour before serving. Garnish with
½ cup Blackberry Sauce (recipe blackberries and mint, if desired.
follows), divided
1 cup fresh blackberries Blackberry Sauce
Garnish: fresh blackberries, fresh mint Makes 3 cups
1. Place cake, flat side up, on a serving 2 cups sugar

platter. Using a serrated knife, cut a 2 cups fresh blackberries
¼-inch-thick slice horizontally off top of ¼ cup water
cake. Hollow out cake, leaving a ½-inch
border on sides and 1-inch border on 1. In a small saucepan, cook sugar,
bottom. blackberries, and ¼ cup water over
2. In a large bowl, beat cold cream, medium heat, stirring constantly, until
confectioners’ sugar, and almond extract sugar is dissolved and berries are soft
with a mixer at medium speed until stiff and falling apart, about 15 minutes. Let
peaks form. Fold in sour cream. cool for 15 minutes.
3. Spread ¼ cup Blackberry Sauce inside 2. Transfer mixture to the container of
hollowed-out area of cake, and fill with a blender; process until smooth. Strain
blackberries. Fill remainder of hollowed- mixture through a fine-mesh sieve,
out portion of cake with whipped cream discarding solids. Cover and refrigerate
for up to 1 week.
· Kitchen Tip ·
Drizzle leftover Blackberry Sauce onto
yogurt, ice cream, or fresh fruit.
Strawberry Swirl Pound Cake
2 cups halved fresh strawberries 5. In a medium bowl, whisk together

3 cups plus 3 tablespoons sugar, flour, baking powder, and salt. With
divided mixer on low speed, gradually add flour
2 tablespoons cold water mixture to butter mixture alternately
1 tablespoon cornstarch with cream, beginning and ending
1 cup unsalted butter, softened with flour mixture, beating just until
1 (8-ounce) package cream cheese, combined after each addition.
softened 6. Spray a 12- to 15-cup Bundt pan with
6 large eggs baking spray with flour. Spread one-
1 tablespoon orange zest third of batter into prepared pan. Spoon
1 tablespoon vanilla extract half of strawberry mixture onto batter.
3½ cups all-purpose flour Repeat layers, ending with batter. Using
1 teaspoon baking powder a knife, swirl layers together.
1 teaspoon salt 7. Bake until a wooden pick inserted
1 cup heavy whipping cream near center comes out clean, about
Buttermilk-Orange Glaze (recipe 75 minutes, covering with foil halfway
follows) through baking to prevent excess
browning. Let cool in pan for
1. Preheat oven to 325°. 10 minutes. Invert cake onto a wire rack,
2. In the container of a blender, process and let cool completely.
strawberries until smooth. (You should 8. Spoon Buttermilk-Orange Glaze
have 1 cup strawberry purée.) onto cake. Let stand until set, about
3. In a small saucepan, whisk together 30 minutes. Store in an airtight
strawberry purée, 3 tablespoons sugar, container for up to 3 days.
2 tablespoons cold water, and cornstarch
until smooth. Bring to a boil over Buttermilk Orange Glaze
medium-high heat, stirring frequently; Makes about 2⁄3 cup
cook until mixture is thickened, about
1 minute. Remove from heat, and let 1¾ cups confectioners’ sugar
cool completely. 2 tablespoons whole buttermilk
4. In a large bowl, beat butter, cream 1 tablespoon fresh orange juice
cheese, and remaining 3 cups sugar with
a mixer at medium-high speed until 1. In a small bowl, whisk together
fluff y, 4 to 5 minutes, stopping to scrape all ingredients until smooth. Use
sides of bowl. Add eggs, one at a time, immediately.
beating well after each addition. Beat in
zest and vanilla.
Root Beer Bundt Cake
Makes 1 (12-cup) Bundt cake
1 (16.25-ounce) box white cake mix* 4. Bake until a wooden pick inserted
1¼ cups root beer,* room temperature near center comes out clean, about
(not diet) 35 minutes. Let cool in pan for
1⁄3 cup vegetable oil 10 minutes. Invert cake onto a wire
3 large egg whites rack, and let cool completely. Dust with
Confectioners’ sugar confectioners’ sugar. Serve with Root
Root Beer Whipped Cream (recipe Beer Whipped Cream. Garnish with
follows) candied pecans, if desired.
Garnish: chopped candied pecans
*We used Betty Crocker Cake Mix and
1. Preheat oven to 350°. Abita Root Beer.
2. In a large bowl, beat cake mix, root
beer, oil, and egg whites with a mixer Root Beer Whipped Cream
at low speed until combined, about Makes about 2½ cups
30 seconds. Increase mixer speed
to medium, and beat until thick and 1 cup cold heavy whipping cream
smooth, about 2 minutes, stopping to ½ cup cold root beer
scrape sides of bowl. ¼ cup firmly packed light brown
3. Spray a 12-cup Bundt pan with baking sugar
spray with flour. Spread batter into ½ teaspoon vanilla extract
prepared pan. Tap pan on counter twice
to release air bubbles. 1. In a large bowl, beat all ingredients
with a mixer at high speed until soft
peaks form. Serve immediately.
Maple-Glazed Banana
Cream Cheese Bundt Cake
Cake: 1. Preheat oven to 350°.

¾ cup unsalted butter, softened 2. For cake: In a large bowl, beat butter
1 (8-ounce) package cream cheese, and cream cheese with a mixer at
softened medium speed until smooth. Add brown
1¾ cups firmly packed light brown sugar, and beat until creamy, 4 to
sugar 5 minutes, stopping to scrape sides of
2 large eggs bowl. Add eggs, one at a time, beating
1 teaspoon vanilla extract well after each addition. Beat in vanilla.
3 cups all-purpose flour 3. In another large bowl, whisk together
1 teaspoon apple pie spice flour, pie spice, baking powder, salt, and
¾ teaspoon baking powder baking soda. Gradually add flour mixture
½ teaspoon salt to butter mixture, beating just until
¼ teaspoon baking soda combined. Stir in banana.
1½ cups mashed ripe banana 4. Spray a 12- to 15-cup Bundt pan with
baking spray with flour. Spread batter
Glaze: into prepared pan.
¾ cup confectioners’ sugar 5. Bake until a wooden pick inserted near
3 tablespoons maple syrup center comes out clean, 45 to 50 minutes.
1 tablespoon heavy whipping cream Let cool in pan for 10 minutes. Invert cake
½ teaspoon vanilla extract onto a wire rack, and let cool completely.
6. For glaze: In a small bowl, whisk
Garnish: apple pie spice together all ingredients until smooth.
Drizzle onto cake. Garnish with pie spice,
if desired. Cover and refrigerate for up to
3 days.
· Kitchen Tip ·
Be sure your spices are fresh.
Replace any that are more
than 1 year old.
Chocolate Cardamom
Angel Food Cake
1 cup plus 5 tablespoons granulated Increase mixer speed to high; gradually

sugar, divided add vanilla and remaining ¼ cup
¾ cup sifted cake flour plus 3 tablespoons granulated sugar,
11⁄3 cups unsweetened cocoa powder 1 tablespoon at a time, beating until stiff
1 teaspoon ground cardamom peaks form.
¼ teaspoon salt 4. Gently fold flour mixture into egg
10 large egg whites, room white mixture in four additions. Spoon
temperature mixture into an ungreased 10-inch
1½ teaspoons cream of tartar removable-bottom tube pan; run a knife
1 teaspoon vanilla extract through batter to release air bubbles.
1 tablespoon confectioners’ sugar Smooth top with an offset spatula.
5. Bake until browned and top appears
1. Preheat oven to 325°. dry, 50 to 55 minutes. Immediately
2. In a medium bowl, sift together ¾ cup invert pan, and let cool completely in
plus 2 tablespoons granulated sugar, pan. Run a knife around edge and tube
flour, cocoa, cardamom, and salt. of pan. Remove from pan, and place on
3. In a large bowl, beat egg whites with a serving plate. Just before serving, sift
a mixer at low speed until foamy; beat confectioners’ sugar onto cake. Store in
in cream of tartar. Increase mixer speed an airtight container for up to 2 days.
to medium; beat until soft peaks form.
· Kitchen Tip ·
Sift the cake flour for this recipe before
you measure it, not after. If your tube
pan does not have tips around the
edges of it, invert the tube pan onto the
neck of a wine bottle to cool.
Peach-Pecan Pound Cake
4cups all-purpose flour 4. In a medium bowl, stir together

3cups sugar Vanilla Peach Jam and remaining
2cups salted butter, softened ½ cup peaches; spoon onto cake just
1cup whole buttermilk before serving, and garnish with thyme,
6large eggs if desired. Refrigerate in an airtight
2teaspoons vanilla extract container for up to 2 days.
3cups diced peeled fresh peaches,
divided Vanilla Peach Jam
1 cup toasted chopped pecans Makes 1½ cups
1 cup Vanilla Peach Jam (recipe
follows) 4 cups chopped peeled fresh
Garnish: fresh thyme peaches
1 cup sugar
1. Preheat oven to 325°. Lightly grease 2 tablespoons white wine vinegar
a 10-inch tube pan with all-vegetable 1 vanilla bean, split lengthwise,
shortening. seeds scraped and reserved
2. In a large bowl, beat flour, sugar, butter, 1 small sprig fresh rosemary
buttermilk, eggs, and vanilla with a mixer
at low speed until combined, about 1. In a large heavy-bottomed saucepan,
1 minute; scrape sides and bottom of bring peaches, sugar, vinegar, vanilla
bowl. Increase speed to medium; beat bean and reserved seeds, and rosemary
for 2 minutes, stopping to scrape sides of to a boil over medium heat. Cook,
bowl. Stir in 2½ cups peaches. Sprinkle stirring occasionally, until mixture is
pecans in bottom of prepared pan; spread slightly thickened, about 15 minutes.
batter into pan. Remove from heat; discard rosemary,
3. Bake until a wooden pick inserted near and let cool completely. Refrigerate in an
center comes out clean, about 1½ hours. airtight container for up to 1 week.
Let cool in pan on a wire rack for
20 minutes. Invert cake onto a wire rack,
and let cool completely.
· Kitchen Tip ·
Peaches are classified as either clingstone or freestone.
The flesh of clingstone peaches sticks to the pit, or seed, of
the peach, making it difficult to separate. This type is better
suited for canning or recipes that require diced peaches.
The pit of freestone peaches easily separates from the flesh,
which is good for eating whole and recipes that call for a
large amount of chopped or sliced peaches.
Pistachio Orange Butter Cake
1½ cups plus 3 tablespoons unsalted 5. In a small bowl, stir together ⅓ cup

butter, softened and divided pistachios, brown sugar, orange zest,
1 (16-ounce) package confectioners’ cinnamon, and remaining 3 tablespoons
sugar, sifted butter until well combined. Crumble
6 large eggs mixture into bottom of prepared pan;
1 teaspoon vanilla extract spread batter onto pistachio mixture.
2¾ cups sifted cake flour 6. Bake until a wooden pick inserted
½ teaspoon salt near center comes out clean, about
1⁄3 cup plus 2 tablespoons chopped 55 minutes. Let cool in pan for
salted pistachios, divided 10 minutes. Invert cake onto a wire rack,
1⁄3 cup firmly packed light brown and let cool completely.
sugar 7. Drizzle Vanilla Glaze onto cooled
1 tablespoon orange zest cake, and sprinkle with remaining
½ teaspoon ground cinnamon 2 tablespoons pistachios. Store in an
Vanilla Glaze (recipe follows) airtight container for up to 3 days.
1. Preheat oven to 350°. Vanilla Glaze

2. In a large bowl, beat 1½ cups butter Makes about 1¼ cups
with a mixer at medium speed until
creamy. Gradually add confectioners’ 2 cups confectioners’ sugar, sifted
sugar, beating until fluff y. Add eggs, one 6 tablespoons heavy whipping
at a time, beating well after each cream
addition. Beat in vanilla. ½ teaspoon vanilla extract
3. In a medium bowl, whisk together
flour and salt. Gradually add flour 1. In a medium bowl, whisk together
mixture to butter mixture, beating until all ingredients until smooth. Use
combined. immediately.
4. Spray a 12- to 15-cup Bundt pan with
baking spray with flour.
· Kitchen Tip ·
Almonds are a good swap for pistachios
if you already have them on hand.
Apple Pound Cake
with Buttermilk Glaze
1¼ cups unsalted butter, softened 4. Spray a 15-cup Bundt pan with baking
2¾ cups plus 2 teaspoons sugar, spray with flour.
divided 5. Spread one-third of batter (about
4 large eggs, room temperature 2¼ cups) into prepared pan. Sprinkle
3 cups plus 2 teaspoons all-purpose half of apple mixture onto batter. Repeat
flour, divided layers once. Gently spread remaining
3 teaspoons apple pie spice, divided batter onto apples.
½ teaspoon baking soda 6. Place pan in a cold oven, and bake
½ teaspoon salt at 300° until a wooden pick inserted
1 cup whole buttermilk, room near center comes out clean, about
temperature 80 minutes, loosely covering with foil
1 tablespoon vanilla extract during last 15 minutes of baking to
2½ cups chopped Gala or Braeburn prevent excess browning, if necessary.
apples (about 3 medium apples) Let cool in pan for 20 minutes. Invert
Buttermilk Glaze (recipe follows) cake onto a wire rack, and let cool
completely.
1. In a large bowl, beat butter and 2¾ cups 7. Drizzle Buttermilk Glaze onto cooled
sugar with a mixer at medium speed until cake. Store in an airtight container for
fluff y, 3 to 4 minutes, stopping to scrape up to 2 days.
sides of bowl. Add eggs, one at a time,
beating just until combined after each Buttermilk Glaze
addition. Makes about ½ cup
2. In another large bowl, whisk together
3 cups flour, 2½ teaspoons pie spice, 1½ cups confectioners’ sugar
baking soda, and salt. In a small bowl, 3 tablespoons plus 2 teaspoons
combine buttermilk and vanilla. With whole buttermilk, divided
mixer on low speed, gradually add flour 1⁄8 teaspoon salt
mixture to butter mixture alternately with
buttermilk mixture, beginning and ending 1. In a medium bowl, whisk together
with flour mixture, beating just until confectioners’ sugar, 3 tablespoons
combined after each addition. buttermilk, and salt until smooth. Whisk
3. In a medium bowl, stir together apples, in remaining 2 teaspoons buttermilk to
remaining 2 teaspoons sugar, remaining thin glaze, if needed. Use immediately.
2 teaspoons flour, and remaining
½ teaspoon pie spice.
Ginger Pineapple
Upside-Down Cake
page 69
Skillet
CAKES
Decadent creations straight from the oven
Cherry Almond Upside-Down Cake
Topping: 2. For topping: In prepared skillet, cook

1 cup firmly packed light brown sugar brown sugar and butter over medium
¼ cup unsalted butter heat, stirring occasionally, until butter is
2 (12-ounce) packages frozen melted and sugar is dissolved. Gently stir
cherries, thawed and drained in cherries; remove from heat.
3. For cake: In a large bowl, whisk
Cake: together flour, granulated sugar, baking
2 cups all-purpose flour powder, and salt. In a medium bowl,
1 cup granulated sugar whisk together buttermilk, melted
2 teaspoons baking powder butter, eggs, and extract. Fold buttermilk
¼ teaspoon kosher salt mixture into flour mixture just until
½ cup whole buttermilk combined. Gently spread batter onto
½ cup unsalted butter, melted cherries and to edges of skillet.
½ teaspoon almond extract in center comes out clean, 45 to
50 minutes. Let cool on a wire rack for
Garnish: toasted sliced almonds 10 minutes. Invert cake onto a serving
plate, and garnish with almonds, if
1. Preheat oven to 350°. Lightly spray a desired. Serve immediately.
10-inch cast-iron skillet with baking spray
with flour.
Blueberry Muffin Cake
Topping: 2. For topping: In a medium bowl, whisk

1½ cups all-purpose flour together flour, all sugar, melted butter,
½ cup granulated sugar and ginger until crumbly. Using your
½ cup firmly packed light brown sugar hands, press mixture together to create
½ cup unsalted butter, melted clumps; stir in walnuts.
1 teaspoon ground ginger 3. For cake: In a medium bowl, stir
¾ cup coarsely chopped walnuts together blueberries and 3 tablespoons
flour. In another medium bowl, whisk
Cake: together sour cream, melted butter, eggs,
3 cups partially thawed frozen and vanilla.
blueberries 4. In a large bowl, whisk together sugar,
2 cups plus 3 tablespoons all-purpose baking powder, and remaining 2 cups
flour, divided flour; stir in sour cream mixture just
1 cup sour cream until combined. Fold in blueberries.
½ cup unsalted butter, melted (Batter will be thick.) Spread batter into
2 large eggs, lightly beaten prepared pan; sprinkle topping onto
1½ teaspoons vanilla extract batter.
½ cup granulated sugar 5. Bake for 15 minutes. Cover
1 teaspoon baking powder with foil; bake until a wooden pick
inserted in center comes out clean,
1. Preheat oven to 350°. Lightly spray a 10- about 45 minutes more. Let cool for
inch enamel-coated cast-iron skillet with 20 minutes; serve warm.
cooking spray.
Bananas Foster Upside-Down Cake
1 cup firmly packed light brown sugar 3. Preheat oven to 350°.

1⁄3 cup plus ¼ cup unsalted butter, 4. Arrange banana slices in overlapping
softened and divided concentric circles in sugar mixture in
2 tablespoons dark rum skillet.
3 ripe bananas, halved crosswise and 5. In a large bowl, beat granulated sugar,
sliced lengthwise oil, and remaining ¼ cup butter with a
¾ cup granulated sugar mixer at medium-high speed until light
2 tablespoons vegetable oil and fluff y, about 3 minutes, stopping to
2 large eggs scrape sides of bowl. Add eggs, one at a
2 cups all-purpose flour time, beating well after each addition.
2 teaspoons baking powder 6. In a medium bowl, whisk together
½ teaspoon salt flour, baking powder, salt, cinnamon,
½ teaspoon ground cinnamon and baking soda. In a small bowl, whisk
¼ teaspoon baking soda together half-and-half, yogurt, mashed
¾ cup half-and-half banana, and extracts. Add flour mixture
½ cup plain Greek yogurt to butter mixture alternately with half-
½ cup mashed ripe banana and-half mixture, beginning and ending
1 teaspoon vanilla extract with flour mixture, beating just until
½ teaspoon rum extract combined after each addition. Gently
spread batter onto bananas in skillet.
1. Spray a deep 10-inch cast-iron skillet 7. Bake until a wooden pick inserted
with baking spray with flour. in center comes out clean, 35 to
2. In prepared skillet, cook brown sugar, 40 minutes. Let cool for 30 minutes. Run
⅓ cup butter, and rum over medium heat, a knife around sides of skillet to loosen
whisking constantly, until butter is melted cake. Invert cake onto a serving platter;
and sugar is dissolved, about 3 minutes. serve immediately. Cover and refrigerate
Remove from heat; let cool completely. for up to 3 days.
Ginger Ale Streusel Cake
Cake: 2. For cake: In a large bowl, beat butter,

1 cup unsalted butter, softened brown sugar, and vanilla with a mixer
1 cup firmly packed light brown sugar at medium speed until creamy, 3 to
1 teaspoon vanilla extract 4 minutes, stopping to scrape sides of
2 large eggs bowl. Add eggs, one at a time, beating
2 cups plus 2 teaspoons all-purpose well after each addition.
flour, divided 3. In a medium bowl, whisk together
2 teaspoons baking powder 2 cups flour, baking powder, ground
1 teaspoon ground ginger ginger, cinnamon, and salt. With mixer
1 teaspoon ground cinnamon on low speed, gradually add flour
½ teaspoon kosher salt mixture to butter mixture alternately
2⁄3 cup strong ginger ale,* room with ginger ale, beginning and ending
temperature (not diet) with flour mixture, beating just until
1⁄3 cup finely chopped candied ginger combined after each addition.
4. In a small bowl, toss together candied
Streusel: ginger and remaining 2 teaspoons flour,
½ cup all-purpose flour shaking off excess flour; fold candied
¼ cup firmly packed light brown sugar ginger into batter. Spread batter in
1 teaspoon ground ginger prepared skillet.
¼ teaspoon baking powder 5. For streusel: In a medium bowl, whisk
¼ teaspoon ground cinnamon together flour, brown sugar, ginger,
1⁄8 teaspoon kosher salt baking powder, cinnamon, and salt;
5 tablespoons unsalted butter, whisk in melted butter until moistened.
melted Sprinkle onto batter.
6. Bake until a wooden pick inserted
1. Preheat oven to 325°. Spray a 10-inch in center comes out clean, about
cast-iron skillet with baking spray with 45 minutes. Let cool completely on
flour. a wire rack. Store, covered, at room
temperature for up to 2 days.
*We used Buffalo Rock.
· Kitchen Tip ·
Be sure to let the bubbles subside
when measuring carbonated liquids
so you can get an accurate amount.
Mocha Chocolate Cake
2½ cups all-purpose flour 1. Preheat oven to 350°. Spray a 9-inch

1 cup granulated sugar enamel-coated cast-iron skillet with
¼ cup unsweetened cocoa powder baking spray with flour.
3 tablespoons espresso powder, 2. In a large bowl, whisk together flour,
divided granulated sugar, cocoa, 2 tablespoons
1 teaspoon baking powder espresso powder, baking powder, and
¼ teaspoon kosher salt salt; whisk in buttermilk, melted butter,
1¼ cups whole buttermilk eggs, and vanilla until combined. Spread
½ cup unsalted butter, melted batter into prepared skillet.
½ teaspoon vanilla extract in center comes out clean, 30 to
1 cup cold heavy whipping cream 35 minutes. Let cool completely.
1⁄3 cup confectioners’ sugar 4. In a medium bowl, beat cold cream,
Garnish: chopped chocolate-covered confectioners’ sugar, and remaining
espresso beans 1 tablespoon espresso powder with a
mixer at medium-high speed until stiff
peaks form. Spread onto cooled cake.
Garnish with espresso beans, if desired.
Cover and refrigerate for up to 2 days.
· Kitchen Tip ·
Use decaffeinated espresso
powder if you prefer.
Ginger Pineapple
Upside-Down Cake
Topping: 3. Cut 1 pineapple slice into 5 pieces, and

½ cup granulated sugar arrange in a circle in center of skillet.
¼ cup unsalted butter Cut remaining pineapple slices in half,
1 (20-ounce) can pineapple slices in and arrange around center slice. Arrange
juice, drained and juice reserved cherries between slices and in center of
8 maraschino cherries, stemmed and skillet. (Reserve remaining pineapple
halved and juice for another use.)
4. For cake: In a large bowl, beat butter
Cake: and brown sugar with a mixer at
6 tablespoons unsalted butter, medium speed until fluff y, 3 to
softened 4 minutes, stopping to scrape sides of
1½ cups firmly packed light brown bowl. Add eggs, one at a time, beating
sugar well after each addition.
2 large eggs 5. In a medium bowl, whisk together
1¾ cups all-purpose flour flour, pie spice, baking powder, and salt.
1½ teaspoons pumpkin pie spice In a small bowl, whisk together milk,
1 teaspoon baking powder ginger, and vanilla. With mixer on low
½ teaspoon salt speed, gradually add flour mixture
¾ cup whole milk to butter mixture alternately with
2 teaspoons grated fresh ginger milk mixture, beginning and ending
1 teaspoon vanilla extract with flour mixture, beating just until
combined after each addition. Gently
1. Preheat oven to 350°. spread batter onto fruit in skillet.
2. For topping: In a 10-inch cast-iron 6. Bake until a wooden pick inserted
skillet, cook granulated sugar, butter, in center comes out clean, 55 to
and 3 tablespoons reserved pineapple 60 minutes. Let cool on a wire rack for
juice over medium-low heat, stirring 20 minutes. Carefully run a knife around
frequently, until butter is melted and edges of cake, and invert cake onto a
sugar is dissolved. Remove from heat, serving plate. Let cool for 10 minutes
and let cool for 10 minutes. before serving. Store, covered, at room
temperature for up to 2 days.
Glazed Lemon
Pound Cake
page 82
Loaf
CAKES
Perfect for dessert or a snack anytime
Citrus Olive Oil Yogurt Cake
Makes 1 (8½x4½-inch) cake
1 cup granulated sugar 4. Bake until golden brown and a

1 tablespoon packed orange zest wooden pick inserted in center comes
¾ cup low-fat plain Greek yogurt, out clean, 50 to 60 minutes, loosely
room temperature covering with foil to prevent excess
½ cup olive oil (not extra-virgin) browning, if necessary. Let cool in pan
2 large eggs, room temperature on a wire rack for 10 minutes. Remove
1½ cups all-purpose flour from pan, and let cool completely on
2 teaspoons baking powder a wire rack. Serve with Honey Yogurt.
2 teaspoons finely chopped fresh Garnish with confectioners’ sugar and
rosemary rosemary, if desired.
1 teaspoon kosher salt
Honey Yogurt (recipe follows) Honey Yogurt
Garnish: confectioners’ sugar, chopped Makes about 1 cup
fresh rosemary
1 cup low-fat plain Greek yogurt
1. Preheat oven to 350°. Spray an 3 tablespoons clover honey
8½x4½-inch loaf pan with cooking spray. 1 tablespoon half-and-half
Line pan with parchment paper. 1 teaspoon fresh orange juice
2. In a large bowl, whisk together
granulated sugar and orange zest; 1. In a small bowl, whisk together all
whisk in yogurt, oil, and eggs until well ingredients until smooth. Cover and
combined. refrigerate for up to 3 days.
3. In a medium bowl, whisk together
flour, baking powder, rosemary, and salt.
Gradually fold flour mixture into sugar
mixture just until combined. Spread
batter into prepared pan.
Chocolate Cherry Cola
Loaf Cake
Makes 1 (8½x4½-inch) cake
¾ cup plus 2 tablespoons cherry 4. In a medium bowl, whisk together

cola,* room temperature and 1½ cups flour, baking soda, and salt. In
divided (not diet) a small bowl, whisk together cooled
3 tablespoons unsweetened cocoa cola mixture, buttermilk, and vanilla.
powder With mixer on low speed, gradually
½ cup unsalted butter, softened add flour mixture to butter mixture
1 cup granulated sugar alternately with cola mixture, beginning
2 large eggs and ending with flour mixture, beating
1½ cups plus 1 tablespoon all-purpose just until combined after each addition.
flour, divided 5. In a small bowl, toss together cherries
½ teaspoon baking soda and remaining 1 tablespoon flour,
¼ teaspoon kosher salt shaking off excess flour; fold cherries
1⁄3 cup whole buttermilk into batter. Spread batter in prepared
1 teaspoon vanilla extract pan.
¾ cup stemmed maraschino cherries, 6. Bake until a wooden pick inserted
drained well and chopped in center comes out clean, 50 to
1 cup confectioners’ sugar 55 minutes, loosely covering with foil
during last 10 minutes of baking to
1. Preheat oven to 350°. Spray an 8½x4½- prevent excess browning, if necessary.
inch loaf pan with baking spray with flour. Let cool in pan for 10 minutes. Remove
Line pan with parchment paper. from pan, and let cool completely on a
2. In a small saucepan, whisk together wire rack.
¾ cup cherry cola and cocoa until 7. In another small bowl, whisk together
combined. Bring to a boil over medium- confectioners’ sugar and remaining
high heat, whisking constantly. Remove 2 tablespoons cherry cola. Drizzle glaze
from heat; let cool completely. onto cooled cake. Let stand until set,
3. In a large bowl, beat butter and about 30 minutes, before serving. Store,
granulated sugar with a mixer at medium covered, at room temperature for up to
speed until fluff y, 3 to 4 minutes, stopping 24 hours.
to scrape sides of bowl. Add eggs, one at a
time, beating well after each addition. *We used Cheerwine.
Brown Sugar Toffee
Pound Cake
1½ cups unsalted butter, softened 3. In a medium bowl, whisk together

2 cups firmly packed light brown flour, baking powder, and salt. With
sugar mixer on low speed, gradually add flour
6 large eggs mixture to butter mixture alternately
3 cups all-purpose flour with buttermilk, beginning and ending
1 teaspoon baking powder with flour mixture, beating just until
1 teaspoon kosher salt combined after each addition. Fold
¾ cup whole buttermilk ⅓ cup toffee bits into batter. Spread
1 cup toffee bits, divided batter into prepared pan; sprinkle ⅓ cup
Sweetened whipped cream, to serve toffee bits onto batter.
Garnish: ground cinnamon 4. Bake for 55 minutes. Sprinkle
remaining ⅓ cup toffee bits onto cake,
1. Preheat oven to 325°. Spray a 9x5-inch and bake until a wooden pick inserted
loaf pan with baking spray with flour. in center comes out clean, 10 to
2. In a large bowl, beat butter and brown 15 minutes more. Let cool in pan for
sugar with a mixer at medium speed until 10 minutes. Remove from pan, and let
fluff y, 3 to 4 minutes, stopping to scrape cool completely on a wire rack. Serve
sides of bowl. Add eggs, one at a time, with whipped cream, and garnish with
beating well after each addition. cinnamon, if desired.
· Kitchen Tip ·
To make sweetened whipped cream,
in a large bowl, beat 1 cup cold heavy
whipping cream and 1 tablespoon
confectioners’ sugar with a mixer at
high speed until soft peaks form. Cover
and refrigerate for up to 2 days.
Glazed Chocolate Walnut
Pound Cakes
Makes 2 (8x4-inch) cakes
Cakes: 3. In another large bowl, whisk together

1½ cups unsalted butter, softened flour, cocoa, baking powder, and salt.
3 cups granulated sugar With mixer on low speed, gradually
4 large eggs add flour mixture to butter mixture
1 teaspoon vanilla extract alternately with milk, beginning and
3 cups all-purpose flour ending with flour mixture, beating just
¾ cup unsweetened cocoa powder until combined after each addition.
½ teaspoon baking powder Stir in walnuts and sour cream just
½ teaspoon salt until combined. Divide batter between
¾ cup whole milk prepared pans.
1½ cups chopped walnuts 4. Bake until a wooden pick inserted
½ cup sour cream in center comes out clean, about
75 minutes. Let cool in pans for
Glaze: 10 minutes. Remove from pans, and
1 cup firmly packed light brown sugar let cool completely on wire racks.
2⁄3 cup heavy whipping cream 5. For glaze: In a medium saucepan,
½ cup unsalted butter bring brown sugar, cream, and butter to
3 tablespoons confectioners’ sugar a boil over medium-high heat, stirring
constantly; cook, stirring constantly,
1. Preheat oven to 325°. Spray 2 (8x4-inch) for 1½ minutes. Remove from heat, and
loaf pans with baking spray with flour. let cool to room temperature. Whisk in
2. For cakes: In a large bowl, beat butter confectioners’ sugar until well combined.
and granulated sugar with a mixer at Pour glaze onto cooled cakes. Store,
medium speed until fluff y, 3 to 4 minutes, covered, at room temperature for up to
stopping to scrape sides of bowl. Add 2 days.
eggs, one at a time, beating well after each
addition. Beat in vanilla.
Glazed Lemon Pound Cake
1 cup unsalted butter, softened 3. In a medium bowl, whisk together

11⁄2cups granulated sugar flour, salt, and baking powder. In a small
2 large eggs bowl, whisk together ½ cup plus
2 cups all-purpose flour 3 tablespoons milk, lemon zest, and
3⁄4teaspoon salt lemon extract (if using). Gradually
1⁄2teaspoon baking powder add flour mixture to butter mixture
1⁄2cup plus 4 tablespoons whole milk, alternately with milk mixture, beginning
divided and ending with flour mixture, beating
2 teaspoons lemon zest just until combined after each addition.
1 teaspoon lemon extract (optional) Spread batter into prepared pan.
1⁄2 cup confectioners’ sugar 4. Bake until a wooden pick inserted in
Garnish: lemon zest center comes out clean, about 1½ hours.
Let cool in pan for 10 minutes. Remove
1. Preheat oven to 325°. Spray an 8x4-inch from pan, and let cool completely on a
loaf pan with cooking spray. wire rack.
2. In a large bowl, beat butter and 5. In a small bowl, whisk together
granulated sugar with a mixer at medium confectioners’ sugar and remaining
speed until fluff y, 3 to 4 minutes, stopping 1 tablespoon milk. Drizzle onto cooled
to scrape sides of bowl. Add eggs, one at a cake. Garnish with lemon zest, if desired.
time, beating well after each addition. Refrigerate in an airtight container for
up to 3 days.
Birthday Cake
Cupcakes
page 94
CUPCAKES
Big-batch goodies made for sharing
Creamy Lemon Cupcakes
Makes 24
1 (15.25-ounce) box lemon cake mix 4. Spread or pipe Lemon Buttercream

1 (3.4-ounce) box vanilla instant onto cooled cupcakes. Spoon
pudding mix 1 tablespoon lemon curd onto each
1 cup sour cream cupcake. Refrigerate in an airtight
½ cup water container for up to 3 days.
½ cup vegetable oil
3 large eggs Lemon Buttercream
Lemon Buttercream (recipe follows) Makes about 5 cups
1 (12-ounce) jar lemon curd
1 cup butter, softened
1. Preheat oven to 350°. Line 24 muffin 1 teaspoon lemon zest
cups with paper liners. 6 tablespoons fresh lemon juice
2. In a large bowl, beat cake mix, pudding 7 cups confectioners’ sugar
mix, sour cream, ½ cup water, oil, and
eggs with a mixer at medium speed 1. In a large bowl, beat butter and lemon
until thick and smooth, 2 to 3 minutes, zest with a mixer at medium-high speed
stopping to scrape sides of bowl. Divide until creamy. Beat in lemon juice until
batter among prepared cups. combined. Gradually add confectioners’
3. Bake until a wooden pick inserted in sugar, beating until smooth. Use
center comes out clean, about 20 minutes. immediately.
Let cool in pans for 10 minutes. Remove
from pans, and let cool completely on
wire racks.
Grape Soda Cupcakes
Makes 12
1⁄3cup unsalted butter, softened 4. Bake until a wooden pick inserted

2⁄3cup granulated sugar in center comes out clean, about
1 large egg 15 minutes. Let cool completely in pan
1½ cups self-rising flour on a wire rack.
¾ cup plus 2 tablespoons grape 5. Cut a small opening in tip of a
soda,* room temperature and piping bag or in corner of a heavy-duty
divided (not diet) resealable plastic bag; insert a small
½ cup grape jelly round piping tip. Spoon jelly into bag.
1 cup confectioners’ sugar Using a wooden skewer, poke a hole
Purple sanding sugar through top of each cupcake. Insert tip
through hole; pipe about 1 teaspoon jelly
1. Preheat oven to 350°. Line 12 muffin into each cupcake, keeping jelly level
cups with paper liners. with top of cupcake. (Do not overfill.)
2. In a large bowl, beat butter and 6. In a small bowl, whisk together
granulated sugar with a mixer at medium confectioners’ sugar and remaining
speed until fluff y, 3 to 4 minutes, stopping 2 tablespoons soda until smooth; spoon
to scrape sides of bowl. Add egg, beating onto cupcakes. Sprinkle with sanding
well. sugar. Let stand until glaze is set, about
3. With mixer on low speed, gradually add 30 minutes. Store in an airtight container
flour to butter mixture alternately with for up to 24 hours.
¾ cup grape soda, beginning and ending
with flour, beating just until combined *We used Grapico.
after each addition. Divide batter among
prepared cups, filling three-fourths full.
Tap pan on counter twice to release air
bubbles.
Boston Cream Cupcakes
Makes 24
1 (3.4-ounce) box vanilla instant 2. Spread Ganache Frosting onto

pudding mix cupcakes. Refrigerate in an airtight
11⁄2 cups cold heavy whipping cream container for up to 2 days.
1⁄2 cup confectioners’ sugar
1⁄2 cup cold milk Ganache Frosting
1⁄4 cup sour cream Makes about 2 cups
1 (15.25-ounce) box yellow cake mix,
baked according to package 6 ounces semisweet chocolate,
directions for cupcakes chopped
Ganache Frosting (recipe follows) 3⁄4 cup heavy whipping cream
2 cups confectioners’ sugar
1. In a large bowl, beat pudding mix, cold
cream, confectioners’ sugar, cold milk, 1. In a medium microwave-safe bowl,
and sour cream with a mixer at medium heat chocolate and cream on high in
speed until stiff peaks form, stopping to 30-second intervals, stirring between
scrape sides of bowl. Spoon mixture into each, until chocolate is melted and
a squeeze bottle with a long narrow tip. mixture is smooth (about 2 minutes
Insert tip into top of cupcakes; squeeze total). Gradually whisk in confectioners’
about 1 tablespoon pudding mixture into sugar until smooth. Let mixture cool
center of each cupcake. until it reaches a spreadable consistency,
about 30 minutes.
Goo Goo Cluster Cupcakes
Makes 12
½ cup unsalted butter, cubed 3. In a large bowl, whisk together

3 ounces semisweet chocolate, 1¼ cups flour, sugar, and salt. Add
chopped chocolate mixture, eggs, and vanilla;
1¼ cups plus ½ teaspoon self-rising beat with a mixer at low speed just until
flour, divided combined.
¾ cup sugar 4. In a small bowl, stir together
1⁄8 teaspoon salt chopped Goo Goo Cluster and
3 large eggs remaining ½ teaspoon flour; fold into
½ teaspoon vanilla extract batter. Divide batter among prepared
1 Original Goo Goo Cluster candy, cups.
finely chopped 5. Bake until top springs back when
2 Original Goo Goo Cluster candies, lightly touched, about 18 minutes.
cut into 6 pieces each (Do not overbake.) Run a knife around
edges of cupcakes to loosen. While still
1. Preheat oven to 350°. Spray 12 muffin warm, make a shallow cut in top of each
cups with baking spray with flour. cupcake; insert 1 Goo Goo Cluster piece
2. In a small saucepan, cook butter and into each cut. Let cool in pan on a wire
chocolate over medium-low heat, stirring rack for 15 minutes. Remove from pan;
frequently, until mixture is melted and serve warm, or let cool completely. Store
smooth. Remove from heat; let cool in an airtight container for up to 2 days.
slightly.
· Kitchen Tip ·
In a pinch, sift together 1 cup
all-purpose flour, 1 teaspoon baking
powder, and 1⁄8 teaspoon salt for every
cup of self-rising flour you need.
Birthday Cake Cupcakes
Makes 24
2 cups all-purpose flour 4. Spread or pipe Chocolate Frosting

11⁄2cups sugar onto cupcakes. Garnish with sprinkles,
2 teaspoons baking powder if desired. Store in an airtight container
1 teaspoon baking soda for up to 3 days.
1 teaspoon salt
1 cup buttermilk Chocolate Frosting
3⁄4cup vegetable oil Makes about 5 cups
4 large eggs
1 teaspoon vanilla extract 5 ounces semisweet chocolate,
1 (1.75-ounce) container rainbow chopped
sprinkles 1⁄3 cup heavy whipping cream
Chocolate Frosting (recipe follows) 1 cup butter, softened
Garnish: rainbow sprinkles 1 (8-ounce) package cream cheese,
softened
1. Preheat oven to 350°. Line 24 muffin 5 cups confectioners’ sugar
cups with paper liners.
2. In a large bowl, whisk together flour, 1. In a small saucepan, cook chocolate
sugar, baking powder, baking soda, and and cream over medium-low heat,
salt. In a medium bowl, whisk together stirring frequently, until chocolate is
buttermilk, oil, eggs, and vanilla. Whisk melted and mixture is smooth. Let cool
buttermilk mixture into flour mixture just for 30 minutes.
until combined. Stir in sprinkles. Divide 2. In a large bowl, beat butter and cream
batter among prepared cups. cheese with a mixer at medium speed
3. Bake until a wooden pick inserted in until creamy. Add chocolate mixture,
center comes out clean, 15 to 18 minutes. and beating at low speed until combined.
Let cool in pans for 10 minutes. Remove Gradually add confectioners’ sugar,
from pans; let cool completely on wire beating until smooth and stopping to
racks. scrape sides of bowl. Use immediately.
Maple Bacon Sweet Potato
Cupcakes
Makes 12
1 cup unsalted butter, softened and Add sweet potato and vanilla, beating
divided until combined.
¾ cup granulated sugar 3. In a medium bowl, whisk together
1 large egg flour, baking powder, cinnamon,
1 cup mashed cooked sweet potato ¼ teaspoon salt, and baking soda; stir in
(about 1 medium sweet potato) ½ cup bacon. With mixer on low speed,
1 teaspoon vanilla extract gradually add flour mixture to butter
1 cup all-purpose flour mixture alternately with milk, beginning
1 teaspoon baking powder and ending with flour mixture, beating
½ teaspoon ground cinnamon just until combined after each addition.
½ teaspoon kosher salt, divided Divide batter among prepared cups.
¼ teaspoon baking soda 4. Bake until a wooden pick inserted
1 cup crumbled cooked bacon, in center comes out clean, 20 to
divided 25 minutes. Let cool in pan for
¼ cup whole milk 5 minutes. Remove from pan, and let
½ (8-ounce) package cream cheese, cool completely on wire racks.
softened 5. In a large bowl, beat cream cheese,
¼ cup maple syrup maple syrup, maple extract, remaining
¾ teaspoon maple extract ½ cup butter, and remaining ¼ teaspoon
3 cups confectioners’ sugar salt with a mixer at medium speed until
creamy. Gradually add confectioners’
1. Preheat oven to 350°. Line 12 muffin sugar, beating until smooth and stopping
cups with paper liners. to scrape sides of bowl. Spread or
2. In a large bowl, beat ½ cup butter pipe frosting onto cupcakes; sprinkle
and granulated sugar with a mixer at remaining ½ cup bacon onto cupcakes.
medium speed until fluff y, 2 to 3 minutes. Refrigerate in an airtight container for
Add egg, beating just until combined. up to 2 days.
Recipe Index
Bundt and Tube Cakes Loaf Cakes Sauces and Toppings
Apple Pound Cake with Buttermilk Brown Sugar Toffee Pound Cake 77 Blackberry Sauce 41
Glaze 56 Chocolate Cherry Cola Loaf Honey Yogurt 74
Blackberries and Cream Angel Cake 75 Root Beer Whipped Cream 46
Food Cake 41 Citrus Olive Oil Yogurt Cake 74 Vanilla Peach Jam 51
Chocolate Cardamom Angel Food Glazed Chocolate Walnut Pound
Cake 49 Cakes 80 Sheet Cakes
Maple-Glazed Banana Cream Glazed Lemon Pound Cake 82 Applesauce Sheet Cake with
Cheese Bundt Cake 48 Caramel Frosting 11
Peach-Pecan Pound Cake 51 Glazes and Frostings Banana Cream Cake 34
Pistachio-Orange Butter Cake 54 Buttermilk Glaze 56 Coconut Cream Poke Cake 21
Root Beer Bundt Cake 46 Buttermilk Orange Glaze 43 Fresh Apple Sheet Cake 18
Strawberry Swirl Pound Cake 43 Chocolate Ganache 89 Fresh Strawberry Sheet Cake 27
Vanilla Cream Cheese Pound Chocolate Fudge Frosting 16 Glazed Orange Snack Cake 26
Cake 40 Cream Cheese Frosting 19 Hummingbird Poke Cake 35
Ganache Frosting 94 Italian Cream Sheet Cake 24
Cupcakes Lemon Buttercream 86 Orange-Pineapple Cake 13
Birthday Cake Cupcakes 94 Maple Sour Cream Frosting 29 Rocky Road Sheet Cake 16
Boston Cream Cupcakes 89 Orange Glaze 26 Spice Cake with Maple Sour Cream
Creamy Lemon Cupcakes 86 Strawberry Cream Cheese Frosting 29
Goo Goo Cluster Cupcakes 92 Frosting 27 Strawberry Lemonade Poke
Grape Soda Cupcakes 87 Vanilla Cream Cheese Frosting 24 Cake 10
Maple Bacon Sweet Potato Vanilla Glaze 54 Texas Sheet Cake 32
Cupcakes 95 Warm Chocolate Frosting 32 Zucchini Snack Cake 19
Skillet Cakes
Bananas Foster Upside-Down
Cake 63
61 Blueberry Muffin Cake 61

Cherry Almond Upside-Down
Cake 60
Ginger Ale Streusel Cake 66
Ginger Pineapple Upside-Down
Cake 69
Mocha Chocolate Cake 68

Paula Deens One-Layer Cakes 2020 (Paula Deen)

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TOP-RATED SHEET CAKES, POUND CAKES, SKILLET CAKES & MORE!

The pound cake got its name for

EDITORIAL DIRECTOR Nancy Meeks GROUP CREATIVE DIRECTOR

ACCOUNT DIRECTORS MARKETING COORDINATOR Gretchen Norris

DIGITAL AND SOCIAL BRAND PARTNERSHIPS

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

EDITORIAL & ADVERTISING OFFICE SUBSCRIPTION CUSTOMER SERVICE

ƚƯƚƢƥƚƛƥƞ 3 EASY WAYS TO ORDER

Filling: 2. Preheat oven to 350°. Spray a 13x9-

Cake: beating well after each addition. Beat in

1 (12-ounce) bag semisweet with ﬂour mixture, beating just until

Cake: 2. For cake: In a large bowl, beat butter

2 cups all-purpose ﬂour mixture until just a few streaks of ﬂour

2 (9-ounce) packages yellow cake 3. Bake until a wooden pick inserted

1½ cups unsalted butter, softened 5. Bake until a wooden pick inserted

1½ cups all-purpose ﬂour 3. Bake until lightly browned, 25 to

1 cup unsalted butter, softened chopped strawberries. Spread batter in

1 (15.25-ounce) box spice cake mix* Maple Sour Cream Frosting

1⁄2cup unsalted butter 4. Bake until cake springs back when

Cake: 3. In a medium bowl, whisk together

1. Place cake, ﬂat side up, on a serving 2 cups sugar

2 cups halved fresh strawberries 5. In a medium bowl, whisk together

Cake: 1. Preheat oven to 350°.

1 cup plus 5 tablespoons granulated Increase mixer speed to high; gradually

4cups all-purpose ﬂour 4. In a medium bowl, stir together

1½ cups plus 3 tablespoons unsalted 5. In a small bowl, stir together ⅓ cup

1. Preheat oven to 350°. Vanilla Glaze

Topping: 2. For topping: In prepared skillet, cook

Topping: 2. For topping: In a medium bowl, whisk

1 cup ﬁrmly packed light brown sugar 3. Preheat oven to 350°.

Cake: 2. For cake: In a large bowl, beat butter,

*We used Buﬀalo Rock.

2½ cups all-purpose ﬂour 1. Preheat oven to 350°. Spray a 9-inch

Topping: 3. Cut 1 pineapple slice into 5 pieces, and

1 cup granulated sugar 4. Bake until golden brown and a

¾ cup plus 2 tablespoons cherry 4. In a medium bowl, whisk together

1½ cups unsalted butter, softened 3. In a medium bowl, whisk together

Cakes: 3. In another large bowl, whisk together

1 cup unsalted butter, softened 3. In a medium bowl, whisk together

1 (15.25-ounce) box lemon cake mix 4. Spread or pipe Lemon Buttercream

1⁄3cup unsalted butter, softened 4. Bake until a wooden pick inserted

1 (3.4-ounce) box vanilla instant 2. Spread Ganache Frosting onto

½ cup unsalted butter, cubed 3. In a large bowl, whisk together

2 cups all-purpose ﬂour 4. Spread or pipe Chocolate Frosting

61 Blueberry Muffin Cake 61

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