Poke Cake

Of all possible desserts, my husband prefers this cold cake for his birthday cake more years than not. The light texture of the moist cake is refreshing and versatile with any number of combinations.

1 box cake mix (white or yellow cake mix work well) + corresponding ingredients 

1 small box Jell-O (preferred flavor)

1 cup boiling water

½ cup cold water

1 large box pudding mix (preferred flavor)

3 cups milk

1 small tub Cool Whip

Prepare cake per package directions. Let cool completely. Use a fork to poke holes all over the surface of the cake. In a small bowl, whisk together 1 cup boiling water with Jell-O until gelatin dissolves. Whisk in ½ cup water. Pour Jell-O mixture over cake, covering completely. Refrigerate at least 3 hours.

Prepare pudding with three cups of milk. Refrigerate at least 5 minutes to allow to set up. Spread pudding over the top of cake. Refrigerate at least an hour. Spread Cool Whip over pudding layer. Refrigerate until ready to serve.

A few great flavor combinations: Raspberry Jell-O with chocolate pudding; Strawberry Jell-O with banana pudding; Berry Jell-O with funfetti cake and vanilla pudding 

Cream Cheese Pound Cake

This was the moistest and delicious pound cake I’ve ever had in my mouth. It is fantastic on its own, but would also be great as a base to strawberry shortcake, topped with a warm chocolate or berry sauce, an addition to an ice cream sundae, or even as a special French toast treat. The possibilities are endless!

1 ½ cups butter (3 sticks), softened 

1 (8-oz) package cream cheese, softened

3 cups sugar

6 eggs

2 cups all-purpose flour

1/8 tsp salt

1 T vanilla

Preheat oven to 300 degrees. Prepare a 10-inch Bundt pan with cooking spray and flour.

In a large bowl, beat butter and cream cheese with an electric mixer until creamy. Gradually add butter, beating well. Add eggs, one at a time, beating until well combined. (Tip: Try cracking eggs into a bowl or cup before adding them to the cake mix to avoid getting shells in the mix.) Sift flour and salt into a separate bowl. Gradually add to the wet mixture, beating on low speed with each addition. After mixture is completely combined, stir in vanilla. Pour batter into prepared Bundt pan.

Bake for 1 hour and 40 minutes, until a toothpick inserted in the middle comes out clean and cake is golden brown. Allow to cool, upside down in pan for about 15 minutes. Remove from pan and cool completely. Serve on its own or with any preferred toppings.

*Recipe from Elizabeth’s Edible Experience

Apple Cake

Apples are among my favorites of the fall harvest. My mom’s apple cake has been a family treat for as long as I can remember and so tasty, I often prefer it in lieu of a more traditional birthday cake!

2 eggs 

1 cup canola oil

2 cups sugar

2 ½ cups self-rising flour

3 cups apples, chopped and peeled (about 3-4 apples)

½ cup pecans, finely chopped

1 package butterscotch chips

Preheat oven to 325 degrees.

In a large bowl, combine eggs, oil, and sugar; add flour and stir well to combine. Stir in apples. (Hint: This takes some elbow grease, as the dough will be very dense) Pour and spread mixture into lightly greased 9x13 pan. Sprinkle pecans and butterscotch over the top. Bake 55-60 minutes, until golden brown and cooked through. Best served warm.