Tag Archives: cake

Puddin’ Cake Time!

We were gifted with some fresh juicy strawberries earlier in the week. After eating a couple bowls of them the kids wanted to make something special. I knew just the recipe to pull out… Strawberry Pudding Poke Cake.

Here’s a few pictures of all the fun they had making it…

They had a ton of fun poking holes with the wooden spoon handle:

Then they had to pour on the jello:


Next comes the strawberries (I think a few didn’t make it into the bowl):

Now a layer of pudding and then cool whip:


Repeat the layers and make it pretty:


I tried to catch a few of them eating it but they gobbled it up way too fast!

I’m thinking the next time I might just give it a try without the vanilla pudding as I think that might taste more like a traditional shortcake… yummy!

Do you need some inspiration on how to get your kids helping out in the kitchen? Check out the Kids Can Cook Real Foods website for lots of helpful ideas!

** This post contains affiliate links which help to support our blog and our family. We may receive a small commission if a purchase is made through one of our links.


Blueberry Dump Cake

This recipe is so easy! Give it a try and you will see just how easy it is. If you don’t like blueberries then try this Apple Sonker recipe.

Blueberry Dump Cake


  • Blueberry Pie Filling or use store bought
  • 1 boxed yellow cake mix
  • 1 stick butter or margarine, cut into pats


Preheat oven to 350

Grease and flour a 9×13 pan or baking dish.

Pour the pie filling into the pan.

Sprinkle the dry cake mix over the pie filling.

Arrange the pats of butter on top of the pie crust.

Bake 25-30 minutes until golden brown.

So easy! Add a scoop of vanilla ice cream to make this extra special!

Strawberry Cream Cake

The kids love strawberries, cool whip, and cake so this recipe is always a winner. The colors are so pretty that it makes it a special treat perfect for Valentine’s Day too.

Strawberry Cream Cake


  • 1 box white cake mix
  • 2 eggs
  • 1 1/3 c. water
  • 1 t. almond extract (optional)
  • 1- 8 oz container of whipped topping
  • 1/2 c. – 1 c. strawberry jam
  • 1-2 c. fresh strawberries


Preheat oven to 350 degrees.

Grease and flour two 8-inch cake pans.

Mix the cake mix, eggs, water, and almond extract until moistened. Then beat at medium speed for 2 minutes.

Pour batter into cake pans.

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Let the cakes cool to room temperature. Then slice each layer horizontally into halves.

Place one cake layer on a serving plate. Spread with an even layer of jam and then repeat with the remaining cake layers. (you may need to add a small amount of water to the jam to make it easier to spread)

Spread the whipped topping over the top and sides of cake. Garnish with fresh strawberries.

Serve immediately or refrigerate until serving.

Coconut Cake

This is the easiest way I make coconut cake, which is a favorite of mine. This feels like cheating with the way I make it but it tastes so good.

Coconut Cake



  • 1 boxed white cake mix (or coconut, if you find it)
  • 1 1/3 c. water
  • 2 eggs



Preheat oven to 350.

Grease and flour a 9 x 13 pan or 2-9 inch round pans.

Mix the cake ingredients together until moistened. Beat for 2 minutes.

Pour the batter into the prepared pan(s).

Bake 20 – 30 minutes until a toothpick inserted in the center comes out clean.



For the icing:

Prepare the buttercream according to directions.

If using a round cake you keep it as two layers or carefully slice each layer into halves horizontally.

Spread the layers with buttercream.

Then take the coconut and mix into the remaining icing.

Frost the sides and top of the cake. Sprinkle with extra coconut, if desired.

If using a 9×13 pan just frost it with the coconut icing.


Lazy Dazy Cookie Cake

I have no idea where I got this recipe from but it was probably a FB share. I think I have changed it a little bit since I originally found it. This is a pretty simple recipe for the kids to help with also.

Lazy Dazy Cookie Cake

  •  1 box yellow or white cake mix
  •  2 eggs, beaten
  •  1/2 stick margarine, melted
  •  2 c. chocolate chips or 1 c. chocolate chips and 1 c. peanut butter chips


Preheat oven to 350.

Mix everything together in a large bowl.

Spread into a greased 9×13 pan.

Bake for 20 min.

Cool 5-10 minutes and cut into squares.

Sunflower Pull-Apart Cake

This was the cake I made for Caitlyn’s 10th birthday party. It was a rough day with tornado watches/warnings, lots of wind, and power outages. We needed a little something to brighten our day when the weather was so gloomy.

I used chocolate icing for the center but you could use chocolate chips for it as well. I like to make the ‘mini cake’ for the birthday person to have their own individual cake for the candle. It was really cute as well.

For the large cake I used a #12 to make the ‘seeds’ and a #74 for the yellow. I also used the #74 on the mini one but a # 5 for the ‘seeds’.


Basic Cake Directions

I learned this from my Home Ec teacher, Mrs. Boyette, who was a wonderful inspiration to me when I was in school.

Basic Cake Directions:

1 Box cake mix, (I haven’t found any that this didn’t work with yet)

2 eggs

1-1/3 c water

Mix all ingredients together until moist and then beat for 2 minutes. Bake as directed on box. Your cake will be fluffy and moist unlike any cake you have eaten before!

Hot Fudge Sundae Cake

Oh my! This is such a wonderful dessert. I learned this recipe back in Home Ec. I’ve enjoyed making it for a long time now. It is pretty rich so we don’t eat it very often but the kids consider it a real treat when we do.

Hot Fudge Sundae Cake


  • Chocolate cake, made in a 13×9 in pan
  • Vanilla ice cream, I try to buy the quart box for this recipe
  • Homemade Chocolate Syrup
  • Whipped cream, optional
  • Maraschino cherries, optional


Cut the cake into squares. I normally get 12-16 squares from a 13 x 9 pan.

Slice each square horizontally so you have a top and bottom slice.

Now take the ice cream and unwrap the whole thing. Slice into 1/2 inch slices and divide each slice into quarters.

Place an ice cream quarter, or two, on the bottom half of the cake.

Top with the top half of cake.

Drizzle with chocolate syrup.

Garnish with whipped cream and cherry, if desired.


Pineapple Upside-Down Cake

This is one of my favorite cakes! I love the combination of the pineapple and brown sugar together. I set this up to have every year as part of our New Year’s dinner. We also have it a time or two during the year.

This can also be made in cupcake pans for individual servings. 

Pineapple Upside-Down Cake


  • 1 yellow cake mix
  • 2 eggs
  • 1-20 oz can of crushed, chunked, or sliced pineapple (drain the juice and set aside)
  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 jar maraschino cherries, optional
  • cool whip or whipped cream, optional


Preheat oven to 350°F

Grease a 13 x 9 inch pan.

In a skillet melt the butter. Add brown sugar and stir until bubbly. I usually let it cook 2-3 minutes.

Pour this mixture into the greased pan. Arrange the pineapples evenly over the mixture. Arrange the cherries in the pineapples. Gently press down. (Normally the sliced pineapples are seen with a cherry in the center.)

Add enough water to the reserved juice to make 1-1/3 water/juice. (or you can just use 1-1/3 c. water.) Add juice/water mixture, cake mix, and eggs to a large mixing bowl. Stir until moistened and then beat on high for 2 minutes.

Pour cake batter over the pineapples and brown sugar. Spread evenly in the pan.

Bake for 30 -45 minutes or until a toothpick comes out clean.

Take a serving dish and put over the pan. Carefully flip the pan over and let sit for about 5 minutes. Remove the pan.

Serve warm or cold with whipped topping, if desired.

Overnight Coffee Cake

This is a recipe that I found a while back. It is really good and smells so wonderful first thing in the morning. I have changed the original recipe around a little bit though.

Overnight Coffee Cake (Link to original recipe)


  • 2/3 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 salt
  • 1 cup buttermilk or sour cream, whichever I have on hand


  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped walnuts or pecans, whichever I have on hand
  • 1/2 t ground cinnamon

Glaze: (optional)

  • 1 -1/2 c. confectioner’s sugar
  • 2-3 T. milk
  • 1/2 t. vanilla


Lightly grease a 13×9 baking pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, until well blended.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.

Stir the flour mixture into the creamed mixture alternately with buttermilk or sour cream.

Spread evenly into the prepared baking pan.

In a small bowl, mix together the topping ingredients. Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350.

Allow the cake to sit for about 30 minutes at room temperature before baking.

Bake the cake for 35 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes.

Mix together the Glaze ingredients, if desired, and drizzle over the warm cake.

Grab a cup of coffee and enjoy!

Luscious Four-Layer Pumpkin Cake

This is a family favorite and we have it almost every Thanksgiving for the past few years. It has been requested this year for Christmas as well. I have also tried out making them in cupcake pans for individual servings and they turned out great. ( I will post a picture of the larger cake when I make it the next time.)

Luscious Four-Layer Pumpkin Cake (link to original post)


For cake:

1 package yellow cake mix

1-15 ounce can pumpkin, divided (use 1 cup canned pumpkin for the cake,the remainder will be for the filling)

1/2 cup milk

1/3 cup oil

4 eggs

1 teaspoon pumpkin pie spice
For filling:

1/2 teaspoon pumpkin pie spice

1- 8 ounce package cream cheese, softened

1 cup powdered sugar

1- 8 ounce tub Cool Whip, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped pecans, optional

For cake:

Heat oven to 350.

Beat all cake ingredients together in large bowl with mixer until well blended. Pour into two greased and floured 9 inch round cake pans.

Bake for 28 to 30 minutes or until toothpick comes out clean. Cool cakes in pans for 10 minutes. Remove from pans to wire racks; cool completely.

For filling:

Beat cream cheese in mixer bowl until creamy, add sugar, remaining pumpkin, and spice; mix well.

Gently stir in Cool Whip.

Cake Assembly:
Slice each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. Do not frost the top layer. Drizzle with caramel topping just before serving; top with nuts, if desired. Refrigerate any leftovers.


EASY CHOCOLATE BUTTERCREAM (original post from Cookies & Cups)


2 cups semi­sweet chocolate chips

1 lb (2 cups) butter


1. In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently.

2. When melted, cool completely and chill until solid.

3. Remove from fridge and allow to come up to room temperature.

4. Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.

Notes Makes enough frosting to filling and frost an 8″ layer cake, or frost 24 cupcakes. Store refrigerated, but allow to come back to room temperature before serving.