Cranberry Splash Bundt Cake

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Pure delight brought to you with my Cranberry Splash Bundt Cake…this cake is incredibly moist and so yummy! Did I mention the cream cheese icing? :)   2016-05-22-8032

Right off the bat I’m just going to say what many of you may be thinking – Cranberry Splash? Yes I used Cranberry Splash Sierra Mist in this cake and am I glad I did. Of course you could use any brand of pop/soda you want.

This Cranberry Splash Cake brings you the flavor of cocoa and just a hint of something special under a layer of delicious cream cheese icing! The soda/pop is the secret ingredient that really turns the cake into something special.

Have no worries the flavor of cranberry does not overwhelm the cake! Instead you have an incredibly moist cake that’s a nice change of pace. :)

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You’re going to notice the batter is a little thin. Don’t let that scare you.

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When making a bundt cake always let it cool for a while before trying to get it out of the pan, about 20 minutes. It will naturally pull in a bit as it cools.

This is normal and this is what you want. It makes it so much easier to invert the cake on to a cake stand or plate.

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For the icing I just had to go with a cream cheese icing. You can use any kind of icing you want, you could even make the icing with more Cranberry Splash soda.

But I have to say the cream cheese icing was perfect on this cake! Of course a few sprinkles are always a nice touch…just saying.

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Cranberry Splash Bundt Cake         

Ingredients:                          2016-05-22-8032

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter

3 tablespoons cocoa powder

1 cup Cranberry Splash Sierra Mist

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

Cream Cheese Glaze:

1 1/2 cups powdered sugar

4 tablespoons butter, melted

2 ounces cream cheese, softened

2-4 tablespoons milk

1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. Generously grease bundt pan.

2. In a large bowl whisk the flour, sugar, baking soda and salt. In a small saucepan, combine Sierra Mist, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, mixing just until moistened.

3. In a small bowl mix eggs, buttermilk and vanilla until blended; add to flour mixture mixing until totally incorporated.

4. Transfer to prepared bundt pan. Bake for about 40 minutes or until a toothpick comes out clean.

5. Allow to cool in pan for at least 20 minutes; this will allow the cake to pull back a little bit and allow it to be flipped out of the pan a little easier.

6. Allow cake to cool completely. Turn upside down onto serving platter.

7. In a medium bowl using a stand mixer or handheld mixer mix cream cheese glaze ingredients on low speed until smooth, no lumps. If glaze is too thick add additional milk 1 teaspoon at a time, until you reach your desired consistency.

8. Once cake is completely cool, pour a generous band of icing along the top and allow it to slide down the cake. Allow the cake to sit until the icing is fully set and no longer tacky or hardened on the outside.

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Chocolate Banana Malt Bundt Cake

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This Chocolate Banana Malt Bundt Cake is packed full of great flavors. Think of a chocolate banana malt in cake form…your taste buds are in for a treat!

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First off, I would like to apologize for being away for so long! I am truly very sorry! We have a very close family member who has been extremely ill and our attention was needed elsewhere.

That said, I have SO missed the blog and all of you, I can’t even tell you how much!

If your family loves chocolate banana malts and most people do, they’re in for a treat they are going to love! There’s just something about the flavor of a chocolate banana malt that is always so good. So I turned it into a cake.

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Celebration Butterfinger Chocolate Cake

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This is the cake I made for my boys recently to celebrate a few good things happening at school…let’s just say we really liked this cake! 2015-09-26-7245 Chocolate anyone? How about Butterfingers? Or better yet how about both? :)

I would like to introduce you to my Celebration Butterfinger Chocolate Cake? It’s a double layer cake which I don’t do too often, but today’s the day!

The boys have some fun things going on and to celebrate I thought this cake would be lots of fun and it was! This cake can be enjoyed to celebrate any fun occasion at all, something special at work, school, church, or any family celebration. Anything you want to celebrate will be even more more fun with my Celebration Butterfinger Chocolate Cake.

Find a reason to make this cake soon, it is D-E-L-I-C-I-O-U-S!

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Spiced Pumpkin Cake Cookies

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These Spiced Pumpkin Cake Cookies make a quick dessert or after school snack. They’re full of cinnamon, pumpkin and spice flavor…perfect for Fall! 2015-09-20-7166 This cookie is a wonderful cookie for Fall! It’s easy to make and it has some of the best Fall flavors. The thing I like most about this cookie is it doesn’t taste like your average cake mix cookie, this cookie is SO much better!

I decided to combine spice cake mix and pumpkin cake mix to make the dough along with a few other ingredients and I couldn’t have been happier!

Of course the real test was when I sent some cookies to school with my kids and their containers came back almost empty. Why almost empty? They decided they wanted to keep some for themselves, so they did. Too funny. :)

Let’s walk through how to make my Spiced Pumpkin Cake Cookies.

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Caramel Apple Easy Cake

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This Caramel Apple Easy Cake is such a fun dessert to serve to your family and friends…don’t forget the ice cream with just a drizzle of caramel sauce! 2015-09-08-7112 This Caramel Apple Easy Cake is a cross between a few of my favorite flavors and a dump cake. Good apples and a few added touches are what really make this cake!

Forget about dump cakes being boring or ho-hum, this cake is REALLY good and by good I mean FANTASTC! This cake is warm apples, caramel, chocolate and yummy cinnamon cake all in one…lots of wonderful fall flavors happening here. :)

There’s just something about a warm caramel apple dessert with ice cream melting on top that is VERY hard to resist, and don’t forget the caramel drizzle! Just a little bit of caramel drizzle makes this dessert wonderful!

This dessert is perfect as the apples start to ripen and those wonderful fall flavors are everywhere! But really this would be a good dessert any time of year.

Today I share with you my Caramel Apple Easy Cake…enjoy my friends!

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Orange-Sherbet Crunchy Ice Cream Cake

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This Orange-Sherbet Crunchy Ice Cream Cake is fun and incredibly delicious! Cake, ice cream and rainbow sherbet-white chocolate crunchy bits in every bite!

2015-08-30-6934 My boys are always ready for ice cream, no matter what time of year, no matter what kind of weather. Truth be told, ice cream isn’t my go-to dessert, but there are times where ice cream is just perfect, and this is one of those times!

The flavors in this Orange-Sherbet Ice Cream Cake are so sunny and wonderful! The bottom layer is an incredibly refreshing moist orange cake, the ice cream layer is vanilla ice cream with Rainbow Sherbet Pebbles crunchy pieces, and the top layer is a generous amount of Rainbow Sherbet crunchy pieces and clusters (made with white chocolate and Rainbow Sherbet Pebbles). How am I doing so far?

This Ice Cream Cake has a few more steps than many of my recipes, but it’s worth it and things come together pretty quickly! :)

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Mini Chocolate Caramel Bundt Cakes

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These Mini Chocolate Caramel Bundt Cakes are the perfect special chocolatey treat to share with family and friends. With chocolate, caramel and cake what’s not to love? :)

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There are so many double, triple, and quadruple chocolate cake recipes out there it’s kind of crazy. This recipe is my jazzed up version of one of those generic recipes we’ve seen everywhere.

What I like most about this recipe is you can include so many different flavors and it would still be fantastic!

These Mini Chocolate Caramel Bundt Cakes are a dessert anyone would love to have. Sometimes simple flavors are the best flavors.

Let’s be honest, when chocolate, caramel and cake are included in a dessert it’s usually pretty darn good!

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Oh yes, you must let the chocolate and caramel drip down! Just be sure your cakes are cool when you start.

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Then top with miniature chocolate chips. Because mini chocolate chips are always better than regular size chips.

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Oh my, a ribbon of caramel ribbon dripping down? Don’t you just love that? 

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Mini Chocolate Caramel Bundt Cakes

Ingredients:                                            2015-08-14-6377

1 package (regular size) Devil’s food Cake Mix

1 package (3.4 0z.) instant chocolate pudding

1 1/4 cups miniature chocolate chips, divided

1/4 cup Hot Fudge Sauce

1/2 cup Caramel Sauce, or Salted Caramel Sauce

Directions:

1. Preheated oven to 350 degrees F. Spray mini bundt pans or a 13 x 9 pan with cooking spray.  

2. Prepare pudding mix with milk as directed on package. Blend dry cake mix into pudding mixture. Mixture will be thick and spongy, this is what you want. Stir in 3/4 cup miniature chocolate chips. Pour into greased mini bundt pans, bake for 15-18 minutes. Or, pour into 13 x 9 pan and bake for 30-35 minutes.

3. Cool mini bundts on wire rack for 5 minutes, then gently flip cakes out of pan. Continue cooling cakes on wire rack until completely cooled. If using 13 x 9 pan, leave cake in pan and allow to cool completely on wire rack.

4. Warm hot fudge sauce, drizzle over mini bundts or regular size cake. Drizzle caramel sauce over cake or mini bundts. Sprinkle with remaining miniature chocolate chips.

*Don’t let not having mini bundt pans keep you from making this dessert! Your cake will be delicious using any pan you have. Baking time may need to be adjusted.

Calling all bundt cake lover’s! If you love a good bundt cake, you might want to give my Peanut Butter Chocolate Chip Bundt Cake a try too! So yummy!

2015-01-12-3746 Peanut Butter Chocolate Chip Bundt Cake

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Salted Caramel Ice Cream Sandwich Cake

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This Salted Caramel Ice Cream Sandwich Cake is the perfect delicious go-to treat to keep nice and cool this summer!

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In my last post I mentioned that it’s always great fun to create delicious cool recipes for summer, and it is. I love, love, love love making FUN summertime desserts!

This ice cream sandwich cake is so much fun to prepare and whole family loves it. The best part is you can prepare this ahead of time, pop it in the freezer, and sit back and watch the smiles when you are ready to serve!

This recipe comes together quite quickly because there are only 5 ingredients. Don’t you just love good 5 Ingredient recipes in the summer? Who wants to be stuck in the kitchen cooking when it’s beautiful out?

After all we’re all SO busy with summer activities! I say keep it yummy – but keep it simple!

Hope you enjoy this Salted Caramel Ice Cream Sandwich Cake.

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The ingredients couldn’t be easier! I started with Kemp’s Salted Caramel Ice Cream Sandwiches, Creamy Cool Whip, Hot Fudge Sauce, Salted Caramel Sauce and of course Chewy Caramel Tim Tams. Feel free to substitute any ingredients you want to.

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The chopped cookies on top of the hot fudge and salted caramel are chopped up Chewy Caramel Tim Tams. I talked about Tim Tams a bit in my last post. These cookies are wonderful!

I bought mine at Target, but I’m sure they must be available in other stores as well.

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So the first layer is made of four ice cream sandwiches laid out so they are touching, then a layer of thawed whipped topping is spread over that.

For the hot fudge and salted caramel sauce, heat them up in separate bowls only until they’re warm enough to drizzle. You don’t want the sauces hot! You want them only warm enough to drizzle/work with.

Keep repeating layers until all twelve ice cream sandwiches are used up.

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Look at all those luscious layers! This sweet treat is however surprisingly light!

No your cake won’t lean like mine. I had freezer helpers, my boys. :)

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Salted Caramel Ice Cream Sandwich Cake

Ingredients:                                                        2015-07-29-6678

1 box (12 count) Salted Caramel Ice Cream Sandwiches

Whipped topping, thawed

1/2 Salted Caramel Sauce, heated up enough to drizzle

1/3 Hot Fudge Sauce, heated up enough to drizzle

4-6 Chewy Caramel Tim Tams, chopped

Directions:

1. Place four ice cream sandwiches on a platter. Make sure the ice cream sandwiches are touching. Spread approximately 1/3 of the whipped topping over the ice cream sandwiches. Drizzle with 1/3 of the salted caramel sauce and 1/3 of the hot fudge sauce. Repeat layering two more times, for a total of three layers.

2. Chop the cookies to your desired consistency. Sprinkle top layer with chopped Tim Tams. Some like bigger chunks, some like smaller chunks, do what makes you happy!

3. Cover and freeze. Ice cream sandwich cake freezes very nicely. Be sure to keep it flat. Remove from freezer 10 minutes before serving. Cut into slices and serve.

Makes 8-12 Servings 

Do you love the simplicity of an ice cream sandwich cake?

Why not try my Chocolate Mint Ice Cream Sandwich Cake?

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Blueberry Almond Muffin Cake

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My Blueberry Almond Muffin Cake is great to serve with a cup of coffee or a tall glass of cold milk. Makes a wonderful breakfast…also makes a great light dessert!

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My kids absolutely love it when I make this Blueberry Almond Muffin Cake on a weekend morning! With a few simple ingredients this muffin cake is SO easy to throw together and it turns out great every time!

This is also a great recipe when you have friends visiting and you want something a little special for breakfast or coffee but don’t want to be in the kitchen forever.

Blueberry and almond are wonderful together! But if you can’t or don’t want to use almond extract in your muffin cake that’s fine. It will still turn out fantastic!

FYI – you can bake this at night if you want to and it will still be incredibly moist in the morning. A nice option to have when it’s so hot out.

My Blueberry Almond Muffin Cake is a great way to start the day!

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Around here we love blueberries, but really you could use any kind of fruit you want to.

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Raspberry Lemon Trifle

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My Raspberry Lemon Trifle is packed with lemon and raspberry goodness that is perfect for your next get-together! Pretty enough to make a center piece…if you want :)

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I love to make this Raspberry Lemon Trifle when fresh berries start to become available again! It looks so pretty in a trifle bowl just waiting to be dished up!

Serving this raspberry lemon treat in a trifle bowl is my first choice , but if you don’t have one a glass 13-in. x 9-in. dish will work just fine.

In my book a well done trifle is a work of art! So how do you make a well done trifle? So glad you asked. :)

Here’s the secret to a well done trifle – it works every time! Start with flavors that pair wonderfully together. Next you need to bring in a couple of different textures for maximum eating pleasure. Then there must be some kind of a wonderful creamy mixture that is welcoming and just sort of brings everything together.

Last but not least, the final touch should be a little something special that is finely chopped and sprinkled on top. So there you have it, how to make the perfect trifle!

Raspberry Lemon Trifle…enjoy!

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Just look at those fresh raspberries! So fresh and so delicious, not to mention so pretty!

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Chocolate Mint Poke Cake

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My Chocolate Mint Poke Cake is so delicious and so moist – it has just the right balance of chocolate and mint! You will love making it because it’s so simple. :)

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Poke cakes are great for taking to picnics and such during the warm months. They travel well, they keep well and the flavor combos are endless. Playing with different flavors is always so much fun.

This Chocolate Mint Poke Cake is sure to please! With a few short steps you can take a boxed cake mix and make it really, really good!

Put this Chocolate Mint Poke in front of your family/friends and I guarantee you they will love it!

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The chocolate mint pudding you see poking out is absolutely delicious with just the right amount of chocolate and mint flavor in each bite!

I like to use 1 cup of coffee creamer (girl scout thin mints flavor) and 1 cup of milk. But if you don’t want to use coffee creamer you can always add a little mint extract your milk instead.

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Blueberry-Orange Upside-Down Cake

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My Blueberry-Orange Upside Down-Cake makes the perfect dessert, or brunch delight for your family and friends!

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This Blueberry-Orange Upside Down-Cake is so yummy, so moist and so tender, it truly is a wonderful upside-down cake! Fresh or frozen blueberries can be used for this cake. How do I know? Because I have tried both, and both were wonderful!

The flavor combination of the wonderful blueberries, moist buttery cake, yummy vanilla and a little burst of orange freshness are so wonderful together!

You guys, I can think of many, many different ways this cake can be done with different flavors and fruits..so yummy! Can’t wait to play around and share the results with you guys.

So excited for you to try this!

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For this recipe, I started off with Taste of Home’s Blueberry-Lemon Upside-Down Cake Recipe. Lemon and blueberry are always wonderful together! But today, I wanted something just a little different. So I made a few changes.

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