FRUIT COCKTAIL CAKE
Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.
Provided by Cyndi
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
- Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g
TEXAS STRAWBERRY CRUNCH SHEET CAKE
Food and drink are an important part of independence celebrations all over the world. Juneteenth is all about community, fellowship and the cookout is an essential part of that. Family and friends come together to celebrate and partake in red foods and drinks that some view as symbols of sacrifice and suffering and others embrace as signs of resilience and joy. This delicate cake is inspired by Texas sheet cake, substituting chocolate cake for strawberry cake and chocolate ganache for chantilly cream. The strawberry purée is a perfect way to use up slightly overripe strawberries and the strawberry cookie crunch topping adds a nostalgic feel and extra texture to this center-of-the-table cake.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
- Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
- Sift the flour, baking soda and salt into a large bowl.
- Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
- Add the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
- Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
- Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
- Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
- For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
- For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
- Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.
EASY FRUIT CRISP "DUMP" DESSERT
Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Unbelievable! This 4-ingredient crisp goes together in only 5 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
- Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
- Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g
SUGAR-CRUNCH FRUITCAKE
Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h45m
Number Of Ingredients 8
Steps:
- First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.
- Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.
- Remove from the tin and eat warm or at room temperature with cream or custard.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
FRUIT CRUNCH CAKE
Number Of Ingredients 9
Steps:
- 1. In small mixing bowl, stir together KELLOGG'S Corn Flake Crumbs, nuts, cinnamon and nutmeg. Set aside.2. Cut pears into bite-size pieces. Spread pears, pineapple and raisins evenly in 9 x 9 x 2-inch baking pan. Sprinkle dry cake mix over fruit. Drizzle with reserved pear syrup.3. Sprinkle crumbs mixture evenly over cake. Drizzle margarine over cereal mixture.4. Bake at 350°F about 50 minutes or until topping is crisp and lightly browned. Serve warm or cooled.
Nutrition Facts : Nutritional Facts Serves
More about "fruit crunch cake recipes"
HOW TO MAKE A FRUIT CRISP - ALLRECIPES
From allrecipes.com
BLUEBERRY CRUNCH ICEBOX CAKE (VEGAN + GF) | FEASTING …
From feastingonfruit.com
FRUITCAKE RECIPES
From allrecipes.com
30 REFRESHING FRUIT CAKE RECIPES FOR SPRING - DIYS.COM
From diys.com
27 BEST CRUNCH CAKE RECIPES - LOUISIANA CRUNCH CAKE - PARADE ...
From parade.com
RECIPE: CHERRY CRUNCH (USING CAKE MIX AND CHERRY PIE FILLING) (1971 ...
From recipelink.com
BAREFOOT CONTESSA | BREAKFAST FRUIT CRUNCH | RECIPES
From barefootcontessa.com
FIVE - MINUTE FRUIT CRUNCH DESSERT - RECIPE - COOKS.COM
From cooks.com
FRUIT CRUNCH - BIGOVEN.COM
From bigoven.com
QUICK FRUIT CRUNCH RECIPE - RECIPETIPS.COM
From recipetips.com
FRUIT CRUNCH CAKE | CRUNCH CAKE, COOKING RECIPES, COOKING
From pinterest.com
FRUIT CRUNCH CAKE - RECIPE - COOKS.COM
From cooks.com
FRUIT CRUNCH CAKE - RECIPES - COOKS.COM
From cooks.com
FRUIT CRUNCH CAKE - RECIPE - COOKS.COM
From cooks.com
FRUIT CRUNCH CAKE - RECIPE - COOKS.COM
From cooks.com
BEST AMBROSIA SALAD RECIPE - HOW TO MAKE AMBROSIA SALAD
From thepioneerwoman.com
EASY PUMPKIN DUMP CAKE RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love