PICNIC CAKE
This is a great, moist, banana flavored cake.
Provided by ICOOKSOME
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan.
- Sift together flour, salt, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas.
- Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
- Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 53.6 g, Cholesterol 31.4 mg, Fat 15 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 360.6 mg, Sugar 35.8 g
PICNIC CUPCAKES
These moist cupcakes don't need frosting, so they're perfect for a picnic or traveling. Kids and adults love them! -Florence Leinweber, Endicott, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups two-thirds full. , In a small bowl, beat the cream cheese, egg and sugar until smooth. Fold in chips. , Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes out clean.
Nutrition Facts : Calories 197 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 203mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PICNIC CAKE (WITH DATES)
This was given to me years ago by an old lady of my acquaintance. It is easy to make and delicious.
Provided by EURrosa1
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 3 ingredients; let rest until cool.
- Cream margarine and sugar, adding eggs one at a time, beating well after each addition.
- Sift together flour, baking powder and salt. Add to egg mixture. Fold in cooled dates.
- Pour in a 9" x 13" baking pan. Mix TOPPING ingredients and sprinkle over batter.
- Bake at 350 F for 35-40 minutes.
GRANDMA'S WONDERFUL PICNIC CAKE
Grandma was about the best baker I've ever known. This is the cake she brought to every picnic or family reunion. It can't be beat.
Provided by Cheryl King
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk flour, white sugar, cinnamon, baking powder, baking soda, salt, and ground cloves together in a bowl. Beat eggs and vegetable oil in a separate large bowl until creamy; mix applesauce into egg mixture. Add dry ingredients to wet ingredients; stir until batter is smooth. Fold 1/2 cup walnuts and raisins into batter. Pour into prepared baking pan.
- Mix brown sugar, 1 cup walnuts, and chocolate chips together in a bowl; spread over the cake.
- Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 269 calories, Carbohydrate 30 g, Cholesterol 15.5 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 150.2 mg, Sugar 19.4 g
PICNIC CAKE
this recipe was given to me by a friend years ago. It is a moist, dense cake and freezes or transports well. (hence the name "picnic cake" :) )
Provided by beancooker
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Beat together butter and firmly packed brown sugar till light and fluffy. Blend in eggs and vanilla and mix well.Sift together flour, salt and soda. Add to butter mixture alternately with buttermilk. Stir in oats,pour into greased 9x13 pan. combine buttescotch morsels, nuts and coconut. Sprinkle over batter. Bake at 350 for 30-45 minutes.
FAY'S PICNIC CAKE
This is very easy and simply delicious. Similar to some dump cakes but different ingrediants. I like it best served with either cool whip, whipped cream or vanilla ice cream on top. Fay was my mother and she was given the recipe by some unknown person many years ago.
Provided by CarrolJ
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a 9 x 13 ungreased baking pan place the peaches and juice.
- Sprinkle the dry cake mix over the peaches.
- Sprinkle the coconut on top of the dry cake mix.
- Sprinkle the nuts on the top of the coconut.
- Drizzle the melted margarine evenly over the cake.
- Bake 350 degrees for 45-50 minutes until it is nicely browned.
Nutrition Facts : Calories 319.8, Fat 20.2, SaturatedFat 5.7, Cholesterol 0.6, Sodium 368.5, Carbohydrate 33.3, Fiber 2.8, Sugar 18.9, Protein 3.8
PEANUT BUTTER PICNIC CAKE
From Kraft. I am have been making this recipe for years. It is one of our favorite cakes. It is NOT a light fluffy boxed mix cake. Slightly heavy but moist. I have always used homemade freezer strawberry jam
Provided by wicked cook 46
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- HEAT oven to 350°F (180°C).
- MIX flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add flour mixture alternately with the milk, beating until well blended after each addition.
- POUR into two greased and floured 8 or 9-inch (20 or 23 cm) layer pans. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean.
- COOL 10 minutes; remove from pans to wire racks. Cool completely.
- SPREAD one layer with 2/3 cup (150 mL) preserves; top with remaining layer.
- Frosting.
- BEAT margarine; blend in peanut butter, vanilla and salt.
- ADD icing sugar alternately with milk, beating until light and fluffy.
- FROST with Peanut Butter Icing. Decorate with remaining preserves. Makes 10 to 12 servings.
Nutrition Facts : Calories 812.5, Fat 28.1, SaturatedFat 5.9, Cholesterol 58, Sodium 771.2, Carbohydrate 132.8, Fiber 2.3, Sugar 94.8, Protein 10.4
CHOCOLATE PICNIC CAKE
Rich, moist and chocolaty, this scrumptious cake is very versatile. It freezes well...and the chocolate chip topping makes it easy to pack in lunches and carry along to picnics. At home, we like it topped with vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. , Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PICNIC CAKE
Make and share this Chocolate Picnic Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Set oven to second lowest position.
- Grease an 8-inch square or round pan.
- In the microwave melt chocolate squares; cool 10 minutes.
- In a bowl combine the flour with baking soda and salt; set aside.
- In a mixing bowl beat egg and sugar until well combined.
- Beat in the water and oil.
- Stir in melted chocolate and dry ingredients; mix until blended.
- Pour batter into greased pan then sprinkle chocolate chips over batter.
- Bake for 32-38 minuntes or until cake tests done.
Nutrition Facts : Calories 524.5, Fat 26.5, SaturatedFat 9.9, Cholesterol 35.2, Sodium 316.8, Carbohydrate 73.8, Fiber 3.9, Sugar 48.8, Protein 6.1
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