Pop Tarts Loaf Cake Recipes

POP-TARTS®

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
• Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
• Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
• Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
• Arrange pastries on the lined baking sheets.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.

POP TART CAKE

Steps:

• Find a loaf pan that fits the pop tarts, add a little cake batter, then 2 tarts, and keep going until you fill the pan and use 8 pop tarts. Bake about 45 minutes at 25 degrees less than the instructions tell you to.
• The frosting is super easy too. Just mix 5 cups of powdered sugar with 2 tablespoons of melted butter and approximately 1/4 cup of milk. Whisk together to form the frosting and add a little more milk if it needs to be more liquidy. Make sure to wait until the cake is cooled to pour this over the top and let it drip down all the sides. Top with some multi colored sprinkles.

POP-TARTS LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick baking spray. Line the pan with parchment paper and spray the paper. Set aside.
• Trim off the unglazed ends of the Pop-Tarts (this will make sure the tarts fit in the pan without touching the sides). Set aside.
• Combine the butter, granulated sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, 2 to 3 minutes.
• Whisk the eggs together in a medium bowl. Beat them into the butter mixture in 2 additions, scraping down the sides of the bowl between additions and beating until incorporated.
• Sift the flour, cornstarch, baking powder and salt into a medium bowl. Set aside. Combine the milk and vanilla extract in a liquid measuring cup.
• With the mixer running, add a third of the flour mixture to the bowl. Add half of the milk mixture. Continue alternating the flour and milk mixtures, ending with flour. Stop and scrape the bowl and paddle, then mix for 20 seconds longer.
• Beat in the sour cream until incorporated. Stop and scrape the bowl. Beat for an additional 10 seconds.
• Spread 1 cup of the batter evenly over the bottom of the prepared pan. Top with 2 Pop-Tarts making sure the tarts don't touch the sides of the pan. Spread 3/4 cup of batter over the tarts. Top with 2 more tarts, then spread with another 3/4 cup batter. Top with the remaining 2 tarts and spread evenly with the remaining batter. Bake until the top is golden brown, 50 to 55 minutes.
• Allow the loaf to cool completely in the pan before unmolding. Once cool, place upside down on a glazing rack or wire rack.
• For the glaze: Combine the confectioners' sugar, milk, vanilla and melted butter in a medium bowl and whisk until very smooth. If more milk is needed to form a pourable glaze add it a teaspoon at a time. Pour the glaze over the top of the cake, letting it run down the sides. Top with sprinkles and let the glaze set before slicing and serving.

GIANT KING CAKE POP-TART®

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with parchment paper.
• Mix brown sugar, butter, flour, cinnamon, and salt together for the tart in a medium bowl with a fork or clean hands until thoroughly combined. Set aside.
• Whisk egg and water together in a small bowl; set aside.
• Lightly dust a clean work surface with flour. Place one sheet of puff pastry on the surface; gently pinch the seams of the sheet together. Lightly dust surface of pastry with flour and roll into a 9x13-inch rectangle.
• Carefully transfer the puff pastry sheet to the prepared pan and prick the entire surface with a fork. Spread the brown sugar-cinnamon filling all over the puff pastry, leaving a 1-inch border around the edges. Use a pastry brush to brush this 1-inch border with egg wash.
• Repeat rolling process detailed in step 4 with the second sheet of pastry. Using your rolling pin, carefully place the second sheet of pastry on top of the first, lining up the corners and edges. Seal the two sheets of pastry around the edges by pressing together with the prongs of a fork. Prick the entire surface with a fork and brush all over with egg wash.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool for 10 to 15 minutes.
• While the tart cools, beat cream cheese and butter together for icing until smooth. Beat in the powdered sugar until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread the icing over top of the tart. Decorate as desired with sanding sugars.

CINNAMON-BROWN SUGAR POP-TART® CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray an 8-inch square pan.
• Crumble 4 toaster pastries into a bowl and mix in melted butter; press into the prepared pan creating a crust.
• Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1 teaspoon milk in a bowl; spread over crust.
• Beat 1/2 cup brown sugar, softened butter, and white sugar together in a bowl; add egg yolk and vanilla extract and mix well. Combine 1 cup flour, baking powder, and salt in a separate bowl. Whisk 3/4 cup milk and vinegar together in a separate bowl.
• Mix flour mixture, alternating with milk-vinegar mixture, into butter mixture until batter is well mixed. Fold egg whites into batter. Crumble 1 toaster pastry over batter and fold. Pour batter over the crust.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake completely, at least 1 hour.
• Spread frosting onto cake and crumble 1 toaster pastry over frosting.