cake Archives - Page 7 of 23 - Lovin' From the Oven

Pumpkin Cheesecake Pudding Bundt Cake with Dark Chocolate Chips

September 30, 2013 by kim 4 Comments

Is it too early for pumpkin desserts yet? It’s pretty much fall, right? I’m always jumping ahead when it comes to pumpkin season. That’s alright because Pillsbury® gave me a little push this year to start my fall baking and I’m all for it.

I used the pumpkin creme cake mix from their supreme collection to make this bundt cake, pretty much following the directions on the box and adding a few of my own personal touches. Pillsbury also released caramel apple cake mix and perfectly pumpkin cake mix this season, just in case the pumpkin creme doesn’t tickle your fancy.

I couldn’t have asked for a more perfect bundt cake. It literally slipped right out of the mold, without leaving a single crumb behind. It’s the little things in life that make me happy.

The package also comes with a vanilla filling that you’re supposed to put in between layers of the cake mix, but I felt like being a little rebel and put it on top of the cake rather than inside of it.

I left a piece of the cake on the counter and it was gone when I came home. My DF commented in the car that he loved whatever I made, not exactly knowing what it was composed of. He said that it was a little tangy and when asked, he couldn’t guess the pumpkin flavor. That’s not surprising, though, because he doesn’t eat ANYTHING pumpkin. He claims to despise the fruit.

Thanks, Pillsbury, for proving him wrong!

When cut into, you’ll see just how moist the cake really is. The extra box of pudding and greek yogurt that I added in really help. The chocolate chips sink right into the goodness, melting in your mouth to create a whirlwind of goodness.

Overall, I love the ease of baking with Pillsbury’s pumpkin creme cake mix. The extra frosting packet was also easy to whip up. I added more water than the directions asked for because I wanted a thinner consistency that would run down the sides of the cake, and that’s exactly what I got.

Pumpkin Cheesecake Pudding Bundt Cake with Dark Chocolate Chips

Ingredients

For the Cake:

1 package Pillsbury supreme collection pumpkin creme cake mix
1 box (1 oz) cheesecake instant pudding mix
1/2 cup greek yogurt
3 eggs
1/3 cup oil
1 cup water
2 cups dark chocolate chips

For the glaze:

1 package of vanilla mix that comes in the box
2 tablespoons plus 2 teaspoons water
2 tablespoons oil
cinnamon for dusting, optional

Directions

Preheat oven to 350 degrees. Grease your bundt pan.
Mix all of the ingredients in one bowl for two minutes. Pour evenly into the bundt pan and bake for 40-45 minutes, or until toothpick comes out clean.
For the glaze, whisk all of the ingredients until smooth. Pour over cooled cake and dust with cinnamon, if using.

https://lovintheoven.com/pumpkin-cheesecake-pudding-bundt-cake-dark-chocolate-chips/

This post was sponsored by Pillsbury, but the opinions expressed are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.

Meyer Lemon Coffee Cake

September 10, 2013 by kim 5 Comments

Can you imagine waking up to a big pan of this on your birthday morning? How glorious would that be? Give me a chai tea latte and you’ve got my perfect breakfast. Working as a flight attendant, coffee cakes are my achilles heal. I can bring them with me in my luggage and I can eat it on the go– no utensils needed. That makes it convenient and delectable.

Chinet sent me over some disposable bakeware to try out, and I thought this Meyer lemon coffee cake would be the perfect thing for the 8×8 inch pan. I hardly ever bake with disposables, so I was eager to see how it compares with regular heavy duty baking pans.

The pan itself is actually rather light. It’s made of a paper/cardboard feeling material and is textured. The inside is coated with a dark layer and the outside remains white. All of Chinet’s bakeware comes with a lid, making it easy to take with you to a party or just for transferring in general. The only issue was that the top didn’t actually “snap” into place. It loosely covers your baked good and moves around on its own. I just used some tape to keep it shut while transporting it.

It sure looks pretty, though. It’s nice to be able to take a coffee cake to someone and not worry about bringing the bakeware back. One and done.

I was very impressed with how evenly the cake baked in the pan. There was no sinking in the middle and it seemed as if the edges browned normally. There was no “weak spot” of the pan.

I was also curious as to how the bakeware would keep its shape, but sure enough, it proved me wrong. There was no sagging, bending, or melting (wouldn’t that be terrible?!). It was sturdy. I could hold it from one end and it wouldn’t fold.

Bottom line is that you should definitely bring a cake to someone… for breakfast! Let them celebrate in the morning instead of having to wait all day for celebrating in the evening.

I have to be honest about this lemon coffee cake. I didn’t try it because I don’t like lemon desserts. I actually packed it up and brought it with me to work so that my coworkers can enjoy their mornings. I even left it on the counter in the communal area for everyone to enjoy. From the feedback that I got, the cake seemed to be a hit with everyone. It wasn’t too strong in lemon flavor.

This streusel recipe made a lot and I only used 2/3 of it. I’m saving the rest to top off some muffins. Recipe is slightly adapted from Martha Stewart.

Meyer Lemon Coffee Cake

Ingredients

Streusel:
1 ¾ cups all-purpose flour
¾ cup brown sugar
pinch of salt
¾ cup (1 1/2 sticks) cold unsalted butter

Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup sugar
3 tablespoons finely grated lemon zest (from 3-4 Meyer lemons)
2 large eggs
1 teaspoon pure vanilla extract
1 cup plain greek yogurt (I used Chobani)

Glaze:

1 cup powdered sugar
juice of half a lemon

Directions

First make the streusel by cutting together the butter and the rest of the ingredients until crumbly. I used a food processor for ease.
Preheat oven to 350 degrees F.
Cream together the butter and sugar until fluffy. Mix in the lemon zest, eggs, vanilla, and yogurt.
Gradually stir in the flour, baking powder, baking soda, and salt until combined.
Pour the batter into an 8x8 pan and top with the streusel (I only used 2/3 of it).
Bake for 50-60 minutes, or until toothpick comes out clean.
Let cool completely before mixing the powdered sugar and lemon juice together and drizzling.

https://lovintheoven.com/meyer-lemon-coffee-cake/

*This is a sponsored post by Chinet, but the opinions expressed are my own.*

Banana Pudding Poke Cake

July 26, 2013 by kim 5 Comments

Great news!!! My DB was offered a job in downtown LA for next year, which means we will OFFICIALLY be moving back to sweet ol’ Southern California in less than a year!! I’m SO proud of him and how far he’s come. That boy never ceases to amaze me on his accomplishments (mostly because I could never do what he’s doing… and to think that I almost tried!).

Things are, slowly but surely, falling into place in this so called life. Secure job gets a checkmark in it’s box, but there are a million of other “to-do” items that need to be checked off.

Get engaged, find a place to live– and where?, buy a home (condo?), figure out what I want to do, get married, have children…. the list is ongoing and new things get added every year. After one hurdle is another to jump over.

I don’t mind it, though. It keeps me on my toes and always leaves something for my DB and I to talk about.

I really am so ecstatic that we can move back close to our families next year. We’ll no longer be a plane ride away from our nieces and nephew. We’ll just be an hour in traffic, instead! Oh, 405, how are you the worst freeway on earth?

I found this poke cake on Pinterest and am surprised how I never knew about it before. It’s the ultimate “Sandra Lee” cake.. meaning it’s the ultimate “semi-homemade” cake. Her motto is to “keep it simple, keep it smart, keep it semi-homemade,” and this cake is the epitome of that.

You can change the flavor of the cake and the flavor of the pudding to make it a little different every time. How about white cake with pistachio pudding? Or chocolate cake with Oreo pudding topped with Oreo pieces? I think I’ve come up with my next baking project for tonight.

Also, this cake reminded me of Cool Whip. I used to eat that stuff all the time when I was a kid, but I haven’t had it in ten years. Literally.

It’s so dang good.

Recipe from The Country Cook.

Banana Pudding Poke Cake

Ingredients

1 (10 oz.) box yellow cake mix + ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

Directions

Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
With a wooden spoon handle, begin poking holes in the cake, making sure to poke all the way to the bottom.
In a bowl, make the pudding. Whisk together instant pudding with 4 cups milk. Stir until smooth and there are no more lumps. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set. It should still be easily pourable.
Pour pudding over cake, taking care to get it into the holes as much as possible. Place in the fridge to set and cool.
Once your cake has completely cooled, spread on the whipped topping.
Sprinkle crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you'd like.
Serve with freshly sliced bananas. Keep refrigerated.

https://lovintheoven.com/banana-pudding-poke-cake/

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