Cake Recipes
Sopapilla Cheesecake
Description:
A quick fix using canned crescent rolls, this is a delightful take on the popular Mexican dessert.
Ingredients:
2-8 oz cans crescent rolls
3-8 oz packages Neufchatel cheese, softened
1 cup white sugar
½ cup brown sugar
2 T. vanilla
½ cup butter, melted
½ cup brown sugar
1 ½ t. cinnamon
1/3 cup sliced almonds
Instructions:
Preheat oven to 350. Grease and flour a 9 x 13 inch baking pan. Unroll 1 can of roll dough, and press into the bottom of the pan.
In a mixing bowl, beat cream cheese with white and brown sugar, and vanilla until smooth. Spread the mixture evenly over the crescent roll dough. Cover with the remaining can of roll dough.
Drizzle the melted butter evenly over the top of the dough. Mix remaining ½ cup of brown sugar with cinnamon, and sprinkle over dough. Sprinkle almonds over dough.
Bake for 40-45 minutes, or until dough has puffed up and browned. Cool completely.
Hummingbird Cake
Description:
This is a very popular dessert in the South. Using a box mix and premade frosting cuts prep time down as well.
Ingredients:
1 box white cake mix
3 eggs, beaten
1 cup vegetable oil
2 t. vanilla extract
1 ½ cup pecans, chopped
2 cups bananas, chopped
1-8 oz can crushed pineapple, undrained
2 tubs cream cheese frosting
Instructions:
Preheat oven to 350. Grease and flour three 8-inch round cake pans.
In a large bowl, mix cake mix, eggs, oil, and vanilla together until moistened evenly, but do not beat. Add 1 cup pecans, bananas, and pineapple. Stir until combined. Pour into cake pans.
Bake for 25-30 minutes, or toothpick inserted into center comes out clean. Let sit for 10 minutes on wire racks. Remove from pans and cool completely.
Spread frosting between layers and on top and sides of cake. Sprinkle remaining ½ cup pecans on top of cake. Refrigerate cake.
