foodyeats: DESSERTS
Home / DESSERTS



Ingredients

  • Devil’s Food Chocolate cake mix plus ingredients listed on the cake box
  • 1 14- ounce can sweetened condensed milk
  • 1 16- ounce jar caramel sauce
  • 1 8- ounce tub of Cool Whip
  • 4 Heath bars chopped

Instructions

  • Preheat oven to 350 degrees. Prepare a 9x13 dish by spraying with nonstick spray.
  • Make the cake according to the package directions for a 9x13 cake.
  • When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.
  • Pour the sweetened condensed milk all over the top of the cake and spread it out.
  • Then pour the caramel sauce over the top of the cake and spread it out.
  • Refrigerate the cake for at least two hours.
  • Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.




It’s simple but delicious 






Better than sexy cake

Ingredients
  • 2 cups warm water barely warm to your wrist
  • 1/4 cup sugar white, granulated sugar
  • 2 Tablespoons yeast active dry yeast
  • 1/4 cup butter melted
  • 2 large eggs
  • 1 Tablespoon Salt

  • 5.5-6 cups Flour
Ingredients for the Cinnamon and sugar filling
  • 1/2 cup butter melted
  • 1 cup brown sugar
  • 2 Tablespooons Cinnamon 
Caramel Sauce for Cinnamon Rolls
  • 1/4 cup butter
  • 1 cups brown sugar
  • 1/2 cup karo syrup 
  • 1/2 can sweetened condensed milk
Instructions
  • in a large bowl ( I like to use my Kitchen Aid for this recipe And use the kneading hook.  If you aren't using an electric mixer and plan to knead the dough by hand, no worries, just double the kneading time) add the warm water, sugar, and yeast. Stir and let the yeast activate for a couple of minutes. By activating you will see it start to foam.
  • Add the melted butter, eggs, salt, and 2 cups of flour.  Stir in the electric mixer with the bread hook for 2 minutes or until everything is mixed and the dough is stringy.
  • Add 2 more cups of flour while stirring.  Add up to 5.5-6 cups total.  You will know you've added enough flour when the dough pulls away from the sides of the mixing bowl.  (if you are mixing by hand, it's when you can knead the dough and the dough isn't sticking to your hands.)
  • Continue to knead for 3 minutes.  
  • Let the dough rest in a warm place, about 30 minutes until double.
  • Roll the dough out onto a floured surface and roll out with a rolling pin until the dough is evenly about 1/2" thick.  
  • Spread the 1/2 cup of butter out onto the rolled dough. Sprinkle the cinnamon on the butter and spread the brown sugar on it too. 
  • Rolls the dough up into a long tube and cut into 1" slices.
  • Lay the slices in a greased 9 by 13" baking pan. Let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
  • Bake in a 350 degree oven for 18-22 minutes or until the bottom and the top is golden brown.  
How to make Caramel Sauce for Cinnamon Rolls
  • In a non-stick saucepan, melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. Constantly stir and bring the caramel mixture to 220 degrees measuring with a candy thermometer. 
  • Use a non-stick pan. Melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. 
  • Stir while the ingredients dissolve and melt together. Bring to a rapid boil.  Bring the mixture to 215-220 degrees. This will leave the caramel sauce nice and pourable for the cinnamon rolls. 
  • Pour the caramel sauce on the cinnamon rolls when they come out of the oven. Hot sauce and hot cinnamon rolls.
  • The final cooking temp of the caramel is a result of the amount of liquid left in it. Caramel sauce is best when cooked to 215 degrees. It's pourable and saucy at that temperature. If you'd like to be able to pour it when it's cool or just out of the fridge, cook the caramel to 210-215 degrees. If you'd like it to have a bit of a chew on it when poured over ice cream, take it a little closer to soft-ball stage and cook it to 225 degrees. 

Caramel Cinnamon Rolls


1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix
1 (3.4 ounce) Vanilla Instant Pudding
3 eggs
1/3 cup oil
2/3 cup pineapple juice
1/3 cup milk
1 (8 ounce) can pineapple slices, drained (save juice)
1 (8 ounce) can crushed pineapple, drained (save juice)
Topping
1 stick butter, melted
1 cup brown sugar
maraschino cherries
Spray muffin tins well with cooking spray.  Melt butter and sugar together on top of the stove. Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice in bottom of each cup. In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer.  Fill cups 1/2 to 3/4 full with cake mix.  Bake in preheated 350 degree oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knife around the edges to loosen muffins from cups before removing.  Turn cupcakes upside down on a platter and add cherries.

Pineapple upside down cuffins







Ingredients

1 1/2 cups finely crushed vanilla wafers

  • 1/2 cup crushed wafers for the topping 
  • 1/4 cup Unsalted  butter , melted
  • 2 ripe bananas, diced
  • 1 ripe banana, mashed
  • 1 tablespoon lemon juice
  • 2-3 tablespoons light brown sugar
  • 3 (8-ounce) packages cream cheese , softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • whipped cream and vanilla wafers for garnish

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
  • Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
  • In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
  • Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
  • Gradually add granulated sugar.
  • Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
  • Beat in vanilla extract.
  • Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
  • Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
  • Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
  • Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
  • Garnish with whipped cream and vanilla wafers.


Banana pudding cheesecake

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 can pineapple slices 20 ounces
  • 1 White cake mix
  • 1/3 cup oil
  • 3 eggs
  • 12 Maraschino cherries more if desired

Instructions

  • Preheat an oven to 350⁰F.
  • Place butter into a 9 X 13 cake pan and place the pan into the preheating oven to melt the butter. Alternatively, you can melt the butter in another fashion and add to the bottom of the cake pan.
  • Remove the pan when the butter has melted.
  • Sprinkle the brown sugar evenly over the melted butter in the pan.
  • Open the pineapples and reserve the pineapple juice from the can.
  • Place the pineapple rings evenly over the brown sugar mix.
  • Remove stems from cherries, if any, and place a cherry into the center of each pineapple ring. More cherries can be added as desired.
  • Prepare the cake mix replacing the water called for with pineapple juice. Use the other ingredients as called for. Most white box mixes call for 1/3 cup oil, 3 egg whites, and 1 cup of water. If there is not enough pineapple juice from the can, add enough water to equal the amount called for on the box.
  • Gently pour the batter over the pineapple and cherries in the pan and smooth the batter out.
  • Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and allow it rest for 4 to 5 minutes.
  • Invert the cake onto a serving platter.

PINEAPPLE UPSIDE DOWN CAKE

Subscribe to: Posts (Atom)

Subscribe Our Newsletter