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Cakes are the ultimate celebration dessert. They don't have be be fancy to be fun and make any day a special one. We love cakes in our family. My favorites are the single layer oblong cakes and bundt style cakes. They keep and travel easy. Here are a few of our favorites.

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Black Forest Cake

Very scrumptious. Easy to make with a mix. This cake is a good one to bake if you want to make impressions.

1 box devil's food cake mix

1 cup sour cream

1 small box instant chocolate fudge pudding mix

1 cup milk

1/2 tsp. vanilla

1 can cherry pie filling

1 cup whipping cream lightly sweetened

1/2 cup sliced almonds, toasted

Prepare cake mix according to direction on package and bake in a greased and floured 13 x 9 inch baking pan for 25-30 minutes. Do not overbake. Cool completely. In a mixing bowl, beat sour cream, instant pudding, 1/2 c. milk and vanilla until mixture is smooth and fluffy. Gradually add remaining milk and beat until smooth. Spread over cooled cake. Refrigerate for 1 hour or until well-chilled. Spread cooled cake with cherry pie filling, and refrigerate over night. Whip sweetened cream until stiff peaks form. Spread over cherries. Sprinkle with almonds and refrigerate until ready to serve.

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Apple Cake 

3 cups flour

2-1/2 cups sugar

1 cup cooking oil

1/2 teaspoon salt

juice of 2 oranges, or

7 tablespoons frozen orange juice

2-1/2 teaspoons vanilla

3 teaspoons baking powder

4 Granny Smith apples, sliced

2 teaspoons cinnamon

5 Tablespoons sugar

Mix apples, cinnamon, and sugar in a bowl. Grease and flour angel food pan. Beat together remaining ingredients. Alternate layers of batter and apples in the pan ending with apples. Bake at 350 degrees for 1 hour and 35 minutes.

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Peanut Butter Banana Cake

 

3/4 cup peanut butter

3/4 cup brown sugar

1/3 cup butter, softened

2 eggs

1 teaspoon vanilla

3/4 cup mashed bananas

1/2 cup quick oats

3/4 cup flour

1 teaspoon baking soda

In a large bowl, combine peanut butter, brown sugar and butter, beating until light and fluffy. Beat in eggs and vanilla, then stir in bananas.

Mix oats, flour and baking soda. Stir into the above banana mixture. Spread into a greased 9 x 13 inch baking pan. Bake at 350 for 25 to 30 minutes. Cool on wire rack. Spread with simple white frosting.

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Cherry Dump Cake

 

One 20-ounce can crushed pineapple, drained

One 21-ounce can cherry pie filling

One 18-ounce box yellow cake mix

1 cup butter

1 cup chopped pecans

1 cup coconut, shredded (optional)

Place all ingredients into a 9 x 13-inch ovenproof dish in order listed. Bake at 350 degrees for 70 minutes.

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Oatmeal Cake

1-1/2 cups boiling water

1 cup oats

1/2 cup butter, creamed

1 cup brown sugar

1 cup white sugar

2 eggs

1-1/2 cups sifted flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

 

Topping:

1 stick butter

1 cup brown sugar

1/2 cup cream spread

1 teaspoon vanilla

1 cup coconut

1 cup chopped nuts

Pour boiling water over oats and let stand 20 minutes. Combine butter (creamed), brown sugar, white sugar, eggs, sifted flour, baking soda, cinnamon, and salt. Add oatmeal mixture. Stir until well mixed. Bake in oiled pan 20 minutes at 350 degrees. Spread topping over cake and broil until brown.

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Sour Cream Pound Cake

2 sticks butter, room temp

2 Tbsp butter, additional

1 cup sour cream

3 cups sugar

6 eggs

3 cups plain flour

1/4 tsp baking soda

1 tsp almond flavoring

1 tsp vanilla

Cream butters, sugar and flavorings until fluffy (5 minutes). Add eggs, one at a time, beating after each. Sift flour and baking soda together. Add flour mixture alternately with sour cream. Spray a 10" tube pan and line bottom with sprayed wax paper. Bake 1 hour and 20 minutes at 300 degrees

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Pig-Lickin' Good Cake

Grease and flour 3 8-inch cake pans.

1 box butter cake mix (Duncan Hines)

3/4 c. cooking oil

4 eggs

1-11 oz can mandarin oranges, undrained

Mix all together and bake in three 8 inch layers at 350 degrees for 25-30 minutes. Cool

Topping:

1-5 oz. package instant vanilla pudding

1-15 oz. can crushed pineapple, undrained

1/2 c. powdered sugar

1 9-oz. tub of Cool Whip, thawed

Mix together first 4 ingredients. Gently fold in cool whip. Frost layers.

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Blueberry Banana Snack Cake

1-1/4 cups Sugar
2/3 cup Butter, melted 1/4 cup Buttermilk
2 Eggs
1 tsp. Vanilla
3 medium (2 cups) ripe Bananas, mashed
2 cups Flour
3/4 tsp. Baking Soda
1/8 tsp. Salt
1 cup fresh or frozen Blueberries
Powdered Sugar, if desired

Heat oven to 350 degrees F. In large mixer bowl combine sugar, butter, buttermilk, eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add bananas; continue beating until well mixed (1 minute). Add flour, baking soda and salt. Beat at low speed until moistened (1 to 2 minutes). By hand, stir in blueberries. Spoon into paper-lined muffin cups. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool. Just before serving, sprinkle tops of cakes with powdered sugar. Makes 20 snack cakes.

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