The weekend’s a good time to splurge a little and enjoy something sweet. Here are three classic cake recipes that are quite yummy:
PINEAPPLE UPSIDE DOWN CAKE
1 box yellow cake mix
1 cup brown sugar
1/4 cup butter
1 20-ounce can pineapple slices in juice (reserve the juice)
1 jar stemless maraschino cherries, drained
chopped walnuts (optional)
Heat oven to 350, and in a 13-by-9-inch pan, melt the butter. Evenly distribute the brown sugar over the melted butter and place pineapple slices over brown sugar, then place a cherry in the center ring of each pineapple slice. If you opt for the chopped walnuts, sprinkle them around the pineapple.
If the reserved pineapple juice doesn’t measure 1 cup, add enough water to get it there and substitute this mixture for the water on the boxed cake directions. Make cake batter and pour over the pineapple/cherries.
Bake for 45 minutes or until a toothpick comes out clean in the center. Once ready, run a knife around the side of the pan to loosen the cake. Place a cake plate upside down onto the pan, then turn over. Allow pan to remain on cake for a few minutes so the brown sugar can drizzle over cake. Remove pan and allow to cool 30 minutes before serving.
1 box orange cake mix
1 box orange Jell-O
1 box instant vanilla Jell-O pudding
1 cup boiling water
1 cup milk
1 teaspoon orange extract
1 small tub of Cool Whip
Prepare cake mix according to box directions. When you remove cake from oven, poke several holes in it while it is still hot.
Make the Jell-O with boiling water and pour mixture over the cake while it’s still hot. Let the cake cool completely.
Prepare vanilla pudding with 1 cup of milk, and add the extract, vanilla and Cool Whip. Spread mixture on top of cake and refrigerate.
1 box white cake mix
1 can sweetened condensed milk (14 ounces)
1 can cream of coconut (14 ounces)
1 tub Cool Whip
1 package flaked coconut
Bake cake according to box directions. Let cool completely. Make holes in cake with a straw.
Combine cream of coconut and condensed milk and pour over cake, then top with Cool Whip and sprinkle the top with coconut. Serve chilled.