TROPICAL SLOW-COOKER DUMP CAKE
Who knew that your slow-cooker could give you an authentic taste of the Islands? Toss five simple ingredients together for this tropical treat.
Provided by Angie McGowan
Categories Dessert
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 6-quart slow cooker with cooking spray. Reserve 1/2 cup fruit juice from fruit salad; pour remaining juice and fruit into slow cooker.
- In small bowl, stir cornstarch into reserved fruit juice until cornstarch is completely dissolved. Pour cornstarch mixture into slow cooker; stir to combine.
- Sprinkle brown sugar over fruit. Sprinkle cake mix over fruit. Cut butter in small pieces; place evenly over cake mix.
- Cover; cook on Low heat setting 3 hours or until cake is set when lightly touched in center.
- Spoon warm cake into dessert bowls; spoon fruit mixture over cake.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Cholesterol 60 mg, Fat 5, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 47 g, TransFat 1 g
EASY CROCK POT CAKE
Make and share this Easy Crock Pot Cake recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 4h5m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Wash rhubarb and toss in sugar to coat.
- Mix all things well and put into slow cooker.
- cook on high for four hours. serve with Ice cream.
Nutrition Facts : Calories 223.4, Fat 4, SaturatedFat 0.6, Sodium 255.9, Carbohydrate 39.9, Fiber 0.9, Sugar 29.9, Protein 7.9
MOIST LEMON CAKE
This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious! Source: Summer Desserts by Joni Schockett 1996
Provided by Moshe
Categories Dessert
Time 1h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
- GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.
Nutrition Facts : Calories 802.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 79.3, Sodium 164.4, Carbohydrate 130.2, Fiber 1.2, Sugar 96.6, Protein 6.7
MOIST CROCK POT LEMON CAKE
Make and share this Moist Crock Pot Lemon Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 6h5m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 4 quart crock pot with non-stick cooking spray and set aside.
- In a large bowl, combine the cake mix and pudding mix.
- In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
- Add to the dry ingredients and beat well.
- Stir in the white chocolate chips and almonds.
- Pour into crock pot.
- Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
Nutrition Facts : Calories 397.8, Fat 25.4, SaturatedFat 8.1, Cholesterol 71.8, Sodium 344.9, Carbohydrate 38.8, Fiber 0.4, Sugar 20.1, Protein 4.7
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