TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
TROPICAL BEACH BUM CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
- Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
- Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
- Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
- To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
- To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
- Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.
TROPICAL SPICE CAKE
Steps:
- Preheat oven to 375 degrees. Use some of the butter to lightly coat a 9inch round cake pan. Place remaining butter in a mixing bowl and add the sugar. Beat well with a whisk until light and fluffy. Add the molasses and whisk well to combine. Slowly add the half and half, then the egg, whisking constantly to incorporate thoroughly. Sift together the flour, baking soda, and spices and add to batter. Whisk until just combined; do not overwork. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and run a knife around the inside of the pan. Let cake cool in pan ten minutes then invert to remove from pan. Let cool completely and sift powdered sugar over the top to decorate.
TROPICAL SPICE CAKE
This cake has a nice light texture and delightful flavour. The following recipe is from a Cookbook my Mom always used. The inside is dated 1938 and she was born in l914, making the cookbook one of the first she owned at the age of 24. Fondly, Lori
Provided by Tweetums
Categories Breads
Time 40m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour, measure and resift 3 times with the baking powder, salt and spices.
- Cream butter thoroughly, add sugar gradually and cream well together.
- Add unbeaten egg and beat well.
- Add flour mixture alternately with the milk, a small amount at a time, beating after each addition until smooth.
- Bake in two greased 8-inch layer cake tins in a moderate oven of 375 F for 20 to 25 minutes.
- Spread Seven-Minute Frosting between layers, on top and sides of cake.
Nutrition Facts : Calories 239.1, Fat 7.7, SaturatedFat 4.6, Cholesterol 40.4, Sodium 290.9, Carbohydrate 39.3, Fiber 0.7, Sugar 16, Protein 3.7
APPLES N' SPICE CAKE TRIFLE
This is a perfect fall holiday dessert that looks wonderful in the trifle bowl. Don't let the ingredients/steps scare you! All ingredients are canned, boxed, cartoned; you just need to buy it and combine it! One hour to prepare and the results are gratifying! This is so easy; I made this for my in-laws Thanksgiving dinner when I was dating my husband; during that time period I had no kitchen skills whatsoever. Very easy! Prep time does not include cooling/chilling times. This recipe is from Taste of Home Magazine, the October/November 1999 edition.
Provided by TheDancingCook
Categories Dessert
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium for 2 minutes.
- Pour into a greased 13x9 baking dish and bake for 30-40 minutes or until inserted toothpick comes out clean.
- Cool.
- While that is baking, in a saucpan combine apple pie filling, butter and 1 tsp of cinnamon until butter is melted and stir until well blended.
- Cool.
- In a mixing bowl, combine milk, pudding mix, whipped topping mix and remaining cinnamon.
- Beat on high until thick; about 5 minutes then let it stand for 5 more minutes.
- Spread 1/3 of the apple mix (step#5) in a trifle bowl.
- Now, cut the cake into cubes and place half over the apple mixture in trifle.
- Top that with half of the whipped topping/pudding and sprinkle 1/4 cup walnuts.
- Repeat the layers, ending with the remaining topping mixture and sprinkle with bits, chips or chopped candy bar and 1/4 cup walnuts.
- Cover and chill for at least 2 hours.
Nutrition Facts : Calories 337, Fat 16.6, SaturatedFat 6.2, Cholesterol 52.1, Sodium 309.8, Carbohydrate 44.2, Fiber 1.6, Sugar 25.4, Protein 4.5
TROPICAL CARROT CAKE
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Nutrition Facts :
SPICE CAKE
You can frost this cake with a white icing or simply serve it as is. Many thanks to Nick of emazing for sharing this recipe !!
Provided by Mini Ravindran
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 375.
- Add all of the ingredients to a large bowl and mix well.
- Pour into a buttered 9x12 pan.
- Bake for 25-30 minutes (or until firm in the middle).
- Cool on a rack before cutting.
TROPICAL DUMP CAKE
Make and share this Tropical Dump Cake recipe from Food.com.
Provided by Boyz 5
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Grease 9 by 13 inch baking pan.
- Dump into pan and spread evenly in this order: cherry pie filling, undrained pineapple, dry cake mix.
- Arrange pieces of butter on top.
- Pour 1/2 cup melted butter over cake mix.
- Top with 1 cup flaked coconut and 1 cup chopped pecans.
- DO NOT MIX!
- Bake at 350 degrees for about 1 hour.
Nutrition Facts : Calories 5207.7, Fat 268, SaturatedFat 146.7, Cholesterol 498.3, Sodium 4962.5, Carbohydrate 689.6, Fiber 16.9, Sugar 335.2, Protein 31.4
TROPICAL SPICE CUPCAKES
These delicious and tender cupcakes taste of spice, orange and coconut, and are topped with a creamy orange flavored frosting. Developed for RSC #9.------
Provided by PanNan
Categories Dessert
Time 50m
Yield 18 cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- Place 18 cupcake liners in muffin tins.
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
- Cream the butter with a mixer for a few minutes until soft and fluffy.
- Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
- Next, add the Grand Marnier and beat until incorporated.
- Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
- Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
- Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
- Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven and let rest in the muffin pan for 15 minutes.
- Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
- Make frosting: Beat the cream cheese in a medium bowl until creamy.
- Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
- Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
- Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
- Add another cup of confectioner's sugar and beat until smooth.
- Add 1/2 cup confectioner's sugar and beat until smooth.
- At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
- Spread the frosting on the cooled cupcakes.
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