Pat’s Pantry — Easy Cake Recipes

By Pat Mills

Do you like to have fresh-baked cakes but don’t have a lot of time? These quick and easy cake recipes are just for you. The root beer float cake is a fun and festive recipe; you will have to give it a try. – Pat

Root beer float cake

1 package (18 1/4 oz) white cake mix
1 1/4 cups root beer
2 eggs
¼ cup vegetable oil
1 packet (1.3 oz) whipped topping mix
½ cup chilled root beer

In a mixing bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13 x 9 x 2-in. baking pan. Bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. In another mixing bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill. Yield: 12 to 15 servings.

Boston cream cake

1 package (9 oz) yellow cake mix (like Jiffy cake mix)
½ teaspoon lemon extract
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1  square (1 oz) semisweet chocolate
1 tablespoon butter or margarine
½ cup confectioner’s sugar
2 to 3 teaspoons hot water

Mix cake according to package directions adding lemon extract to batter. Pour into a greased and floured 9-in. cake pan. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted near the center comes out clean. Meanwhile, beat pudding mix and milk according to package directions; refrigerate. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. In a saucepan over low heat, melt chocolate and butter. Stir in sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake in half. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Chill. Yield: 6-8 servings.

Coffee angel food cake

2 teaspoons instant coffee granules
1-1/4 cups water
1 package (16 oz) one-step angel food cake mix
½ cup butter or margarine
3 3/4 cups confectioners’ sugar
1 to 2 tablespoons instant coffee granules
¼ cup milk
½ cup sliced almonds, toasted

In a mixing bowl, dissolve coffee in water; add cake mix. Mix, bake and cool as directed on package. For frosting, cream butter and sugar in a mixing bowl. Dissolve coffee in milk; add to the creamed mixture and beat until smooth. Frost the top and sides of cake. Garnish with almonds. Yield: 12-16 servings.

Pineapple Bundt cake

1 can (20 oz) crushed pineapple
1/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
8 maraschino cherries
8 pecan halves
1 package (16 oz) pound cake mix
1 teaspoon grated lemon peel
1 teaspoon vanilla extract

Drain pineapple, reserving juice. Combine ½ cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture. Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon peel, vanilla and remaining pineapple. Spoon over cherries and pecans. Bake at 325 degrees for 60-70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely. Yield: 13-16 servings.


• Baker’s yeast will freeze for years without going bad.
• To keep ants away – place whole cloves or sage around the windows and doors or anywhere else they appear.

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