Pineapple Pudding Cake

Ingridients

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 (8 ounce) can crushed pineapple, drained

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 1/4 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 (8 ounce) container frozen whipped topping, thawed

Directions

Prep 30 m

Cook 30 m

Ready In 1 h 30 m

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans.

Make pudding according to package directions using the milk. Set aside 2 tablespoons of pudding and place the rest in the refrigerator. When chilled, pull the pudding out of the refrigerator, and stir in the pineapple.

In a large bowl, cream together the shortening and sugar, continue to mix with an electric mixer on medium speed for 15 minutes. Stir in the reserved 2 tablespoons of vanilla pudding. Beat in the eggs one at a time, mixing well after each addition.

In another bowl, sift together cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with 1 cup milk, blending well after each addition. Divide the batter evenly between the prepared pans.

Bake for approximately 20 to 25 minutes, or until the top springs back when lightly pressed. Set the pans on a wire rack to cool. Remove the layers from the pans.

Once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness - there may be some left over). Place the second layer on top of the filling. Frost the cake with the whipped topping. Refrigerate the cake until serving time.

Passover Brownie Cake

Ingridients

5 eggs

1/2 cup unsweetened cocoa powder

2 1/2 cups white sugar

1 1/4 cups matzo cake meal

1 1/4 cups vegetable oil

1 1/4 cups chopped walnuts

Directions

In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.

Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.

Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.

Pistachio Cake I

Ingridients

1 (3.4 ounce) package instant pistachio pudding mix

1 (18.25 ounce) package white cake mix

5 eggs

1/2 cup vegetable oil

1 1/2 cups water

1 1/2 cups milk

2 (1.5 ounce) envelopes instant dessert topping

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.

Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.

To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Fruit Cocktail Cake I

Ingridients

1 cup all-purpose flour

1 cup white sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

1 (16 ounce) can fruit cocktail

1/2 cup packed brown sugar

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 30 m

Preheat oven to 325 degrees F (165 degrees C). Spray one 8 x 8 inch square baking pan with cooking spray.

In a medium sized bowl combine flour, white sugar, salt, baking powder, egg, and fruit cocktail. Mix until just combined and pour into the prepared pan. Sprinkle top with the brown sugar.

Bake at 32 degrees F (165 degrees C) for 45 minutes or until golden brown.

Ricotta Cheese Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

24 ounces ricotta cheese

3/4 cup white sugar

3 eggs

1/4 teaspoon vanilla extract

1/8 cup confectioners' sugar for dusting

Directions

Prep 20 m

Cook 50 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.

Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.

Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

Strawberry Cake I

Ingridients

1 (18.25 ounce) package white cake mix

1 (3 ounce) package strawberry flavored Jell-O®

2/3 cup vegetable oil

4 eggs

3 tablespoons all-purpose flour

4 ounces frozen strawberries

1/2 cup buttermilk

Directions

Thaw and drain the frozen strawberries.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.

Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Green Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (20 ounce) can crushed pineapple

1 (3.4 ounce) package instant pistachio pudding mix

1 (8 ounce) container frozen whipped topping, thawed

Directions

Prep 10 m

Cook 30 m

Ready In 40 m

Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and take right from oven and place in freezer. Cake is ready to frost when cool on the bottom to touch.

Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.