Tropical Cherry Dump Cake

This recipe was inspired by a traditional southern recipe my boyfriend’s mother gave me. I modified it by giving it a little tropical flair with the pineapple and coconut. The easiest cake recipe you’ll ever make and heaven in your mouth.

Ingredients:
- 1 can cherry pie filling
- 1 cup of shredded coconut
- 1 can of crushed pineapple
- 1 cup of chopped pecans
- 1 box of yellow cake mix
- 2 sticks of butter (1 c.)

Combine cherry, pineapple and coconut in a 13×9 pan. Sprinkle cake mix over the top followed by the chopped pecans. Slice two sticks of butter to form a layer over the top of the whole thing. Bake at 350 for 25-30 min.

NY Style Cheesecake with Oreo Kalua Pecan Crust

 

I made this for my boyfriend's mom's birthday!

This recipe was inspired by a recipe my friend gave to me for NY Style Cheesecake. I changed up the crust and made a few adjustments, and it turned out fantastic!

 

Crust:
1/2 cup graham cracker crumbs
1/2 cup finely ground oreo cookie (no filling)
1/2 cup of finely chopped pecans
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons sugar
1 tablespoon kalua

Filing:
*Be sure that all ingredients are at room temperature
32 oz. cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour (or 2 tbs for a creamier texture)

DIRECTIONS
Crust:
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine butter, sugar and kalua. Then mix in the remaining crust ingredients with a fork aπnd mix until well combined. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake the crust until fragrant and just set (about 8 to 10 minutes). Remove from the oven and cool for at least 15 minutes before adding the filling.
Lower the oven temperature to 350 degrees F.
Filling:
In a large bowl, mix cream cheese with sugar until smooth (Do not overblend! Mix until just smooth). Then with a wooden spoon, mix in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. It helps to crack the eggs into a cup and mix them up with a fork prior to adding them to the mixture. Mix in sour cream, vanilla and flour until smooth. Grease the sides of the pan to prevent the cheesecake from cracking when it sets. Pour filling into prepared crust.
Bake in a one inch water bath (use boiling water), in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for about 4 hours. Chill in refrigerator overnight.

 

© 2009 Jennifer Fawn and I Love Recipes.

Give me some sugar, baby! Caramel Cake Recipe

For those of you with a sweet tooth, this will probably be one of the simplest and most satisfying cakes you’ll ever make!

I first made this recipe when I was in the 6th grade, and…. Yup, still good!

Caramel Cake
½ cup butter (room temperature)
1 cup milk
1 tsp vanilla
3 eggs
2 cups flour
1 ½ cups sugar
3 ½ tsp baking powder
1 tsp salt

Combine the milk, eggs, butter and vanilla in a large bowl. In another bowl sift together the flour, baking powder and salt. Add the dry ingredients to wet ingredients and mix well. Bake at 350 degrees for 30 – 45 minutes.

Important:  Try to frost the cake while it’s still slightly warm.  This helps keep the frosting soft while you frost the cake before it hardens.

Frosting:

½ cup butter
1 cup brown sugar
¼ cup milk
½ cup chopped pecans (optional
2-3 cups powdered sugar

Melt butter in a pan. Add brown sugar and boil for 2 minutes and remove from heat. Alternate milk and powdered sugar until you achieve desires consistency. Fold in pecans.

Note: If you’re using pecans, make another batch of frosting without the pecans to frost the sides of the cake. 

© 2009 Jennifer Fawn and I Love Recipes.