Desserts

Cinco De Mayo Margarita Pound Cake Recipe

May 21, 2014 by Lisa Pinney

Cinco De Mayo Margarita Pound Cake

I’ve had the most requests for this cake this month…

a delicious, orange-y, push-pop taste with a very festive look!

Cinco De Mayo Margarita Pound Cake

1 orange cake mix

1 small pkg instant vanilla pudding

5 eggs

2/3 cup milk

1 cup butter, softened

1/4 cup lemon juice

1/4 cup tequila

2 TBSP triple sec liqueur

Preheat oven to 350 degrees.

Grease and flour your bundt pan.

In mixing bowl, combine cake mix, pudding mix,

eggs, milk, butter, lemon juice,

1/4 cup tequila and 2 TBSP triple sec.

Beat well for 2 minutes.

Pour batter in bundt pan.

Bake for 45 – 50 minutes until cake tests done.

Cool in pan 10 minutes; turn out on rack to cool.

Make glaze and pour over cake while warm.

Glaze:

1 cup confectioner’s sugar

1 TBSP tequila

2 TBSP triple sec liqueur

2 TBSP lime juice

Mix together until smooth.

The festive ingredients…

Combine the cake mix, eggs, pudding…

Softened butter…

Milk…

Lemon juice…

Tequila…

and the Triple Sec…

Pour the batter into the prepared bundt pan…

Bake at 350 degrees for 45 minutes…perfection!

Turn out to cool…

The glaze…

Combine the confectioner’s sugar…lime juice…

and the triple sec…

Pour it over warm cake…

You’ll want to keep brushing it up the sides

and middle of the cake…

It will be lovely like this!

Cinco De Mayo Margarita Pound Cake Recipe

Author: Lisa Pinney

Ingredients

Scale

1 orange cake mix

1 small pkg instant vanilla pudding

5 eggs

2/3 cup milk

1 cup butter, softened

1/4 cup lemon juice

1/4 cup tequila

2 TBSP triple sec liqueur

Glaze:

1 cup confectioner’s sugar

1 TBSP tequila

2 TBSP triple sec liqueur

2 TBSP lime juice

Instructions

The Cake:

Preheat oven to 350 degrees.

Grease and flour your bundt pan.

In mixing bowl, combine cake mix, pudding mix,

eggs, milk, butter, lemon juice,

1/4 cup tequila and 2 TBSP triple sec.

Beat well for 2 minutes.

Pour batter in bundt pan.

Bake for 45 – 50 minutes until cake tests done.

Cool in pan 10 minutes; turn out on rack to cool.

Glaze:

Make glaze and pour over cake while warm.

Cinco De Mayo Margarita Pound Cake Recipe

Author: Lisa Pinney

Ingredients

Scale

1 orange cake mix

1 small pkg instant vanilla pudding

5 eggs

2/3 cup milk

1 cup butter, softened

1/4 cup lemon juice

1/4 cup tequila

2 TBSP triple sec liqueur

Glaze:

1 cup confectioner’s sugar

1 TBSP tequila

2 TBSP triple sec liqueur

2 TBSP lime juice

Instructions

The Cake:

Preheat oven to 350 degrees.

Grease and flour your bundt pan.

In mixing bowl, combine cake mix, pudding mix,

eggs, milk, butter, lemon juice,

1/4 cup tequila and 2 TBSP triple sec.

Beat well for 2 minutes.

Pour batter in bundt pan.

Bake for 45 – 50 minutes until cake tests done.

Cool in pan 10 minutes; turn out on rack to cool.

Glaze:

Make glaze and pour over cake while warm.

German Chocolate Ooey Butter Cake Recipe

May 15, 2014 by Lisa Pinney

This recipe looked interesting…

I adore Ooey Butter Cakes and my favorite dessert

is German Chocolate Cake…

Who knew when these two are combined…Wow!!

You’re gonna love it!

German Chocolate Ooey Butter Cake

Preheat oven to 350 degrees.

1st Layer:
1 box German Chocolate Cake Mix
1 stick butter, melted
1 eggCombine all the ingredients and mix well.
Spread in bottom of 9 x 13 pan–
(I always line mine with parchment paper).

2nd Layer:
8 oz cream cheese
2 eggs
1 tsp vanilla
2 cups powdered sugar
1 stick butter, melted
1 cup coconut
1 cup chopped pecans

With mixer, beat cream cheese until smooth and creamy.
Add eggs and vanilla.
Gradually add confectioner’s sugar until smooth.
Add melted butter. Stir in coconut and pecans.

Pour over cake mix layer, spreading evenly to the sides.
Bake for 45 minutes.
Remove from oven and let cool completely
before cutting into squares.

**********

The beginning of something beautiful…

Mix the cake mix…eggs..

and melted butter…

I use my dough hook on my mixer…it works wonderfully!

Press it into your 9 x 13 pan…

Like this!

For the topping, combine the cream cheese, eggs and vanilla…

Add the confectioner’s sugar…

And the melted butter…

Look at this wonderfulness!!

Ok…get hold of yourself and add the coconut…

and the pecans…

Spread the topping over the crust…

Bake at 350 degrees for 45 minutes…

Let cool completely…

Enjoy!

German Chocolate Ooey Butter Cake Recipe

Author: Lisa Pinney

Ingredients

Scale

1st Layer:
1 box German Chocolate Cake Mix
1 stick butter, melted
1 egg

2nd Layer:
8 oz cream cheese
2 eggs
1 tsp vanilla
2 cups powdered sugar
1 stick butter, melted
1 cup coconut
1 cup chopped pecans

Instructions

First Layer:

Combine all the ingredients and mix well.
Spread in bottom of 9 x 13 pan–
(I always line mine with parchment paper).

2nd Layer:

With mixer, beat cream cheese until smooth and creamy.
Add eggs and vanilla.
Gradually add confectioner’s sugar until smooth.
Add melted butter. Stir in coconut and pecans.

Pour over cake mix layer, spreading evenly to the sides.
Bake for 45 minutes.
Remove from oven and let cool completely
before cutting into squares.

Texas Tornado Cake Recipe

May 3, 2014 by Lisa Pinney

I had not made one of these in years…
So glad it came my way again!

Texas Tornado Cake

Cake:
1 1/2 cups sugar
2 eggs
2 cups cake flour
1 cup chopped pecans
2 cups fruit cocktail with syrup (16 oz can)
2 tsp baking soda
1/4 cup brown sugar

With your mixer combine all the ingredients.
Pour into a 9 x 13 pan sprayed with non-stick spray.
Bake at 325 degrees for 40 minutes.

Topping:

1 stick butter

1 cup coconut

3/4 cup brown sugar

1/2 cup heavy cream

Combine icing ingredients in saucepan and boil for 2 minutes.

Pour over cake while hot and spread gently.

Let cool slightly and cut into squares. **********
The delicious ingredients…

In your mixing bowl, add the flour, sugar and brown sugar…

the eggs…

the baking soda…

fruit cocktail…

the pecans…

Mix at medium speed until all combined….

Pour into your sprayed 13 x 9 pan…

After 40 minutes, it will be brown and beautiful like this!

Let’s make the topping…

Put the topping ingredients in a saucepan…

Over medium high heat, melt the ingredients…

Simmer for 2 minutes…

Pour over the warm cake…

Cook and cut into these glorious, warm gooey, wonderful squares…
Enjoy!

Texas Tornado Cake Recipe

Author: Lisa Pinney

Ingredients

Scale

Cake:
1 1/2 cups sugar
2 eggs
2 cups cake flour
1 cup chopped pecans
2 cups fruit cocktail with syrup (16 oz can)
2 tsp baking soda
1/4 cup brown sugar

Topping:

1 stick butter

1 cup coconut

3/4 cup brown sugar

1/2 cup heavy cream

Instructions

The Cake:

With your mixer combine all the ingredients.
Pour into a 9 x 13 pan sprayed with non-stick spray.
Bake at 325 degrees for 40 minutes.

Topping:

Combine topping ingredients in saucepan and boil for 2 minutes.

Pour over cake while hot and spread gently.

Fresh Strawberry Tarts Recipe

April 29, 2014 by Lisa Pinney

Tried this new tart recipe and it was amazing!
I sent some home with my friend Joyce for her husband to enjoy since he had been off work for health issues…
She messaged me to say the tarts made him come right up off the couch…better than pain meds she stated!
I don’t think there’s a better endorsement than that!
Fresh Strawberry Tarts Crust:
4 oz cream cheese, room temperature
1 stick butter, room temperature
pinch of salt
1 1/4 – 1 1/2 cups plain flour

Filling:
1 cup strawberries
1/4 cup sugar
2 tsp vanilla
1 TBSP cornstarch mixed with 1 1/2 TBSP water
glaze or confectioner’s sugar–optional

Place the cream cheese, butter and 1 1/4 cups
of plain flour into your mixing bowl.
With the dough hook, knead it to form a dough-
there should be enough butter and cream cheese to have it come together but add a little more of the flour if you need it;
you may need to add another 2 tablespoons or so.

Roll into a ball and press into a circle -as flat as you can get it to make rolling it easier, and cover with cling wrap.
Place in the refrigerator for 45-60 minutes.

Meanwhile, make the strawberry filling
so that it will cool before filling the pies.
Wash the strawberries and hull them and
chop them into small pieces.

In a saucepan on medium heat,
add the strawberries and sugar and simmer.
You shouldn’t need any extra liquid as the strawberries release plenty but just stir it to make sure that the sugar
doesn’t catch on the bottom of the pan.

Simmer for about 15 minutes until the strawberries are soft. Remove from heat and add the vanilla and cinnamon.
While the mixture is still hot but not boiling,
add the cornstarch and cold water mixture,stirring to thicken. Allow to cool.

When the dough is ready, preheat the oven to 350 degrees
and line a baking tray with parchment paper.
Remove the pastry from the fridge and
flour a clean surface and rolling pin.

Roll out the pastry quite thinly and cut using a
5 inch round pastry cutter that has been dipped in flour.

Fill each pie with a tablespoon of cooled filling
and pinch to seal up the sides.

Brush the egg over the tops of the pies and

bake for 20-25 minutes until golden.

Dust with powdered sugar or make a glaze with

powdered sugar and a bit of milk and brush it on the hot pies.**********
The delicious ingredients…

With the mixer and dough hook mix the dough ingredients…

Wrap it in parchment paper and refrigerate it for about 1 hour…

Now let’s make the filling…

Sorry about the blurry strawberries :/

Bring the sugar and strawberries to a simmer
and let cook about 15 minutes…

Add the vanilla…

The cinnamon…

The cornstarch mixture and stir well…

I poured it in another bowl so that it could cool completely..

I lined my baking pan with parchment paper..

I rolled the dough really thin…

I cut them in about 5″ rounds with a large lid that I had…

Put about 2 TBSP fruit filling in the middle…

I sealed the edges with a fork…

Brushed them with the egg…

Look at how beautifully they baked!
Next time, I will try to roll up the edges to create
a better sealed edge
so that more of the filling will stay contained…

Brush the hot pastries with a glaze of powdered sugar and milk…

Enjoy!!

You can also make these with apples, peaches

or whatever fresh or frozen fruit you have a surplus of!

This crust is also wonderful with savory fillings.

Fresh Strawberry Tarts Recipe

Author: Lisa Pinney

Ingredients

Scale

Crust:
4 oz cream cheese, room temperature
1 stick butter, room temperature
pinch of salt

1 1/4 – 1 1/2 cups plain flour

Filling:
1 cup strawberries
1/4 cup sugar
2 tsp vanilla
1 TBSP cornstarch mixed with 1 1/2 TBSP water
glaze or confectioner’s sugar–optional

Instructions

Roll into a ball and press into a circle as flat as you can get it to make rolling it easier; cover with cling wrap.
Place in the refrigerator for 45-60 minutes.

Meanwhile, make the strawberry filling
so that it will cool before filling the pies.
Wash the strawberries and hull them and
chop them into small pieces. In a saucepan on medium heat,
add the strawberries and sugar and simmer.
You shouldn’t need any extra liquid as the strawberries release plenty

but just stir it to make sure that the sugar doesn’t catch on the bottom of the pan.

Simmer for about 15 minutes until the strawberries are soft.

Remove from heat and add the vanilla and cinnamon.
While the mixture is still hot but not boiling, add the cornstarch and cold water mixture,

stirring to thicken it. Allow to cool.

When the dough is ready, preheat the oven to 350 degrees and line a baking tray with parchment paper.
Remove the pastry from the fridge and flour a clean surface and rolling pin.

Roll out the pastry quite thinly and cut using a 5 inch round pastry cutter that has been dipped in flour.

Fill each pie with a tablespoon of cooled filling and pinch to seal up the sides.

Brush the egg over the tops of the pies and bake for 20-25 minutes until golden.

Dust with powdered sugar or make a glaze with

powdered sugar and a bit of milk and brush it on the hot pies.

Lisa’s Mile High Key Lime Pie Recipe

April 17, 2014 by Lisa Pinney

Lisa’s Mile High Key Lime Pie

Christopher is not my child that loves dessert but

he does love Key Lime Pie–it’s my Daniel’s favorite too!

I made this recently for one of my co-workers birthday…

he said it was the best he’d ever had…

I’m making one for Christopher’s work team today

and I hope they think so too!

…

Deep Dish Pecan Pie Recipe

April 9, 2014 by Lisa Pinney

My very favorite pie is Pecan…and at holiday time,
my Momma makes these amazing tiny
Pecan Tarts with a cream cheese crust.
So…the following is what happens when I decided
to use that recipe to make 1 big tart…utterly amazing!

Deep Dish Pecan Pie

Crust:

1 cup unsalted butter, softened

6 oz cream cheese, softened

2 cups all purpose flour

1/4 cup sugar

Filling:

2 cups light corn syrup

1/3 cup unsalted butter, melted

1 1/2 cups firmly packed light brown sugar

4 large eggs, lightly beaten

4 egg yolks, lightly beaten

1 TBSP vanilla

1 tsp salt

3 1/2 cups pecan halves

For the crust:

Wrap the outside of a 9-inch spring form pan in aluminum foil.

Using an electric mixer on medium speed,
beat butter and cream cheese until light and fluffy.

Gradually add flour and sugar, and beat well.

Shape dough into a flat disc. Cover and chill 15 minutes.

Roll dough into a 13″ circle.
Carefully transfer dough to prepared pan.
Press dough into bottom and up sides of pan.
Cover and chill.

For the filling:

Preheat oven to 375°.

Whisk together corn syrup, brown sugar, and melted butter.
Add eggs, egg yolks, vanilla, and salt, and stir well.
Stir in pecans.
Pour filling into crust.

Bake for 15 minutes. Reduce oven temperature to 300°.
Bake 2 hours & 15 minutes or until set.
If necessary, shield pie with foil to prevent excess browning.

Cool completely on a wire rack. Cover and chill.
Remove sides of springform pan before serving.

**********
Let’s make the crust first…

I usually cover the bottom of the spring form pan
with parchment paper…
then wrap the outside in heavy duty foil…

Mix the butter and cream cheese until light and fluffy…

Add the sugar and the flour…

Place the dough in a bowl, cover and refrigerate 15 minutes…

I used parchment paper and my handy-dandy favorite rolling pin bottle, to roll out the dough…I put a piece of parchment over the dough to keep it from sticking to the bottle…

When I had it all rolled out, I transferred it to the spring form pan and made sure it was all pressed along the sides and the bottom…

Now for the filling…

Combine the melted butter, the Karo Syrup…

the brown sugar, the 4 whole eggs…

the 4 egg yolks…

the salt…

and last but not least…the pecans…

Pour the filling into the crust…
Bake on 375 degrees for 15 minutes…

Then reduce the temperature to 300 degrees
and bake for 2 1/2 hours…

If it starts getting too brown, you may have to use a pie shield
or a piece of foil placed lightly over the pie…

One of our coworkers said he’s pretty sure this pie is illegal

in most states and if it isn’t it should be 🙂

Deep Dish Pecan Pie Recipe

Author: Lisa Pinney

Ingredients

Scale

Crust:

1 cup unsalted butter, softened

6 oz cream cheese, softened

2 cups all purpose flour

1/4 cup sugar

Filling:

2 cups light corn syrup

1/3 cup unsalted butter, melted

1 1/2 cups firmly packed light brown sugar

4 large eggs, lightly beaten

4 egg yolks, lightly beaten

1 TBSP vanilla

1 tsp salt

3 1/2 cups pecan halves

Instructions

For the crust:

Wrap the outside of a 9-inch spring form pan in aluminum foil.

Using an electric mixer on medium speed,
beat butter and cream cheese until light and fluffy.

Gradually add flour and sugar, and beat well.

Shape dough into a flat disc. Cover and chill 15 minutes.

Roll dough into a 13″ circle.
Carefully transfer dough to prepared pan.
Press dough into bottom and up sides of pan.
Cover and chill.

For the filling:

Preheat oven to 375°.

Whisk together corn syrup, brown sugar, and melted butter.
Add eggs, egg yolks, vanilla, and salt, and stir well.
Stir in pecans.
Pour filling into crust.

Bake for 15 minutes. Reduce oven temperature to 300°.
Bake 2 hours & 15 minutes or until set.
If necessary, shield pie with foil to prevent excess browning.

Cool completely on a wire rack. Cover and chill.
Remove sides of spring-form pan before serving.

Baked Cheesecake Bites Recipe

April 1, 2014 by Lisa Pinney

Another little dessert we wanted to try

this past weekend was fried cheesecake.

After doing a bit of speculating, I decided to avoid the deep frying by using crescent rolls and baking the bites.

They were a hit!

They would also be delicious served with ice cream and topped with whipped topping for a majorly impressive cheesecake sundae!

Baked Cheesecake Bites

1 Sara Lee Cheesecake, cut into small squares

1 pkg Pillsbury Crescent Rolls

1/2 cup sugar

2 TBSP cinnamon

Caramel Ice Cream Topping

Take the cheesecake out of the package.

Cut into 1 ” squares, put in a glad-ware container

and freeze for 1 hour at least.

When freezer time is up, unroll crescents, keeping

them in rectangular shape and pressing seams together to seal.

Cut each rectangle in 1/2. Wrap a cheesecake square in each dough square, bring up the sides and wrapping like a little package.

Roll in cinnnamon and sugar mixture.

Place each square on baking sheet and bake on 350 degrees

for 15 – 20 minutes until brown and dough is done.

Enjoy with a drizzle of caramel topping.

****************

The delicious cast of characters…

Mix the sugar and cinnamon together…

You’ll slice the cheesecake into 1″ pieces and freeze for an hour…

then wrap them in the crescent squares…

roll in the sugar/cinnamon mixture and place on your baking sheet…

]

Bake at 350 degrees for 15-20 minutes

and they are amazingly gorgeous like this!

Drizzle with some caramel ice cream topping

or topping of your choice and enjoy!

Baked Cheesecake Bites Recipe

Author: Lisa Pinney

Ingredients

Scale

1 Sara Lee Cheesecake, cut into small squares

1 pkg Pillsbury Crescent Rolls

1/2 cup sugar

2 TBSP cinnamon

Caramel Ice Cream Topping

Instructions

Take the cheesecake out of the package.

Cut into 1 ” squares, put in a glad-ware container

and freeze for 1 hour at least.

When freezer time is up, unroll crescents, keeping

them in rectangular shape and pressing seams together to seal.

Cut each rectangle in 1/2. Wrap a cheesecake square in each dough square, bring up the sides and wrapping like a little package.

Roll in cinnamon and sugar mixture.

Place each square on baking sheet and bake on 350 degrees

for 15 – 20 minutes until brown and dough is done.

Enjoy with a drizzle of caramel topping.

Lisa’s Island Pineapple Lemon Pound Cake Recipe

March 31, 2014 by Lisa Pinney

My daughter-in-law, Amy loves lemon…
I decided to create a lemon pound cake
for their visit this past weekend.
It turned out pretty yummy!

Lisa’s Island Pineapple Lemon Pound Cake

1 box Duncan Hines Lemon Cake Mix

1 box Island Pineapple Jello

2/3 cup melted butter

1 cup milk

5 eggs

1 tsp lemon extract

With mixer, beat the cake mix, jello, milk, butter.

Add the eggs one at a time, beating well. Add the extract.

Pour into greased and floured bundt pan.

Bake on 350 degrees 1 hour or until done.

Cool 10 minutes and turn out onto plate and glaze.

Glaze:

1/2 cup Duncan Hines Lemon Frosting

2 TBSP Orange Pineapple Banana Juice

Heat the frosting 30 seconds in the microwave.

Stir in the juice and mix until combined.

Pour over cake. **********The delicious ingredients…

Mix all the ingredients…

Add the eggs, one at a time…

Pour the batter into your greased and floured bundt pan…

Bake at 350 degrees for 1 hour, or until it tests done…

While the cake is cooling, make the glaze…

Microwave 1/2 cup lemon frosting 30 seconds…

Pour in 2 TBSP juice…

This delicious Pineapple, Orange Banana Juice!
If you don’t have this, you can use OJ or just the frosting…

Mix well and pour over the cake…

Delicious!!

Lisa’s Island Pineapple Lemon Pound Cake Recipe

Author: Lisa Pinney

Ingredients

Scale

1 box Duncan Hines Lemon Cake Mix

1 box Island Pineapple Jello

2/3 cup melted butter

1 cup milk

5 eggs

1 tsp lemon extract

Glaze:

1/2 cup Duncan Hines Lemon Frosting

2 TBSP Orange Pineapple Banana Juice

Instructions

With mixer, beat the cake mix, jello, milk, butter.

Add the eggs one at a time, beating well. Add the extract.

Pour into greased and floured bundt pan.

Bake on 350 degrees 1 hour or until done.

Cool 10 minutes and turn out onto plate and glaze.

The Glaze:

Heat the frosting 30 seconds in the microwave.

Stir in the juice and mix until combined.

Pour over cake.

Biscoff Cheesecake Cookie Bars Recipe

March 27, 2014 by Lisa Pinney

Biscoff Cheesecake Cookie Bars

Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar

In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.

Filling:
3 1/2 — 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour

Beat together the cream cheese, sugar, flour
and vanilla until well blended.
Add the heavy cream and eggs, beating on
low speed just until blended.
Pour over the prepared crust.

Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg

In a small bowl, mix together the cookie butter,
cream cheese, sugar and egg.

Drop by spoonfuls randomly over the cheesecake.

Take a knife and drag back and forth through

the cheesecake until you have a swirled look.

Preheat oven to 325° F.

Bake at 325° F for 45 minutes or until almost set.
Cool completely, then chill for at least 3 hours.
Cut into squares to serve! **********The makings of a beautiful crust…

Crush the cookies and add the sugar and melted butter…

Combine well and press into foil lined 13 x 9 pan…

The cheesecake filling…

Beat the cream cheese…

Sugar, flour…

Eggs and vanilla…

and the cream…

Pour the filling over the crust…

Make the cookie butter swirl…

Combine the cream cheese, Biscoff, egg and sugar…
Beat with mixer until smooth…

Drop by spoonfuls over the filling…

Pull your knife through gently to create a wondermous swirl…

Bake at 325 degrees for 45 minutes…
Cool completely and cut into bars…

Enjoy!

Biscoff Cheesecake Cookie Bars Recipe

Author: Lisa Pinney

Ingredients

Scale

Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar

In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.

Filling:
3 1/2 — 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour

Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg

Instructions

Crust:

In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.

Filling:

Beat together the cream cheese, sugar, flour
and vanilla until well blended.
Add the heavy cream and eggs, beating on
low speed just until blended.
Pour over the prepared crust.

Cookie Butter Swirl:

In a small bowl, mix together the cookie butter,
cream cheese, sugar and egg.

Drop by spoonfuls randomly over the cheesecake.

Take a knife and drag back and forth through

the cheesecake until you have a swirled look.

Preheat oven to 325° F.

Bake at 325° F for 45 minutes or until almost set.
Cool completely, then chill for at least 3 hours.
Cut into squares to serve!

Peeps Layer Cake Recipe

March 15, 2014 by Lisa Pinney

As we were sitting in the Emergency Clinic waiting room recently, the sweet fella and I came across a picture of this cake…

adorable, don’t you think?

He wanted one to take to work for their Easter lunch,

so, here it is…my take on this dessert…

I changed it up a little from the original recipe we saw,

but mine is so easy and totally cute!

Peeps Layer Cake

1 box Duncan Hines Chocolate Cake Mix

4 eggs

1 cup milk

2/3 cup butter, softened

With mixer, combine all the ingredients until mixed well.

Divide evenly into 3 –9″ cake pans.

I spray mine with Pam and line them with parchment paper.

Bake on 350 degrees for 20 minutes or until the cake tests done.

Cool completely on wire rack.

Peeps Filling

Choose 3 colors of Peeps

3 cups butter cream icing–1 cup for each color

Set aside 2 Peeps of each color.

In a plastic container, microwave Peeps

for 20-25 seconds, until they’re puffy.

Place them in mixing bowl and add 1 cup of the butter cream.

To make the color more vibrant, you can add

icing color to match the Peeps.

Blend on high until icing is all mixed well.

Spread each color between each layer and then 1 color on top.

Refrigerate the cake about 15 minutes

at this point to stabilize the filling.

Icing

2 sticks butter

4 cups confectioners sugar

1 tsp vanilla

1-2 TBSP whipping cream

2 cups coconut

Cream the butter until light and fluffy.

Add the confectioners sugar and blend until combined.

Add the vanilla and the whipping cream

until the icing is good spreading consistency.

Carefully spread the icing over the top color

of Peeps then on the sides.

We love coconut, so we added the 2 cups of

on the top and sides of the cake.

If you are not a fan of coconut, you can skip this step

and your cake will still be most magnificent.

Carefully place 1 cup chocolate icing in the middle

of the top layer and spread slightly.

Place the Peeps you set aside in the chocolate icing.

**********

The cast of characters…

Mix your cake mix and divided them among the 3 pans…

After 20 minutes they will be perfect like this!

While the cakes are cooling, make the 1st Peeps filling…

Microwave the Peeps till puffy…

Add them to your mixing bowl with 1 cup

of butter cream and some icing color if you wish…

Carefully spread the 1st layer…

Like so!…

Repeat the steps with the next color of Peeps…

And the 3rd color…

Refrigerate for about 15 minutes…

Carefully spread the butter cream on top and then the sides…

Like so…

Place coconut on top and sides next…

Carefully spread the 1 cup of chocolate icing in the middle…

Place the Peeps in the chocolate icing…

They’ve multiplied! 🙂

Enjoy!

Peeps Layer Cake Recipe

Author: Lisa Pinney

Ingredients

Scale

1 box Duncan Hines Chocolate Cake Mix

4 eggs

1 cup milk

2/3 cup butter, softened

Peeps Filling

Choose 3 colors of Peeps

3 cups butter cream icing–1 cup for each color

Icing

2 sticks butter

4 cups confectioners sugar

1 tsp vanilla

1-2 TBSP whipping cream

2 cups coconut

Instructions

Cake:

With mixer, combine all the ingredients until mixed well.

Divide evenly into 3 –9″ cake pans.

I spray mine with Pam and line them with parchment paper.

Bake on 350 degrees for 20 minutes or until the cake tests done.

Cool completely on wire rack.

Filling:

Set aside 2 Peeps of each color.

In a plastic container, microwave Peeps

for 20-25 seconds, until they’re puffy.

Place them in mixing bowl and add 1 cup of the butter cream.

To make the color more vibrant, you can add

icing color to match the Peeps.

Blend on high until icing is all mixed well.

Spread each color between each layer and then 1 color on top.

Refrigerate the cake about 15 minutes

at this point to stabilize the filling.

Buttercream Icing:

Cream the butter until light and fluffy.

Add the confectioners sugar and blend until combined.

Add the vanilla and the whipping cream

until the icing is good spreading consistency.

Carefully spread the icing over the top color

of Peeps then on the sides.

We love coconut, so we added the 2 cups of

on the top and sides of the cake.

If you are not a fan of coconut, you can skip this step

and your cake will still be most magnificent.

Carefully place 1 cup chocolate icing in the middle

of the top layer and spread slightly.

Place the Peeps you set aside in the chocolate icing.