Gotcha! This is a perfectly delightful cake. It is quick and easy to make as you use a cake mix but it is as different to make as can be.
Each slice will look like a sun-kissed peach with a cinnamon kick.
- 1 pkg. white cake mix
- 2 pkg. cream cheese (not light)
- 5 large eggs
- 2 medium ripe peaches, peeled and sliced in wedges
- 1/3 – 1/2 cup of red cinnamon Hot Tamale candies, frozen
In your electric mixer combine the cake mix, cream cheese and 5 large eggs. Mix until smooth (about 2 minutes). Spray a bundt cake pan with Pam really well and spoon 1/2 of the cake into the prepared pan.
Arrange the peaches all around making sure they do not touch the cake pan. You should be able to get 2 rows all around the cake without touching the pan edges.
Remove the candies from the freezer and place in a sealable plastic bag. Get out the trusty rolling pin and smash the candies almost to crumbs. Sprinkle these on top of the sliced peaches and top with the remaining cake mixture.
In a preheated oven at 350 degrees, bake the cake for 35-45 minutes until the cake tests done.
Cool on a rack completely. Drizzle with a glaze made from 1/2 sifted icing sugar and 1-2 tbsp. lime juice.
Celebration Rum Cake
I had this for the very first time at Michelle’s (Don’s niece) many years ago and, believe me, you will want to devour it all at once. It actually starts with a cake mix, but don’t tell and no one will know.
- 1 cup finely chopped pecans
- 1 yellow cake mix
- 1 pkg. vanilla instant pudding mix
- 4 eggs
- 1/2 cup each of cold water, Crisco oil and light rum
Preheat oven to 325 degrees and grease and flour a 10 inch tube pan or large Bundt pan.
Sprinkle the bottom with the chopped pecans. Mix the remaining ingredients together and beat on medium for about 3 minutes. Pour the batter over the nuts and bake for one hour.
Cool and invert on to a pretty serving plate. With a fork, prick the surface all over.
Rum Glaze
- 1/2 lb. butter (do not use margarine)
- 1 cup granulated sugar
- 3/4 cup light rum
Melt butter in saucepan and stir in the water and sugar. Boil for a full 5 minutes. Remove from the heat and VERY CAREFULLY add the rum. Now carefully drizzle the glaze over the top and down the sides. This will take a little time but repeat until ALL the glaze is used up.
I promise you, add a dollop of whipped cream and this will become your very favourite birthday cake, or anniversary, or Sunday evening dinner or OMG breakfast….get the idea?
Cherry Cake
This is a little bit of a ‘cheater’ cake seeing that you use a cake mix, but the finished product belies that. This is yummy and great for the girls when they show up for coffee. Hint: Keep your windows open while this is baking and your doorbell will probably ring.
- 1- 18 1/4 ounce white cake mix
- 1 cup flour
- 1 package dry yeast (1 tbsp)
- 2/3 cup warm water
- 2 large eggs
- 21 oz. can of cherry pie filling
- 1/3 cup butter
Preheat oven to 350 degrees. Combine 1 1/2 cups cake mix, flour and yeast in a bowl. Add the lukewarm water, stirring until smooth. Stir in the eggs.
Spoon batter into a prepared 13 x 9 inch baking pan. Spoon pie filling carefully over the batter and set aside.
Cut butter into remaining cake, mix with a pastry blender until crumbly. Sprinkle evenly over the pie filling. Bake for 25-30 minutes.
While cake is cooling on a wire rack, prepare the glaze and drizzle over the cake. Cut into squares. Note: If you would prefer Blueberry pie filling….go for it. This truly is a great dessert.
Glaze
- 1 cup sifted icing sugar
- 1 tbsp. corn syrup
- 1 tbsp. water
Mix together until blended and drizzle over the cake. YUM!
Rum Cake-The Best
This is one of my very favourite cakes to make. The flavour is wonderful.
- 1 cup chopped pecans
- 1 pkg yellow cake mix (18 1/2 oz. size)
- 1 pkg Jello Vanilla instant pudding/pie filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup amber rum
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Sprinkle the nuts over the bottom of the pan.
Mix all ingredients together. Pour batter over the nuts and bake for 1 hour.
Cool and invert on a serving plate. Prick the top with a fork and drizzle the smooth glaze all over the top. Allow the glaze to be soaked in and repeat until all the glaze is gone.
Glaze
- 1/2 lb. butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup amber rum
Melt butter in a saucepan.Whisk in the water and sugar. Boil for 5 minutes, constantly stirring. Remove from heat. Stir in the rum.
Serve with great flair and add a dollop of whipped cream…..just ‘cuz.
Tropical Loaf
The other day when I was doing some baking, I noticed a pineapple cake mix in the cupboard. Not wanting to make a pineapple cake (did not have pineapple rings on hand), I thought I would try to make a ‘loaf’.
I changed the recipe on the box: I added:
- 1 cup sour cream
Instead of water:
- I added 1 cup of mango nectar.
- 1 cup of white chocolate/bitter chocolate chips, dried cherries (snipped),
- 1 cup chopped pecans and a handful of coconut.
- I grated the zest from 2 limes.
Poured into 2 loaf pans and baked. While warm, I put a lemon glaze over the top and let cool completely.
AHA! It turned out absolutely great. I wrapped both the loaves in parchment paper and then tinfoil. Placed in the freezer until needed.
Bring on the company now, I am ready!