Olive oil cakes are simply cakes made with olive oil instead of butter or vegetable oil. I love making this delicious cake because it stays moist for days, and the olive oil provides a subtle fruity flavor to the cake. If you’re worried about making a cake with olive oil, don’t worry! The cake doesn’t taste oily at all. In fact, the flavors of vanilla, lemon, and olive oil are perfectly balanced for a lightly sweet, tender cake!

What’s the Best Olive Oil for This Italian Lemon Cake?

• I used regular olive oil when testing this cake, and it left a very subtle flavor that complemented the lemon well in the recipe.
• Extra virgin olive oil will give a bolder, stronger olive flavor.
• Light olive oil will give you the same moist texture without any olive oil flavor at all!

Ingredients for Lemon Olive Oil Cake

You only need a handful of simple ingredients to make this easy cake recipe:

• Cake Flour (try my recipe for Homemade Cake Flour!)
• Granulated white sugar
• Baking powder
• Baking soda
• Kosher salt
• Fresh lemon zest (from about 3 lemons)
• Fresh lemon juice
• Milk
• Olive oil
• Eggs
• Pure vanilla extract
• Powdered sugar, for dusting

Be sure to scroll down to the recipe card at the bottom of the post for a detailed list of ingredients!

How to make Olive Oil Cake with Lemon

1. Preheat oven to 350°F, and prepare a Bundt cake pan by greasing the bottom of the pan and sides with butter and dusting with flour.
2. In a medium bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate large bowl, combine the lemon juice, milk, olive oil, eggs, and vanilla. Mix well.
4. Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
5. Pour the cake batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Oven temperatures may vary, so the bake time may change depending on your oven.
6. Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. The cake can be dusted with powdered sugar (with this cool powdered sugar duster!) and served slightly warm or at room temperature.

Recipe Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the fresh citrus flavor of the lemon olive oil cake.
• You can also use a stand mixer fitted with the paddle attachment to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Tips for Removing a Bundt Cake

Bundt cakes are notorious for getting stuck inside the pan, so here are some things I do to make sure my cakes come out perfectly each time:

• Grease your bundt pan really, really well. Then flour the pan and shake out the excess. The combination works really well to help your cake glide easily out of the pan.
• Do not let the cake cool entirely in the pan. Remove the cake onto a cooling rack after about ten minutes, or the cake will be a bit dry and tough.
• You can run a knife, toothpick or rubber spatula around the sides and center of the pan before you release it. This helps loosen any spots that may have stuck onto the pan.

FAQs

How do I know when the Olive Oil Lemon Cake is done?

You’ll know it’s ready once a tester knife or toothpick comes out clean or with a few moist crumbs.

Can I use all-purpose flour in this olive oil cake recipe?

If you’re in a pinch, all-purpose flour will work, but the silky texture of cake flour makes this cake that much better. I highly recommend cake flour, if at all possible, for the best results.

How do I store Lemon Olive Oil Cake?

Store the cake covered in plastic wrap or in a cake keeper at room temperature for up to a week. The olive oil helps this cake stay moist for days!

Can I freeze this cake?

Yes, Olive Oil Cake freezes well. Wrap it in plastic wrap, then aluminum foil. You can also put it in a freezer bag or another airtight container. It will keep in the freezer for up to 3 months.

Thaw the cake on the counter overnight before serving.

What should I serve with Lemon Olive Oil Cake?

This cake is delicious with a nice dusting of powdered sugar, or serve some fresh berries and whipped cream with it.

Best Lemon Recipes

Lemon lovers, look no further! I’ve got tons of lemon recipes for you to enjoy. Here are some favorites:

Frosted Lemonade is a tasty blend of lemonade and creamy ice cream. Part lemonade, part milkshake, it’s sweet, tangy, and creamy all at once!

Easy Lemon Poppy Seed Scones are soft, moist scones filled with poppy seeds and freshly grated lemon zest, drizzled with a delicious lemon glaze.

This Lemon Ricotta Pound Cake is an easy pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice. It’s delicious served on its own with a cup of tea or coffee.

This No-Bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu or anytime you need a delicious no-bake dessert.

Easy Cake Recipes

When you need a quick and easy dessert, try one of these easy cake recipes:

• Strawberry Poke Cake
• Applesauce Cake
• 7Up Cake
• Maple Chiffon Cake
• Root Beer Float Cake
• Apple Crumb Cake

Which one will you make next time? Pin or print this recipe for Lemon Olive Oil Cake so it’s ready for your next bake!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Lemon Olive Oil Cake

Lemon Olive Oil Cake is moist, tender, and bursting with fresh lemon flavor! Elegant and simple to make with a bright yellow crumb and golden brown crust, it's the perfect cake to serve for coffee or tea.

Course Dessert

Cuisine Italian

Keyword Lemon Olive Oil Cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 426kcal

Author Lynne Feifer

Ingredients

• 3 cups cake flour Use my recipe for Homemade Cake Flour
• 2 ¼ cups sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• zest from 3 lemons
• ⅓ cup fresh lemon juice
• ½ cup milk I use whole milk
• 1 cup olive oil
• 3 large eggs
• 1 ½ teaspoons pure vanilla extract
• powder sugar for dusting

Instructions

• Preheat oven to 350°, and prepare a Bundt pan by greasing it with butter and dusting with flour.
• In a medium bowl, whisk together the 3 cups cake flour, 2 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and zest from 3 lemons.
• In a large bowl, combine the 1/3 cup lemon juice, 1/2 cup milk, 1 cup olive oil, 3 eggs, and 1 1/2 teaspoons vanilla. Mix well.
• Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
• Pour the batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick comes out clean. Oven temperatures may vary, so baking time may change depending on your oven.
• Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. Cake can be dusted with powdered sugar and served slightly warm or at room temperature.

Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the flavor.
• You can also use a stand mixer to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Nutrition

Calories: 426kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.5mg

The post Lemon Olive Oil Cake appeared first on 365 Days of Baking.

The snow is finally melting, and chocolate bunnies are popping up in the grocery store. That means spring is on its way! I don’t know about you, but this winter has been long and heavy, and I’m looking forward to the sunshine and warmth.

That’s exactly what this carrot cake with pineapple is to me: sunshine and warmth! The bright flavor of the pineapple reminds me of sunny summer vacations, while the classic carrot cake flavors and cream cheese frosting bring to mind the warmth of family gatherings. I think we all need a slice of this cake!

Why Pineapple?

Besides the sweet and tangy flavor, adding pineapple to carrot cake actually increases the tenderness and moisture of the cake. It produces a slightly denser cake, but it still comes out nice and fluffy.

Ingredients for Pineapple Carrot Cake

Here’s what you need to make this moist carrot cake recipe:

• All-purpose flour
• Ground cinnamon
• Baking soda
• Sea salt
• Ground nutmeg
• Vegetable oil
• Light brown sugar
• Granulated white sugar
• Large eggs
• Vanilla extract
• Carrots, finely grated
• Walnuts, chopped
• Canned crushed pineapple

To make the cream cheese frosting recipe, you need the following ingredients:

• Cream cheese, room temperature
• Butter, room temperature
• Powdered confectioners’ sugar
• Vanilla extract

Be sure to check out the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make this Pineapple Carrot Cake Recipe

Before you make the carrot cake batter, go ahead and open your canned pineapple. Let it drain well, then squeeze out as much liquid as possible with a sturdy paper towel or clean cloth. We don’t want the pineapple to be overly wet or it will add too much moisture to the cake. While your pineapple dries a bit, make the batter for this layer cake as directed below:

1. First, preheat the oven to 350 degrees F and grease two 9-inch round cake pans with non-stick cooking spray and then coat them with flour, shaking out any excess.
2. In a large bowl, whisk together the flour, cinnamon, baking soda, sea salt, and nutmeg. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine oil, brown sugar, and granulated sugar. Mix until smooth.
4. Add the eggs and vanilla to the sugar mixture and beat on medium speed until fully incorporated.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in your shredded carrots, chopped walnuts, and drained pineapple.
7. Evenly divide the cake batter between both cake pans. Bake for 30-35 minutes in the preheated oven or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Transfer the cake pans to a cooling rack and let cool for about 10 minutes, then invert the cakes onto a wire rack to cool completely.

Cream Cheese Frosting

1. In the bowl of a stand mixer, cream together the room temperature butter and softened cream cheese until smooth, scraping down the sides of the bowl as necessary.
2. Add the vanilla extract and salt, and mix again.
3. Slowly add the powdered sugar and mix until fully incorporated.

Assemble the Cakes

1. Once cakes have fully cooled, place one of the cakes bottom side down onto a cake stand or serving tray.
2. Add the creamy frosting to the top of the first cake. Use as much or as little as you prefer.
3. Now place the second cake bottom side up on top of the frosted bottom cake. This helps ensure a flat surface on top. Frost the cake layers with the remaining frosting. It’s totally fine if you don’t use it all.
4. Garnish the cake with chopped walnuts if you like, then slice and serve. Enjoy!

Tips for Baking the Best Pineapple Carrot Cake

• Shred your carrots on the finest side of the grater. This helps the carrots bake into the crumb and avoid any fibrous bits stuck in the cake. This is the key to a soft and flavorful cake!
• Don’t overmix the ingredients! You just want to mix until dry ingredients are just incorporated and the batter looks uniform.
• Use fresh ingredients: don’t use carrots that have been sitting in your fridge for a month and are all dried out. Likewise, make sure your oil and other pantry basics are fresh and nothing has expired.

FAQs

Can I Omit the Walnuts and/or the Pineapple?

You can omit the walnuts if you want, no problem! I have tested this recipe both ways and it works just fine.

This recipe was not tested without the pineapple, though, so I can’t tell you for sure what kind of result you will have. Even though we squeezed out as much moisture as possible from the pineapple, omitting it will change the moisture content of the cake, even if it is only slightly.

Feel free to give it a try, and know it will probably need slightly less baking time than the recipe. I would love my carrot cake lovers to report back and leave a comment as to how you think the cake turned out without pineapple, because I know others would be interested in hearing as well.

How do I store Pineapple Carrot Cake?

This cake should be stored in the refrigerator after a few hours due to the ingredients in the frosting. Place it in an airtight container like a cake keeper or use the following method:

Refrigerate the cake for 2-3 hours so the frosting will harden, then wrap it in plastic wrap and store it in the fridge for 5-7 days.

Can I freeze this cake?

Yes, you can wrap the cake in cling wrap and store it in the freezer for up to one month. Let it come to room temperature before serving.

Can I make this cake in advance?

Yes, you can bake the cakes as directed up to 2 days in advance and store the wrapped layers in the fridge until you are ready to frost and assemble the cake. Or wrap the layers in plastic wrap and freeze them for up to a month. Thaw to room temperature before frosting and serving the cake.

If you love Carrot Cake, try these Carrot Recipes!

• You’ll LOVE one of the most popular cookie recipes here on 365! The fragrant, warm spices combined with these soft and sweet Carrot Cake Mix Cookies topped with tangy cream cheese frosting just make you want a second (or third) cookie!
• These soft Oatmeal Carrot Cookies are reasonably healthy while still being full of flavor and just the right amount of sweetness!
• This Carrot and Raisin Bread is perfectly sweetened, extremely moist, and delicious.

If you prefer your carrots savory, try these Horseradish Carrots or these homemade Carrot Chips next time you need to use up some carrots. And of course, don’t forget to include these tasty Brown Sugar Glazed Carrots on your holiday menu. It’s not Easter without an appearance of carrots!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pineapple Carrot Cake

Pineapple Carrot Cake is a favorite Spring dessert! With sweet pineapple, warm spices, and chopped walnuts, this tender cake is perfect for your Easter celebration or any time you want a tasty treat!

Course Dessert

Cuisine American

Keyword Pineapple Carrot Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 761kcal

Author Lynne Feifer

Ingredients

• 250 grams all-purpose flour (about 2 cups), plus more for coating pan
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• ½ teaspoon ground nutmeg
• 1 cup vegetable oil
• 100 grams light brown sugar, packed (about 1/2 cup)
• 200 grams granulated white sugar (about 1 cup)
• 3 large eggs
• ½ tablespoon vanilla extract
• 215 grams carrots, finely grated (about 2 cups)
• 1 cup walnuts, roughly chopped
• 8 ounces canned crushed pineapple, drained well

Cream Cheese Frosting

• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 350F and grease two 9-inch cake pans with non-stick spray and coat with flour. 
• In a large bowl, whisk together flour, cinnamon, baking soda, sea salt, and nutmeg. 
• Add vegetable oil, light brown sugar, and granulated sugar into the bowl of your stand mixer. Using the paddle attachment, mix until smooth. 
• Add eggs and vanilla extract and beat until incorporated. 
• Add in dry ingredients and mix again until just combined. 
• Fold in grated carrots, walnuts, and drained pineapple. 
• Evenly divide the batter between both cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack. 
• Let cakes cool for 10 minutes in the pans then invert the pans on a wire rack to cool completely. 

Cream Cheese Frosting

• In the bowl of a stand mixer, cream together butter and cream cheese until smooth, occasionally scraping down the sides of your bowl (about 3 minutes). 
• Add vanilla and salt and mix again. 
• Slowly add powdered sugar and mix until fully incorporated.  

Assembling the Cake

• Once cakes have fully cooled, place one of the cakes bottom side down onto a serving tray.  
• Add frosting to the top of the first cake layer. The amount of frosting you use will be up to your preferences.  
• Once the middle layer has been evenly smoothed onto the cake, invert the second cake bottom side up, on top of the frosting.  
• Frost with your remaining cream cheese frosting. 
• Garnish with chopped walnuts, if desired.  Slice and serve.  

Notes

• In testing, I had about a cup of cream cheese frosting left over, so you can use more or less as desired, including a thicker filling in between layers.
• Store leftovers in an airtight container or tightly wrapped in the fridge for 5-7 days.

Nutrition

Serving: 1serving | Calories: 761kcal | Carbohydrates: 118g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 632mg | Potassium: 307mg | Fiber: 4g | Sugar: 88g | Vitamin A: 5242IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

The post Pineapple Carrot Cake appeared first on 365 Days of Baking.

This is my first ever pineapple upside-down cake recipe, and it sure is a darn good one. I’ve always seen the pictures and eaten it at other houses for parties but never made it for myself. Don’t wait a second longer to try making this easy cake recipe for yourself!

The history of Pineapple Upside-Down Cake

Did you know this retro cake is over 100 years old? Upside-down cakes have been popular for longer than that, but the pineapple version was introduced when the Dole Pineapple Company held a pineapple recipe contest in 1926. The winner was a woman named Mrs. Robert Davis, who submitted a recipe for a pineapple upside-down cake, although thousands of people sent in a similar recipe.

Dole publicized the recipe in magazines and advertisements, and it became a popular dessert, especially in the 50s and 60s.

What ingredients do I need for this delicious cake?

While there are many versions of this iconic cake, this classic recipe comes from The Fannie Farmer Cookbook Thirteenth Edition, p. 586; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

Gather the necessary ingredients as listed below:

• 12 tablespoons of unsalted butter (1 ½ sticks)
• 1 cup dark brown sugar
• ¼ cup of pineapple juice
• 8 whole pineapple rings
• 8 Maraschino cherries
• ½ cup milk
• 1 large egg
• 1 ½ cups all-purpose flour or cake flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• ½ cup of granulated white sugar
• Whipped cream (optional)

Do I need any special equipment for this Pineapple Upside-Down Cake?

You need to bake this cake in either a 9-inch cast iron skillet or a 9-inch round cake pan. You’ll also need a slightly larger serving plate or round platter with a lip for flipping the finished cake, as there will be a sugary liquid syrup coming from the cake.

Should I use fresh or canned pineapple?

You could use fresh pineapple if you have the time and don’t mind extra work. Most people use canned pineapple for convenience. But there is just something I love about fresh pineapple!

If you use fresh fruit, I recommend using a pineapple corer to peel, core, and slice it. It is so easy and quick, producing a little more than the ¼ cup of juice I needed, too. It’s awesome!

I spent about $10 on it a few years ago at our supermarket, and it was worth the investment. There aren’t too many times I need it, but when I do, it’s such a time saver, and the cleanup is much less than using a knife. I highly recommend it.

How to make Pineapple Upside-Down Cake

Step 1: Prepare the Cake Batter: Preheat the oven to 400 degrees F. Melt 8 tablespoons of butter in a small bowl. Remove from the heat and stir the milk and egg into the melted butter, beating well. 

Mix the flour, baking powder, salt, and granulated sugar in a large bowl with a hand mixer on low speed. (You could also use a stand mixer fitted with the paddle attachment.) Then add the egg mixture to the dry ingredients and beat until smooth. 

Step 2: Prepare the Skillet: Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. Stir in the brown sugar and continue to stir over low heat until it dissolves. Remove from heat and add pineapple juice. 

Arrange the pineapple rings in a single layer in the bottom of the pan and place a cherry in the center of each; set aside. 

Step 3: Assemble and Bake the Cake: Pour batter over the pineapple slices in the skillet or pan. Bake for about 35 minutes or until a toothpick inserted comes out clean. Let the baked cake cool for 5-10 minutes in the pan on a wire rack.

Step 4: Flip it and Serve: When the cake is done, run a knife around the sides of the pan or skillet. Center a serving plate over the top of the skillet. Wearing oven mitts, carefully flip the cake, then slowly remove the pan to unmold the cake onto the platter.

Allow the cake to cool completely, then slice and serve with some stabilized whipped cream (if desired).

Does Pineapple Upside-Down Cake need to be refrigerated?

Yes, you should refrigerate this cake. It contains perishable ingredients like eggs and butter that can spoil and cause illnesses. You can leave it out at room temperature for a day or two but will be unsafe to eat after that.

How do I store leftover Pineapple cake?

Cover the cake with plastic wrap or store it in an airtight container, then refrigerate it for up to four days. You can eat it cold or let it warm up to room temperature before serving.

Why is my Pineapple Upside-Down Cake soggy?

There should be a nice puddle of sugary syrup from the cake, but if your cake is outright soggy, you have too much moisture in the cake. The canned pineapple slices and cherries are usually the culprit. Drain them thoroughly, then blot them with a paper towel before adding them to your cake pan.

What if my cake is stuck to the pan?

Remove the cake from the pan while it’s still warm. If you let it cool too long, the brown sugar syrup will start to harden and stick. Try heating the bottom of the pan in a shallow bowl of hot water, then try again.

Next time, you can line your pan with parchment paper and peel that off the pineapple topping after you flip it!

More Pineapple Treats

If you love the flavor of pineapple in your desserts, try one of these recipes:

• This Pineapple Rum Cake has quickly become a family favorite. With pineapple, dark rum, instant pudding mix, and a boxed cake mix, it’s super easy to put together and tastes even better the next day. 
• You might also like Pineapple Soak Cake – a super moist, eggless cake full of pineapple and topped with whipped cream or ice cream. It’s a great treat for summer cookouts or anytime!
• This Pineapple Bread will be a great treat in the morning alongside your cup of coffee. The toasted coconut on the top also helps you feel like you’re in the tropics! Pineapple and coconut together are a match made in quick bread heaven.

Do you want more delicious Cake Recipes?

• This Yellow Cake with Chocolate Buttercream has everything you need to celebrate your next birthday!
• Who would have thought this classic Homemade Pound Cake with cut strawberries and topped with whipped cream was so delicious?
• I love this Banana Tres Leches Cake – an unbelievably moist banana cake topped with toasted coconut and sliced bananas.
• Strawberry Poke Cake is an easy dessert perfect for Valentine’s Day or any day of the year. This basic white cake from scratch with homemade strawberry sauce and cream cheese frosting is so easy to make.
• This ultra-decadent cake is a dream come true for any Oreo lover! It’s Oreo Cake with a surprise inside! It has layers of moist chocolate cake sandwiched with a cream filling, covered with a thick layer of homemade chocolate frosting, and stuffed with whole Oreos.
• This easy Easy Tiramisu Poke Cake is the kind of cake that can be served for a casual get together or as a more sophisticated for an elegant dinner. The balance of coffee with the sweetness the cake and light icing is perfection.

When I did my original 365 days of baking, this Upside Down Pineapple Cake earned 3 ½ rolling pins. I used to rate everything I baked on a scale of 1-4 with 4 being the best. I LOVED it and it’s been added to my list of keepers!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pineapple Upside Down Cake

Pineapple Upside-Down Cake is a delicious yellow cake made tastier with brown sugar, pineapple, and cherries! It's a moist pineapple cake with a brown sugar topping that's a feast for the eyes, too.

Course Dessert

Cuisine American

Keyword Pineapple Upside Down Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling 10 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 419kcal

Author Lynne Feifer

Ingredients

• 12 tablespoons butter
• 1 cup dark brown sugar
• ¼ cup pineapple juice
• 8 whole pineapple rings
• 8 Maraschino Cherries
• ½ cup milk
• 1 egg
• 1 ½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• whipped cream(optional)

Instructions

• Preheat oven to 400° F degrees. 
• Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. *See note.
• Stir in the brown sugar and continue to stir over low heat until it dissolves. 
• Remove from heat and add pineapple juice. 
• Arrange the pineapple rings in one layer of the pan and place a cherry in the center of each; set aside. 
• Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat and stir in the milk and egg, beating well. 
• Mix the flour, baking powder, salt and granulated sugar in a bowl, then add the milk-egg mixture and beat until smooth. 
• Pour over pineapple slices. 
• Bake for about 35 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes, then turn out onto a plate, fruit side up. 
• Serve with whipped cream.

Notes

*If you prefer, you can melt the butter in the microwave and then put it into the pan to mix with the brown sugar, and follow the steps as directed.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 62g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 304mg | Potassium: 210mg | Fiber: 1g | Sugar: 43g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

This post was originally published on June 14, 2011. It has been updated on January 25, 2025.

The post Pineapple Upside-Down Cake appeared first on 365 Days of Baking.

This cake is the perfect dessert or breakfast treat. It’s so easy to make and I love it served warm, fresh out of the oven! The cinnamon sugar topping provides just the right amount of crunch to contrast with the tender crumb of the cake. You’re going to want to make this cake right away!

Which Apples are Best to Bake With?

Choose an apple that holds its shape when cooked. Whether you use tart apples or sweet apples is a matter of preference. The color and flavor of the apples don’t matter as much. In fact, you can use a variety of apples to bump up the flavor! Betty Crocker lists these baking apples as the best apples for baking:

• Braeburn
• Honey Gold
• Jonathan
• Cortland
• Fuji
• Gala
• Granny Smith
• Haralson
• Newtown Pippin

I’m also partial to Honeycrisp and Jazz apples for baking, and would choose Fuji, Gala apples, or Honeycrisp apples for this cake.

Choose an apple that is in season and look for ones that are fresh and ripe for the best flavor.

Equipment Needed

Besides the usual baking ingredients (bowls, measuring cups and spoons, whisk), you’ll need a 9-inch springform pan to bake this cake. Don’t have one? You can try using any baking pan the same size, greased generously or lined with parchment paper. A bundt pan would work well!

Ingredients for Apple Cake

Most of the ingredients needed for this easy cinnamon apple cake recipe are pantry staples, so gather together your ingredients before you start. Here’s what you need:

• Vegetable oil
• Large eggs
• Pure vanilla extract
• Granulated white sugar
• All-purpose flour
• Ground cinnamon
• Nutmeg
• Baking powder
• Baking soda
• Salt
• Apples
• Lemon juice- to keep apples from browning

Cinnamon Topping Ingredients

• Brown sugar
• Cinnamon
• Heavy Cream
• Powdered sugar or whipped topping (optional)

You can find the detailed amounts for each ingredient in the recipe card at the bottom of the post!

How to make the Best Apple Cake Recipe

This is a delicious spice cake with apples, so if you’ve ever made cake batter from scratch, then you already have an idea of what to do!

1. First, preheat your oven to 350℉ and grease your springform pan with nonstick cooking spray.
2. Dice the apples with a sharp knife and place them in a large bowl with ½ cup of granulated sugar and all of the lemon juice. Stir and set aside. 
3. In a separate bowl or bowl of a stand mixer, whisk together the vegetable oil, eggs, and vanilla. Then whisk in the rest of the granulated sugar. 
4. Add the dry ingredients to the wet ingredients for the cake and stir well.
5. Next, fold the apples into the cake batter with a rubber spatula, then pour the batter into your prepared pan. 
6. In a small bowl, stir together all of the cinnamon topping ingredients and then pour it over the top of the cake batter. Use the back of a spoon to spread the mixture evenly over the top of the cake as much as you can. 
7. Bake for about 35 minutes in the preheated oven or until a toothpick or cake tester comes out clean when poked in the center of the cake. It should be a nice light golden brown.
8. Let the cake cool slightly on a wire rack before cutting and enjoying it! If desired, dust the warm cake with powdered sugar or top it with fresh whipped cream.

FAQs

How many apples do I need to make this cake?

This cake recipe requires 2 cups of apples, which is around 2-3 apples, depending on the size of the apple.

How can I tell if the cake is baked all the way through?

You will know it’s done baking when you check it with a toothpick and it comes out dry, or with a few moist crumbs, when stuck down in the middle of the cake. 

How do I keep the cake from sticking to the pan?

Be sure that the pan is greased well before adding the batter to help prevent sticking. You can either butter and flour your pan or spray it generously with nonstick cooking spray. Also, be sure to let the cake cool a bit before removing the side of the springform pan.

How do I store leftover Apple Cake?

Store leftovers in an airtight container, or covered in the springform pan, at room temperature for up to 3-5 days. If you have a cake keeper, those work really well to keep the cake fresh!

Will this cake dry out?

This cake will stay moist for up to 3-5 days at room temperature, as long as it is kept in an airtight container. If it is left uncovered for too long then it may dry out. 

More Ways to Bake With Apples

Sure, a cake with apples is amazingly delicious, but there are so many ways to bake with apples! Here are some of my favorite apple recipes:

Of course, a classic apple pie is always a hit, and this Apple Cream Pie is the easiest and most delicious apple pie recipe you’ll ever make. It’s definitely my all-time favorite!

Apple Crisp is another classic apple dessert. This easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you’ll have this ready in no time!

These Apple Streusel Muffins belong on your breakfast table all year long. Made with chopped apples, nutmeg, cinnamon and your favorite brand of milk, and covered in a sugary oat topping, they make a delicious afternoon treat with a cup of coffee. 

This Apple Crumble Danish recipe will fool everyone into thinking you’ve spent hours in the kitchen when really it’s hardly any work at all! Made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, these Danishes are the perfect sweet breakfast or dessert you can enjoy anytime!

Caramel Apple Cheesecake Bars are basically two desserts in one! You have a creamy cheesecake layer topped with cinnamon apples and a streusel topping. Finished with a caramel drizzle, they’re a perfect addition to your Thanksgiving dessert table!

This Baked Apple Cinnamon Pancake brings together all your favorite fall flavors in one easy recipe. By baking the batter in the oven, you can create a perfect apple pancake breakfast- no griddle or flapjack flipping required! 

Need More Cake Recipes?

Try one of these delicious cakes next time you need something sweet:

• Cherry Pound Cake
• Oreo Cake
• 7Up Cake
• Strawberry Poke Cake
• Maple Chiffon Cake

Print

Apple Cake

This sweet Apple Cake is full of fresh apples, favorite fall flavors, and a cinnamon brown sugar topping. Finish it off with some fresh whipped cream or dust it with powdered sugar for an extra treat!

Course Dessert

Cuisine American

Keyword Apple Cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 258kcal

Author Lynne Feifer

Equipment

• 9-inch springform pan

Ingredients

• 2 cups diced apples about 2-3 apples
• 1 ¼ cups granulated sugar, divided
• 1 tablespoon lemon juice
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Cinnamon Sugar Topping

• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons heavy cream
• powdered sugar or whipped cream, optional toppings

Instructions

• Preheat your oven to 350℉ and grease your 9-inch springform pan. 
• Dice the apples and place in a bowl with ½ cup of granulated sugar and all of the lemon juice. Stir and set aside. 
• Whisk together the vegetable oil, eggs, and vanilla. Then whisk in the rest of the granulated sugar. 
• Add in all of the dried ingredients for the cake and stir well. 
• Then fold in the apple mixture and pour the batter into your springform pan. 
• In a small bowl, stir together all of the cinnamon topping ingredients and then pour over the batter. Use the back of a spoon to spread the mixture over the top of the cake as much as you can. 
• Bake for about 35 minutes, or until a toothpick comes out clean when poked in the center of the cake. 
• Let cool slightly before cutting and enjoying!  

Notes

Store leftovers in an airtight container, or covered in the springform pan, at room temperature for up to 3-5 days. 

Nutrition

Calories: 258kcal | Carbohydrates: 56g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 234mg | Potassium: 83mg | Fiber: 1g | Sugar: 40g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Apple Cake appeared first on 365 Days of Baking.

Fall is one of my favorite times of year, and honestly, a large part of that is because I love fall baking! If you’ve been around for a while you probably know that I’m not the biggest fan of pumpkin, but I love all things apple. I have tons of apple recipes here on the blog, like this Apple Crumble Danish recipe, my Caramel Apple Cheesecake Bars or my favorite Apple Crumb Cake.

There are just so many ways to bring that apple flavor into delicious, decadent desserts!

Why You’ll Love This Apple Cider Donut Bundt Cake

• This recipe embraces all the classic fall flavors, meaning your kitchen will smell amazing while it bakes!
• The tender crumb contrasted with the delicious cinnamon sugar coating makes for a delicious bite!
• It will remind you of your favorite apple cider doughnuts (or donuts, if you prefer!)
• This easy recipe only takes one bowl to make, which means fewer dishes for you!

Ingredients for Apple Cider Donut Cake

This apple cake is simple to make when you start with a cake mix! Here are all the ingredients you need:

• 1 box yellow cake mix (I used Betty Crocker Golden Cake Mix)
• Ground cinnamon (for the cake and for the topping)
• Dark brown sugar (light brown sugar is okay too, but I prefer the richer taste of the dark)
• Ground allspice
• Apple cider
• Apple sauce
• Large eggs
• Pure vanilla extract
• Unsalted butter
• Granulated sugar

Check out the recipe card at the bottom of the post to see the exact amounts you’ll need for each of the ingredients.

Equipment Needed

You might notice my cake as pictured doesn’t look like your typical Bundt cake. I chose this pan because it reminded me of a large donut! Feel free to use a more decorative Bundt pan, as long as it is a 12-cup pan. Don’t forget to grease and flour it really well so the cake doesn’t stick!

How to make Apple Cider Bundt Cake

Let’s go over the step-by-step directions to make this apple cider cake:

1. First, preheat oven to 350°F degrees. Grease and flour a 12-cup Bundt cake pan. 
2. In a large bowl, whisk the cake mix, brown sugar, ½ tablespoon ground cinnamon, and ground all-spice. 
3. Next, add the apple cider, applesauce, eggs, and vanilla to the dry ingredients and beat with a hand mixer on medium speed for about 1 ½ minutes. You could also use the bowl of a stand mixer fitted with the paddle attachment.
4. Pour the cake batter into the prepared cake pan and bake for 35 minutes or until a toothpick comes out clean and the cake is lightly golden brown.
5. Allow the cake to sit in the pan and cool for about 30 minutes before flipping it upside down onto a cooling rack. 
6. Melt your butter in the microwave and use a pastry brush to spread it evenly over the cake, ensuring all sides are covered. Let the melted butter cool and sink into the cake for 1 minute.
7. Meanwhile, in a small bowl, mix sugar and cinnamon together and sprinkle it all over the cake. (Note: you may want to spoon it on and rub it in with your hands, as some areas may take more than others depending on how wet it is from the butter). 
8. Slice and serve! You can eat this warm or at room temperature, however you prefer! I like my cake with a scoop of ice cream or this 3 Ingredient Whipped Cream.

Tips for the Perfect Bundt Cake

If you’ve ever worried about removing your Bundt cake from its pan, you are not alone! I think I hold my breath every time, even though it’s hardly my first time making one and I’ve followed all the steps below. Here are my tips for the best results and easy removal:

• Grease and flour your pan very well, especially if it is more detailed. Get that butter or shortening into every nook and cranny!
• Don’t overfill your pan! If the cake rises too much above the pan it is more difficult to remove.
• Don’t rush to remove it! Time to cool and set is absolutely necessary. I also like to run a knife around the center tube and along the edges to help loosen the cake.
• Pro tip: when it’s time to remove the cake, place your wire rack upside down on top of the bundt cake pan and flip them both at the same time. Then slowly pull the pan away from the cake. I’ll even tap the outside of the pan to help loosen it before pulling it off.

FAQs

Can I use apple juice instead of apple cider for this cake?

Yes, you can. Apple juice is a bit sweeter and cleaner, as it has been filtered. Apple cider has not been filtered and typically apple cider flavor is stronger and earthier than juice. Some varieties are spiced as well. Either will work well for Apple Cider Donut Cake. 

My cake is a little dry. How can I avoid this?

This recipe should produce a very moist cake, as the applesauce and apple cider provide lots of moisture. Make sure not to overmix the cake–just stir until the ingredients are combined. And then, don’t overbake; use a cake tester or toothpick to make sure the cake is done, but if you overbake it the cake will dry out.

How do I store leftover Apple Cider Bundt Cake?

This donut cake is best when kept loosely covered at room temperature. If you put it in an airtight container, the cake will absorb a lot of the cinnamon sugar mixture. It will last longer this way, but it does change the texture.

Can I freeze this Bundt cake?

Yes, though I recommend freezing the Apple Cider Donut cake before you put the butter and cinnamon-sugar topping on. When you’re ready to thaw and serve it, you can add the topping then.

To freeze, wrap the whole cake in plastic wrap and place it in a large freezer bag, or double-wrap it in plastic wrap. The cake will last for about 3 months in the freezer when stored properly. Thaw on the counter overnight, then add the topping before serving.

More Apple Desserts!

If you loved this Apple Cider Donut Cake, then you’ll enjoy these apple recipes too! Each one makes a perfect fall treat:

• The EASIEST Apple Cream Pie
• Apple Cinnamon Oatmeal Cookies
• Inside Out Caramel Apples
• Baked Apple Cinnamon Pancake
• Apple Ginger Galette
• Apple Streusel Muffins
• Apple Crisp

Want to Try Another Bundt Cake?

These Bundt cake recipes are lots of fun and so delicious!

• Nutella Swirl Banana Bundt Bread
• Gigi’s Easy Lemon Cake
• Maple Chiffon Cake
• Double Chocolate Coconut Cream Filled Bundt Cake

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Apple Cider Donut Cake

This one-bowl Apple Cider Donut Cake coated in cinnamon sugar is the perfect Fall dessert with warm, comforting spices and the great taste of apples. It's so easy and is sure to become a Fall favorite!

Course Dessert

Cuisine American

Keyword Apple Cider Donut Cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 346kcal

Author Lynne Feifer

Equipment

• 1 12-cup Bundt Cake Pan

Ingredients

• 1 box Betty Crocker Golden Cake Mix (375 g or equivalent)
• ½ tablespoon ground cinnamon
• 1 tablespoon dark brown sugar
• ⅛ teaspoon ground allspice
• ¾ cup apple cider
• ½ cup applesauce
• 3 large eggs
• ½ tablespoon pure vanilla extract

Cinnamon Sugar Coating

• 2 tablespoons unsalted butter, melted
• ⅓ cup granulated sugar
• ½ tablespoon ground cinnamon

Instructions

• Preheat oven to 350F degrees. Grease and flour a 12-cup bundt cake pan. 
• In a large mixing bowl, whisk cake mix, brown sugar, ground cinnamon and ground all-spice. 
• Add in apple cider, apple sauce, eggs and vanilla and beat with a hand mixer on medium speed for about 1 ½ minutes. 
• Pour into prepared cake pan and bake for 35 minutes or until a toothpick comes out clean.  
• Allow the cake to sit in the pan for about 30 minutes before flipping it upside down onto a wire rack. Pro tip: place your wire rack upside down on top of the Bundt cake pan and flip them both at the same time. 
• Melt butter and brush evenly over the cake, ensuring all sides are covered. 
• In a small bowl, mix sugar and cinnamon together and sprinkle all over the cake. Let the butter cool and sink into the cake for 1 minute before adding the cinnamon sugar mixture (note: you may want to spoon it on and rub it in with your hands, some areas may take more than others depending on how wet it is from the butter). 

Nutrition

Serving: 1slice | Calories: 346kcal | Carbohydrates: 68g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 496mg | Potassium: 96mg | Fiber: 2g | Sugar: 41g | Vitamin A: 184IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 2mg

The post Apple Cider Donut Cake appeared first on 365 Days of Baking.

Even though blueberries are best when they are harvested in late summer, I will eat blueberry anything all year long. I especially like having them for breakfast in my pancakes. There’s just something about these little blue fellas that makes that meal so much better!

Who knew they would be so good mixed with a traditional vanilla coffee cake recipe? The blueberries truly make this easy cake shine!

All the Blueberries

I love blueberries in baked goods. Some of my favorite recipes are Blueberry Lemon Bread, Blueberry Banana Bread, Baked Blueberry Waffles, and Baked Blueberry Oatmeal. You can add them to your cornmeal muffins and French toast, and even make a delicious blueberry ginger galette for dessert to wow your friends and family.

See, I told you I loved them!

What do I need to make this Blueberry Crumb Coffee Cake?

Gather together these pantry staples to make this sweet coffee cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar 
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries

Streusel Topping

• 1/3 cup packed light brown sugar
• 2/3 cup all-purpose flour
• 1 tablespoon granulated sugar
• ¼ cup cold butter

How do I make this Blueberry Cake?

It’s easy to make this crumb cake! You can make it first thing in the morning or save time by making it the night before your event. 

Prepare

Preheat oven to 350°F and prepare a 9 X 9-inch baking pan by lining it with parchment paper or with butter and flour.

Streusel Topping

In a medium bowl, mix both sugars and flour together with a fork for the crumb topping. Using a pastry cutter, mix in the chilled butter and combine until a coarse meal forms.

Cake Batter

1. In a separate bowl, combine flour, baking powder, baking soda, and salt and whisk the dry ingredients together. Set aside.
2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter. Add both the brown sugar and granulated sugar then beat until light and fluffy. Add the egg and vanilla and mix well.
3. Pour half of the flour mixture into the wet ingredients, beating until just combined. Add half the sour cream and beat till just mixed. Then add the remaining flour and sour cream following the same steps as above. 
4. Pour the cake batter into the prepared pan. Evenly spread the fresh blueberries over the top and slightly press them down into the batter. Sprinkle the crumb mixture over the entire top of the batter.
5. Bake for 40-50 minutes or until a toothpick or cake tester inserted into the middle comes out clean.

As my daughter remarked, this tastes just like gourmet blueberry muffins! The sour cream really gave it the perfect amount of moisture for a nice tender crumb. And those fresh blueberries really made this dish special!

Tips for the Perfect Vanilla Crumb Cake

These helpful tips will make sure your cake turns out perfectly every time!

• Toss your blueberries in a little flour before adding them to the cake batter. This keeps them from sinking to the bottom as the cake bakes.
• Make sure to use cold butter when making the streusel. It helps get that crumbly texture you want for the perfect buttery topping!
• Don’t overmix the batter! Make sure to mix until the ingredients are just combined. That helps keep that nice tender crumb you’re looking for.
• Using sour cream in this recipe helps keep the cake from getting crumbly. I promise you can’t taste it, and it adds the perfect amount of moisture you need!

Topping Suggestions

This crumb cake is delicious as is, but if you want to take it to the next level, consider using one of these delicious toppings:

• Drizzle blueberry syrup over the top of the warm cake.
• Or try some maple syrup drizzled over your cake instead!
• Homemade whipped cream is always a hit!
• If you’re serving this later in the day or as a dessert, add a scoop of vanilla ice cream.

FAQs

Do I have to use fresh blueberries?

This recipe tastes best with fresh berries, but you can also use frozen blueberries. Let them thaw slightly before adding them to the batter.

Don’t use the canned blueberry pie filling, though. Pie filling is completely different than using individual berries and will not give you the results you are looking for.

How do I store Vanilla Blueberry Crumb Cake?

Store this delicious coffee cake at room temperature. Make sure to cover it tightly with plastic wrap or aluminum foil or place it in an airtight container. It will last up to 2 days on the counter. If you want it to last a bit longer, store it in the refrigerator for up to a week.

Can you freeze this Blueberry Coffee Cake?

Yes, this vanilla blueberry cake freezes well! When it cools to room temperature, double wrap it in plastic wrap and aluminum foil, and then place the pan in a freezer bag. Store it in the freezer for up to 2 months. 

To thaw and eat the cake, simply leave it out on the counter overnight, or at least a few hours before you plan to serve it. Warm a slice up in the microwave as desired!

Can I make this recipe with a different fruit?

This recipe is definitely for blueberry lovers! But if that’s not you, you can absolutely use a different fruit in this recipe. I’ve made it with apples, but consider chopped strawberries, cherries, blackberries, raspberries, or a mix of your favorite fruits!

More Blueberry Recipes For You to Try

Not only are blueberries delicious in all your breakfast recipes, but we all know they ROCK for dessert, too!
I always love a good blueberry pie, especially topped with a scoop of ice cream, a bit of fresh whipped cream or even a dollop of this stabilized whipped cream.

But did you know that you can have NO BAKE blueberry pie, too? That’s right– you don’t even have to turn the oven on when it’s hot outside! And blueberries make these blueberry cherry mini crumb pies pretty delicious as well.

Try these Coffee Cake Recipes too!

Mix it up next time by baking one of these delicious coffee cakes:

• Cranberry Coffee Cake: Tart, sweet, and made deliciously moist with sour cream, this cranberry cake is perfect for dessert or with your morning coffee!
• Orange Cranberry Coffee Cake: This treat is a welcome sight on a chilly fall morning. Topped with a sweet orange glaze, this moist coffee cake tastes extra delicious paired with a hot cup of coffee or tea! 
• This Cinnamon Sour Cream Coffee Cake is a recipe you’ll make again and again. With a super moist cake and two layers of cinnamon streusel, this morning treat is hard to resist.
• A different twist on a blueberry cake, Blueberry Sour Cream Coffee Cake is an impressive treat for any time of day. The swirl of cinnamon sugar and tangy-sweet lemon glaze elevates this easy-to-make Bundt recipe to extraordinary heights of flavor!

Which cake recipe is next on your list to try? 

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

This recipe was slightly adapted from Gale Gand’s cookbook, Chocolate & Vanilla.

Print

Blueberry Crumb Cake

In need of a coffee cake for this weekend's breakfast or for a special brunch? Then make a Blueberry Crumb Cake! This Blueberry Cake is an easy recipe with fresh blueberries, and sweet crumb topping.

Course Dessert

Cuisine American

Keyword Blueberry Crumb Cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 people

Calories 456kcal

Author Lynne Feifer

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1½ teaspoons pure vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries

Crumb Topping

• ⅓ cup packed light brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon granulated sugar
• ¼ cup butter chilled

Instructions

• Preheat oven to 350 degrees and butter a 9-inch square pan or line it with parchment paper.

Cake

• In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
• In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 3 minutes.
• Add egg and vanilla and mix until combined.
• Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until smooth.
• Pour batter into the prepared cake pan.  
• Sprinkle the blueberries evenly over the top. Gently press them down into the batter so that they're slightly embedded.

Crumb Topping

• in a medium bowl, mix together the flour and both sugars. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed.
• Sprinkle the crumb topping over the blueberries. 
• Bake 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool before serving. 

Nutrition

Serving: 1g | Calories: 456kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 251mg | Potassium: 140mg | Fiber: 1g | Sugar: 36g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg

The post Blueberry Crumb Cake appeared first on 365 Days of Baking.

If you’ve only ever eaten store-bought pound cake, I’m telling you right now, after making and eating this homemade pound cake, you’ll never buy one from the store again! This recipe is easy to make, and it really is that good!

My favorite way to eat this decadent cake is layered with fresh fruit and some homemade whipped cream in this Berry Trifle. I love it with strawberries for a Strawberry Shortcake-type dessert. But I’m not going to lie—I’d happily cut a slice of this and eat it plain!

Traditional Pound Cake

This moist cake gets its name from the ingredients originally used to make it: a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. This delightful dessert is usually made in a loaf pan or a Bundt pan. It’s especially popular in the Southern US, but you can find variations of this recipe all over!

This cake also doesn’t use any leavening agents (like baking powder or baking soda). The result is a dense, rich cake! Nowadays, there are so many variations on the original recipe, so you can probably find a pound cake made with any of your favorite flavors!

Ingredients for Homemade Pound Cake

Make this delicious, dense cake with only six simple ingredients! Gather these ingredients from your pantry:

• 1 cup unsalted butter, room temperature
• 1 2/3 cup granulated sugar
• 5 large eggs
• 2 cups cake flour
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract

How to Make Vanilla Pound Cake

This classic cake recipe will be ready for your family or guests in no time at all! Let’s get ready to bake:

Preheat the oven to 325 degrees F. Butter and lightly flour a 9×5-inch loaf pan.

In the bowl of a stand mixer, cream the butter on medium speed until smooth, then slowly add the granulated sugar. Cream the butter and sugar together until the mixture is light and fluffy for about 4 minutes.

• Note: You can also use a hand mixer and a large bowl.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Stir in the flour, salt, and vanilla extract on low speed. Mix the dry ingredients with the butter mixture until just combined.

Pour the cake batter into the prepared pan. Bake for 1 ¼-1 ½ hours or until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven and let the cake cool in the pan for 5-10 minutes. Then turn the whole cake out onto a wire rack to cool completely. Slice and serve with your favorite toppings, or enjoy it plain!

Recipe Notes and Tips

• You can use the same amount of all-purpose flour instead of cake flour, though there may be a slight difference in height and texture. Or use my recipe to make your own cake flour!
• Use room temperature ingredients for the best results. The ingredients combine much better and create a higher rise when baking.
• Use real butter in this recipe, avoiding substitutes! The change in fat content will affect the outcome of your cake.
• Don’t overmix your ingredients! Mix just long enough for any flour to disappear. This helps ensure the perfect crust on your cake.
• Rotate the pan once during baking, especially if you have an oven that tends to bake unevenly.
• When you’re ready to release the cake from the pan, run a sharp knife around the edges to loosen the crust from the pan. Then invert your cake and gently shake it to remove it from the pan.

How to store Pound Cake

This cake does not need to be refrigerated. Wrap it tightly in plastic wrap or aluminum foil and store at room temperature. You can also keep it in an airtight container. It will remain fresh for about 4-5 days.

You can place this cake in the fridge to give it an extra few days, but it really doesn’t extend the life of the cake all that long. But if you like your pound cake cold, this is the way to go.

Can you freeze Pound Cake?

Yes, you can freeze pound cake! Let the cake cool completely before freezing it. Again, wrap it tightly in plastic wrap or aluminum foil, then place the wrapped cake in a freezer bag. You can freeze pound cake for up to 4-6 months.

To thaw, simply let the pound cake come to room temperature overnight, then unwrap and enjoy it a slice at a time!

Does Pound Cake make a good gift?

I love baking and giving my homemade treats as gifts. Pound cake makes a wonderful gift for friends and family! It’s also a lovely hostess gift! I like to wrap it in parchment paper, then use festive gift wrap or ribbon to decorate the loaf.

You can also make this cake in mini loaf pans and give them in a food-safe gift bag or box. Make sure to wrap the pound cake loaf in wax paper first. I love this option when you have a lot of gifts to give.

Top off the pound cake with these delicious toppings!

• Stabilized Whipped Cream: How can you say no to a homemade whipped cream recipe? I know I can’t, especially when it’s on a favorite dessert of mine! Mhmmm…
• 3-Ingredient Strawberry Sauce: Whether you pour it on crepes or use it for something else, this Strawberry sauce is a recipe straight from Heaven! 
• Pumpkin Spice: How does that saying go…Pumpkin and spice and everything nice! That’s what this recipe is all about. If only it was acceptable to use it all year round. 

More Pound Cake Recipes

Earlier I said you can probably find a pound cake recipe with your favorite flavors. Well, I’ve been busy trying out a bunch of those flavors. Try one of these delicious pound cake recipes:

• Cherry Pound Cake: Take the traditional recipe and add some fresh cherries, and you have this delightful treat! Enjoy it with a cup of coffee or a big glass of milk!
• Brown Sugar Pound Cake is an old-fashioned pound cake recipe with an extra depth of flavor. The hint of molasses and vanilla adds an appealing dimension to this moist buttery cake.
• This Lemon Ricotta Pound Cake is an easy pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice. It’s delicious served on it’s own with a cup of tea or coffee or served for dessert with a dollop of fresh whipped cream.
• Caramel Apple Pound Cake: Take a pound cake, slice it in half, add chopped green apple, salted caramel, and melted chocolate in the middle, and layer more on top. Oh, and don’t forget the nuts!
• Pumpkin Spice Cranberry Pecan Pound Cake – a holiday dessert filled with the flavors of pumpkin spice, fresh cranberries, and toasted pecans. It is the perfect accompaniment to that cup of coffee or tea!
• Gluten-Free Chocolate Pound Cake— if someone special needs a gluten-free dessert, make this one! It’s so rich and delicious, you’d never know it was gluten-free!

This recipe is adapted from The Fannie Farmer Cookbook: Thirteenth Edition, p. 571; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.

When I was doing my original 365 days of baking and rating the recipes, this Fannie Farmer pound cake recipe: 4 rolling pins! This one’s a winner!! A great and easy dessert to serve to guests or just to eat yourself.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pound Cake

This moist, buttery Pound Cake is an indulgent, yet simple dessert. Top it with fresh berries and cream, strawberry sauce, or ice cream and chocolate syrup for a sweet dessert that's perfect anytime!

Course Dessert

Cuisine American

Keyword Pound Cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 345kcal

Author Lynne Feifer

Ingredients

• 1 cup butter room temperature
• 1 ⅔ cup sugar
• 5 eggs
• 2 cups cake flour
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 325°F. Butter a 9 x 5-inch loaf pan halfway up the sides and dust it with flour. Then lightly tap the pan to remove any excess.
• Cream the butter, slowly add the sugar. Once the sugar has been completely mixed in, beat until light and fluffy for a total of 4 minutes.
• Add the eggs, one at a time, incorporating each fully before adding the next one.
• Stir in the flour, salt, and vanilla, and combine well, but do not overmix.
• Pour into prepared baking pan.
• Bake for 1 1/4 – 1 1/2 hours or until a toothpick inserted into the middle comes out clean.
• Cool in the pan for 5 minutes and gently run a knife around the edges before turning out onto a wire rack.

Notes

I cut this pound cake into 1-inch pieces to use in this Berry Trifle recipe. Since my trifle bowl wasn’t large enough to hold all of the ingredients, I had a bit of pound cake left over. I put the remainder into a bag, and stored them in the freezer and LOVE grabbing a few pieces to snack on every now and then. I only need a few pieces to satisfy my sweet tooth, and it’s SOOOO yummy cold! Try it and let me know what you think. 

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 245mg | Potassium: 52mg | Fiber: 1g | Sugar: 28g | Vitamin A: 572IU | Calcium: 18mg | Iron: 1mg

This post was originally published February 28, 2011 and was Day 32 of my original 365 Days of Baking. It has been updated on May 31, 2024 with pictures and in format.

The post Pound Cake appeared first on 365 Days of Baking.

As I was making this coffee cake, it reminded me of one that I loved when I was little, but I couldn’t quite put my finger on it. Then it came to me: it tastes like the Hostess Coffee Cakes, only 1 MILLION times better! I already can’t wait to make it again.

This Cinnamon Sour Cream Coffee Cake is something special I tell ya.
Not only is it super duper delicious, but the recipe was created by one of my blogging besties.

Mary Younkin of Barefeet in the Kitchen has published not her first, but her second cookbook.
The Weekday Lunches & Breakfasts Cookbook is one that I think should be in EVERY kitchen!
Order it on Amazon!
Between her first, The Weeknight Dinner Cookbook, and her second, AND her third, The Weeknight Dessert Cookbook, Mary’s got all your kitchen conundrums figured out.

Her recipes are delicious, easy to follow, easy to make and are ones you’ll use again and again.
I know I do!
I bought her first cookbook for each of my kids to start their own collection.
They make a great gift for any cook, and the trio will make a great Mother’s Day present!

Why is it called Coffee Cake?

Before we go any further, there is NO coffee in this recipe. Whenever I post a recipe for a coffee cake, like this one, I inevitably get questions about the coffee missing from the ingredients.

The reason this (and others like it) is called a “coffee cake” is because it is a sweet cake that is most often enjoyed with a hot cup of coffee. I read that the tradition started in Germany in the 16th century. You can search why coffee cakes are called coffee cakes yourself and read more about it!

Ingredients for Cinnamon Coffee Cake

Gather the following ingredients to make this delicious coffee cake:

Cake Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup sour cream

Streusel Ingredients

• 1 1/3 cups all-purpose flour
• ¾ cup light brown sugar, packed
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup butter, melted

How to Make Classic Sour Cream Coffee Cake

You’ll have this delicious sour cream coffee cake recipe ready in under an hour!

1. First, make your streusel by combining the flour, brown sugar, cinnamon, nutmeg, and melted butter in a small bowl. Mix everything together with a fork until clumps are formed, then set aside.
2. Now let’s make the cake batter! Preheat your oven to 350 degrees F and grease a 9×9-inch pan with butter.
3. In a medium bowl, whisk together the flour, baking powder, and cinnamon. In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs and vanilla, scraping the sides of the bowl as necessary.
4. Add the flour mixture to the wet ingredients, then add the sour cream. Mix everything together until well combined.
5. Finally, it’s time to assemble and bake the coffee cake. Pour half of the batter into the prepared pan and spread it to cover the bottom of the pan with an offset spatula. Sprinkle half of the cinnamon streusel in an even layer over the batter. Finish pouring the remaining batter, then sprinkle the remaining streusel on top of the cake batter.
6. Bake for 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean with moist crumbs. Cool completely on a wire rack before slicing.

Tips for Making this Cinnamon Sour Cream Coffee Cake 

• In the cookbook, Mary’s recipe calls for a 10-inch square pan but I couldn’t find one in any of my local stores, so used a 9-inch square and then adjusted the baking time slightly.
• I used my fingers to spread the butter into the pan; that way I was able to put it into all the corners of the baking dish and the cake came out of the pan without any issue.
• The streusel is not a dry, crumbly one like you may have had. I found it easiest to use my hands to spread it. A spoon was just distributing it in large clumps and separating it with my fingers allowed me to make smaller crumbles.

How to Store Leftover Coffee Cake

Store leftovers wrapped tightly at room temperature for 1-2 days, or if you want them to last longer, place them in an airtight container and store leftovers in the fridge for 3-5 days.

Can you freeze Cinnamon Coffee Cake with Sour Cream?

Yes, you can freeze the entire cake by double-wrapping it in aluminum foil or plastic wrap and then placing it in a freezer bag. Or store individual slices in an airtight container. Coffee cake will last 2-3 months in the freezer.

To thaw, place it on the counter for about an hour and a half. You can warm it in the oven if desired or eat it at room temperature.

More Brunch Recipes

This Cinnamon Sour Cream Coffee Cake is going to be a delicious addition to any brunch table as well.

• Also perfect for that brunch table are my Cinnamon Sugar Palmiers. Not only are they delicious, but they’re also pretty to look at, too!
• If you have lemon lovers invited to your brunch, these Lemon Crepes might just be one of the highlights of the day. Made with this Easy Crepe Recipe, they have the perfect balance of tart and sweet.
• Every brunch needs some meat to go along with the eggs, potatoes, and pastries, so why not add these Cheesy Puff Pastry Sausage Rolls? They’re made with sausage links and store-bought puff pastry, so they’re really easy to put together.
• These Healthy Breakfast Egg Muffins are not only perfect for brunch, but they’ll also be great for those busy weekday mornings. I love how perfect the serving size is, too!
• Ham and Cheese Breakfast Casserole is a great breakfast to make the night before a busy morning. It’s so helpful to have a make-ahead recipe like this, especially when things get crazy during the holiday season!
• My husband loves potatoes with his eggs on the weekends, so this Fall Breakfast Hash Recipe is a great recipe for a Sunday brunch or any special occasions like Christmas morning or Mother’s Day!
• You can’t go wrong with fresh blueberries! Everyone will go back for seconds when you set this Easy Blueberry Crumb Cake Recipe on the table.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cinnamon Sour Cream Coffee Cake

This Sour Cream Coffee Cake from Mary Younkin’s cookbook, The Weekday Lunches & Breakfasts Cookbook has a moist, tender cake and two layers of cinnamon streusel. It's an irresistible morning treat.

Course Breakfast

Cuisine American

Keyword Sour Cream Coffee Cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 people

Calories 409kcal

Author Lynne Feifer

Ingredients

Cinnamon Streusel

• 1 ⅓ cups all-purpose flour
• ¾ cup light brown sugar packed
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup butter melted

Cake

• ½ cup butter room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup sour cream

Instructions

Cinnamon Streusel

• Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl. Mix together with a fork until clumps are formed.

Cake

• Preheat oven to 350° F. and grease a 9 X 9-inch pan with butter.
• In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon. 
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 3 to 4 minutes. 
• Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.
• Add the flour mixture.
• Add the sour cream and mix until well combined. 
• Pour half of the cake batter into the prepared pan and with an offset spatula, spread to cover the bottom. 
• Sprinkle half of the cinnamon streusel evenly over the cake batter.
• Cover with remaining batter and then sprinkle again with the remaining streusel. 
• Bake for 35-40 minutes, until lightly browned and a toothpick inserted into the middle comes out with moist crumbs. Cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 172mg | Potassium: 95mg | Fiber: 1g | Sugar: 30g | Vitamin A: 698IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg

This recipe has been updated with pictures on 8/3/21, and 4/19/24. It was originally published 4/22/18.

The post Sour Cream Coffee Cake appeared first on 365 Days of Baking.

Do you ever feel like lemon cake doesn’t get nearly the attention it deserves? Don’t get me wrong, I LOVE a good chocolate cake, peanut butter cake, or yellow cake. Okay, actually any kind of cake.

But the bright flavor and zest of a good lemon dessert is something special. It makes me think of sunny afternoons and breezy spring evenings. Give me ALL the Lemon Bars and Lemon Ricotta Pound Cake, please!

What is a Poke Cake?

Are you familiar with poke cake recipes? You bake a simple cake, poke holes in it, and pour gelatin or pudding over the cake so that it seeps in. You can also spread something smooth and delicious on top, like vanilla pudding and pineapple juice in this Pineapple Poke Cake.

In this easy recipe, we use lemon gelatin and lemon pie filling or one recipe of my homemade lemon curd which I used for the most recent pictures! The pie filling seeps into every crumb of the cake making it explode with sweet and tangy lemon flavor.

Ingredients for Lemon Poke Cake

• White cake mix
• Vegetable Oil
• Egg whites
• Lemon Jell-O (any brand of lemon gelatin will work!)
• Boiling Water
• Lemon pie filling or Lemon Curd (optional, but just as delicious)

Here’s what you need to make homemade Marshmallow frosting:

• Egg whites – with NO traces of yolk
• Granulated sugar
• Cream of Tartar
• Salt
• Pure Vanilla Extract

Don’t forget to review the recipe card below for detailed amounts and instructions!

What Kind of Pan do I Need for Poke Cake?

I made this recipe, as I do all my poke cakes, in a basic 9 x 13 glass baking pan.

How to make Lemon Poke Cake with Marshmallow Frosting

Poke cakes are so easy to make! Once you learn how to make poke cakes, you’ll want to make them every day of the week. Here’s how to do it:

1. In a large mixing bowl, whip up a boxed cake batter following the directions on the box for a 9×13 inch cake. Bake in the preheated oven at 350 degrees F for 29-34 minutes until a toothpick in the center comes out clean. Place the cake on a wire rack to cool for at least 20 minutes.
2. Poke holes over the top of the completely cooled cake about 1-inch apart with the rounded handle of a wooden spoon.
3. Make the lemon gelatin by combining the gelatin and just 1 cup of the boiling water. Once the gelatin has dissolved completely, pour the lemon gelatin evenly over the entire cake.
4. Spread lemon pie filling (and lemon curd, if desired) over it with the back of a spoon and cover it tightly with plastic wrap.
5. Chill for several hours or overnight for best results.
6. Cover with homemade marshmallow frosting (see below) and serve immediately!

How to make Marshmallow Frosting

This delicious frosting goes well on any cake! You’ll need a double boiler to make it. You can also use a heat-proof large bowl and place it over, but not into, a medium pot of simmering water.

1. Bring some water to a boil in the pot of the double boiler, then lower the heat to a simmer. In the top portion, mix together the egg whites, sugar, salt, and cream of tartar.
2. Heat the egg white mixture while whisking constantly until warm and the sugar has completely dissolved. The egg will be warm and the mixture smooth when rubbed between your fingers. This should take about 3-4 minutes, no longer.
3. Transfer the mixture to your mixing bowl. Using the whisk attachment and starting on low speed, beat the mixture, gradually increasing to high speed, until stiff, glossy peaks form. This will take about 7-9 minutes.
4. Add the vanilla and mix until combined. Place dollops of the frosting over the top of the cake, spread with an offset spatula, and serve immediately. Top with lemon slices, fresh lemon zest, or yellow sprinkles, if desired.

You can also lightly brown the marshmallow frosting with a small hand blow torch if you’d like!

That’s it! Easy steps, delicious results.

Tips for the Perfect Lemon Marshmallow Poke Cake

• You can poke holes in your cake using the handle of a wooden spoon, a dowel, or even a meat thermometer!
• Try to cover the cake evenly with holes for the best absorption of the lemon gelatin and pie filling.
• The cake will seem very soft at first. This is normal. It’ll continue to set up in the refrigerator.
• When making the marshmallow frosting, be sure there is NO yolk in the egg whites and that you only heat them until they are warm, NOT hot and steamy, and the sugar has dissolved. As you can see, the new pictures in this post have a frosting that is relatively flat (as opposed to the old picture below) because I accidentally did what I just told you NOT to do. You’ll have a MUCH fluffier frosting with no yolk remnants and a nicely heated batter.
  The cake still tasted ok with the frosting I made, it just wasn’t as fluffy and didn’t have that real marshmallow taste as it should have. Also, I just noticed that my cream of tartar had expired, so that could have contributed as well.
• If you do serve it with the marshmallow frosting, you’ll want to serve the cake immediately or as soon as you can after frosting it. This frosting won’t be able to sit long and will give you that amazing marshmallow flavor as soon as it’s made.

Recipe Variations

• For more bright lemon flavor, use a lemon cake mix instead of vanilla!
• Feel free to substitute the boxed cake mix for your favorite vanilla cake recipe if you prefer. 
• Use Cool Whip, my Stabilized Whipped Cream recipe, or even some Fresh Whipped Cream to top the cake instead of the marshmallow frosting.

Can I use a yellow cake mix?

You can use a white or yellow cake mix. The white mix provides a stronger contrast in colors, and the yellow cake mix has a bit more of a buttery flavor.

How do I store leftover Lemon Poke Cake?

Cover the cake pan tightly with aluminum foil or place the leftover cake in an airtight container. Store in the refrigerator for 3-4 days.

Can you freeze Poke Cake?

I don’t recommend freezing this cake. However, if you need to make it ahead of time, you could bake the cake and freeze it before adding the rest of the ingredients. When you’re ready, let the cake thaw to room temperature, then finish the recipe as directed.

Poke Cake and Cake Recipes

Can’t get enough poke cake in your life? Neither can I! Add these other delicious cake ideas to your Pinterest board or bookmarks.

• Strawberry Poke Cake
• Easy Tiramisu Poke Cake
• Pineapple Rum Cake
• Patriotic Poke Cake
• Citrus Layer Cake
• No-Bake Lemon Cheesecake
• Lemon Meringue Cheesecakes
• Easy Blueberry Crumb Cake Recipe
• Pineapple Upside-Down Cake
• Key Lime Creme Poke Cake

More Lemon Recipes

Attention Lemon Lovers! You have to try one of these delicious lemon desserts next time you want a fresh citrusy treat!

• Lemon Dream Bars
• Lemon Sugar Snaps
• Lemon Cake Mix Cookies
• No-Bake Lemon Cheesecake
• Gigi’s Easy Lemon Cake

Print

Lemon Marshmallow Poke Cake

One bite of this Lemon Marshmallow Poke Cake and you'll fall in love. The combination of tangy lemon and soft white cake is simply irresistible. Cover your semi-homemade cake with marshmallow frosting and it's even better!

Course Dessert

Cuisine American

Keyword Lemon Poke Cake

Prep Time 20 minutes minutes

Cook Time 34 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 54 minutes minutes

Servings 12 people

Calories 378kcal

Author Lynne Feifer

Ingredients

Cake Mix

• 16.25 ounces boxed white cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 egg whites

Lemon Gelatin

• 3 ounces lemon gelatin
• 1 cup boiling water
• 22 ounces lemon pie filling or this lemon curd recipe

Marshmallow Frosting

• 5 egg whites room temperature
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ⅛ teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

Cake

• Preheat oven to 350°F for a shiny metal or glass pan or 325° for dark or coated non-stick pans. Prepare your 9 X 13-inch baking dish by spraying the bottom with cooking spray.
• In a mixing bowl, combine the cake mix, 1 cup water, egg whites, and vegetable oil. Beat at medium speed or vigorously by hand for 2 minutes.
• Pour batter into pan and bake for 29-34 minutes or until a toothpick inserted into the middle comes out clean. Place cake on a wire rack to cool for at least 20 minutes.
• When the cake has cooled, poke holes halfway into the cake about 1-inch apart with the rounded handle of a wooden spoon.

Lemon gelatin

• Combine the cup of boiling water and gelatin and stir until gelatin has dissolved. Spoon evenly over the entire cake.
• Spread the lemon pie filling over the cake and cover tightly with plastic wrap. Refrigerate for a minimum of two hours.

Marshmallow Frosting

• In the pot of a double boiler, bring some water to a boil and then lower the heat to a simmer. In the top portion of the double boiler, mix together the egg whites, sugar, salt, and cream of tartar.You can also use a heat proof mixing bowl and place it over, but not into, a medium pot of simmering water.
• Heat the egg white mixture while whisking constantly until warm and sugar has completely dissolved. The egg will be warm and the mixture smooth when rubbed between your fingers. This should take about 3-4 minutes.
• Transfer mixture to your mixing bowl (if not already using it to heat the egg), and using the whisk attachment, and starting on low speed beat the mixture gradually increasing to high speed until stiff, glossy peaks form. This will take about 7-9 minutes.
• Add the vanilla and mix until combined. Place dollops of the frosting over the cake and spread with an offset spatula, and serve immediately. Top with slices of lemon or yellow sprinkles, if desired.

  You can also lightly brown the marshmallow frosting with a small hand blow torch, if you'd like!

Notes

• See the post for tips and tricks.
• You’ll notice that some of the photos have a flatter frosting. That is because some yolk had leaked into the egg whites that I couldn’t remove and I cooked the frosting too long and at a higher temperature this time. I was distracted. Don’t do what I did. Follow the instructions and you’ll have a light and fluffy marshmallow frosting. It still tasted ok, just wasn’t marshmallowy as I would have liked. 

Nutrition

Serving: 1g | Calories: 378kcal | Carbohydrates: 67g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 487mg | Potassium: 68mg | Fiber: 1g | Sugar: 50g | Calcium: 87mg | Iron: 1mg

This post was originally published on August 13, 2021. It has been updated with new photos (with a flatter but still tasty frosting 😂) on March 27, 2024.

The post Lemon Poke Cake with Marshmallow Frosting appeared first on 365 Days of Baking.

Cakes are the perfect dessert to serve for any holiday. This tried and true Easy Lemon Cake is perfect for a special occasion, birthday, or as a surprise for mom on Mother’s Day.

I know some people like making desserts from scratch, but I don’t see anything wrong with taking a few shortcuts here and there, especially if you’ve got a crowd of people coming over!

This is a treasured family recipe handed down from my husband’s grandmother, whom all of her great-grandchildren lovingly called Gigi.

This Easy Lemon Cake is moist and full of lemon flavor. You could even add a bit more by adding a 1/2 – 1 teaspoon of lemon extract if you’d like.

Equipment Needed

To make this Easy Lemon Cake, I used this bundt pan, this lemon juicer, and these spatulas.

Ingredients for Lemon Cake

You only need five simple ingredients to make this delicious cake.

• 15.25 ounces yellow cake mix boxed
• 3 ounces lemon gelatin
• 4 eggs
• ⅔ cup canola or vegetable oil
• ⅔ cup hot water

Note: A plain cake mix usually calls for 3 eggs, but for this recipe, I used 4 large eggs to make it extra rich.

Lemon Glaze

• 1 cup confectioners’ sugar, plus additional for sprinkling if desired, sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly grated lemon zest

How to Make This Easy Lemon Cake Recipe

When my mother-in-law shared this recipe with me, I was surprised by how easy this cake was to make!

1. First, preheat the oven to 350 degrees F. Prepare a 12-cup bundt pan by spraying it with a floured baking spray or by misting it with cooking spray and dusting it with flour. Shake out any excess flour.
2. Next, place the cake mix, lemon gelatin, eggs, canola oil, and water into a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and beat on low for one minute. Scrape down the bottom and sides of the bowl with a rubber spatula, then beat for an additional two minutes on medium speed until thick and well-blended.
3. Dollop the cake batter into the prepared pan and smooth the top with an offset spatula. Tap the pan onto the counter a couple of times to remove any air bubbles.
4. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. The cake should be light brown and just begin to pull away from the sides of the pan. You might need to place a sheet of tin foil over the pan for about 25 or 30 minutes if you find that the cake is browning before it is done cooking.
5. Place the cake on a wire rack to cool in the pan for 10 minutes. Remove the cake from the pan as described below.

How to Make Lemon Glaze

This glaze adds extra lemon flavor and sweetness to this tasty dessert.

1. In a medium bowl, whisk the confectioners’ sugar, lemon juice, and lemon zest together until smooth.
2. Gently remove the cake from the pan by placing a plate on the bottom and flipping right side up. If needed, run a knife around the sides of the cake pan to release the cake before flipping it.
3. Place the cake again onto a wire rack and spoon the glaze over the top of the cake so that it drizzles down the sides and into the middle.

Your lemon cake is ready to serve!

Other serving suggestions

This easy lemon cake is delicious with a dollop of whipped cream and fresh fruit, like strawberries or raspberries.

Or you can dust it with powdered sugar and serve it that way!

Bundt Cake Tips and Tricks

Bundt cakes are notorious for getting stuck inside the pan, so here are some helpful tips to make sure yours turns out perfectly every time:

• Grease your bundt pan really, really well. Then flour the pan. The combination works really well to help your cake glide easily out of the pan.
• All ovens cook differently, so your bundt pan may take anywhere from 45-60 minutes to cook. Keep a careful eye on the cake as it nears the 45-minute oven, and check it often after that.
• If there are a few moist crumbs on the toothpick when testing, it’s fine to take it out of the oven.
• Do not let the cake cool entirely in the pan. Remove the cake onto a cooling rack after about ten minutes, or the cake will be a bit dry and tough.

How do I store leftover Lemon Cake?

Store the cake covered in plastic wrap or in a cake keeper at room temperature for up to one week. 

Can I freeze Lemon Cake?

Yes, you can freeze this bundt cake by wrapping it in plastic wrap and aluminum foil. You can also put it in a freezer bag or other airtight container. It will keep in the freezer for up to 6 months.

Thaw the cake for several hours or overnight on the counter before serving.

More Delicious Lemon Recipes

Lemon lovers, rejoice! I’ve got a bunch of desserts full of fresh lemon flavor that you need to try. Here are some of my favorites:

• These hard-to-resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar are the perfect combination of sweet and tart. They’re a classic for a reason!
• This No-bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu, or anytime you need a delicious no-bake dessert. 
• Lemon Dream Bars are amazing! With a lemon cookie crust, luscious lemon curd, cheesecake filling, and Cool Whip, you’ll enjoy the delicious citrus flavor in every bite of this no-bake dessert.
• This Lemon Ricotta Pound Cake is an easy lemon pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice.
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Gigi’s Easy Lemon Cake

This Easy Lemon Cake is the perfect light and moist dessert for spring and summer! This twist on a boxed cake mix makes a special dessert you can serve for Easter, Mother’s Day, or all year round. The homemade lemon glaze takes this easy cake recipe to the next level!

Course Dessert

Cuisine American

Keyword Easy Lemon Cake, Lemon Bundt Cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16

Calories 229kcal

Author Lynne Feifer

Equipment

• Mixer
• Bundt pan

Ingredients

Strawberry Lemonade Cake

• 15.25 ounces yellow cake mix boxed
• 3 ounces lemon gelatin
• 4 eggs
• ⅔ cup canola oil
• ⅔ cup hot water

Lemon Glaze

• 1 cup confectioners' sugar, plus additional for sprinkling, if desired sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly grated lemon zest

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 12-cup bundt pan by spraying it with a floured baking spray or by misting it with cooking spray and dusting it with flour. Shake out excess.
• Place the cake mix, lemon gelatin, eggs, canola oil and water into a mixing bowl and beat on low for one minute.
• Scrape down the bottom and sides of the bowl. Beat for an additional two minutes on medium speed until thick and well-blended.
• Dollop the batter into prepared pan and smooth the top with an offset spatula. Tap the pan onto the counter a couple times to remove any air bubbles.
• Bake for 45-50 minutes, until a toothpick inserted into the middle comes out clean. The cake should be light brown and just begin to pull away from the sides of the pan. You might need to place a sheet of tin foil over the pan about 25 or 30 minutes if you find that the bottom is browning.
• Place on wire rack to cool in pan for 10 minutes.

Glaze

• In a medium bowl, whisk confectioners’ sugar, lemon juice and lemon zest together until smooth.
• Gently remove cake from pan by placing a plate on the bottom and flipping right side up. Place the cake again onto wire rack and spoon the glaze over the cake so that it drizzles down the sides and into the middle.
• Store the cake covered in plastic wrap at room temperature for up to one week. Cake can also be frozen by wrapping in foil for up to 6 months. Thaw cake overnight on the counter before serving.
• Dust with confectioners' sugar, if desired.

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 57mg | Potassium: 18mg | Fiber: 1g | Sugar: 25g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

This post was originally published March 23, 2017. It has been updated in format and with pictures on March 15, 2024.

The post Gigi’s Easy Lemon Cake appeared first on 365 Days of Baking.