Pineapple Upside-Down Cake

This cake smells so good when it's baking, your family will love you for making it and everyone will dive in for a piece. It's so good.

 12 Servings

Ingredients
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices or crushed in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained sliced
1 box *yellow cake mix(use a good brand)
*Ingredients called for on cake mix box

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Drop the cherries in the brown sugar then arrange pineapple on brown sugar, press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

New York Cheesecake

This is my most requested cheesecake, and I make all kinds but this is number one with everyone who eats it.So delicious you will enjoy every bite.

INGREDIENTS

    5 large eggs, room temperature
    2 cups (one pint) sour cream, room temperature
    4 8-ounce packages cream cheese, room temperature
    8 tablespoons (one stick) unsalted butter, room temperature
    1 1/2 cups sugar
    2 tablespoons cornstarch
    1 1/2 teaspoons vanilla extract
    1 teaspoon almond extract

DIRECTIONS

    Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Top with your favorite toppings, we used fresh mashed strawberries as an option with this one today.

toppings can vary depending on your choice

this one is a New York Cherry Cheesecake

Blueberry Dump Cake

 

Blueberry Dump Cake is fresh and full of blueberries and just the thing to serve on a warm summer day or really anytime you're in the mood for blueberries. 

What you need:
18 servings
1 (18.25 ounce) package white or yellow cake mix
4 cups fresh blueberries
½ cup white sugar
½ cup butter, melted  
1 teaspoon ground cinnamon

How to make it:
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Ne sure to spread this out thin in a 9 x 13 pan so the cake mix doesn't get too dense.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

You can use other fruits too, or a couple cans of pie filling of your choice is delicious too

Pumpkin Cake Roll

This pumpkin roll is slightly spongy and moist and filled with gooey goodness of cream cheese frosting. It makes a beautiful holiday dessert

INGREDIENTS:
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan lined with parchment paper. Spray parchment paper with non stick cooking spray. Allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes.

Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder the outside of pumpkin cake roll with powdered sugar before wrapping in wax paper or foil so not to stick to the wrapping. Chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.