Celebration Cakes

Shortcut Carrot Cake

One weekend, two cakes for celebrations. Cakes just seem to be 'happy food'. Something I don't make for everyday meals, but enjoy for more special occasions. This weekend, a cousins' gathering and a family dinner after a church  called for two cakes. Both are good recipes that were new to me but will be made again. I like the easy to prepare methods that start with a cake mix but becomes much more than a box-mix-cake.

Boston Cream Poke Cake                                

Boston Cream Poke Cake

I found this recipe on Pintrest, but changed it to 1 preparation of pudding and less frosting than the orginal.

Ingredients: 

1 yellow cake mix

1 box instant French vanilla pudding mix

2 cups milk

1/2 can chocolate frosting

Directions:

Prepare cake. Mix pudding mix and milk.

While cake is warm, poke holes into it with a wooden spoon handle. Pour the pudding over and into the cake. 

Cool cake completely. Microwave the frosting 10-15 seconds until it is pourable. Pour over cake and spread to edges. 

This cake needs to be refrigerated. 

Shortcut Carrot Cake

I missed 3 birthdays earlier in the month when we were taking our turns with the local virus. Having all three adult kids home was a good chance to make a new variety of an always favorite cake. 

Ingredients: 

1 package (2-layer size) spice cake mix

3 large carrots, shredded (about 2 cups)

1 can (8 oz) crushed pineapple in juice, drained

1 cup chopped pecans, divided

2 packages (8 oz each) cream cheese, softened

2 cups powdered sugar

1 tub whipped topping, thawed (like Cool Whip)

Directions: 

Heat oven to 350 degrees. Prepare cake pans (for a 2 layer cake use 8-inch round pans or 9-inch square pans) by spraying with cooking spray. (I also find it helpful to line the bottom of the pans with parchment paper)

Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into pans. 

Bake 25-30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes and invert onto wire racks; gently remove pans. Cook cakes completely.

Beat cream cheese and sugar in large bowl until blended. Whisk in whipped topping. 

Stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle top with remaining nuts. 

This cake also should be refrigerated. I found that the full recipe of frosting was more than I needed, but I'm not sure half would be enough. Guess I'll have to make another cake and hope the cake/frosting turn out even?