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Cakes, Desserts, and Pies

Butterscotch Pumpkin Bundt Cake
Low-Fat Lemon Cake
Quick Rhubarb Cake
Zucchini Cake with Caramel Frosting

Butterscotch Pumpkin Bundt Cake
Tim Treptow

1 cup butterscotch chips, melted and cooled
2 cups flour
1 3/4 cups sugar
1 tbsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1 cup pumpkin
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
Powdered sugar

Preheat oven to 350°. Grease Bundt pan. Combine flour, sugar, baking powder, cinnamon, salt, and nutmeg. In another bowl, mix together melted chips, pumpkin, oil, eggs, and vanilla. Stir in dry ingredients with a wire whisk. Spoon into Bundt pan. Bake for 40-50 minutes. Cool in pan on wire rack for 30 minutes. Remove from pan to rack and cool completely. Sprinkle with powdered sugar.

Low-Fat Lemon Cake
Janet Manthei

1 box lemon cake mix (type requiring oil)
6 egg whites
1/3 cup applesauce (in place of oil)
1 1/4 cups water

Mix cake according to package directions. Pour into a greased and floured Bundt pan or tube pan. Bake for 30-35 minutes at 350°.

Quick Rhubarb Cake
Lillian Heller

1 yellow cake mix with pudding
3-4 cups rhubarb
1 1/2 cups white sugar
1/2 cup brown sugar
1 cup whipping cream

Mix cake as directed and place in a greased 9 x 13 inch pan. Sprinkle with rhubarb and sugar and pour over the cream. Bake for about 1 hour at 350°. Good when served slightly warm with a dab of Cool Whip.

Zucchini Cake with Caramel Frosting
Tasha Treptow

3 eggs
1 1/3 cup sugar
1/2 cup vegetable oil
1./2 cup orange juice
1 tsp. vanilla
2 1/2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
1 1/2 cups zucchini, shredded

1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
2 cups powdered sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice, and vanilla; mix well. Add dry ingredients and mix well. Add zucchini. Pour into a greased 9 x 13 inch pan and bake at 350° for 30 minutes. Cool and frost with caramel frosting.

To make the frosting, combine 1 cup brown sugar, 1/2 cup butter, and 1/4 cup milk in a saucepan and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in 1 teaspoon vanilla. Cool to lukewarm. Gradually beat in 1 1/2 to 2 cups powdered sugar until desired consistency.