Better Than Sex Cake

We all had a version of Better Than Sex Cake back in the ’80’s, and this one comes from a good friend of my mom’s. I had to change it just a bit, as you’ll see later, because this was my son’s request for his birthday cake this year, and he has very specific tastes. There is also a handwritten recipe for this cake in my recipe book, and while it’s not exactly the same as this one, it is very similar. This cake is so decadent and so delicious – it’s amazing, really. I hadn’t made this cake in years, and when my son asked for it for his birthday cake this year, I was glad to make it again. It’s so easy to make, too. We had all forgotten how good this cake is! Wow! I made it in a square pan instead of a regular cake pan, and after one bite, I was regretting my decision. From what I remember, this cake is very rich and can get to be a bit much. I thought a whole pan of it – just for our family – would be a lot of this cake. Wrong. It had me wishing I had made the whole cake pan, but then we’d have to eat the whole thing. On no – that would be the worst (insert eye roll here). But seriously – a while a piece or two of this cake is great, a whole cake is a whole lot. If you’re serving a crowd – go ahead and make the whole recipe in a regular 9″ x 13″ cake pan and enjoy. It holds pretty well in the frig, too, so I say – go for it!

Here is the recipe as I made it:

Better Than Sex Cake

Bake according to package instruction:

1 German Chocolate Cake mix (we didn’t need a whole cake, so I divided the batter into 2 pans and froze one to make Baked Alaska at a later date – a bonus is that I made the cake the day before)

Cool and poke holes in cake with the handle of a wooden spoon.

Pour on:

1 can sweetened condensed milk (my recipe says 1 cup)

1-12.25 ounce jar Caramel Sauce (ice cream topping – my recipe says 1 cup, and my son likes butterscotch better, so we used that instead of caramel)

At this point I put the cake into the refrigerator until ready to serve – I didn’t want to make the whipped cream and have it fall before serving the cake. If using Cool Whip, you can put it on, have it in the frig, and have the cake ready to go.

Spread over top:

1 large container Cool Whip (I used 1 cup heavy whipping cream, whipped, on our 9″ square cake)

Sprinkle on top:

3 Heath candy bars, chopped or crushed (I used 1 1/2 bars for the 9″ cake – you can also use Skor candy bars)

Can also top with strawberries (this comes from my recipe).

Keep refrigerated.

Poke the holes and pour in the “plenty sweet” ingredients!

It seems like a lot to pour on/in, but it will all go into the holes and soak into the cake.

Cool Whip (or in my case, whipped cream) goes on top and then sprinkle on the chopped Heath candy bar pieces.

I added a few strawberries, and I think they added just the right touch.

The birthday boy was happy.

This cake is very easy to make and comes together very fast – that’s why you can make it any day – not just for a special occasion. It’s just a ridiculously good cake. I might even say that it’s light at the same time as being rich and decadent. I’m just glad my son requested this so it can move back to the top of our recipe rotation. Go ahead and make it this weekend. Whoever you make it for will be very, very happy. Maybe just don’t tell them the name – or maybe they’ll guess that it’s Better Than Sex Cake!

 

8 Special Occasion Cake Recipes

Today I’m sharing 8 Special Occasion Cake Recipes! Every person in my family has requested most of these cakes for their birthday cake at one point. Each one is easy to make, is amazingly delicious, and is perfect for any special occasion or special person! Try them all and let me know what you think! 🙂

Chocolate Cake with Chocolate Buttercream

Angel-Food Cake from Scratch

Carrot Cake with Cream Cheese Icing

Raspberry Whipped Cream Cake

Orange Cup Cakes with Buttercream Frosting

Chocolate Cake with Fluffy White Frosting

Orange Crunch Cake

Coconut Cake

Burnt Sugar Cake with Caramel Frosting

Today’s recipe for Burnt Sugar Cake with Caramel Frosting is one that I’ve wanted to make for years, but it sounded a bit intimidating. Once I got going on it, it wasn’t hard to do – there are just a lot of steps. I had some issues with the cake, but as we’ll discuss later, it was my fault. I can totally see Grandma and her sisters making a cake like this – and I’m sure it came from one of them. They were a bit adventurous when it came to their sweets – and those girls liked their sweets! Hence the name of this blog – Plenty Sweet Life! 🙂 Maybe one of them made this cake as a dessert for a family Sunday dinner. This photo of Grandma and Grandpa looks like it was taken about this time of year. There aren’t any leaves on the trees and the cars in the background look a little muddy. Maybe they were on their way to dinner after church. They sure are dressed up and looking “dandy”!

I love grandma’s fur-looking coat (my daughters would love it if that was still around), and Grandpa has on a dapper-looking hat! Ahh. Sure do miss them. Ok – on with the cake.

Here is the recipe as I made it:

Burnt Sugar Cake with Caramel Frosting

To make the burnt sugar syrup:

Burn 1/2 cup dampened sugar (I added 1 T. water to the sugar) in a frying pan until it looks like tar.

Add:

1 cup boiling water (do this carefully because it will sputter)

Boil to a syrup (this took about 3-5 minutes).

The recipe says this is enough for several cakes, but I think it would be enough for 2 cakes or 1 cake and frosting (if you use it in my suggestion of Fluffy White Frosting – more about this later).

To make the cake:

Cream:

1/2 cup butter

Cream again with:

1 1/2 cup sugar

Add:

2 egg yolks (save the whites for later)

1 cup milk or water (I used milk)

2 cups sifted flour

Beat 5 minutes.

Add:

1 teaspoon vanilla

3 teaspoons burnt sugar syrup (more if you like – but that would leave you less for making another cake)

Add:

1/2 cup flour into which has been added – 2 teaspoons baking powder

Fold in:

2 egg whites, beaten

Of course, there is no time or temp given as to how to bake the cake – I baked at 350 degrees for 25 minutes, or until a toothpick came out clean.

To make the frosting (while this frosting was delicious on this cake, I’d use the Fluffy White Frosting next time and instead of the water in that recipe, use the burnt sugar syrup – the caramel flavor overpowered the burnt sugar syrup and this frosting wasn’t great for this cake):

Mix together:

2 cups brown sugar

1/2 cup butter

1/2 cup cream or canned milk (don’t know if she meant evaporated milk, but I only had 2% milk and it worked fine)

Boil 5 minutes – very briskly.

Add:

1 teaspoon vanilla

Beat until creamy (here is where things start to go off the rails – the frosting got creamy and turned into fudge, so I had to add about 1/4 cup more milk – the frosting was very heavy and thick on this cake and that’s why I’d use the other kind of frosting next time).

It said to use dampened sugar, so I put in 1 T. of water. Just keep stirring all through this process. You will start to see beads of caramelized sugar along the sides first.

Next, the sugar will clump up and start to brown.

It looks like soup, but the sugar will melt and eventually smooth out.

Here is the smoothed caramel – won’t be long now.

Here we go – looks like tar to me! Boil it 3-5 minutes more.

Once the syrup is done, cool it completely before using it in the cake or anything else.

When putting in the eggs – don’t forget to save the whites to beat later.

It makes a lovely, smooth batter.

In go the last bit of flour mixed with the baking powder, the vanilla, and the burnt sugar syrup.

Fold in the last ingredients.

At last – the egg whites are folded in.

I put a disc of parchment paper in the bottom of the 9″ pans PLUS greased them and floured them so the cake will come out perfectly.

It worked! The cake DID come out perfectly! Cool the cakes completely before frosting.

Here’s where I had a problem – the first layer of cake and frosting went on beautifully. When I put the second layer on, I put it on upside down and stupidly tried to take it off and flip it over.

It didn’t work. The second layer of cake stuck like glue to the bottom layer and broke apart in my hands. Oh well – let’s go with it – leave it on and pour on the rest of the frosting. After cutting a slice of cake, I realized that it was amazingly delicious and beautiful, as long as my husband couldn’t see what the rest of the cake looked like. Whew. Never panic – you can always work with it in some way!

While this frosting was delicious on this cake, the flavor was too much caramel and we didn’t get enough of the burnt sugar syrup flavor. The Caramel Frosting was just too fudge-like too. I’m definitely going with the Fluffy White Frosting next time so we get more of the burnt sugar syrup flavor. It’s so good, we decided that maybe a cocktail made from the leftover syrup would be nice. More experimentation needs to be done on that!

See – even on the photo you wouldn’t even notice the broken cake if I hadn’t told you!

We were able to cut almost the whole cake into slices, and I don’t think anyone would have known the cake was broken if I hadn’t said something (our kids enjoyed the rest of the cake at Sunday dinner). While taking a bit longer to make because of all the steps, which included the syrup making, this cake was absolutely amazing. I will absolutely be making this again, and who knows – maybe we’ll share our cocktail recipe using this delicious syrup. Thanks for hanging in there with me for this very long and involved post, and I hope you don’t let the tar-like syrup-making deter you. Have fun making this Burnt Sugar Cake and let me know how it turns out – send me pics!

Apple Pecan Bundt Cake

Today’s recipe for Apple Pecan Bundt Cake is another amazingly delicious one that comes from Grandma’s old church cookbook. I can’t say this enough – those old church cookbooks are just the best! Everyone submitted only their most delicious recipes, and we’re the ones who get to benefit from that. I’d like to think that Grandma and one of her sisters – shown coming out of that same church from whence the cookbook came – are on their way home to enjoy a lovely Sunday dinner with their whole family. Maybe they would have had a delicious fall cake just like this one with their afternoon coffee.

With a big family like they had, I’m sure they had an apple tree or two in their yard for just such occasions – for baking cakes like this! And this one is a real gem! September has definitely turned into apple recipe time here on Plenty Sweet Life, and I do not care. – they’ve all been so tasty. This is another tremendous apple recipe!

Here is the recipe as I made it:

Apple Pecan Bundt Cake

Blend together and set aside:

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

Then beat together:

3 eggs

2 cups sugar

1 1/2 cup cooking oil (I used canola)

2 teaspoons vanilla

Gradually beat in flour mixture.

Fold in:

2 1/2 cups peeled, chopped apples (I didn’t peel them)

3/4 cup pecans, chopped (or half pecans and half walnuts)

Pour batter into greased and floured Bundt pan (don’t skip this step).

Bake at 325 degrees for 1 hour and 20 minutes, or until cake tests done (with a toothpick – I had to go about 10 minutes more, so 1 1/2 hours total).

Cool before putting on topping.

Topping:

1/2 cup butter

1/2 cup brown sugar

2 teaspoons milk

Put in small saucepan and boil for 2 minutes.

Put on top of cake and let it run down the sides (I did this when it was a bit hot, so it was too runny – wait a few minutes before pouring it so it doesn’t run onto your countertop).

This is another recipe with simple ingredients that you probably have at home already. Mix up the dry ingredients first.

Then mix the wet ingredients.

It makes a thick batter.

How will all these apples and nuts fit into that batter?!!

They do fit – just keep stirring until it’s all combined!

DO NOT FORGET TO GREASE AND FLOUR the Bundt pan! More on that later!

Oh my gosh – the smell of this cake – amazing!

This is why you need to grease AND flour the pan! A piece stuck in the pan when I turned it out. Sometimes, if you put the piece right back where it came off from, you can get it to stay in place somewhat. Guess what we’re gonna do – turn that side around to the back and once the topping is drizzled on, no one will ever notice it!

Oh my – the caramel topping is absolutely luscious!

Wait a few minutes so it doesn’t run over the edge of your plate and onto the countertop!

No worries – I just put the plate on top of a larger platter – another problem solved!

This cake should be named CARAMEL Apple Pecan Bundt Cake! This topping is ridiculous!

This cake is so easy to make and it’s so, so, so good! If you’re a fan of all things apple, and caramel, and cake, you’re going to want to try this one! Enjoy this cake for your next Sunday dinner.  Or Tuesday dinner. Or Thursday dinner. It’s apple season, and I can’t think of a better way to enjoy apples than this Apple Pecan Bundt Cake!

 

 

 

Depression Cake (Eggless – Milkless – Butterless Cake)

I found today’s recipe for Depression Cake in one of my mother-in-law’s old church cookbooks. The original title is “Eggless – Milkless – Butterless Cake” with the Depression Cake part in parenthesis. Well, the reason it was butterless is that it uses shortening instead of butter. If you have been following me here on Plenty Sweet Life for any length of time, you know that I don’t like to use shortening – I always use butter. So I did here, too. That’s why I thought the more appropriate title was Depression Cake. This one is a lot like the Poor Man’s Cake and Mother’s Boiled Spice Cake recipes that I’ve posted about, but they are all just a little different. All of those recipe are very good spicy, fall flavored cakes. You gotta give credit to those housewives back during the Great Depression who were able to find a way to celebrate – even without all the ingredients. Eggs, milk, and butter were things more available to those lucky enough to live on a farm, but if not – good luck. Both money AND ingredients were in short supply back then, and it wasn’t so different than what we’ve been through the last couple of years. Even if you do have the usual cake ingredients, you might want to try this cake that is delicious without them. The flavors are perfect for fall, so why not find something to celebrate and give this a try. It is Friday, after all, and that IS something to celebrate!

Here is the recipe as I made it:

Depression Cake

Bring to a boil:

1 cup raisins

1 cup brown sugar

1 1/4 cup water

1/3 cup shortening (I used butter)

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

Simmer 3 minutes.

Cool.

Sift together and add:

2 cups flour

1 teaspoon baking soda

Add:

1 cup walnuts, chopped

Beat well.

Pour into greased Bundt pan.

Bake at 325 degrees for 35 minutes.

This is another recipe with fairly minimal ingredients.

Mix the dry and wet ingredients separately.

It makes a lovely batter!

Into the Bundt pan it goes.

It’s beautiful after baking and smells divine!

I let it sit in the pan for about 20 minutes before turning it out.

No frosting necessary – I just gave the cake a sprinkle of powdered sugar.

This is Grandma’s china – I felt the need to serve the cake on this along with the obligatory coffee. 🙂

This cake is perfect for afternoon coffee!

You would never know that it’s eggless and milkless – remember, I DID put butter in it.

This cake is perfect for fall and perfect to serve ANY guests. The spices make it smell like heaven – it’s delicious. I have so much respect for those ladies back in the Great Depression who “made do” with what they had and went ahead and celebrated anyway. Check your pantry – you probably have everything you need to make this delicious cake. It’s perfect for any celebration, and it’s perfect to bring to someone who just needs a little pick-me-up. Make this Depression Cake and let me know what YOU celebrated!

 

Rhubarb Cake #2

Today’s recipe for Rhubarb Cake #2 comes from one of Grandma’s sisters, who got it from her daughter, who just happens to be my godmother! Got that? Ha! This cake is very easy to make (and is just as delicious as the first recipe for Rhubarb Cake), and uses just 2 cups of rhubarb, which is why I chose this recipe to be the first rhubarb recipe of the season. More rhubarb will come, eventually, but right now when the rhubarb is first coming up, I like making recipes that use a smaller amount of rhubarb instead of some that use 4 or 5 cups. That’s a larger amount, to me, and I just haven’t had a lot of rhubarb the last couple of years. This cake is one that I know Grandma would have loved for entertaining, and they entertained a lot. They loved to have family and friends over, get dressed up, and show their love with good food, good talks, and good times. I love this photo of them from 1946. They’re both looking good!

We sure do miss them and the way they BOTH could make you feel so, so special, whether you were family OR friend.

Here is the recipe as I made it:

Rhubarb Cake #2

Cream together:

2 cups brown sugar

1 stick of margarine (I used butter)

Add:

2 eggs, beaten until fluffy

Sift together:

2 cups flour

1/2 teaspoon baking soda

Add dry ingredients alternately with:

3/4 cup sour milk (1-2 teaspoons vinegar added to milk)

Fold in:

2 cup finely chopped rhubarb

Pour into 9″ x 13″ pan.

Spread on top of batter:

1/4 cup sugar

1/2 teaspoon cinnamon

Bake at 350 degrees for 35-40 minutes.

Before starting, I like to get things ready – like the topping.

All mixed together and ready to go.

I also went out the night before and picked the rhubarb, washed it, and cut it up.

Just mix up the batter and fold in the rhubarb.

It really does look FULL of rhubarb, even though it’s only 2 cups.

Sprinkle on the topping and it’s ready for the oven.

Oooh! It comes out all sugary and crispy! It’s a nice cake to enjoy warm.

You could go ahead and use a dollop of whipped cream on this, or maybe even a scoop of vanilla ice cream.

This cake was so easy to make, but it’s great for all of your very special guests.

This cake is easy to make and would be so nice to pull together for your family or friends. It uses only 2 cups of rhubarb, which leaves more rhubarb in your garden to make even MORE delicious rhubarb treats. I love that, and if YOU love to entertain, you’ll want to show your love not only with good times, but also with both the delicious Rhubarb Cake and this amazingly delicious Rhubarb Cake #2 – just try it and see if you aren’t everyone’s favorite host.

 

Orange Cup Cakes with Buttercream Frosting

Today I’m sharing a recipe for Orange Cup Cakes with Buttercream Frosting, and the cupcakes have a little surprise inside – raisins! I’m not sure why, but a lot of these old Orange Cake recipes had raisins in them. Strange, but absolutely delicious! They are an old-fashioned dense cup cake with an intense orange flavor. I have always liked the flavor of orange, and I’m sure I would have liked these cup cakes for an Easter treat way back when this photo was taken in 1963. I was 2 years old, and apparently my mom had just given the old bangs another go. Seriously, what is the deal with the bangs? Ha!

I do love my pretty pale blue dress and white Easter Sunday shoes. It looks like a nice, warm day. Anyone know what kind of car that is sitting behind me?

Here is the recipe as I made it:

Orange Cup Cakes

Bring to a boil:

1 cup water

1 cup raisins

1 teaspoon baking soda

Let cool.

Cream together:

1 cup sugar

1/2 cup butter

Add:

1 egg

Sift:

1 3/4 cups flour

Add to first mixture.

Add to above mixture:

Rind of 1 orange

Cooled raisin mixture

Bake at 375 degrees for 25-30 minutes or until top springs back when touched.

I made a buttercream frosting to go on top.

Buttercream Frosting

Cream until fluffy:

1/2 cup butter at room temperature

Mix in:

2 cups powdered sugar, sifted

Add:

1 1/2 teaspoons vanilla

Beat in:

2 Tablespoons milk

Beat until smooth.

I got the raisins boiling right away so they would have time to cool before adding them to the batter.

The raisin mixture was cooling, I got the first part of the batter ready to go, and then we were ready to add the raisins and orange rind.

It makes kind of a thick batter.

This made exactly 12 cup cakes.

Perfectly beautiful!

You can see that they are FULL of raisins!

The above buttercream recipe was just barely enough for the 12 cup cakes. One cupcake was a little light on the frosting. Buttercream roses use a lot of the frosting – if you use a knife to spread it on, there will be plenty.

I knew these were going into the freezer, so I frosted them – for now – and when I take them out of the freezer, I can either make them extra festive with sprinkles and a chocolate bunny or leave them with just the beautiful roses on top.

These cupcakes are absolutely delicious. They have a very strong flavor of orange, and the raisins are so good in there. The buttercream frosting is totally the icing on the cake – perfection. And how cute are the sprinkles and the bunny?!! You have just got to be festive on a holiday like Easter Sunday – you just have to! I have to say – these are NOT your light and fluffy cake mix type of cup cakes. These babies are moist and dense and delicious. Everyone is going to love these Orange Cup Cakes with Buttercream Frosting for springtime!

Pumpkin Crumble

Today’s recipe for Pumpkin Crumble is another in the series of “crumbles” that I’ve made – all with the same recipe! The original was Grandma’s recipe for Rhubarb Crumble, and since first making that, I’ve also changed the recipe just a bit and made a Blueberry Crumble, Apple Crumble, Peach Crumble, and Cranberry Crumble. I thought it was time I tried a pumpkin one. While I love pumpkin pie and need my pumpkin fix as much as the next guy, I didn’t want this to taste like a pumpkin pie (we get enough pie later one in the season), so I didn’t load it up with pumpkin pie spice, but I did still add the obligatory cinnamon required on the recipe. This is another delicious treat to serve at breakfast, as a coffee cake, or as a dessert.

 Here is the recipe as I made it:

Pumpkin Crumble

For the topping:

Mix together and set aside:

3 Tablespoons melted butter

2/3 cup flour

1/4 cup sugar

1/4 cup chopped walnuts

For the batter:

Mix together:

1/3 cup canned pumpkin

2 1/3 cups self-rising flour (I actually happened to have some this time!)

1 cup sugar

1/4 cup chopped walnuts

2 eggs

2 Tablespoons grated orange rind

1/2 cup orange juice (juice of the orange used for rind plus water to make 1/2 cup)

1/2 teaspoon cinnamon (you could use pumpkin pie spice, if you need to)

Pour batter into a greased 9″ springform pan.

Bake at 350 degrees for 60-65 minutes.

It’s very easy to get the topping ready to go before you start.

The original recipe says to “spoon the batter” into the pan, but using the pumpkin instead of butter made the batter more runny. Will this work? We’ll find out!

The topping stayed on top – I thought it might sink – but it didn’t.

Oh – the topping is the best part – especially after baking!

So pretty! It worked!

This really is delicious!

Put on a pot of coffee and call some friends! They’re going to absolutely love this cake, and it goes perfectly with a nice cup of coffee! It doesn’t matter if you serve this for breakfast, have a slice with that afternoon coffee, or enjoy it for dessert – this is a delicious cake. That topping just makes it! This recipe is a great example of trying something new – I’ve tried this same recipe 6 DIFFERENT WAYS! How fun is that?!! As long as the basics remain the same, you’re pretty much assured that it will work out. Try this 6th different crumble – Pumpkin Crumble – and get your pumpkin fix!

 

Poor Man’s Cake

With a name like Poor Man’s Cake, I think this recipe had to come from the Great Depression. I found this recipe in my mother-in-law’s old church cookbook, and I was immediately intrigued. How could I not be with a name like that?!! After reading through the recipe, I found that there is very little shortening (butter) and no eggs in this cake – hence my feeling that this came from the Great Depression. Those things were in very short supply back then, unless you lived on a farm, and then maybe you had to sell all of your butter and eggs to make ends meet. This way you could still bake a cake for company or a celebration, but still not spend a lot to do it. This photo is of my mother-in-law and two of her brothers, pretty close to the time of the Great Depression. They obviously had chickens on their farm, but when she married, moved to town, and had 6 children of her own, she was probably thinking, “well, you never know”! How cute is this!!! I love her saggy stockings and how she has quite a grip on their hands! She grew up from that farm to raise her family AND have a career as a nurse.

Also – I can’t get over the blur of the chickens – it’s so great that the chickens were on the move and not the kids! 🙂

Regardless of whether you had access to eggs and butter, this recipe shows the ingenuity of someone to figure out how to make a delicious treat without them, and my mother-in-law thought enough of it to cut it out of the newspaper and put it in her cookbook for future reference!

Here is the recipe as I made it:

Poor Man’s Cake

Boil in 2 cups water:

1 cup raisins

Dissolve in 1 cup of the water from boiling the raisins (don’t waste anything – ha):

1 teaspoon baking soda

Stir.

Cream together:

1 Tablespoon shortening (I used butter)

1 cup sugar

Add raisins and the 1 cup water with baking soda.

Sift together:

2 cups flour

1 teaspoon cinnamon

1 teaspoon ground cloves

a pinch of salt

1/2 cup nuts (if desired – or you could afford them – I left them out – ha!)

Pour into greased 9″ x 13″ pan.

Bake 40 minutes in moderate oven (350 degrees).

I strained the raisins into a measuring cup to separate them from the water. You’ll need 1 cup of water so I used 2 cups to boil the raisins.

See – very little shortening (butter) was used!

It didn’t say to cool the raisin water first, so I didn’t.

I also didn’t see to sift the dry ingredients together first, but it worked out just fine.

I used my hand mixer for this.

Ooh. Coming out of the oven, you can see all the raisins and the smell is divine!

Obviously, if the cake calls for so little shortening (butter) or eggs, I didn’t want to put frosting on this. A sprinkle of powdered sugar makes a pretty topping!

I love that this cake (while it makes a thin cake) makes a whole cake pan – you could serve a lot of company with this! It’s so spicy and delicious, you don’t even miss the eggs and shortening. With the cinnamon and cloves in it, it’s the perfect cake for the new few months and all the gatherings (we hope) that are coming up. It’s like my grandma’s recipe for (actually just like) Mother’s Boiled Spice Cake and similar to, but not exactly like, a Gingerbread and that’s why it’s great for this time of year. Give this Poor Man’s Cake a try, have some company over (inexpensively), and celebrate fall!

Baked Cake Topping

Today I’m sharing a very easy recipe for a Baked Cake Topping! That means no making frosting for your cake! How easy is that? I love that for summertime – or anytime, for that matter. Sometimes you need something quick, and this is it. I’ve been enjoying these very quick and easy recipes this summer, and this is another one that’s just so quick and easy to do. Mix up any kind of cake mix, top it with this mixture, throw it in the oven, and you’re ready to go! You could even bake it up and put the whole pan into the freezer for whenever you need to bring something or your family needs a treat! I love it! This recipe comes from another of one of Grandma’s old church cookbooks, and again I tell you, those farm wives knew how to make something delicious – FAST!

Here is the recipe as I made it:

Baked Cake Topping

Mix up one cake mix (I used a white cake mix here, but chocolate or yellow would also be nice) according to package instructions and pour batter into a 9″ x 13″ pan.

Combine and sprinkle on cake before baking:

1/2 cup brown sugar

1/4 cup margarine (I used butter), not cold, but not too softened

1/2 to 1 cup flour (I used 1/2 cup)

1 cup oatmeal

Dash cinnamon, opt. (I did give this 1 shakes of cinnamon)

Variations: can add 1/2 cup chocolate chips, coconut, or nuts (I added chocolate chips and coconut)

This is basically a Pantry Recipe. Except what’s needed to make the cake mix, these are ingredients that you probably have in your pantry or cupboards.

Mix up the topping until crumbly.

Sprinkle the topping onto the top of the cake batter.

That’s it!

After baking, the cake is covered in this topping’s deliciousness!

You won’t need frosting, but a scoop of Homemade Ice Cream (or store-bought) can’t hurt!

As far as I’m concerned, you can never have a dessert ready fast enough in the summertime, and as long as it’s also amazingly delicious – we’re good to go! This cake topping makes this a very fast, very easy, very delicious dessert that will have you out the door and enjoying summer faster than anything else you could make. Having people to the cabin for the weekend? This is for you. Heading to a family gathering? This is for you. Taking the family to the lake for the day? This is for you. The list goes on and on. You’re going to want to try this Baked Cake Topping and have a delicious treat ready for whenever and whatever you need it for!