Category Archives for Cakes

Caramel Apple Bundt Cake – Carnival Foods at Home

What’s your favorite thing about summer? If the words carnivals, fairs or festivals were in your answer then you’re going to love what I have for you today. Today is the beginning of the Carnival Foods at Home series that I’ll be sharing all summer long.  To kick it off I’ve taken a nostalgic carnival treat and given it new life in the form of bundt cake.


There are so many great things about bundt cake, but my all time favorite is icing/frosting them. You don’t have to make it perfect or even pretty for that matter. You can simply dump whatever bit of ooey gooey goodness you choose over it. In this case that ooey gooey goodness is in the form of homemade caramel. I dumped it on the plate and let it sit overnight to soak into the cake and give it that out of this world flavor I hoped for.


You’d think something this amazing would be difficult to make. In all reality this is so simple, even the caramel is flawless if you use a thermometer (or have experience making caramel already.) Of course you don’t need to dump the caramel like I did, but I wanted it to thicken and harden a bit on the cake to give it that candy like coating. You know, like on a caramel apple – where you bite through it to get that bite of crisp sweet magic waiting beyond that caramel coating.

Okay, so I know you’re mouth is probably watering enough by now and you’re ready for the recipe. Here ya go! I adapted the cake recipe from Martha Stewarts Cinnamon Apple Bundt Cake.

Caramel Apple Bundt Cake

Course Dessert
Cuisine American


  • For the Cake
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter melted
  • 1 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 4 medium apples cored and chopped into 1/4 inch pieces
  • For the Caramel
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 stick unsalted butter cut into 1/4 inch pieces
  • 1 cup heavy cream warm


  • For the Cake
  • Preheat the oven to 350 degrees F and spray your bundt pan with cooking spray.
  • In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
  • In a separate bowl, combine the butter, brown sugar, and eggs. Gently whisk until smooth.
  • Slowly whisk in the dry ingredients until they're combined. Don't beat or mix too much - you just want the dry ingredients to incorporate into the wet.
  • Use a spoon to turn the apples into the batter and pour into the bundt pan.
  • Bake for 1 hour or until a toothpick comes out clean. Allow to cool in the pan for 20 minutes and then turn out onto a serving dish.
  • While the cake is baking start preparing your caramel.
  • For the Caramel
  • In a small sauce pan heat the heavy cream over low heat.
  • Add the Sugar and water to a heavy sauce pan. Bring to a boil over medium high heat without stirring.
  • Allow the sugar mixture to continue boiling until it reaches 360 degrees F or a deep amber color.
  • Once the caramel reaches the desired color/temperature remove it from the heat and slowly add the sliced butter. Be careful as this will most likely sizzle and splatter.
  • Pour in the heavy cream and allow it to settle (stop sizzling/bubbling.)
  • Whisk for 10 - 15 minutes until the caramel begins to thicken and becomes smooth.
  • Let it cool for 15 - 20 minutes before topping your cake.


#FreshNFruti Pina Colada Cake & Strawberry Daiquiri #Sponsored

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Fruti #cbias #SocialFabric #FreshNFruti

How long did you wait for the weather to finally warm up? We’re still having a few chilly days here but there’s no denying Spring has sprung! I don’t know about you  but when I feel the sun on my skin and see and smell those familiar Spring feature I get a bit giddy inside. It’s my absolute favorite season ever and the perfect time for some of my favorite things: Pina Colada Cake and Strawberry Daiquiri’s.

Today was absolutely beautiful so I decided to head up to Sam’s Club. I enjoy shopping there and love stocking up on stuff I need. While I was in the ice cream section I saw something that stood out and was screaming my name; a Chunks O’ Fruti variety pack with Caribbean Mix, Pina Colada, Strawberry & Strawberry Cream bars. After further investigation I noticed the Chunks O’ Fruti bars were 100% natural – no artificial ingredients in here. They’re vegan and gluten free as well as kosher certified. There are no colors or high fructose corn syrup added either.  What’s not to love?! (See more of my shopping trip, and more mouth watering pics in my Google+ Album)


The Chunks O’ Fruti variety pack was an inspiration for this Strawberry Daiquiri and Pina Colada cake. The flavors, especially the pina colada, were exactly what I needed. Not only are these bars the perfect ingredient, they’re the perfect healthy snack for kids and grown ups. Let me just say they are absolutely delicious alone! The chunks of fruit are just what I want in a fruit snack. Here are my recipes, if you make them I’d love to know what you think!


Did I mention fruit is the first thing listed on the ingredients. That means there is more fruit than any other ingredient in these bars, and that’s how it should be.

Strawberry Daiquiri


Ingredients (for 1 drink)

1 Strawberry Fruti Bar (slightly softened, but not defrosted)
1 tablespoon Bacardi Light
1 teaspoon sugar
1 teaspoon lime juice


Combine all of the ingredients in a metal bowl or cup and use an immersion blender to mix. Pour into a serving glass, garnish with a lime slice and halved strawberry.

Fruti Pina Colada Cake

Course Dessert
Cuisine American


  • 1 1/2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter - cut in 1/4 inch pieces
  • 1 cup vegetable oil
  • 3/4 cup milk
  • 2 large eggs
  • 3 Pina Colada Fruti bars
  • 1 tablespoon coconut extract
  • 1 cup flaked coconut
  • 2 cups coconut milk separated
  • Frosting
  • 2 cups powdered sugar
  • 6 tablespoons 1 stick unsalted butter, softened
  • 1 teaspoon coconut extract
  • 2 tablespoons crushed pineapple
  • 3 teaspoons plus more if needed pineapple juice
  • 2 tablespoons coconut milk


  • Preheat the oven to 350 F and flour/oil 2 cake pans (9 inch or one 9" one 8".) Put the Fruti bars in a microwave safe bowl and heat for 30 seconds to melt. Set aside.
  • Whisk together the sugar, flour, baking soda and salt until no lumps are visible.
  • Put the mixture in the bowl of a stand mixer using the paddle attachment. (A hand mixer should work as well) Add the butter and turn the mixer on, starting on low. Slowly pour in the vegetable oil and milk then adjust the speed to medium.
  • Add the eggs, melted Fruti bars and coconut extract. Adjust the mixer speed to medium high and mix for 2 minutes or until thoroughly blended. The mixture will be thick.
  • Pour scrape the mixture into the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • For the frosting, mix together the ingredients on medium speed until creamy. You can add pineapple juice if you need a creamier consistency. Just add 1 teaspoon at a time.
  • Use a dowel or straw to poke holes around the tops of the cake layers.
  • Pour half of the coconut milk over the bottom layer and allow it to soak for 15 minutes; then drizzle the frosting on. Top with flaked coconut. Place the top layer on and pour the remaining coconut milk over the top layer of the cake and frost. Top with flaked coconut.

The addition of the coconut milk is a key step since the cake will be dry without it. If you close your eyes while eating a slice, it’s almost like being in the tropics, sipping on a real pina colada – paradise!

You’ll find Chunks O’ Fruti variety pack with Caribbean Mix in the freezer section at participating Sam’s Club. This is definitely a snack to have in your freezer for Spring and Summer. Whether you’re looking for the perfect recipe ingredient or just a way to please the kids without the artificial junk.


I absolutely love the packaging of the Fruti Bars. The box is large, it does contain 16 bars afterall. But there are 4 inner boxes that let me arrange them however they will best fit in my freezer! Be sure to head to Sam’s Club on 5/13 for a fun (and yummy) Fruti and yogurt demo. I’m thinking parfait – how about you?!

Superbowl Stadium Cake & Football Brownies

Are you ready for some football?! While I’m not a die hard football fan, I do love to host parties and entertain friends. Having a Superbowl party is a must, so I’m getting some practice in now.

Tonight I made the dessert for our Superbowl party this Sunday. Well, this isn’t the cake I’ll be serving – but I will be recreating it. It’ a stadium cake with football shaped brownies – double score! IMG_6806
This was super simple to put together, but when I do it Saturday night I’ll be paying more attention to the lines on the stadium and the football brownies. The coconut added a nice texture to the “field” to give it more of an AstroTurf look.

Sadly I don’t have the steady hands to pipe the numbers on the lines, I may have to get John to do that. I lightly adapted the Hershey’s Cake recipe to make the cake.


I did the same with the Hershey’s brownie recipe and baked those in a silicone Mini Football mold from Wilton. Gosh, I love Wilton – they think of everything! The mold’s are only $8.00 on Amazon, and if you order them now with Prime you’ll get them in time for your Superbowl party!

I used the chocolate cake recipe here, and topped it with Cool Whip Frosting (vanilla) dyed green. I then dyed some coconut (about 2 cups) green and topped the frosting with that.