Pineapple Mojito Cake

Something a little different - quick and easy to make as you use a white cake mix and vanilla frosting and then jazz them up.

I wanted to make something a little different so I thought I would try this and it turned out well, although I might try more of whipped topping instead of vanilla frosting next time.  It was very moist and flavorful with the pineapple being the main flavor with just a hint of the lime, mint and rum flavors.

Ingredients
Cake:
1 box white cake mix
1 lime
3 eggs whites (or whatever your cake mix calls for)
1/3 cup vegetable oil (or whatever your cake mix calls for)
1 20 oz can crushed Pineapple
1 teaspoon artificial Mint flavoring
Non-Stick Coating Spray

Frosting
1 can vanilla frosting
Zest of 1 lime (off of lime used in the cake)
1 teaspoon artificial rum flavoring

Preheat the oven to the degree specified on the cake mix (mine was 350 degrees).  Separate the egg whites from the yolk.

Zest the lime (which is just running it over a grater) then cut the lime in half.  Set aside the zest for the frosting.

Squeeze the juice of one lime into a large bowl, then put box of cake mix in , add in Pineapple, oil, eggs whites, and the mint flavoring.

Mix until well blended - will still look a bit lumpy but it is just the pineapple bits.

Spray a 9 x 13 pan with non-stick coating spray then pour the mix into the pan and bake according the the cake mix package (mine was 28-35 mins).

Bake until it springs up when touched in the center then remove and allow to cool before frosting the cake.

To make the frosting, put the canned frosting in a bowl, add the zest of lime and the artificial rum flavoring and mix thoroughly.

Frost the cake and then serve.

CARROT CAKE USING CANNED CARROTS

If you like carrot cake flavor but not the crunchy texture, this is the cake for you. This produced a very moist cake with a taste of a mild carrots and cinnamon. It is also a great way to use up cans of carrots that you are rotating out with your Spring cleaning. Carrot Cake With Canned Carrots Recipe http://www.grouprecipes.com/47922/carrot-cake-with-canned-carrots.html

• 2 C. flour
• 2 t. baking powder
• 2 t. baking soda
• 2 t. cinnamon
• 1 t. salt
• 2 C. sugar

Preheat oven to 350 degrees.\

Mix dry ingredients together in a large bowl.

• Add 1 1/2 c. oil (I used olive oil), mix together
• Add 3 c. canned carrots, drained (I used 2 cans), mix together (you do not need to puree them).

• Add 4 eggs, mix together

• Add 1/2 c. nuts (the recipe calls for pecans, I used walnuts), mix together

Pour into 9X13 can pan sprayed with a non-stick spray. Baked for 25-35 mins or until springy to touch in center.

Frost with Cream Cheese frosting (I used commercially prepared from a can).

Peach Jello Cake With Whipped Peach Frosting

I am rotating my canned goods and ran across several cans of peaches that I want to use up and went in search of receipes and found one for a Peach Whipped Cream Frosting Recipe at http://www.cupcakeproject.com/2009/05/whipped-cream-frosting-with-peaches.html and it ended up being the inspiration for this cake, even though I didn't actually use it.

When I was at the grocery I noticed that Jello now makes Peach flavored Jello and decided to try making a Peach Jello Cake with Peach Whipped Frosting. While it did not turn out as pretty as I had hoped as there was not a lot contrast between the cake, the jello and the frosting, it was great for a hot afternoon as it was light and fresh with just a hint of peach flavor.

Ingredients:

• 1 can of peaches (15-16 oz can)
• 1 box of white cake mix and whatever ingredients that mix calls for usually eggs, water or milk and margarine except reduce the amount of liquid used by 2/3 of a cup.
• 1 small box of Peach Jello
• 1 oz tub light whipped topping, thawed
• 1/4 cup of confectioner's (powdered) sugar
• Pam or other non-stick cooking spray
• 1 TSBP flour (optional)

Grease and flour an 9x13 baking pan - I sprayed the pan with Pam - you would flour the pan if you are going to do so at this point.

First, prepare the cake mix according to the instruction on the box, minus 2/3 cup of the liquid.

Next, puree the peaches in a food processor or blender (I put the juice from the can in with the peaches) then measure out 2/3 of a cup and set it aside and put in the fridge for the frosting. Pour what is left in the rest of the puree into the cake mix batter. Pour the batter into the cake pan and bake according the directions on the box mix

When the cake is done, remove it from the oven and allow to set a few minutes and in the meantime, prepare the jello according to the package (1 cup boiling water until Jello is dissolved, then add 1 cup cold water and stir in).

Poke holes in the cake with a folk all over spaced about 2 inches apart, then slowly put the Jello over all of the holes until and continue to pour until the entire mixture is used, then put in the fridge for 1 hour.

Mix the light whipped topping with the 1/4 cup of confectioner's sugar and the 2/3 cup of peach puree set aside in the fridge earlier.

Frost the cooled cake with the whipped frosting mixture and put in the fridge for at least 1 hour (but best if it can set overnight) before serving.