Pumpkin Banana Snack Cake

I was going to wait until September 1st to share this recipe, but it is just too good not to share! Plus I am sure we all have overly ripe bananas hanging out!

This cake is so light and fluffy with banana chunks. The brown sugar topping keeps it from drying out. I played around with a lot of different sugar combos and dark brown sugar works the best!

This is best kept at room temperature wrapped up for 3 days. (If it lasts that long!)

Ingredients:

3 very ripe bananas

1 can of organic pumpkin (not pumpkin pie filling)

2 eggs room temperature

1 stick of salted butter softened

1 cup packed dark brown sugar (plus more for topping)

2 tbsp of vanilla extract (or pumpkin spice extract if you have it!)

1 tbsp cinnamon

1 tbsp nutmeg

1 3/4 cups of AP flour

1 tsp salt

1 tsp baking soda

Directions:

Preheat oven to 350 degrees

Line baking dish with parchment or grease to prepare

I prefer a standard brownie tin square but a loaf pan works too!

Mix sugar and butter until whipped

Add banana and pumpkin until incorporated

Add eggs and vanilla

Add in the dry ingredients until just combined. Do not over mix.

Sprinkle brown sugar over the top. You don’t have to cover every inch because the sugar is going to melt into a yummy crust!

Bake for 40-45 minutes until cake has risen and middle is set.

You can eat it right away, but we actually prefer it the next day! The brown sugar melts into the cake and it is absolutely magical!

Enjoy!

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German Chocolate Celebration Cake

german chocolate cake

Why German Chocolate Celebration Cake? This cake is made for celebrating! You start with four 6 inch fudge cake layers, caramel coconut filling, a whipped chocolate frosting, chocolate ganache, caramel, and all the trimmings.

German Chocolate

I topped everything with a little toasted coconut, a bag of almond joy mix, homemade fudge donuts, and homemade chocolate bark. You can top this with anything. I think next time I may try for a chocolate mocha cake next time.

german chocolate cake

These cake layers are so moist and really hold up well during decorating. This is a very time consuming design so I recommend baking the cake layers the day before and wrapping them with plastic wrap. If you keep them in the freezer it will help keep the crumbs at bay as well as retain the moisture.

German Chocolate Cake

German Chocolate Celebration Cake
Recipe Type: Cake
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10 slices
German Chocolate Cake perfect for celebrating!
Ingredients
  • For the dry ingredients:
  • 2 cups of AP flour
  • 3/4 cup of dark cocoa
  • 2 cups of granulated sugar
  • 2 tsp of baking soda
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • For the wet ingredients:
  • 3 eggs room temp
  • 1/3 cup of vegetable oil
  • 1/2 cup of melted cooled butter
  • 2 tbsp of vanilla extract
  • 1 cup of hot coffee or water
  • 1 cup of buttermilk room temp
  • For the coconut filling:
  • 1 cup of heavy cream
  • 1 cup of shredded coconut
  • 1 cup of brown sugar
  • 1/2 stick of butter
  • For the frosting:
  • 2 sticks of unsalted butter
  • 2 cups of powdered sugar
  • 1/3 cup of cocoa powder
  • 1/2 cup of melted and cooled dark chocolate (70% melted so nicely)
  • 1 tbsp of vanilla extract
  • 1/4 cup of heavy cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together all the dry ingredients and set to the side.
  3. Mix all the wet ingredients and slowly pour into the dry ingredients.
  4. I like to pour the dry ingredients into a mixer and pour the wet ingredients in while mixing on low.
  5. You can use three 8 inch pans or four 6 inch pans.
  6. Prepare the pans with cooking spray or butter.
  7. Bake the layers for 20-25 minutes or until the centers are set.
  8. Let the layers cool before wrapping and setting in the freezer.
  9. For the frosting:
  10. Whip the butter and sugar then add in the cocoa powder.
  11. Slowly pour in the melted chocolate and continue to whip.
  12. Add the vanilla and cream and turn up the mixer slightly.
  13. The frosting should be thick and smooth.
  14. For the filling:
  15. Over medium heat toast the coconut until slightly golden. Set to the side.
  16. Over medium high heat melt the butter and add the brown sugar.
  17. Whisk until thick and bubbly.
  18. Lower the heat and slowly add in the cream.
  19. Whisk until incorporated.
  20. Turn to low and add in the coconut.
  21. To assemble:
  22. Spread the coconut filling on each layer then spread a thin coat of frosting over the stacked layers.
  23. Put in the fridge for 30 minutes to set.
  24. Use the remaining frosting to finish icing the cake.
  25. Decorate any way you like.
  26. I used caramel and ganache to drizzle over the top and finished with the remaining coconut.

 

german chocolate cake

I’m really excited to try and take my cakes to the next level! Next time you have something to celebrate try out this German Chocolate Celebration Cake! I hope you enjoy!

 

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