The reason I’ve never really attempted to bake a layered cake is simply because I don’t have a cake pan. I know. How silly of me. But fortunately I have great friends who ARE master bakers who DO have cake pans. Which leads us to this fabulous recipe just in time for St. Patrick’s Day!
I have an obsession for lemon yogurt.
So when one of my friends started texting me about her plans to make a lemon yogurt poppy seed pound cake, I decided that I wanted one, too.
I didn’t want to worry about hunting down poppy seeds (which I’m sure isn’t that hard if I made an effort), so instead, I decided to add a pinch of rosemary. I mean the whole point of making this, was to give me a legit excuse to buy my favorite lemon yogurt on the company’s dime 🙂
It was brought to my attention that apparently “dump cakes” are on trend these days.
I had no idea what a dump cake was but I intended to find out. And as it turned out, it’s as easy as cake-making can possibly get! I thought I’d start with a beginner-level 3-ingredient recipe, which as it turns out, was unbelievably easy! There are no measuring cups or mixing bowls involved, which means drastically reducing the number of dishes to overfill your sink or dishwasher! No muss, no fuss is what dump cakes are all about!
We were thrilled to see how much people liked our Pear Upside-Down Cake, so we decided to one-up our upside-down cake portfolio, and share this delicious cranberry upside-down cake, which would be perfect for a holiday dessert this Christmas!
I do have to completely honest with you: It took a couple tries to actually get the cranberries to stay on the bottom in the pan, so the berries can be on top once it’s turned upside-down. But here’s the good news: Whether the berries stay on top or in the bottom, this yummy treat is still as delicious as ever!
Is it just me, or does December just scream, CHOCOLATE!
Okay, it might just be me, but the fact that you’re reading on means that you kinda feel the same! And as the Immaculate Baking Queen’s proxy, it is my duty to make sure that you and your family enjoy your fair share of immaculate chocolatey yumminess this holiday season!
So when does Fall end and we officially transition to winter exactly? Whatever that arbitrary divide is, I have a feeling that we’re getting dangerously close, and the recent temperature drop has not helped one bit.
If you ask me, I’m just going to say that as far as I’m concerned, it’s Fall until we get to December. And as it is still Fall, I wanted to share a recipe that uses probably the most underrated, yet equally, if not more delicious Fall fruits: Pears!
It’s official – we can’t put it off and be in denial any longer, we are officially in Autumn. I say this because we’re starting to get snow in the forecast… If we don’t snap out of it and start enjoying Fall while we still can, it’ll be winter before we know it!
With that in mind, we decided to get our Baker Extraordinaire Adriana to help us capture the fall flavors using our new scratch baking mixes! There’s no better way to fully enjoy a season then through food, and we must say that she did an absolutely fantastic job, just look at this glorious Creamy Pound Cake with Ginger Orange Sauce!
I’m hoping that the photos themselves would be able to sell you on just how yummylicious this fall treat is. I know that I tend to refer to all of our goodies as yummylicious, but you know what I say all the time, when in doubt, bake up one of our recipes and find out just how yummylicious it really is!
You Will Need:
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
3/4 cup milk
1 package (8 oz) cream cheese, softened
1/4 cup butter, melted
Powdered sugar, if desired
Ginger Orange Sauce
3 tablespoons agave syrup
1 tablespoon butter
3/4 to 1 teaspoon fresh gingerroot, peeled, finely chopped
2 to 3 peeled oranges in sections or pieces (about 2 1/2 cups)
Here’s How to Get Your Mix On:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. In medium bowl, beat cake mix, milk, cream cheese, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes on medium speed. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, heat agave syrup, 1 tablespoon butter and the gingerroot over medium heat about 1 minute or until butter is melted. Add orange segments; stir to coat with sauce. Pour into serving bowl.
- Place cake on serving plate; sprinkle with powdered sugar. Serve with sauce. Store cake loosely covered. Store sauce covered in refrigerator.