Ingredients

Although you only need 3 ingredients to make this dump cake, adding a few more will make it even better:

Key Lime Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 stick of unsalted butter (226g)

Optional:

Lime Juice – 2 Tablespoons

Lime Zest – 1 Tablespoon (or 1 teaspoon lime zest and 1 teaspoon lime extract)

Salt – a dash of salt

Tools:

9×13 Baking Dish

Spoon

Spatula

Sharp Knife

Fork

How to Make Key Lime Dump Cake

You can make this dessert with just a few, short steps:

Butter the Baking Dish

Don’t forget to butter the 9×13 baking dish before you start the recipe–this will help prevent sticking.

Dump in the Pie Filling

As the name suggests, the first step is “dumping” the 2 cans of pie filling into the baking dish and then spreading the filling out evenly.

Optional: Add More Flavor

Although you can make this key lime dump cake with just 3 ingredients, adding lime juice, zest (and/or extract), and a dash of salt (to balance out the sweetness) will help take this dessert to the next level. Be sure to spread the lime juice and zest out evenly across the top of the pie filling before continuing.

Sprinkle on the Cake Mix

Next, sprinkle the cake mix over the top as evenly as possible. Don’t worry about being perfect–this recipe is supposed to be easy.

Even Out the Cake Mix

Use a fork to spread out the cake mix across the top evenly, breaking up any lumps as you go along. However, be sure to NOT mix the cake mix into the pie filling.

Lay Butter Across the Top

Now comes the most tedious and time-consuming step–but arguably the most important: cutting the butter into thin pads and laying them on top of the cake mix. Cut the butter thin enough to make 4-6 slices per Tablespoon. This is much easier if your butter cold, so keep the butter in the refrigerator until this point.

Bake the Dump Cake

Put the dump cake in the oven and bake it at 350F, uncovered, for 1 hour or until golden brown.

Cool Before Serving

Although you could serve the dump cake immediately, it’s best to let it cool down for at least 15-20 minutes to minimize the risk of burning yourself. If you want the slices to hold their shape better, wait at least 30 minutes before serving.

Enjoy the Treat

Serve and enjoy! Although it’s great plain, it would also be good with ice cream or Cool Whip. If you like homemade whipped cream, be sure to check out my recipe!

Helpful Tips

Even though this cobbler is simple to make, here are a few things that will make it easier and tastier:

Don’t Mix – Resist the urge to stir the cake mix and pie filling together so that your dump cake has 2 distinct layers: a fruity filling and sweet, buttery crumble topping.

Keep the Butter Cold – Cold butter is not only easier to cut but also melt more slowly and evenly, helping to create a crispy, golden crust on top of your cake.

Use a Sharp Knife – Cutting the butter with a sharp knife helps make thin, mostly uniform slices that will distribute the butter as evenly as possible.

Spread Out the Butter Evenly – Distribute it evenly over the dry cake mix. This helps ensure the cake bakes evenly and gets a nice, golden crust.

Frequently Asked Questions

Can I Use A Different Type of Cake Mix?

Yes! Although I recommend using white or yellow cake mix because of the neutral flavor, you can switch things up with any flavor you want. In fact, I think lemon–or lime if you can find it–would be nice.

Where Can I Buy Canned Key Lime Pie Filling?

Even though canned key lime pie filling is a bit hard to find, you should be able to find it at large retailers, or online. Look in the baking aisle with the other canned pie fillings.

Is There an Easier Way to Add the Butter?

Maybe. I don’t recommend pouring melted butter over the top because it’s hard to get even distribution–you’re almost guaranteed to have dry spots. However, Aubry of FindingBeautifulTruth.com made her peach dump cake with grated frozen butter, so you might want to try freezing the butter, grating it with a cheese grater, and then sprinkling it on top. If you do it that way, let me know what you think!

Recipe Review

This 3-ingredient key lime dump cake recipe turned out great. It had a nice lime flavor that was enhanced by the zest and juice, but without the intense acidity that you sometimes find in key lime pie or other citrus desserts. The crumble topping was sweet, buttery, crispy, and crunchy, so it combined nicely with the creamy filling.

Honestly, my only critique of this recipe is that it lacked color. I was expecting the canned key lime pie filling to be green, but since it wasn’t, this cake had a rather (in my opinion) uninteresting color that didn’t really indicate what the flavor was. A quick sprinkling of extra lime zest before serving changed that, so I guess this criticism isn’t major.

Overall, this cobbler was a big success. It’s perfect for beginner cooks who need to be a quick 9×13 dessert for a crowd, and it would also be good for people who like lime flavor but don’t like too much acidity. Although the flavor profile is perfect for summer, it would be great at any time of the year.

Other Lime Recipes

If you like citrus as much as I do, check out these other recipes:

Key Lime Cake – This traditional southern cake’s cream cheese frosting is the perfect finishing touch.

More Dump Cakes

For more simple, 3-ingredient cobbler recipes, check out:

Lemon Dump Cake – If you love lemon but not all the acidity, this dessert is for you.

Pineapple Dump Cake – Bright flavors and colors make this old-fashioned dessert really amazing.

Cherry Dump Cake – For a dessert with a bright red color, this cobbler is the perfect choice.

Key Lime Dump Cake Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Key Lime Dump Cake appeared first on ParnellTheChef.

Eggnog Cake: The Perfect Christmas Cake

Traditional Eggnog Cake

Since the rich, heavy flavors or eggnog lend themselves to a thick cake, most old-fashioned recipes call for making either a bundt cake or pound cake. These cakes are often finished with an eggnog glaze or a dusting of powdered sugar: the cakes are so sweet on their own that a thick frosting would be too much.

Outside of the United States, Eierlikoerkuchen is a traditional German cake flavored with egg yolks and brandy. Karen from GermanGirlInAmerica.com describes the flavor as eggnog but without nutmeg, so it’s definitely similar. As you can see, people all over love to make eggnog-flavored cakes!

My Eggnog Cake With Box Mix Recipe

Although I am sure those recipes are delicious, I wanted something different. I absolutely love southern-style layer cakes such as coconut cake with box mix, so I wanted to see if I could come up with a recipe of my own.

Also, even though many of the classic eggnog cakes do not have a lot of frosting, I love layer caked with plenty of frosting. I knew that the cake would be thick, rich, and sweet, so I decided on cream cheese frosting because I thought the tanginess would help balance out the sweetness.

In addition to being delicious, I also wanted a recipe that would be quick and easy. Using a box of cake mix makes any recipe a lot easier, so used a box of white cake mix as a starting point from which I developed my recipe–and honestly, I think it turned out very well.

Eggnog Cake With Box Mix Ingredients

Like I said, my eggnog cake with box mix recipe is easy to make. Let’s go over the ingredients:

Eggnog Cake

White Cake Mix – A box of either white or yellow cake mix is fine.

French Vanilla Instant Pudding – Although you could use plain vanilla, I thought the egginess of French vanilla would help recreate the filling of classic eggnog.

Eggnog – A cup of a good, storebought eggnog is totally fine.

Sour Cream – Although you won’t find sour cream in hardly any eggnog recipes, it works in this cake because it not only helps to make the cake fluffy but also balances out the sweetness.

Melted Butter – Traditional eggnog has cream, so it makes sense to use the fat from cream in this recipe.

Eggs – Eggnog is basically a sweet egg custard, so I made sure to add 4 eggs instead of my usual 3.

Rum Extract – The combination of rum and vanilla is what gives eggnog its unique flavor.

Cinnamon – Along with nutmeg, cinnamon is a must in eggnog.

Nutmeg – Many would argue that nutmeg is one of the distinguishing flavors in eggnog, so even if you aren’t a fan, I would add at least some.

Vinegar – Similar to sour cream, the vinegar helps to create an acidic environment for the leavening agent, as well as tones down the sweetness.

Cream Cheese Frosting

As usual, I used my cream cheese frosting without butter recipe. It has a lot fewer calories than the traditional recipe, so it’s great for balancing out a rich cake. To make the frosting, you will need:

Cream Cheese – 1 8 oz block

Vanilla Extract – 1/2 teaspoon

Powdered Sugar – 1 pound (454g)

Salt – 1/8 teaspoon

As you can see, my eggnog cake recipe incorporates all the right ingredients to recreate the flavor of a glass of Christmas eggnog in cake form. Although I liked how my cake turned out, later on in the article I will suggest ways in which the recipe could be tweaked (mainly, adding more spices / extract).

Can I Make This Cake When Fresh Eggnog Isn’t At The Grocery Store?

Eggnog is usually only available in stores around Christmas, so you’re probably wondering if you can make this recipe without actual eggnog. I know it sounds weird, but I think you actually could!

If you don’t have homemade or storebought eggnog but still want to make this recipe, as a substitute I would mix together:

7 Tablespoons whole milk

7 Tablespoons heavy whipping cream

2 large eggs (with the yolk)

2 Tablespoons white sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

1/4 teaspoon rum extract (Although you can add extra vanilla extract, I HIGHLY recommend adding a bit of rum extract)

Basically, you’re mixing together all the usual ingredients in fresh eggnog without having to worry about making a drinkable custard. Since the cake will be baked anyway, it doesn’t matter if the ingredients are fully combined.

7 Tablespoons? Why Not 1/2 Cup?

8 Tablespoons is equal to 1/2 cup, just 1 more Tablespoon than the amount of milk and cream called for in this eggnog substitute. Although you could just “round up” and use 1/2 cup of each, I’m afraid that, together with the eggs, it would be too much moisture in the batter.

Leave Out The Sugar?

Actually, if you make your own substitution for fresh eggnog, you might want to think about using less sugar, maybe 2 Tablespoons, and adding a bit more milk and cream. The cake mix and instant pudding have sugar, so leaving out the added sugar would make the cake less sweet.

How to Make Eggnog Cake with Box Mix

Learning how to make my eggnog cake with box mix recipe is easy. All you have to do is follow a few, simple steps:

Mix the Ingredients With the Cake Mix

Some cake recipes require you to add the ingredients in a certain order–but not this one. Since this eggnog cake starts with a box of white cake mix, all you have to do is add the ingredients in a bowl and then combine.

The only thing to keep in mind is to try to bring the ingredients as close to room temperature as possible. So, I recommend taking the eggs, eggnog, and sour cream out of the refrigerator about an hour before you make the cake.

I would also suggest letting the melted butter cool down slightly before adding it to the batter. You don’t want to accidentally make scrambled eggs in cake batter!

Bake

After mixing all the ingredients together, pour the batter into prepared 8-inch cake pans and bake at 325 F for 45 minutes. Although you want the cake pans to cool down enough to handle, it’s a lot easier to get cake out of the pan when the pans are still warm.

Make the Frosting

While letting the cake layers cool down completely, it’s time to make the frosting. As I started earlier, I used no butter cream cheese frosting so that the tanginess could help balance out the sweetness of the cake, but I’m sure many types of frosting would work, too.

Assemble the Cake

With the cake layers cooled completely and the homemade frosting ready, it’s time to assemble the cake. After putting frosting on the bottom layer, I added a sprinkling of cinnamon and nutmeg on top of the frosting before adding the top layer so that the cake would have more flavor.

After the cake was fully frosted, I sprinkled nutmeg and cinnamon on the top. Not only did the extra spice add flavor, but it also helped create the image of a class of eggnog with nutmeg and cinnamon sprinkled on the foamy top.

Chill

Once the cake is frosted, cover and chill for at least 2-3 hours, preferably 4–if not overnight–before serving. Although it’s temping to dig in right away, letting it chill will let the flavors mature. Besides, eating a chilled sliced of eggnog cake is more reminiscent of drinking a glass of cold eggnog.

Serve

When the cake is ready, it’s time to serve. Honestly, I can’t think of a better dessert on Christmas Eve or Christmas Day.

What To Serve With Eggnog Cake With Box Mix?

This eggnog cake with box mix is absolutely delicious on its own, you could serve it with:

A glass of eggnog – It just makes sense, lol.

A scoop of vanilla (especially French Vanilla)–or even eggnog–ice cream – Cake and ice cream is a classic.

A cup of strong black coffee – To balance out the sweetness.

However you choose to serve this southern-style eggnog layer cake, I’m sure you’ll love it!

Can I Add Real Rum to Flavor the Cake?

Yes, you can! In fact, I think that adding real rum instead of just extract is a great idea. I would suggest adding 2 Tablespoons of rum.

Can You Bake Eggnog Cake Ahead Of Time?

Yes, you can! Because of the amount of liquid in this cake, it should stay moist for multiple days, especially if frosted with a thick layer of icing and covered with plastic or placed in a cake carrier. If you want to make this cake for Christmas Eve or Christmas Day, you can make it up to 3 days in advance.

Honestly, I think the cake will taste better if the flavors have time to mingle. So, I suggest making the cake the day before you plan to serve.

Can You Freeze The Cake?

Yes, you can! After baking and cooling the cake layers, wrap them in plastic wrap and freeze for up to 2-3 months. When you’re ready to assemble the cake, simple thaw in the refrigerator and then assemble normally.

Unfortunately, I wouldn’t recommend freezing a frosted cake, or even individual pieces with frosting. I think that once the frosting thaws, the texture would change and become very unpleasant.

Can You Make Eggnog Cake Without Fresh Eggnog?

Yes, you can! As explained above, you can add ingredients that would normally be found in eggnog as a substitute if you don’t have fresh eggnog on hand. In fact, this recipe is so versatile, you could make this cake during the summer, not just for Christmas!

A Chef’s Review

My eggnog cake recipe I developed is exactly what I had in mind. It captures the look and feel of a southern layer cake while also representing the flavors and appearance of a glass of eggnog. The cake itself was moist and fluffy, and the cool, creamy cream cheese frosting was the perfect addition.

Even though this cake tasted great, I honestly expected the eggnog flavor to be a bit stronger. That’s why I would recommend that people who really like eggnog add a bit more rum extract and spices. Other than that, this Christmas recipe is definitely a great one to make during the holiday season.

Possible Changes to the Recipe

Although I really liked this cake, a few changes could be made to give it even more eggnog flavor:

Changes to the Current Recipe

More spices – I would add 1 teaspoon each of cinnamon and nutmeg to the cake itself, then sprinkle 1/4 teaspoon each on top of both the bottom and top layers after putting on the frosting.

More rum extract – I would increase the rum extract to 2 teaspoons to make the flavor stronger.

Things to Try in the Future

Add real rum – Since rum extract is such an important ingredient in this cake, I am curious what real rum would do to the flavor profile.

Add other spices – Some eggnog recipes have other spices like cloves. I’ve made homemade eggnog with only cinnamon and nutmeg, and it tasted just like the storebought eggnog I grew up drinking as a kid. So, I don’t think all eggnog recipes have cloves. However, now I’m curious how cloves would be in this cake…

Other Christmas Dessert Recipes

Sweetened Condensed Milk Fudge Recipe

Eggnog Cake with Box Mix Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Eggnog Cake with Box Mix appeared first on ParnellTheChef.

My coconut cake with cake mix recipe is easy and delicious. With sour cream, pudding mix, and cream cheese frosting, my cake is an easy version of the old fashioned southern cake. This simple recipe also improves upon the coconut flavor by including a good amount of shredded coconut and coconut extract. Although the idea of taking 3 days to make a coconut cake discourages home cooks from making this traditional Christmas cake, my simple recipe allows even beginner cooks to make an eye-catching dessert for the holidays–or any day! If you are looking for a simple version of this Southern Christmas classic, keep reading!

Coconut Cake: A Southern Christmas Tradition

Coconut cake is a traditional southern Christmas dessert, its snow-white color making it perfect for the season. Google trends data also shows that it is popular for Thanksgiving and Easter, too. In addition to the classic version, there’s also a pineapple coconut cake with pineapple filling that’s delicious, too.

Despites its popularity, it can be a bit difficult to make. In a YouTube video, chef Paula Deen says that recipes range from easy to hard, and that the cake she is going to make “is a lot of trouble.” Her version is very traditional, so I will use it as a guide to explain why the recipe can be so intimidating for home cooks.

Sour Cream Filling and 7 Minute Frosting

As Paula Deen shows, old fashioned coconut cake starts with white cake layers. I was surprised to see that the cake layers themselves did not have any shredded coconut in them. I researched coconut cake online a bit, and I realized that most traditional recipes do not call for adding coconut to the cake layers themselves. In fact, most do not even call for coconut extract–just vanilla.

Instead, the coconut flavor comes from a sour cream and coconut filling spread between the cake layers. What is shocking is that after putting the filling between the cake layers, most recipes then call for putting the unfrosted cake in the refrigerator for 3 days. Although Paula Deen does not do that in her video, she highly recommends putting the cake in the refrigerator for “three days and three nights” so that the layers can absorb the coconut flavor.

If the idea of taking three days to make coconut cake does not discourage you enough, the finicky frosting might. Traditionally, southern coconut cake is covered in a cooked 7-minute frosting. Sugar, egg whites, and other ingredients are beaten in a bowl placed over boiling water, then the frosting is put on the cake. Even though it comes together quickly, Paula Deen recommends not even attempting to make it on a rainy day because humidity negatively affects the recipe.

Simple Cake Mix Recipe

I have no doubt that old fashioned coconut cake is absolutely delicious. However, most people do not have the time–or the patience–to let a cake sit in the refrigerator for 3 days. Even fewer people want to make frosting that might not turn out right if it is raining outside. Along with the fact that the cake layers themselves do not have much coconut flavor, home cooks might think twice about making coconut cake.

But do not worry: I developed a much easier recipe that is absolutely the best for home chefs.

How to Make Coconut Cake with Cake Mix

Instead of making the cake from scratch, I started with a box of white cake mix. Yellow cake mix would work as well, but the cake might not have the pure white appearance it is known for.

Like I said earlier, I was surprised to learn that most traditional recipes do not include coconut in the cake itself. That is why I decided to add shredded coconut, coconut extract, and coconut cream instant pudding to the cake batter.

I wanted to maintain the snow-white color that is characteristic of the cake, so instead of adding whole eggs, I only used egg whites in this recipe. Remembering to only use egg whites may be difficult, so if you accidentally use whole eggs, do not worry–your cake is not ruined. It just might not be pure white.

Although you could definitely follow tradition and spread a sour cream and coconut filling between the layers, I decided to skip the filling. I wanted this cake to be quick and easy, and keeping the cake in the refrigerator for 3 days would definitely not be “easy.” However, I think the tanginess of the sour cream would help to balance out the sweetness of the cake, so I will have to try the filling in the future when I have more time.

In addition to leaving out the sour cream filling, I also made this recipe easier by replacing the cooked 7-minute frosting with cream cheese frosting. I chose cream cheese frosting because it has a bit of tang that would help to balance out the sweetness of the cake. As always, I used my no butter cream cheese frosting recipe. Leaving out the butter would give the coconut less “competition,” allowing the flavor to come through stronger.

I then finished off the cake my adding shredded coconut to the middle, top, and sides of the cake. It took a few minutes to put the coconut around the sides, but it was well worth the bit of effort.

What Type of Coconut to Use?

I used shredded coconut since it is the most widely available type of coconut for baking in the United States. In spite of its convenience, its main drawback is that most shredded coconut is sweetened. The cake mix has sugar, as does the box of pudding that I add to the cake. Together with the sweet cream cheese frosting, I had to be careful to not make the cake too sweet.

In order to tone down the sweetness, I added white vinegar and sour cream to the batter. In addition to helping to make the cake light and fluffy, these acidic ingredients help to make the cake less sweet.

I admit that this cake was on the sweet side, but I still think I did a good job of toning down the sweetness.

Should You Toast the Coconut?

Toasting coconut really brings out the flavor. I thought about toasting the shredded coconut, but then I remembered that the classic version of this cake is pure white in color. Toasting the coconut would change one of the defining characteristics of the cake, so even though I knew the coconut flavor may not be as intense, I decided to not toast the coconut.

Besides, toasting the coconut is extra work. I wanted my cake mix version to be easy, so I was OK with a potentially less flavorful cake.

Pudding in the Mix

Many online cake recipes suggest adding a box of instant pudding to cake mix, and this coconut cake is no exception. Pudding in the makes the cake more flavorful and more moist, so it is definitely a good idea.

I added instant coconut cream pudding, but if you can’t find that, vanilla pudding would be perfectly fine. Although I used instant pudding, I have accidentally used cook and serve pudding in past cakes, and I could not tell a difference. So, if you cannot find instant pudding, a small box of cook and serve pudding mix will work, too.

Does Coconut Cake Have Coconut Milk?

Contrary to what you would expect, most old fashioned recipes for southern coconut cake do not have coconut milk. Instead, buttermilk is used to make the cake light and fluffy. I think it makes sense to use it, so I will definitely experiment with it in the future.

Coconut Cake with Sour Cream

Coconut cake with sour cream is a common combination for a reason. Like buttermilk, sour cream helps to create an acidic environment inside the cake batter to help the leavening agent. Although I usually use buttermilk in my southern style cakes, I decided to use sour cream this time. You might feel a bit hesitant to use a sour ingredient in a cake recipe, but do not worry: you won’t be able to taste it at all.

Coconut Cake with Cream Cheese Frosting

Putting cream cheese frosting on coconut cake is a good way to make the recipe simple. Although I am sure the classic cooked icing is delicious, a lot of home cooks are intimidated by beating raw egg whites over boiling water. The fact that humidity, a factor nobody can control, affects the frosting makes the recipe even less appealing.

So, I decided to replace the cooked icing with cream cheese frosting. Many people already know how to make it–and if worst comes to worst, you can buy a can of frosting at the grocery store. Cream cheese frosting is also a good choice because it has a bit of tang that will help to tone down the cake’s sweetness. Many southern cakes have cream cheese frosting, so it just makes sense to put it on a coconut cake, too.

Recipe Review

Appearance: 10 / 10

In my opinion, this cake was absolutely beautiful. I think I did a great job of recreating the pure, snow white appearance of old fashioned coconut cake. Using egg whites instead of whole eggs was a good idea. I also did a good job of putting the shredded coconut on the outside of the cake. This cake is very eye-catching, so it would definitely be a conversation starter on any Christmas table.

Taste: 9 /10

The flavor of this cake was awesome. Even though I did not toast the coconut like I did for my Italian cream cake recipe, this cake still had a lot of coconut flavor. I guess that the combination of shredded coconut, coconut extract, and coconut pudding mix was enough.

The only caveat to this recipe is that the cake is a bit on the sweet side. I think the sweetened shredded coconut is what put this a bit over the top. I was happy I used cream cheese frosting since the tang in the icing helped to balance out the sweetness. Most people expect desserts to be sweet, so I don’t think anyone would complain about this cake.

Texture: 10/ 10

I also really enjoyed this cake’s texture. The vinegar and sour cream made the cake layers light and fluffy, almost like eating a cloud. The shredded coconut I added to the cake layers softened enough to almost “float away” in the cake. The coconut I used around the outside of the cake added a nice contrast to the creamy frosting, too.

This cake both tasted and felt pleasant on the palate.

Ease: 9 / 10

Making this coconut cake with cake mix recipe was easy. All I had to do was pour a few ingredients into a bowl, mix them together, and then bake the layers. I did not spread sour cream filling between the layers, so my cake was ready to eat in hours, not 3 days. I used cream cheese frosting instead of a 7 minute frosting, I did not have to worry about the humidity. As you can see, my recipe is a lot easier than the traditional version.

The hardest part of this cake was adding the shredded coconut to the outside, especially the sides. However, if you take your time and are not obsessed with perfection, it isn’t too hard.

Possible Changes to the Recipe:

I was really happy with the way my coconut cake with cake mix and sour cream recipe turned out. I think I did a good job of simplifying an old fashioned recipe and making it doable for beginner home cooks. The finished product was beautiful to look at and delicious to eat. In spite of my success, I would still like to try a few things in the future:

• Add coconut milk to the batter
• Spread a sour cream and coconut filling between the two layers
  • Let the cake absorb the filling for 3 days
• Frost the cake with a 7 minute cooked frosting

Changes aside, this coconut cake was the best. If you want coconut cake but don’t want to wait 3 days, make this recipe. It would be the perfect homemade Christmas cake, or for any day, so be sure to give it a try!

Coconut Cake with Cake Mix and Sour Cream Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

Links

Ms. Paula Deen’s Recipe:

https://www.youtube.com/watch?v=1dLujrs1FIw&ab_channel=PaulaDeen

The post Coconut Cake with Cake Mix appeared first on ParnellTheChef.