![]() This whiskey cake recipe was bestowed upon me by a family friend, Patty, and I’ve baked them for my kids’ teachers every year since then. ![]() With boxed yellow cake mix, pudding mix, and Southern Comfort, you’ll be well on your way to making this boozy sweet treat. I did, and then I posted it.Impress your loved ones this holiday season with loaves of incredibly moist and delicious Whiskey Cake. Now, all you true bakers can just chuckle with this one. That’s my kind of convenience, with a completely home made taste. Very professional, I know, but if you already have the fruit washed, you can literally dump in the fruit, sprinkle the cake mix, and put it in the oven within one minute!! (Five minutes, if you need to pit the cherries…) □ The first time I made it, I just wanted it for ice cream topping, so I added less cake mix (as seen in picture below.) Now, I add more cake mix to add thickness and half way through, if I think I need more, I just add more cake mix, but stir it in a little. I’ve experimented a lot with this difficult recipe. Serve with ice cream or whip cream because it’s not necessarily going to be “pretty.” This will get you a crunchier topping and honestly, is yummier, but then it’s no longer fat free. After you fill the pan with fruit and sprinkle the cake mix on top, then cut a stick of butter into small pieces and sprinkle all over the cake mix. ![]() (If you don’t mind a few extra calories, the traditional way is to substitute butter for the soda. Do not stir, but make sure you’ve covered the dry cake mix.īake at 350 until warmed and slightly golden (45 minutes?, but will vary with pan size) Then add pour one can of Diet Sprite right over the top. Sprinkle yellow or white box cake mix over the top of the fruit until it’s fully covered. I’ve mixed strawberries, cherries and apples together and it was wonderful. Since then, I’ve made this many times by mixing tons of fruit so that I had enough. Since we have a large family, I use a 9×12, but that takes tons of fruit.Īfter strawberry picking, I had enough strawberries, but threw in a few miscellaneous blackberries and blueberries for good measure. Pick your pan size, grease the bottom and then fill the bottom of your pan with fruit (approximately 24 ounces if using frozen or canned for 9×13). I know you are all going to want more clarification on this recipe, but seriously, this is all I did and it was DELICIOUS! So, is it really a “recipe?” Not really, but it’s still so good and you don’t have to think, and sometimes we all need a “recipe” like that. I love it because I can have large portions with no calorie counting guilt.įor company, you may want to make two pans, one in which you add back in the stick of butter and one without, for those watching their fat content. ![]() I admit, I was out of butter and that created this butter free option. Not only is this dessert really frugal during fruit season, but it’s virtually fat free since I’ve taken out the stick of butter for which most cobbler recipes call. We constantly have guests coming in and out of our house and often, I need something to serve with no warning. I will post my easy home made cobbler recipe as well, but this cooking “accident” is the dessert bomb! If not, now is the time to start looking for some because this recipe will revolutionize any dessert dilemma that comes your way. If I’ve made any impact on your couponing life at all, hopefully you have a few free cake mixes stockpiled in your pantry. We’ve already gone strawberry picking and cherry picking, yet I am most excited to see raspberries and blackberries start to ripen in my garden. With summertime in full force, fruits of all varieties beckon from those farmer’s market stands. ![]()
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