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Jewish Coffee Cake
Jewish Coffee Cake
1 yellow cake mix
1 pkg. Instant Pudding (Vanilla)
4 eggs
1/2 c. oil
2 t. vanilla
1 C (8oz) sour cream
Topping / Filling Mix together
1/3 c sugar 1 t. cinnamon
1 t. Cocoa 1/2 c. chopped nuts
(I prefer to double this for more filling
Back:
Combine all cake ingredients & beat until
very thick & smooth. Pour 1/2 batter in a
greased tube pan or 10" Springform pan. Sprinkle
with a little more than 1/2 of filling. Pour on
rest of batter and sprinkle with rest of topping.
Bake at 350°
50 - 55 min tube pan
60 - 65 min Springform pan
Use toothpick to test for doneness
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# Jewish Coffee Cake
## Ingredients
- 1 yellow cake mix
- 1 pkg instant pudding (vanilla)
- 4 eggs
- 1/2 cup oil
- 2 tsp vanilla
- 1 cup (8 oz) sour cream
## Topping / Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 cup chopped nuts
(I prefer to double this for more filling)
## Instructions
1. Mix together all topping/filling ingredients and set aside.
2. Combine all cake ingredients and beat until very thick and smooth.
3. Pour 1/2 of the batter into a greased tube pan or 10" springform pan.
4. Sprinkle with a little more than 1/2 of the filling.
5. Pour on the rest of the batter and sprinkle with the rest of the topping.
6. Bake at 350°F — 50–55 minutes for a tube pan, 60–65 minutes for a springform pan.
7. Use a toothpick to test for doneness. -
Sugar Cream Cake
Sugar Cream Cake
1 Box yellow CAKe mix
1 stick margarine (melted)
2 eggs
Beat Above ingredients
in large bowl until
mixed well. Press lightly
into ungreased 9 x 13
pan. (over)
From the kitchen of:
Carol Ross
Serves: ___________
Back:
2 large eggs
1 box powdered sugar
2 tsp. Vanilla
2 Pkgs (8 oz. each) Cream Cheese
Softened.
Mix Above ingredients until
Smooth + fluffy.
Spread on top of 1st
mixture.
Bake at 350° app 1 hour.
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# Sugar Cream Cake
## Ingredients
- 1 box yellow cake mix
- 1 stick margarine, melted
- 2 eggs
## Filling
- 2 large eggs
- 1 box powdered sugar
- 2 tsp vanilla
- 2 pkgs (8 oz each) cream cheese, softened
## Instructions
1. Beat cake mix, melted margarine, and 2 eggs in a large bowl until mixed well.
2. Press lightly into an ungreased 9x13 pan.
3. Mix together the 2 large eggs, powdered sugar, vanilla, and softened cream cheese until smooth and fluffy.
4. Spread filling on top of first mixture.
5. Bake at 350° approximately 1 hour. -
Pie Filling Cake
Pie Filling Cake
1- Can Pie Filling (fruit)
2- Boxes Jiffy White Cake Mix
1- Stick Margarine
Put fruit mixture in pan 8 x 8
or 9 x 7. Sprinkle cake mix over
fruit dry. Cut up margarine over
top.
Bake 45 minutes at 350°
Back: blank
---
# Pie Filling Cake
## Ingredients
- 1 can pie filling (fruit)
- 2 boxes Jiffy White Cake Mix
- 1 stick margarine
## Instructions
1. Put fruit mixture in pan 8x8 or 9x7.
2. Sprinkle cake mix over fruit dry.
3. Put margarine over top.
4. Bake 45 minutes at 350°. -
White Cake Mix Dessert / Cherry Pineapple Dump Cake
desserts
white cake mix
Large can of peaches
1½ sticks of butter
350° - 45 min to 1 hour
or
21 oz cherry pie mix
15 oz crushed pineapple
1½ sticks butter
over →
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# White Cake Mix Dessert (Dump Cake)
## Ingredients – Peach Version
- 1 box white cake mix
- 1 large can of peaches with liquid
- 1 1/2 sticks butter
## Instructions – Peach Version
1. Pour peaches into baking dish.
2. Sprinkle white cake mix over top.
3. Slice butter and lay over cake mix.
4. Bake at 350° for 45 minutes to 1 hour.
## Ingredients – Cherry Pineapple Version
- 1 box white cake mix
- 21 oz cherry pie mix
- 15 oz crushed pineapple with liquid
- 1 1/2 sticks butter
## Instructions – Cherry Pineapple Version
1. Pour cherry pie mix and crushed pineapple into baking dish.
2. Sprinkle white cake mix over top.
3. Slice butter and lay over cake mix.
4. Bake at 350° for 45 minutes to 1 hour.