Sweets for September! Brock’s new recipes Part 2

The sun is telling us that autumn is even closer! This week, I have three remarkable and rich “sweet” treats that you will want to cut out for your recipe boxes and files! These recipes have been known to add a few extra pounds to the hips of those who try them! Ha Ha !!! But just one piece of each treat won’t hurt that much! The first is a luscious Honey Bun Cake, which is made into a Bundt cake! It has a moist glaze which tops it all off! You’ll want to cut this one out, because it is a winner cake recipe! The second recipe I have for you this week is an interesting and rich chocolate cake recipe called a Dr. Pepper Cake. This one uses a devil’s food cake mix and also has a very rich glaze on the top. Everyone loves it, and it’s a great hit at potluck suppers! And finally, I have a new recipe from a friend of mine—a homemade Pecan Pie Cake. This is a good recipe, and it is best served warm with homemade Blue Bell vanilla ice cream! These recipes are all fantastic autumn treats, so start cutting them out, and saving them in your recipe files and boxes. You’ll definitely want to give these all a try this fall season! Enjoy, readers!

 

Honey Bun Bundt Cake

Note: This recipe is from one of my favorite food blogs, Sweet Tea and Cornbread, and this cake is delicious to serve at any get-together or for your kiddos who need a quick something for breakfast in the mornings, along with a tall glass of cold milk. This one’s a keeper, readers!

Cake:

1 Duncan Hines yellow cake mix

4 large eggs

1 cup sour cream

Three fourths cup vegetable oil

1 cup light brown sugar

2 tsp. cinnamon

Glaze:

2 cups powdered sugar

6 Tbsp. half and half

1 tsp. vanilla

By hand mix the cake mix, eggs, oil and sour cream until it is well incorporated. In a separate bowl, mix the brown sugar and cinnamon for the streusel swirl. Spray a Bundt pan well with nonstick baking spray. Pour half of the cake batter in the pan. Sprinkle half of the brown sugar/cinnamon swirl mixture over the batter. Pour the rest of the batter over the streusel mixture, then, sprinkle the rest of the streusel mixture over the batter. Run a knife through the cake batter in a swirl motion to swirl the streusel mixture. Place in a preheated 325 degree oven for 50 to 55 minutes or until a pick inserted comes out clean. Remove from the oven and let cool for about 10 minutes before inverting onto a cake plate. You can bake this in a 9×13 pan, but the Bundt pan looks prettier. Reduce the cooking time by about 10 minutes if you use the 9×13 pan. Mix the powdered sugar, half and half, and vanilla and pour over the cake to glaze it. You can serve immediately.

“Dr. Pepper” Cake

Note: This cake recipe uses a favorite southern drink, Dr. Pepper, to make it an exceptionally moist and yummy rich chocolate cake!

Cake:

1 box Duncan Hines devil’s food cake mix

1 (3.4 oz.) box instant vanilla pudding

4 large eggs

Three fourths cup vegetable oil

10 oz. Dr. Pepper

1 tsp. vanilla

Glaze:

2 cups powdered sugar

3-4 Tbsp. Dr. Pepper

1 tsp. vanilla

1 cup walnuts, chopped

Preheat oven to 350 degrees. Mix the cake mix, vanilla pudding, eggs, oil, Dr. Pepper and vanilla. Mix just until all well combined. Don’t over mix. Pour into a well-greased Bundt pan. Bake for 55 to 60 minutes or until a pick inserted in the center comes out clean. Allow to cool in the pan for about 20 minutes then invert onto a cake plate. Stir together the powdered sugar, vanilla and just enough Dr. Pepper to make a glaze. Drizzle over the cake. Then sprinkle the chopped walnuts over the top.

Christy’s Homemade Pecan Pie Cake

Note: This is one of those cakes that you want to keep at your home for visitors who may stop by and you want to serve them something—just because it’s nice to be hospitable. This cake is delicious served with Blue Bell homemade vanilla ice cream on top!

1 Duncan Hines butter recipe golden cake mix

1 stick melted butter

One and one half cups Karo light corn syrup

4 large eggs

Half cup dark brown sugar, packed

1 tsp. vanilla

One and one half cups chopped pecans

Mix cake mix, 1 egg, and melted butter until well blended. Reserve two thirds cup of this batter.

Spray a 9×13 pan with cooking spray. Spread remaining batter into this pan and bake at 325 for 15 minutes, or until just lightly browned. In a mixing bowl, stir together reserved two thirds cup batter, syrup, 3 eggs, brown sugar, vanilla and pecans. Pour filling on top of crust and cook at 325 for 50-60 minutes, until set in the center. Allow to cool completely before serving.

Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at brockrogers1@gmail.com ,or find him on Facebook at Brock’s Bites-Southern Recipes.