Brock’s Gotta ‘Crush’ on Cakes: Some Awesome Recipes

So many recipes are coming my way each week. They are rolling in
from my readers each week. They are coming in from my friends on
They are rolling in from letters and e-mails I receive each week.
And they are coming in continuously from all of my friends and loyal
recipe buddies!!! I thank each of you for contributing to the
southern way of cooking! We need to continue this because the
southern way of cooking is an art that cannot be replicated. It’s a
way of life.
This week I have experimented with two recipes that include old
fashioned Crush soda. If you remember Crush soda as a child back in
the early fifties or sixties, then you will know that this stuff is
addictive. I always enjoyed back when I was small in the late
seventies and early eighties—an ice cold orange Crush soda! There
was nothing like it—in a large glass bottle! Two of the recipes I
have included for you this week are moist cakes that incorporate this
wonderful soda in the recipes. And at the end of the column this
week, I have provided you my Aunt Robin’s delicious and mouthwatering
cheddar cabbage casserole with a cheesy Ritz cracker topping. I have
received numerous requests to include this recipe in the article this
week—so here it is guys! I hope you enjoy these simple southern
recipes. Let me know what you think! Enjoy, readers!
Brock’s Strawberry Crush Cake
Note: This cake is moist and delightful, and when you cut the slices,
they are a deep “hot pink” color. It is so beautiful! This is a
perfect cake to prepare for showers, weddings, or for any get-
together at church.
1 Duncan Hines strawberry supreme cake mix
One and one third cups Strawberry Crush soda*
One third cup oil
3 lg. eggs
1 small strawberry Jell-O
Sifted powdered sugar
Mix in electric mixer on med. speed for 4 min. & put in greased and
floured Bundt pan and bake 32 min at 350 degrees. Cool for 10 min and
invert onto cake plate and sprinkle w/ sifted powdered sugar.
Delicious, moist and full of flavor! *Make sure the Crush soda is
fresh and fizzy.
Brock’s Pineapple Crush Cake
Note: This cake is screaming pineapple!!! It gets even better after
it settles in the refrigerator for several hours before cutting! I
hope you’ll try this one out today!
1 box pineapple supreme cake mix (Duncan Hines)
3 lg. eggs
One and one third cups Pineapple Crush soda*
One third cup oil
1 small island Pineapple Jell-O (or lemon Jell-O)
1 small can crushed pineapple, drained
8 oz. Cool Whip
Mix ingredients for cake for 4 min. on med. speed in elec. mixer.
Pour into greased and floured 13×9 cake pan and bake for 30-35 min or
until done in middle. Cool. Spread pineapple on cake, poking a few
holes in cake before you spread. Then spread evenly w/ Cool Whip.
Refrigerate for 3-4 hours. Yummy !!! *Make sure the Crush soda is
fresh and fizzy!
Aunt Robin’s Cheddar Cabbage Casserole
Note: This recipe from my Aunt Robin Livingston is a winner recipe.
It is an adaptation from a Mississippi Magazine article, and I tried
it this past week, and it was one of the best casseroles I have ever
tried in a long time. You must prepare this for your loved ones
soon!!! It’s a great Sunday lunch casserole, or a great casserole to
take to your potluck at church!
1 med. to lg. head of cabbage
1 med. onion
1 stick butter
1 cream of chicken soup
1 cup real mayonnaise (Blue Plate)
Three fourths cup sour cream
1 cup homemade salsa (or 1 small can mild Rotel)
2 sleeves Ritz crackers
8 oz block of sharp cheddar cheese
1 stick butter
Cut up cabbage and onion and place in large casserole dish. Drizzle 1
stick melted butter or margarine over this and salt and pepper to
taste. Stir together soup, mayo, sour cream and salsa or Rotel. Pour
and spread over cabbage and onion. Crush Ritz crackers into 1 stick
melted butter or margarine. Shred cheese and lightly stir into the
cracker mixture. Pile over top of the casserole. Bake uncovered at
350 degrees until the cabbage and onions are tender, approximately 1
hour. Watch closely and place a loose piece of aluminum foil over the
top if the topping begins to brown before the casserole is ready.
Editor’s note:
Editor’s note: Brock Wetherly Rogers, an experienced Southern food
writer, overseas traveler, educator, and passionate student of the
culinary & pastry arts, resides in Louisville. E-mail him at or find him on Facebook.