Moist Pineapple Surprise Cake

Posted by noelskitchen | Desserts | Monday 20 April 2009 5:45 am


I’ve come across a few Pineapple Cake recipes and this one I changed up a bit. Fresh Pineapple and a butter cake mix with pudding in the mix makes this pineapple cake really quick and easy to prepare. Bake in a Silicone Bundt Pan for that extra exquisite cake look. You will find it’s a simple cake for any day or occassion.


1 moist supreme butter cake mix w/pudding in the mix (1 lb. 3.75 oz)

1 8oz. package of cream cheese, softened

3 large eggs

1/2 of one fresh pineapple, reserve juice (can used crushed pineapple in a can)

2 Tablespoons Orange juice


Preheat oven to 325 degress. Grease and flour Silicone Bundt Pan.


In a large mixing bowl with an electric mixer, beat cream cheese with oil and eggs until well blended. Blend in the cake mix and beat on high speed for 2 minutes. Beat in drained pineapple and lemon juice. Spoon into a Bundt cake pan. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan on rack for 15 minutes. Carefully invert onto a cake plate to cool completely.  Drizzle with the other half of Pineapple and dust with powdered sugar.


*Kitchen products used for this recipe can be found at

Rocky Road Cookies

Posted by noelskitchen | Cookies | Tuesday 24 March 2009 7:08 pm



1 roll Pillsbury Refrig Slice n’ Bake  cookies, any flavor (sugar cookies)

15.4 ounce Pillsbury Creamy Fudge or Creamy Double Fudge Frosting Mix

1 cup minature marshmellows

1/4 cup butter

1/3 cup water

1/2 cup chopped nuts

Preheat oven to 375 degrees. Grease 8 or 9 inch square pan. Slice cookie dough 1/4 inch thick and overlap slices in bottom of prepared pan. Bake at 375 degrees for 20-25 minutes until lightly browned. Cool 15 minutes.

In medium saucepan, melt butter in water. Stir in frosting mix, blend well. Remove from heat and stir in marshmellows and nuts; spoon over cookie base and spread. Cool; cut into 24 bars.

Mardi Gras Filled King Cake

Posted by noelskitchen | Desserts, Recipes | Tuesday 10 February 2009 10:09 pm


No Mardi Gras party is complete without King Cake - the colorful braided brioche that satisfies the sweet tooth. But even more important is what’s hidden in the dough, because whoever gets a slice with a miniature plastic baby inside must supply the next King Cake.
Most locals buy ready-made cakes, though the recipe is simply flour, eggs, butter, yeast and milk or water. The dough can be lightly spiced with cinnamon, nutmeg and citrus zest, or filled with cream cheese and fruit. Then it’s braided into an oval ring to represent a crown and decorated with fondant icing, colored sugar and candies in the Mardi Gras colors: gold for power, green for faith and purple for justice.

Easy Cinnamon King Cake

 2 or 3 - 9.5 oz pkg refrigerated cinnamon rolls (store brand) NOT Pillsbury

Colored sugar (green, yellow, purple)

 Preheat oven to 375°. Unroll each cinnamon roll to make 16 individual strips. Start braiding with 3 strips adding more cinnamon roll pieces when needed to make one long braid. When you finish braiding all the cinnamon rolls, form braid into a circle or oval and bake on Baking Stone for about 15 minutes. Drizzle with glaze and decorate with colored sugar. (see glazed ingredients on next recipe)

 Mardi Gras Filled King Cake


1 pkg (8 oz) cream cheese, softened

1/3 cup powdered sugar

½ tsp vanilla extract

2 pkg (8 oz) refrigerated crescent rolls

1 cup lemon pie filling (your choice; lemon matches the mardi gras colors)


¼ cup powdered sugar

Milk or juice 


1 Tbl (per color) Yellow, green, purple food coloring


 Preheat oven to 350°. Beat cream cheese, sugar and extract together until smooth. Separate crescent roll pieces of dough and arrange the pieces on 15-inch stone with long points in center. Push the dough together to cover the stone, leaving center open.

Spread cream cheese mixture over dough. Top with pie filling. Fold dough around outer edge and also fold tips of dough in center. Bake for 25-30 minutes or until golden brown. Mix together powered sugar and juice with Mini-Whipper until smooth. Put sugar in ziploc and add green food coloring, knead well until blended. Repeat for each color. Drizzle with glaze, and then decorate with sugar alternating Mardi Gras colors.