Pineapple- Cherry Dump Cake
1 can pineapple tidbits w/ juice 1 can cherry pie filling
1 box Super Moist Butter Recipe Yellow w/ pudding
1/4 cup milk
1 stick margarine
Spray inside of bean pot with canola oil
Pour pineapple in bean pot w/juice
Pour cherry pie filling in bean pot
In a mixing bowl -
3 eggs in bowl - break yellow with fork -
pour in milk - cake mix
mix with large slotted plastic spoon until lumpy batter
pour into bean pot
1 stick margarine - cut in 12 slices and place on top of batter
Microwave for 12 minutes - check & let steam out at 6 minutes
Toothpick test passed after 12 minutes
Remove lid - cool down
Serve hot w/ ice cream
German Apple Cake
2 eggs beaten, 1 cup vegetable oil, 1 tsp vanilla, 2 cups flour, 2 cups granulated sugar, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 1/2tsp salt, 2 cups chopped apples, 1 cup nuts.
Using a spoon not a mixer, mix together the eggs oil, and vanilla in a large bowl.
Add the flour, cinnamon, baking soda, baking powder, and salt.
Stir in apples and nuts.
Bake in the bean pot at 350 for 90 minutes.
1st hour with the lid off and the last 30 minutes with the lid on.
Sauce: 1tsp flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, and 1/2 cup sweetened condensed milk.
Combine flour and both sugars in a saucepan.
Mix well. Over low heat add butter and sweetened condensed milk.
Continue to mix. Bring to a boil and stir for a few minutes.
Apple Spice Dessert
1 can apple pie filling (12 oz)
1 jar of caramel topping
1/2 cup chopped pecans
1 spice cake mix
1 1/2 sticks of butter cut into pats
vanilla ice cream
In your bean pot, dump 1 can of apple pie filling. Pour 1/2 jar of caramel topping on top then sprinkle the chopped pecans on top. Dump spice cake mix on top (dry). Place butter pats evenly over dry cake mix. Place lid on bean pot and place in a 350 degree oven for 90 minutes. Serve warm with vanilla ice cream drizzled with caramel topping that is left. If dessert becomes cold, microwave to warm up before serving.
Pecan Dump Cake
1 Butter pecan or yellow cake mix
1 large can sliced peaches in juice and diced
1 stick sliced butter
1 cup coconut
1 cup chopped pecans
Lightly spray bean pot first, then add peaches and juice, sprinkle cake mix over peaches, gently stir together, dot with butter. Sprinkle coconut and pecans.
Bake covered at 350 degrees for 1 hour. It is excellent warm with ice cream.
Bean Pot Ice Cream Cake
Layer 4 slices of angel food on the bottom of the bean pot, then spread vanilla ice cream on top of the angel food cake, do this til you have 3 layers.
Then, put in freezer til firm. About 3 hours.
When ready to serve, take out of freezer and scoop into dessert bowls.
Then pour heated cherry pie filling over cake and sprinkle with dark chocolate shavings.
Death By Mint Chocolate Cake
1 store bought or pre-made chocolate cake (pound cake works best)
1 carton of Mint Chocolate Chip Ice Cream (softened)
2 Cups crushed Oreo cookies.
Cut or tear cake into cubes or bite sized pieces. Cover bottom of Bean Pot with a layer of the cake.
Spread softened ice cream over the cake, and repeat until you run out of cake (or room!).
Make sure you end up with a layer of ice cream on top. Sprinkle crushed Oreos on top, adding more if you like.
Cover and freeze for at least 2 hours before serving. Scoop, serve and enjoy this cool treat!
Bean Pot Toffee Pie
1 pkg softened cream cheese
2 Tbsp sugar
1/2 C half and half
8 oz thawed Cool Whip
8 oz milk chocolate toffee bits, divided
1 graham cracker crust (9 inches)
Press crust into bottom of the Bean Pot.
In a large bowl, beat cream cheese and sugar together until smooth.
Beat in half and half until well blended. Gently fold in 1/2 of the toffee bits and whipped topping.
Spoon mixture into Bean Pot on top of the pie crust. Sprinkle remaining toffee bits on top.
Place lid on Bean Pot and freeze overnight.
Remove from freezer 10 minutes before serving. Scoop and serve in dessert cups. Serves 6-8.
Easy Chocolate Cake
1 box Chocolate Cake Mix;
1/2 c Water;
1/2 c (or more) Chocolate Chips;
1 can Pumpkin.
Mix all together in Bean Pot.
Place in Microwave for about 12 minutes.
Serve hot with Chocolate Syrup and Cool Whip.
Heath Crumble Cake
1 box of chocolate cake mix
1 box chocolate pudding mix
1 container of whipped topping
2 Heath bars, crumbled
Mix it up and pour batter into bean pot.
Follow box for time and temp.
While waiting, use a mixing bowl to mix up some chocolate pudding.
When cake is cooled pour pudding over cake in bean pot then add whip cream and crumbled heath bars to top it off.
Bean Pot Strawberry Cheesecake
1 package strawberry cake mix
1 large package Jello instant Cheesecake pudding mix
1 12oz. container of Cool Whip
Prepare strawberry cake, according to package directions, substituting strawberry soda for the
water. Bake cake in 9’ x 13” Celebrating Home casserole dish at 325 degrees for 45 – 50
minutes. Cool completely!
Prepare pudding according to package directions. Cut cake into cubes.
Place ½ of the cake cubes into a Celebrating Home Bean pot.
Then pour ½ of the partially thickened pudding over cake cubes.
Top with ½ of the Cool Whip then repeat all 3 layers.
Refrigerate for about an hour before serving!
Bean Pot Bread Pudding
1/2 loaf of french bread, dried out
1 c. milk
2 tsp. vanilla
2 Tbsp. molasses
1 Tbsp. cinnamon
1 tsp. nutmeg
1 c. pumpkin puree
Mix all but bread together.
Spray bean pot & add bread.
Pour mix over bread & bake at 300 degrees for 1 hour 15 min.
Hot Apple Crisp
Fresh apples slices,
apple cinnamon muffins mix,
1/2 cup oatmeal,
1/2 brown sugar,
1 stick of butter.
Bake at 350 for 50 minutes.
Feeds 6 to 8 - you can add an extra layer of oatmeal and brown sugar to make it go a little further. Can also use apple pie filing instead of fresh apples.
Blue Ribbon Peach Cobbler
1 1/2 cup self rising flour
8 tbsp (1 stick) butter
1/2 cup water
2 cups sugar, divided
4 cups peeled, sliced peaches
1 1/2 cups milk
freshly ground cinnamon, optional
Preheat oven to 350 degrees.
Combine the peaches, water, and 1 cup of the sugar in a saucepan and mix well. Bring to a boil and simmer 10 minutes. Remove from heat.
Place a stick of butter in a Celebrating Home Bean pot and put in oven to melt.
Mix the flour, remaining cup of sugar, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir! Spoon fruit mixture gently on top, gently pouring in syrup. You can sprinkle cinnamon on top of desired. Batter will rise to top during baking. Bake 30-45 minutes.
Hint: Be sure to use self rising flour so batter rises.
Great with vanilla ice cream.
What you need:
1 pkg Devils food cake Mix
1 pkg Phil. Cream cheese, softened
3 Tbsp granulated sugar
1 pkg Jello Vanilla Instant pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub 8 oz cool whip
1 cup Bakers Angel Flake coconut
Prepare the batter in your Large Serving Bowl as directed on pkg,
scrape the bowl to clean edges.
In small bowl, beat cream cheese, egg & Gr. Sugar till well blended.
SPOON the cream cheese mixture into a the very center of cake mix in bowl (leaving in a dollop, do not blend).
BAKE about 50-60 mins at 350 or less ( this depends on heat of oven, and you need to remove as soon as a toothpick inserted in center comes out clean. Cool cake about 8 mins, run a knife around the edges gently to loosen and invert onto wire rack.
Remove Bowl. COOL CAKE COMPLETELY
Meanwhile, beat dry pudding mix, powdered sugar and milk in another bowl stir in the cool whip and refrigerate till ready to spread over completely cooled cake. Then, place cake on serving plate, frost this pudding mixture over top and cover with coconut. Keep Refrigerated till ready to serve.
When you cut into this yummy snowball, the white center will be right in the middle top of the chocolate cake.....takes some time, so prepare early in the day, and prepare to receive the raves for this Holiday Dessert.
Tres Leches Cake
1 1/2 cups cake flour
1 teaspoon baking powder
1/3 cup oil
1 cup sugar
1 teaspoon vanilla extract
5 large eggs
1/2 cup whole milk
Cream Syrup for Soaking
mix 12 oz. evaporated milk
14 oz. sweetened condensed milk
1/2 cup heavy cream
Prep: Combine flour,baking powder, salt.
In a separate bowl, combine the oil, sugar, 1 teaspoon vanilla extract.
Add 3 eggs to the sugar mixture one at a time until well combined.
Separate yolk from egg white of 2 eggs.
Mix yolks into wet mixture.Stir in the 1/2 cup of milk, pour in the flour mixture a little at a time.
In separate bowl, Beat the 2 egg whites until stiff.
Fold the stiff egg whites into the batter. Pour into greased bean pot.
Bake: 350 degrees for 50 min or until cake tester comes clean in the center. Let cool.
Poke holes in cake and pour the cream over the cake and put in fridge.
Cake will absorb almost all the cream. Serve and enjoy!
Bean Pot Coconut Rice Pudding
2 ¾ cups water
¾ cup long-grain white rice
1 15oz. can cream of coconut
1 12oz can evaporated milk
2/3 cup sweetened, flaked, toasted coconut
1 tbs. dark rum (optional)
Stir water, rice, cream of coconut and evaporated milk into your Bean Pot until combined.
Cover with lid and place in 250 degree oven for 4 to 5 hours, or at 350 degrees for 2 ½ to 3 hours. Remove from oven and stir in rum (if desired) and let stand for 10 minutes. Serve warm in dessert bowls and sprinkle with toasted coconut. Refrigerate up to 2 days.