Danish Dessert Cake Recipes

Steps:

• Use a little more than half of the cake mix, add water, egg whites and oil. Bake as directed in a 9x13 inch pan. Let cake cool.
• Mix the powered sugar with the cream cheese together till smooth.
• Whip the whipping cream and fold into powered sugar and cream cheese mixture.
• Pour on cooled cake and put in fridge.
• Cook Danish Dessert according to package directions.
• When Danish Dessert has cooled add fruit and put on top of cream cheese mixture.

Steps:

• Prepare white cake mix according to package directions baked in 2 round cake pans.
• Prepare the box of Danish Dessert according to directions.
• While Danish dessert is cooling make frosting:.
• Beat whipping cream until fluffy and soft.
• Set aside.
• Then beat cream cheese and powdered sugar together until thoroughly combined.
• Fold whipped cream into the cream cheese mixture until throughly combined.
• Cut each cake round in half so you have four layers.
• Stack and frost layers.
• Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
• Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
• You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
• This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.

Steps:

• Dry the bread in a low oven, when sufficiently dry crush into crumbs.
• Melt 1/4 pound of the butter in a skillet, and add the bread crumbs. Stir to brown over medium heat. Add 1/4 cup sugar and 1/2 tablespoon cinnamon, stir to keep from sticking.
• Pat 1/3 of the crumb mixture into a greased pie pan, smoothing down.
• Spread over this one can of the applesauce, dot with 1/3 of the remaining butter and sprinkle half the remaining sugar and cinnamon.
• Repeat, then finish with the last third of the crumbs. Dot with last of the butter.
• Bake at 325 degrees for 45 minutes.
• Cool, then turn out onto a plate and refrigerate overnight.
• Before serving coat with whipped topping and garnish with cherries and nuts.

Steps:

• Cut 5 or 6 pieces of wax paper and draw an 8" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets.
• In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla.
• Mix in flour and baking powder and beat until well blended. (Do not over beat.).
• Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet.
• Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched.
• Remove from cookie sheet and cool. Repeat for remaining batter.
• Take 1st round of pastry and place on cake platter.
• Spread some raspberry jam on top and then some vanilla pudding.
• Repeat same with 2nd, 3rd, 4th, and 5th layer.
• Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake).
• Beat whipping cream until stiff and frost sides of cake with whipping cream.
• You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc.
• Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.