Rowan Martins Laugh In Sock It To Me Cake Recipes

Steps:

• Preheat oven to 375°.
• Beat Sugar and Cream Cheese with a mixer until smooth.
• Add Eggs one at a time, then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.
• Beat on medium speed until creamy.
• Pour into a Bundt Pan that has been sprayed with a Nonstick cooking spray.
• Bake for 45-55 minutes or until inserted toothpick comes out clean.
• Top with a sifting of Powdered Sugar or make a Glaze and sprinkle with crushed Pecans as a perfect finish for this Cake!
• Optional:.
• This cake can also be baked in two 9-inch round cake pans and icing with one 12-ounce
• container of Cool Whip, mixed with one 3-ounce box of instant Pineapple Cream or French Vanilla Pudding mix and one cup of crushed pineapples.
• Note: This two layer cake has to be refrigerated because of the icing.
• Enjoy!

Steps:

• Preheat oven to 375°F.
• Grease and flour a 10-inch tube or bundt pan.
• For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in pecans.
• For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Pour two-thirds of batter into pan, sprinkle struesel filling.
• Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.
• For glaze combine confectioners' sugar and milk in a small bowl.
• Stir until smooth, and then drizzle onto cake.

Steps:

• Mix cake, white sugar and Oil. Beat in beaten eggs and sour cream.
• Pour 1/2 cake mixture into well greased Bundt Pan.
• Mix brown sugar and cinnamon and put on top of cake batter. Add pecans.
• Pour the remaining cake batter over the pecan layer.
• Bake at 350 for 1 hour. Cool cake and then glaze.
• GLaze.
• Mix all glaze ingrediants together. Pour over a cood cake.

Steps:

• Bake cake in a 9X13-inch baking pan, according to the directions on the box.
• Let cake cool completely.
• Mix together cream cheese and pudding mix with electric mixer.
• Add cold milk, a little at a time, and beat until well blended.
• Spread cream cheese mixture over cake.
• Refrigerate for 10 minutes.
• Spread Cool Whip topping over cream cheese mixture.
• Sprinkle top of cake with crushed pineapples.
• Refrigerate for 2-3 hours before serving.
• Keep cake refrigerated.