An Experimental Cake gone Right!

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My  kids frequently ask these deeply profound and thought provoking questions like,  "What's for dinner"? and  "Are we having dessert tonight"?  and sometimes I give them an answer in kind, "an experiment"  I say.  

This recipe is a result of one of those evenings when my kids asked about dessert and my daughter, Ashton,  told me she wanted to make a cake for a friends birthday.  She wanted to surprise her and bring it to school the next day.  I had in mind a lemon cake with cream cheese frosting.  Unfortunately, as we began gathering ingredients we realized we did not have all of them needed for a made from scratch cake and no powdered sugar which I'd need to make a homemade frosting.  

I usually keep boxed cake mixes on hand so we decided it was experiment time.  We decided to make two small cakes, one for the fam to sample first,  and one for Ashton to take to school for her friend...assuming it turned out ok.  We decided that if our experiment failed we'd pop by the bakery before school in the morning and pick up a cupcake or some baked treat for her friend.

Our first experiment was the lemon version.  We all liked it so much, and so did Asthon's friend, that
 I made a Tropical version the next night, and a Mocha version a few nights later. 

TROPICAL VERSION

1  pineapple cake mix
1 small box coconut cream instant pudding
1 tsp banana extract
3 eggs
1/3 cup oil
1 1/3 cup water


Mix above and bake in 9 x 13 pan for about 25 minutes at 325

Pourable topping:

1 bag marshmallows
1 stick butter
1 cup Mountain Dew
1 tsp orange extract
1 tsp banana extract
1 tblsp lemon juice


Melt butter and marshmallows in saucepan over low heat, add other ingredients and stir to mix well.  Remove from heat.  While warm, pour over cake that you've poked holes in.


Top with pecan crumble mix (recipe below) and whipped cream.

While still warm, poke holes in the cake with a fork.

Pour warm liquid mixture on top allowing it to absorb into the cake.

CRUNCHY TOPPING

1 cup chopped pecans
1/2 cup graham cracker crumbs
1 tsp grated lemon peel (optional, I used dried)
1/4 stick butter
1/4-1/2 cup brown sugar
Melt butter and mix with other ingredients.  Toast in over for 10-15 minutes until pecans are crunchy.
* On tropical version I added 1 tsp grated orange peel and 1 tsp grated lemon peel

I set up a little dessert table the 2nd time I made this.

I used a red gingham check tablecloth and a striped ticking napkin layered over it, and at an angle to one side.  I tucked greenery in here and there and accented with red transferware. 

I used more of the ticking striped napkins doubled up with some solid napkins and these adorable, floral napkin rings made from Ralph Lauren fabric.  I found these at an Ebay store called Custom Cottage Creations for less than $5 shipped!!!  Yes, you read correctly...under $5 for a set of 8 custom napkin rings.  Carol, the shop owner makes these darling napkin rings with several different fabrics ranging from toiles to florals.  

These napkin rings would be so cute holding a little floral spray too, don't you think?

 I served the dessert with this great set of hand beaded serving pieces from Weaves Beads.  Aren't they so pretty?  I fell in love with this set when I saw it.  

Joy, the Weaves Beads shop owner, makes these serving pieces and sells them individually and in sets.  She's got some really cool tongs too!

I placed the flatware in a Masons Vista tea caddy...love the handles on this.

Each cake version was really good, and have all been given the 'my kids approve' citation as evidenced in the pictures of Jonah and Trevor below....and yes, I am aware that they both are in dire need of wig trims...coming soon, much to their dismay. 

The initial phase was entrancement by the overwhelming thought of getting to eat a bowl of this...this, experimental dessert....

 followed by a bit of overwhelming delight...Trev still looks like he's in phase 1

to sheer giddiness

 LEMON VERSION


1 lemon cake mix
1 small box lemon or vanilla instant pudding
3 eggs
1/3 cup oil
1 1/3 cup water


Pourable topping:

1 package mini marshmallows
1 stick butter
1 cup Fresca, Mountain Dew or lemon-lime soda
1 tblsp lemon juice
1 tsp vanilla

MOCHA VERSION

1 box devil's food or chocolate cake mix
1 small box instant chocolate pudding
3 eggs
1/3 cup oil
1 1/3 cup water


Pourable topping:
1 package mini marshmallows
1 stick butter
11/2 cups brewed coffee
1/2 cup cocoa powder
1 tsp vanilla
(cook over low heat stirring constantly until blended, otherwise it will begin to thicken quickly...it is good this way too though, just don't let it overcook as it will become scorched)

 I'm linking up to

Susan at Between Naps on the Porch

Show and Tell Friday at My Romantic Home
Hodge Podge Friday at It's a Hodge Podge Life

 Simply Sweet Home
Foodie Friday
Finer Things Friday

Tempt My Tummy Tuesday

Ultimate Recipe Swaps, hosted by Life as Mom
Food On Fridays, hosted by Ann Kroeker
Four Foods On Friday, hosted by Fun, Crafts and Recipes
Tasty Tuesday, hosted by Balancing Beauty and Bedlam

Tempt my Tummy Tuesday, hosted by Blessed with Grace

Simply Sweet Home