Easy ideas for award-winning desserts

(Family Features) No matter the season or the reason, no party is complete without dessert. The trick to making the most out of your celebrations is finding ways to trim your kitchen time so you can enjoy the festivities, without sacrificing quality or flavor in your favorite sweet treats.

Many dessert recipes require multiple time-consuming steps, but using canned fruit can help cut down on prep work and provide you and your guests with a refreshing, delicious treat.

Fresh fruits are popular ingredients for desserts, but it can be difficult to know whether you’re choosing a ripe, sweet fruit. For example, pineapples have several potential indicators of ripeness, such as a sweet smell coming from the bottom of the fruit, the rind yielding slightly to pressure or a yellow, golden color rising toward the crown. An alternative such as Dole Canned Pineapple lets you know you’re getting pineapple that is at its sweetest, because the canning process locks in flavor when the fruit is perfectly ripe.

In addition to baked recipes, canned fruit is also well-suited for other desserts, such as fruit salads, baked muffins and breads, or even as a dessert topping. Whether you’re creating a blue ribbon recipe for a local competition – such as one of the most famous award-winning desserts, Pineapple Upside Down Cake – or delivering a delicious dessert to the family table, Dole Canned Fruit is the perfect ingredient.

Find more tips for your next gathering from the expert chefs at Dole Packaged Foods’ test kitchen at dolesunshine.com.

Old-Fashioned Upside Down Cake

Prep time: 20 minutes
Total time: 35 minutes
Servings: 8

• 2/3 cup margarine, divided
• 2/3 cup packed brown sugar, divided
• 1 can (20 ounces) Dole Pineapple Slices
• 10 maraschino cherries
• 3/4 cup granulated sugar, divided
• 2 eggs, separated
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream

1. Heat oven to 350° F.
2. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.
3. Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
4. Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
5. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
6. Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes then invert onto serving plate. Serve warm or cold.

Chocolate Mandarin Orange Cake

Prep time: 10 minutes
Total time: 45 minutes
Servings: 12

• 2 cans (15 ounces) Dole Mandarin Oranges, divided
• 1 box (2 layer) devil’s food cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 orange, peel grated (optional)
• 1 package (4-serving size) vanilla flavor instant pudding
• 2 cups frozen whipped topping, thawed
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate

1. Heat oven to 350° F. Spray two (9-inch) cake pans with cooking spray. Drain mandarin oranges, keeping fruit and syrup reserved separately.
2. In large bowl, combine cake mix, juice from one can of mandarin oranges, eggs, oil and orange peel; beat 2 minutes.
3. Pour cake mix into prepared pans. Layer mandarin oranges from one can over each cake and gently submerge them into cake batter.
4. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
5. Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk 2 minutes, or until pudding mix is completely dissolved. Remove 12 orange slices from second can and dry with paper towel; set aside. Fold in whipped topping and remaining mandarin oranges. Spread mandarin frosting on top of first layer of cake and out to edges. Place second layer on top of first layer.
6. In small saucepan, heat cream until just beginning to steam, but do not boil. Remove from stove and stir in chocolate. Stir until well-blended. Pour chocolate mixture over cake and garnish with reserved mandarin oranges. Refrigerate half hour before serving.

Fabulous Carrot Cake

Prep time: 15 minutes
Total time: 40 minutes
Servings: 16

• 1 1/2 cups butter, softened, divided
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 4 eggs
• 1 can (20 ounces) Dole Crushed Pineapple, drained
• 4 cups shredded carrots
• 1 cup Dole Seedless Raisins
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice

1. Heat oven to 350° F. Grease and flour two (9-inch) round pans.
2. In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
3. In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
4. Bake 35-40 minutes, or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
5. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.

Note: Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350° F. Cool completely in pan on wire rack.

Source: Dole

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Strawberry Cheesecake Bars
Sunshine Strawberry French Vanilla Cake

(Family Features) This Fourth of July, after the family has enjoyed the burgers, brats and potato salad, the only thing they'll be looking forward to more than fireworks are simple-to-make, delectable desserts to end a perfect summer night.

It's easy to simplify special occasion menus with cake mix and now, bakers of any skill level can easily make summer celebrations even more memorable and delicious.

You're sure to impress your July Fourth guests when you serve up patriotic treats that go beyond the box with surprising ingredients, such as rich cream cheese and mouthwatering fruit filling. Friends and family will find it hard to resist a second helping of treats that highlight the fresh strawberry flavor of the season. Here are two great summer recipes that take an easy and different spin on strawberries, for creative, delicious results.

For tips on how to incorporate a yummy finale to your July Fourth fare, as well as recipe ideas, visit www.duncanhines.com.

Strawberry Cheesecake Bars

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1/2 cup melted butter or margarine
• 3 eggs
• 1 package (8 ounces) cream cheese
• 2 1/2 cups plus 2 tablespoons confectioners' sugar
• 1 can (21 ounces) Comstock® or Wilderness® Strawberry Pie Filling and Topping

Preparation

1. Preheat oven to 325ºF. In large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
2. Pat remaining mixture into bottom of well-greased 9-by-13-inch pan.
3. In mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.
4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 tablespoons confectioners' sugar.

Preparation Time

15 minutes

Total Time

1 hour 15 minutes

Serves

24 bars

Sunshine Strawberry French Vanilla Cake

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
• 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping

Preparation

1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
2. Prepare and bake cake according to package directions.
3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.

Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Ingredients

• 1 (10-inch) prepared round angel food cake
• 2 (3-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/3 cup lemon juice from concentrate
• 1 teaspoon almond extract
• 2 to 4 drops red food coloring, optional
• 1 cup chopped fresh strawberries
• 1 (12-ounce) container frozen non-dairy whipped topping, thawed (5 1/4 cups)
• Additional fresh strawberries, optional

Preparation

1. Place cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving 1-inch-thick cake walls and 1-inch- thick base on bottom.
2. Remove cake from center, leaving 1-inch-thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
3. Fill cavity of cake with strawberry mixture; replace top slice of cake.
4. Chill 3 hours or until set. Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.

Preparation Time

35 minutes

Chill Time

3 hours

Serves

Makes 8 to 10 servings

Source

Eagle® Brand Sweetened Condensed Milk

Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
• 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping

Preparation

1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
2. Prepare and bake cake according to package directions.
3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.

Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Ingredients

Cake

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Libby's 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Filling

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Preparation

For Cake:

1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling:

1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
2. Spread cream cheese mixture over cake.
3. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
4. Sprinkle with powdered sugar before serving, if desired.

Nutrition

Calories: 370
Total Fat: 16g
Cholesterol: 105mg
Protein: 5g
Carbohydrates: 52g
Sodium: 280mg

Serves

Makes 10 servings

Notes, Tips & Suggestions

Cooking Tips - Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Source

Nestlé USA, Inc.