Old Fashioned Chocolate Mayonnaise Cake Recipe | Grandma’s Best!

Old Fashioned Chocolate Mayonnaise Cake Recipe | Grandma’s Best!

Old Fashioned Chocolate Mayonnaise Cake?

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Why would I put mayonnaise in a cake?

Yup, you heard right.  When you think about it, it all makes sense, since mayonnaise is full of eggs and oil right?  Until I found this mayonnaise cake recipe in Grandma’s Recipe Book that she had clipped from a Hellman’s Chocolate Mayonnaise Cake ad, I had no idea.

But since then, since making my very own Chocolate Mayo Cake, lots and lots of folks have shared their Mom or Grandma used to make it for them too!

I was so surprised when many of you said that this Old Fashioned Mayonnaise Cake Recipe reminded you of the cakes from your childhood!  This chocolate mayonnaise cake recipe really struck an emotional chord with so many and that makes any baker happy!

Kind of full circle, don’t you think?

 

This luscious and deliciously moist Old Fashioned Chocolate Mayonnaise Cake Recipe is Grandma approved. A One Bowl Scratch Cake, it's so easy to make and the taste is out of this world!

 

I just love it when you share your experiences.  We have a great group of folks over at Easy as Pie Recipes & More.  Come on over and join us!

 

Why do I call this awesome chocolate mayonnaise cake recipe old fashioned?  Well…..

 

My grandparents lived on a farm and lived through the Great Depression.  So I’m sure you understand that they would use up everything they could, since you didn’t know when you be able to get that something again.

This luscious and deliciously moist Old Fashioned Chocolate Mayonnaise Cake Recipe is Grandma approved. A One Bowl Scratch Cake, it's so easy to make and the taste is out of this world!

Things like envelopes became note paper, and at some point, my Grandma must have come across an old financial ledger that wasn’t being used.  So what did she do?  Yes, you’re right.  That’s when she started to write down her famous recipes.

 

Or she would clip them from the weekly newspaper.  That’s how I found so many of her old recipes, including this one from Hellman’s Mayonnaise.

 

Many of these recipes were from the 40’s and 50’s, so maybe I should have used the word ‘vintage’ instead.  But when I think of my Grandma, vintage doesn’t come to mind.  She was a delight, and certainly very old-fashioned by today’s standards.

This luscious and deliciously moist Old Fashioned Chocolate Mayonnaise Cake Recipe is Grandma approved. A One Bowl Scratch Cake, it's so easy to make and the taste is out of this world!

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I remember visiting during the summer months and staying for a week or two.  We always had so much fun, playing with the neighbourhood kids, catching frogs in the creek behind their house, watching thunderstorms in the summer porch.

 

And every once in a while, when it wasn’t too hot, Grandma would bake.  Often it was her famous Date & Nut Cookies, but sometimes, if my brother and I had been on our best behaviour, she would bake a Chocolate Mayo Cake.

 

We often squabbled over who would get the corner piece, you know the one with all that fudgy chocolate frosting?

 

But usually my Grandfather would solve the squabble and take it for himself!

 

My husband Mark loves chocolate cake, and I’ve made several different recipes.  I even recently made him the Ding Dong Cake from iambaker.net!  Now that was a lot of work, but definitely worth the effort.

 

Mark loves my Chocolate Mayonnaise Cake too, so every now and then…..

 

This luscious and deliciously moist Old Fashioned Chocolate Mayonnaise Cake Recipe is Grandma approved. A One Bowl Scratch Cake, it's so easy to make and the taste is out of this world!

 

 

I’m so grateful that I have all of Grandma’s recipes to this day, and you will see some of her other recipes on the blog.

 

I’m starting to work my way through them, so stay tuned! Her Chocolate Fudge Cake is amazing!  And be sure to check out our Orange Cranberry Bundt Cake Recipe!

 

So making this Hellman’s chocolate mayonnaise cake was certainly a labor of love!

 

It’s so easy and the taste is out of this world!  In my research for this post I also found similar mayonnaise cake recipes like Chocolate Mayonnaise Cake from Southern Living, Taste of Home and of course an updated one from Hellman’s!

 

Some bakers have even created a Chocolate Mayonnaise Sheet Cake.

This luscious and deliciously moist Old Fashioned Chocolate Mayonnaise Cake Recipe is Grandma approved. A One Bowl Scratch Cake, it's so easy to make and the taste is out of this world!

As I mentioned above, Grandma was an amazing cook, raised on a farm, and had to provide hot and hearty meals to the farm hands every day for their noon dinner.

 

I can only imagine what time she had to get up to make the meal, since we’re talking early 1900’s and no modern-day appliances to ease the work!  Well fast forward to today and her recipes still live on.

 

Here are the ingredients you will need for your Chocolate Mayonnaise Cake Recipe:

How Do I Make A Chocolate Mayonnaise Cake?

Directions –  Preheat oven to 350F
1. Mix the mayonnaise, sugar and vanilla together in a large bowl and set aside.
2. Sift the flour, cocoa and baking soda together.
3. Add the flour mixture alternatively to the mayonnaise mixture, and add the cold water
4. Pour batter into a 9 X 9 greased and floured baking pan.
5. Bake at 350F for 35 to 40 minutes or until a toothpick in the center comes out clean.
6. Cool completely and frost with a Dark Chocolate Buttercream Frosting.

And serve with a big scoop of French Vanilla Ice Cream!

This luscious and deliciously moist Old Fashioned Chocolate Mayonnaise Cake Recipe is Grandma approved. A One Bowl Scratch Cake, it's so easy to make and the taste is out of this world!

Please take a minute and watch the Old Fashioned Mayonnaise Cake Recipe video.  You will see that with a few easy steps, you can create this awesome cake.  It will feed 9 hungry people with a generous slice or 12 smaller slices.

Here is the video to follow for step by step instructions.  It’s had over 60K views on Facebook!


In the comments below one of my readers turned my chocolate mayonnaise cake recipe completely gluten free and vegan! 

She used gluten free flour and Hellman’s Vegan Mayonnaise.

How’s that for being creative!

This Old Fashioned Chocolate Mayonnaise Cake batter mixes up very quickly and the ingredients are right in your pantry.  I think everyone has a jar of mayonnaise on hand.

I just love using a bundt pan for cake recipes, but this time I decided to use a 9X9 square pan and I’m glad I did!  The cake rises beautifully, and because you grease and flour the pan, it will drop out quite nicely on an inverted cake plate.


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The dark chocolate buttercream completes this rich and decadent cake.  You can see my buttercream recipe right here.   I think any Mom or Grandma would be happy to receive such a delightful sweet treat anytime!

 

 

5 from 4 votes
This Old Fashioned Chocolate Mayonnaise Cake Recipe is Grandma approved. Chocolate Mayonnaise Cake was very popular in the 1950’s and 1960’s.
Old Fashioned Chocolate Mayonnaise Cake Recipe
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

This luscious and deliciously moist Chocolate Mayonnaise Cake Recipe comes from my Grandma's old recipe ledger. It's so easy and the taste is out of this world!

Course: Dessert
Cuisine: North American
Servings: 9 servings
Calories: 363 kcal
Author: Judy Kahansky
Ingredients
  • 1 cup mayonnaise
  • 1 cup white sugar
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 4 tbsp unsweetened cocoa
  • 2 tsp baking soda
  • 1 cup water cold
Instructions
  1. Mix the mayonnaise, sugar and vanilla together in a large mixing bowl and set aside.
  2. Sift the flour, cocoa and baking soda together.
  3. Add the flour mixture alternatively to the mayonnaise mixture, and add the cold water
  4. Pour batter into a 9 X 9 greased and floured baking pan.
  5. Bake at 350F for 35 to 40 minutes or until a toothpick comes out clean.
  6. Icing:
  7. Ice with a Dark Chocolate Buttercream and serve with a big scoop of French Vanilla Ice Cream!
Nutrition Facts
Old Fashioned Chocolate Mayonnaise Cake Recipe
Amount Per Serving
Calories 363 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 440mg 18%
Potassium 71mg 2%
Total Carbohydrates 45g 15%
Dietary Fiber 1g 4%
Sugars 22g
Protein 3g 6%
Vitamin A 0.3%
Calcium 0.9%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

This luscious and deliciously moist Old Fashioned Chocolate Mayonnaise Cake is Grandma approved. It's so easy and the taste is out of this world!

 

Related: Chocolate Fudge Cake | A Quick and Easy Recipe and Oh So Decadent!

Crock Pot Lemon Blueberry Cheesecake

Crock Pot Lemon Blueberry Cheesecake

Crock Pot Lemon Blueberry Cheesecake.

This Crock Pot Lemon Blueberry Cheesecake is so creamy and delicious! It's definitely an easy dessert recipe! You will be amazed at how good it is, and your family will absolutely love it!

Lemon and Blueberry recipes are really popular right now, and this Crock Pot Lemon Blueberry Cheesecake is definitely a winner in the easy dessert recipe category!  And since it’s summer, it’s really too hot to get the oven going, even with air conditioning! 🙂

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So I’ve been doing some research into cheesecake recipes using a Crock Pot or Slow Cooker.    This Lemon Blueberry Cheesecake is adapted from a basic cheesecake recipe I found on This Old Gal.  This website also has some great tips on cooking with Crock Pots and Instant Pots.  I just made an amazing Mint Chocolate Cheesecake in my Instant Pot, so if you are wanting to try that as well, check it out!

In addition to your Crock Pot, you will need a 7″ spring form pan and some parchment paper.  It’s really important to fully grease your pan and that also includes the parchment paper.  That way your beautiful Lemon Blueberry Cheesecake will easily slide out.

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I’ve included the short video posted to our Facebook page Easy as Pie Recipes & More


 

The results?  Well, you be the judge!  I’m pretty sure this is the only way I’m making a cooked cheesecake from now on.

This Crock Pot Lemon Blueberry Cheesecake is so creamy and delicious! It's definitely an easy dessert recipe! You will be amazed at how good it is, and your family will absolutely love it!

Crock Pot Lemon Blueberry Cheesecake
Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
 
This Crock Pot Lemon Blueberry Cheesecake is so creamy and delicious! It's definitely an easy dessert recipe! Your family will absolutely love it!
Course: Dessert
Servings: 8 slices
Author: Judy
Ingredients
Crust
  • 3/4 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tsp sugar
Filling
  • 3 pkgs 8oz cream cheese
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 1/2 tsp lemon zest
  • 3 eggs room temperature
  • 1 egg yolk (room temperature
  • 3/8 cup heavy cream 35% fat
  • 1/4 cup real blueberry jam or preserves
Garnish
  • Fresh Blueberries
  • Lemon Peel
Instructions
Spring Form Pan
  1. Grease the pan really well, putting a circle of parchment paper along the bottom, and covering the outside bottom with foil
Crust
  1. Mix the graham cracker crumbs, butter and sugar together
  2. Press the mixture into the base of the 7" spring form pan, pushing it up the sides a bit around the base
  3. Chill while you are making the filling
Filling
  1. Mix the cream cheese, sugar, lemon zest and vanilla with a hand mixer until creamy
  2. Add the eggs one at a time and beat lightly
  3. Add the cream, mixing it in by hand until it is blended
  4. Pour into the spring form pan
  5. Using a teaspoon drop the blueberry jam in spots across the top of the filling
  6. Pull a knife slowly through the top, creating a marble effect
Get the Crock Pot Ready
  1. Put 1" of water in the bottom of your crock pot
  2. place the trivet with handles (I use the one I got with my Instant Pot) inside and set the cheesecake on top
  3. Put two large sheets of paper towel over the top of the crock pot and set the lid on top
  4. Cook on High for 2 hours
  5. After 2 hours turn off heat and let the cheesecake sit inside the crock pot for 1 hour - do not remove the lid
  6. Remove the cheesecake from the crockpot, place it on a cooling rack and let it sit for 1 more hour
  7. Wrap the cheesecake in foil and refrigerate overnight
Garnish
  1. Place a generous spoonful of blueberry preserves in the centre
  2. Dress with fresh blueberries and lemon peel
  3. Enjoy!
Recipe Notes

The actual cook time is 2 hours, the additional time is standing and cooling.

 

Deliciously Easy Upside Down Apple Cake Recipe

Deliciously Easy Upside Down Apple Cake Recipe

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This amazing upside down apple cake recipe is an adaptation from my favorite recipe place food.com.  It is so delicious, full of good things and it’s like eating a baked apple surrounded by yummy cake!

The baked apples are surrounded by a moist, dense cake, lightly spiced with ginger and cinnamon and my favorite way to eat it is slightly warm with a big scoop of French Vanilla Ice Cream!

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I love to bake with apples any time of the year but especially in the fall. And this Upside Down Apple Cake Recipe will not disappoint.

We like to serve it with a big ole scoop of the best vanilla ice cream you can find, and drizzle a little homemade caramel sauce over it.

Did I say a little?  Silly me.

You will need an apple corer for this upside down apple cake recipe, a 9 X 9 pan and the usual baking bowls, a hand held mixer and measuring spoons and cups.  You can everything you need at the STORE.  The STORE lists all of my favorite baking tools and the links take you straight to Amazon!  How easy is that?

You will need about 90 minutes from start to finish to make this upside down apple cake recipe.  I would allow for about 30 minutes of prep and 60 minutes to bake and cool.

Varieties of apples:  I used Jersey Macs for this recipe, but any apple that is good for cooking will do.  Here is a chart that may help!

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Just make sure the apples are on the small side, since you want to be able to fit the nine halves in the bottom of your baking dish.

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Ingredients for your  Upside Down Apple Cake Recipe

  • 1/3 cup butter, cut up
  • 1/3 cup packed brown sugar
  • 6 small cooking apples
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla

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Directions – before starting any recipe, I always advise folks to check their oven temperatures and times to cook.  Some ovens are fast, some are slow. So if in doubt, subtract a few minutes at the start – you can always add a little time at the end. 

  • Preheat oven to 350°F/180C
  • Place 1/3 cup butter in a 9×9-inch baking pan.
  • Place in oven 5 minutes or until butter melts.
  • Sprinkle brown sugar over butter and stir until the brown sugar melts into the butter.
  • Core 6 small apples and cutting them in half across the widest part or the middle (not down the core as you usually do to eat an apple)
  • Arrange 9 apple halves in the brown sugar mixture, with the cut sides down.  I didn’t peel mine and enjoyed the texture – but that’s a personal thing – if you want to peel them go ahead.
  • Bake in oven 10 to 15 minutes or until bubbly.
  • Meanwhile, peel remaining apples. Coarsely shred; set aside.
  • In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
  • Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool your upside down apple cake in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.

 

 

 

Deliciously Easy Upside Down Apple Cake Recipe
Baked apples and a deliciously moist cake all in one recipe!
Author: Judy
Ingredients
  • 1/3 cup butter cut up
  • 1/3 cup packed brown sugar
  • 6 small cooking apples halved, stems removed, cored ( 1-1/4 to 1-1/2 lb.)
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2/3 cup milk
  • 1/4 cup butter softened
  • 1 egg
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°F/180C
  2. Place 1/3 cup butter in a 9x9-inch baking pan.
  3. Place in oven 5 minutes or until butter melts.
  4. Sprinkle brown sugar over butter and stir until the brown sugar melts into the butter.
  5. Core 6 small apples and cutting them in half across the widest part or the middle (not down the core as you usually do to eat an apple)
  6. Arrange 9 apple halves in the brown sugar mixture, with the cut sides down. I didn't peel mine and enjoyed the texture - but that's a personal thing - if you want to peel them go ahead.
  7. Bake in oven 10 to 15 minutes or until bubbly.
  8. Meanwhile, peel remaining apples. Coarsely shred; set aside.
  9. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon.
  10. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla.
  11. Beat with electric mixer on low until combined; beat on medium 1 minute.
  12. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
  13. Bake 35 minutes or until wooden toothpick inserted near center comes out clean.
  14. Cool in pan on wire rack for 5 minutes.
  15. Loosen edges and invert onto a plate big enough for the cake.
  16. Spoon any topping in pan over top.
  17. After 20 minutes cut into squares and serve with ice cream!
  18. Enjoy.

If you enjoyed this upside down apple cake recipe then please check out my other apple dessert recipes!

 

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Instant Pot Mint Chocolate Cheesecake

Instant Pot Mint Chocolate Cheesecake

Instant Pot Mint Chocolate Cheesecake. Creamy, delicious.

Think Mint Chocolate Chip Ice Cream. Only way better!


And since it’s July, it’s really too hot to get the oven going, even with air conditioning! 🙂 So I’ve been doing some research into cheesecake recipes using my new Instant Pot.  This Instant Pot Mint Chocolate Cheesecake is adapted from a basic cheesecake recipe I found on This Old Gal.  This website also has some great tips on cooking with an Instant Pot.

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Have you heard about the Instant Pot?  I hadn’t until just recently.  It’s a pressure cooker, crock pot, steamer, rice cooker and yoghurt maker all wrapped up into one.  Yup.  A pretty amazing machine.  Now we have just about every cooking gadget there is, but I was intrigued, and so headed out to our local big box store to see what all the fuss was about.

This easy dessert recipe uses an Instant Pot to make the most scrumptious, creamy & decadent Instant Pot Mint Chocolate Cheesecake ever!

 

In addition to your Instant Pot, you will need a 7″ springform pan and some parchment paper.  It’s really important to fully grease your pan and that also includes the parchment paper.  That way your beautiful Mint Chocolate Cheesecake will easily slide out.

I’ve included the short video posted to our facebook page Easy as Pie Recipes & More.

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The results?  Well, you be the judge!  I’m pretty sure this is the only way I’m making a cooked cheesecake from now on.

Instant Pot Mint Chocolate Cheesecake
Author: Judy
Ingredients
Crust
  • 3/4 cup crushed Mint Oreo Cookies
  • 2 1/2 tbsp melted butter
  • 1 1/2 tsp sugar
Filling
  • 3 pkgs 8oz Cream Cheese
  • 3/4 cup sugar
  • 2 tsp Creme de Menthe
  • 1 1/2 tsp lemon zest
  • 3 eggs at room temperature
  • 1 egg yolk at room temperature
  • 3/8 cup whipping cream 35% fat
Garnish
  • Heaving Chocolate Sundae Sauce
  • Chocolate Peppermint cups
Instructions
Crust
  1. Crush the Mint Oreo Cookies in a food processor until crushed, add melted butter and sugar blend well
  2. Press into your 7" spring form pan, that has been well greased and lined with parchment paper on the bottom.
  3. Press up the sides just a bit
  4. Put in the refrigerator to chill while you make the filling.
Filling
  1. With your handmixer, blend the cream cheese, sugar, creme de menthe and lemon zest until creamy.
  2. Add the eggs and egg yolk, one at a time, blending lightly.
  3. Add the cream, and blend this by hand, just until it disappears
  4. Pour the cream cheese filling onto the crust
Getting the Instant Pot Ready
  1. Pour one cup of water into the bottom of the pot
  2. Place the trivet in the bottom of the pot
  3. Put the cheesecake on top of the trivet inside the pot
  4. lay a piece of paper towel on top and lightly put a piece of aluminum foil on top of that
  5. Close the pot and make sure the vent is set to 'seal'
  6. Set the timer for Pressure cooking High for 40 minutes with a Natural Release of 15 minutes
  7. Remove the cheesecake from the pot and let it sit on the trivet for one hour, keeping it covered
  8. Refrigerate overnight before garnishing
Garnish
  1. Pour your favorite chocolate sundae sauce around the top edge of the cheesecake. It will run down the sides and pool in the middle.
  2. I piled extra Mint Oreo Cookie crumbs in the middle, and added whole and chopped Chocolate Mint Cups.
  3. Enjoy!

 

Best Pineapple Upside Down Cake

Best Pineapple Upside Down Cake

The Best Pineapple Upside Down Cake.

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

 


 

 

Do you know this is the very first time I’ve baked a Pineapple Upside Down Cake?  No really!  I always see so many recipes for these yummy cakes everywhere and everyone loves them.  NOW I know why!

That yummy, buttery brown sugar that sinks into the bottom (top?) of this amazing Pineapple Upside Down Cake and mixes with the pineapple and cherries, well I’m a believer now!

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

 

And because it’s baked in a 13 X 9 pan, so easy to make and take to our next family get together,  you can make it literally in minutes!

So what is a Pineapple Upside Down Cake?

It really is only a few ingredients.  There are lots of recipes out there, mine is based on one from Betty Crocker, and there are other good ones too.  I like Sally’s Baking Addiction’s recipe too. 

Melt butter in the bottom of your 13 X 9 pan and then generously sprinkle brown sugar, covering the bottom of the pan.

Next place the pineapple slices, and insert the maraschino cherries in the middle of the slices.

In a separate bowl, mix up your favorite yellow cake mix.  They usually call for eggs and oil.  Pour the cake batter over all and smooth the top.

Pop in the oven and bake at 350F/180C for 42 to 48 minutes.

When you take it out of the oven, invert the cake onto a heat proof plate right away, leaving the pan in place so that the lovely butter and brown sugar drizzle down into the cake.

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

That’s it!  Easy Peasy.  And you have the yummiest cake to serve to family and friends.  Only you will know how easy it was to bake!

 

 

5 from 1 vote
This is the Best Pineapple Upside Down Cake and the recipe is one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!
Best Pineapple Upside Down Cake
Author: Judy
Ingredients
  • 1/4 cup butter
  • 1 cup firmly packed brown sugar
  • 1 20 oz can pineapple slices in juice drained and reserve the juice
  • 1 6 oz jar maraschino cherries without stems drained
  • 1 box of your favorite white cake mix
  • Vegetable oil and eggs called for on the cake mix package.
Instructions
  1. Heat oven to 350F/180C
  2. In a 13 x 9"square pan, melt the butter in the oven
  3. Sprinkle the brown sugar evenly over the butter
  4. Arrange pineapple slices on the brown sugar
  5. Place a cherry in the center of each pineapple slice
  6. (you can place the rest of the cherries around the slices, pressing gently into the brown sugar)
  7. Add enough water to the pineapple juice to measure 1 cup
  8. Make the cake batter as directed, using the pineapple juice mixture instead of water
  9. Pour the batter over the pineapple and cherries
  10. Bake 40 to 48 minutes (or until the cake is golden and a toothpick comes out clean)
  11. Remove from the oven and immediately run a knife around the side of the pan to loosen the cake
  12. Place a heatproof plate upside down on the pan and using oven mitts turn the plate and pan over
  13. Leave the pan on top of the cake for 5 minutes so that the brown sugar and butter drizzle over the cake
  14. Remove the pan and cool for 30 minutes
  15. You can serve the cake warm or cool
  16. Store covered in the fridge
  17. Easy as Pie!

 

 

Chocolate Buttermilk Bundt Cake ~ The Easiest Recipe Ever!

Chocolate Buttermilk Bundt Cake ~ The Easiest Recipe Ever!

This Buttermilk Chocolate Bundt Cake is BIG on flavour and short on prep time. The recipe makes a large Buttermilk Bundt cake big enough to feed a crowd! Cake is shown being sliced and served with cake serverChocolate Buttermilk Bundt Cake

This Cake.

Chocolate Cake like you’ve never had before.

side view of chocolate buttermilk bundt cake with chocolate frosting dripping on the sides

BIG Chocolate Flavor.  This Chocolate Buttermilk

Bundt Cake is so moist it melts in your mouth.

An easy recipe that bakes up with a delicious crumb, as they say on the Great British Baking Show!

mixing bowl, spatula, mix master in my tiny RV kitchen

I just love potlucks.  They’re such a wonderful way to get folks together to celebrate an occasion, or just because.  AND I’ve found that it’s a great way to find new recipes from those amazing cooks and bakers out there!

My neighbour Sue brought this amazing Chocolate Cake to the Canada Day Potluck at the trailer park this past July 1st.

And it was a show stopper!  Just look at that Chocolate Glaze.  You can Pin It right now to save for later!
mixing the chocolate buttermilk bundt cake batter

I love to whip up a cake from scratch.  Everything goes into one bowl and gets whipped up in no time at all.  You all know how I love to tweak recipes just a little.  I’d been seeing lots of buttermilk cake recipes recently.  So that got me thinking…..

 

Buttermilk Chocolate Bundt Cake?

Instead of sour milk, like the original recipe called for, why not buttermilkCakes made with buttermilk have an extra rich flavour, and I remember growing up how much my Dad loved buttermilk!  Desserts made with buttermilk were really popular in our home.

And of course I wanted to created the very BEST buttermilk chocolate bundt cake ever!

For this Chocolate Buttermilk Bundt Cake recipe, the addition of a cup of hot water along with the cup of buttermilk and a cup of oil, makes for a very moist cake!

And that of course contributes to one very yummy cake!

buttermilk chocolate cake batter in bundt pan ready for the oven

You can make this in a 13 X 9 pan, or use a Bundt (10″ X 4″) pan.  Sue made hers in a 13 X 9, so I thought I would try the Bundt.  

I love simple bundt cake recipes and always think Bundt Cakes are so pretty, don’t you?  After all, you want to make a cake that not only tastes great, but looks great too!

CHECK THIS OUT! Or better yet, Pin It to Your Board for later!

freshly baked buttermilk chocolate bundt cake without frosting

Make sure you line whatever pan you use and grease it really well (butter or shortening and I usually use aluminum foil to line the pan).

Once the cake is baked and cools, Invert the pan on a platter or plate so that you can peel away the foil and then set it right side up.

chocolate buttermilk bundt cake with hot water frosting

I made this cake on the weekend, and invited some neighbours over for dessert and coffee.  Everyone really liked the Bundt pan version and gave it a thumbs up!

Especially my hubby Mark!

You can Pin It by clicking this link!

 chocolate buttermilk bundt cake sliced and ready to eat

Here’s the Chocolate Buttermilk Bundt Recipe and don’t forget to save it to your favorite Pinterest Boards! 

5 from 4 votes
This Chocolate Buttermilk Bundt Cake is BIG on flavour and short on prep time. The one bowl scratch cake recipe makes a large Bundt cake big enough to feed a crowd!
Chocolate Buttermilk Bundt Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

A rich and delicious Buttermilk Chocolate Bundt Cake Recipe with a thick Chocolate Frosting, mixes up in one bowl, and looks beautiful when baked in a Bundt Pan. So easy, yet so very good, this cake has BIG Chocolate flavor.

Course: Dessert
Cuisine: North American
Servings: 12 servings
Calories: 368 kcal
Author: Judy Kahansky
Ingredients
Cake
  • 3 cups white flour
  • 2 cups white sugar
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1 tbsp soda
  • 2 eggs
  • 1 cup sour milk
  • 1 cup oil
  • 1 cup hot water
  • 1 tbsp vanilla
Frosting
  • 1 cup sugar
  • 4 tbsp cocoa
  • 4 tsp corn starch
  • 1 cup hot water
  • 1 tsp vanilla
  • 1 tsp butter
Instructions
Cake
  1. Preheat Oven to 350F

  2. First in a large bowl, mix all of the ingredients in order.

  3. Blend until the batter is smooth.
  4. Next, pour into a greased bundt pan

  5. Bake 40 to 50 minutes at 350F
  6. Remove from oven and let cool.
Frosting
  1. In a medium saucepan, mix first four ingredients and cook over medium heat until thickened
  2. Next, stir in the vanilla and butter

  3. Beat until creamy and then pour over the cooled cake

  4. Enjoy!
Nutrition Facts
Chocolate Buttermilk Bundt Cake
Amount Per Serving
Calories 368 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 30mg 10%
Sodium 121mg 5%
Potassium 152mg 4%
Total Carbohydrates 78g 26%
Dietary Fiber 2g 8%
Sugars 51g
Protein 5g 10%
Vitamin A 1.7%
Calcium 3.9%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Related:  Chocolate Mayan Bundt Cake – chocolate cake with a touch of heat! or Old Fashioned Chocolate Mayonnaise Cake!  All one bowl scratch cakes – so delicious and easy to make.

 

This Chocolate Buttermilk Bundt Cake is BIG on flavour and short on prep time. The recipe makes a large Bundt cake big enough to feed a crowd!

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