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Recipes - Desserts (Cakes)

Autumn Apple Cake

Submitted By: Mae Burke, Fall Branch

2 cups sugar
1 1/3 cup vegetable oil
2 eggs well-beaten
1 large banana (mashed)
1 tbsp. vanilla
3 cups all-purpose flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
3 cups apples (chopped fine)
1/2 cup pecans

1 stick margarine (softened)
1 - 8 oz. pkg, cream cheese (softened)
1 1/2 cups powdered sugar
1 cup pecans (chopped fine)

Mix sugar and vegetable oil.  Add eggs, banana, and vanilla.  Add flour, soda, baking powder and salt.  Mix well.  Stir in apple and pecans (batter will be stiff).  Bake for 60-70 minutes.  Let cool before frosting.  Mix all ingredients for frosting together and stir well.  Spread on cake.


Banana Cake

Submitted By: Cecilia Hopwood

1/3 cup butter
2/3 cup sugar
2 eggs
2/3 rippened bananas
1/4 teaspoon of bicarbonate of soda
Banana essence

Mix well all the ingredients (without the caramel).  Pour 1/2 of the mix into a baked pie, add the caramel all over and cover it with the other half.  Bake at 350 degrees for 30 minutes or until golden brown.

Blackberry Wine Cake

Submitted By: Jean W., Johnson City

1   Box White Cake Mix
1   3 oz. Blackberry JELL-O (See note 1)
1   Cup Balckberry Wine (See note 2) 
1   Cup nuts chopped (I use pecans)
4   Eggs


1/2 Cup Blackberry Wine
1    Cup Powdered Sugar

Preheat oven to 350 degrees.  Grease bundt pan and dust with granulated sugar.  Sprinkle 1/2 nuts in pan.  Mix other ingredients.  Beat batter til thick and fluffy.  Alternate nuts and batter.  Bake 60 minutes.  When cake is removed from oven, spoon half of glaze on cake.  Wait 30 minutes.  Remove cake from pan and spoon on remainder of glaze.

Notes:   (1)  May use black raspberry jello.
              (2)  Manischewitz wine is best for this recipe.


Bundt Cake

Submitted By: Betty C., Jonesborough

1 box yellow cake mix, without pudding
1 can coconut pecan frosting
4 eggs
1 c water
¼ c oil

Mix and pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes.


Submitted By: Jan F., Piney Flats

2 oz softened cream cheese
1 tbsp lemon juice
1 egg (yolk only)
¾ c sugar
1 tsp vanilla
2 large cans crescent rolls
Powdered sugar (optional)

Butter a 9 x 13 dish. Flatten 1 can of rolls in bottom of dish. Mix other ingredients together until blended. Spread cream cheese mixture over dough. Flatten other can of rolls between sheets of wax paper and place over cream cheese mixture. Brush whipped egg over crust. Bake at 350 degrees for 30 minutes or until brown. Sprinkle powdered sugar over cake if desired when cooled.

Cherry Fudge Cake

Submitted By: Jean W., Johnson City

1 Box Devil Food Cake Mix
1 Can Cherry Pie Filling
2 Eggs
1 tsp. Almond Flavoring

Sift cake mix into bowl (it removes lumps and is easier to mix).  With a spoon stir in all ingredients.  Mix well.  Pour into a 13 x 9 x 2 greased glass baking dish.  Bake at 350 degrees for 30 minutes.  Cool in baking dish.


1 Cup Sugar
1/3 Cup Margarine
1/3 Cup Milk
6 oz. Package of Chocolate Morsels

In sauce pan mix sugar, margarine, and, milk.  Bring to a boil.  Boil 1 minute.  Remove from heat and stir in morsels until well-blended.  Cool.  Pour over cool cake.  Cover with plastic wrap and keep on cabinet top. 

Chocolate Carmel Crunch

Submitted By: Janet W., Johnson City

1 pkg graham crackers
2 sticks butter (no substitutes)
1 c packed light brown sugar
1 c chopped pecans

Place graham crackers in bottom of 9 x 13 pan. Boil butter for 3 minutes and pour over graham crackers, pecans and sugar. Place 6 Hershey Milk Chocolate Bars on top hot caramel. Cool or refrigerate.

Chunky Apple Cake

Submitted By: Ruth W., Johnson City

½ c butter (softened)
2 c sugar
½ tsp vanilla extract
2 eggs
2 c all-purpose flour
1½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
½ tsp baking soda
6 c chopped peeled tart apples

Butterscotch Sauce

½ c packed brown sugar
½ c butter, cubed
½ c heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

Spread into a greased 13” x 9” x 2” baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Serves: 14

Coconut Pound Cake

Submitted By: Melba Roark, Johnson City

3 cups self rising flour
2 cups sugar
1 cup oil
1 cup buttermilk
4 eggs
1 1/2 tsp coconut flavoring

Mix, add 1 package Tropical Isle Frozen Coconut.  Pour in bundt pan and bake at 350 degrees for 45 minutes.




Coffee Cake

Submitted By: Doris O., Kingsport

1 can Hungry Jack Biscuits
1 jar orange marmalade
1/4 cup brown sugar
Pecan for top

Line pan with margarine.  Lay biscuits in and orange marmalade over biscuits.  Sprinkle 1/4 cup sugar and pecans.  Bake 350 - 400 degrees till done (about 8 - 12 minutes).

Cold Oven Pound Cake

Submitted By: Faye S., Jonesborough

6 eggs
1 c canola oil
2 c sugar
2 c plain flour
dash salt
1 tsp baking powder
½ tbsp vanilla

Dump all ingredients together in one large bowl. Beat with electric mixer on high for four minutes. Pour into prepared bundt pan. Put in cold oven. Turn heat to 300 degrees for 70 minutes. Do not preheat oven.

Dirt Cake

Submitted By: Mary M.

1 stick butter
1 (8oz) cream cheese
1 c sugar
1 carton cool whip
3 c milk
1 pkg vanilla instant pudding
11/4 pkg Oreo Cookies

Cream butter and cheese together. Mix sugar, cool whip, milk, pudding and vanilla together. Crush Oreo Cookies and layer bottom of pan. Add mixture and another layer of cookies.

Dump Cake

Submitted By: Clara B., Kingsport

1 can cherry pie filling
1 c crushed pineapple with juice
1 box yellow cake mix
½ c pecans
2 sticks margarine

Dump pie filling in an oblong baking dish. Spread evenly pineapple over cherries. Sprinkle cake mix over fruit. Sprinkle pecans over cake mix. Cut up margarine and place on top of pecans. Bake at 350 degrees for 30 minutes. Cool and top with cool whip or topping of your choice.

Dutch Apple Cake

Submitted By: Unknown

1 c oil
2 eggs
1 c walnuts
2 c sugar
3 c raw apples (chunk)
2 c flour

Mix with spoon and place in tube pan. Bake at 350 degrees for 1 hour. Real moist and easy to make.

Easy Penuche Icing

Submitted By: Virginia R., Piney Flats

½ c margarine
1 cup brown sugar (packed)
¼ c milk
2 c confectioner’s sugar

Melt in margarine in saucepan. Stir in brown sugar. Boil and stir over low heat for 2 minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm (120 degrees). Gradually stir in 1 ¾ to 2 cups sifted confectioner’s sugar. Place in 2 8” or 9” layer pans or 13”x 9”pan. Put in ice water and stir until thick enough to spread.
Good on date, spice, yellow, or chocolate cakes.

Fast Cake

Submitted By: Joyce Pickering

2 c flour
2 c sugar
2 tsp soda
2 eggs
1 20 oz can crushed pineapple
glass 9 x 13 dish (ungreased)


1 8 oz cream cheese
1 c xxx sugar
1 stick butter
1 tsp vanilla

Bake at 350 degrees for 30-45 minutes.  Cool to luke warm and spread icing on warm cake.

Gooey Butter Pumpkin Cake

Submitted By: Luella W., Kingsport

1 box yellow cake mix
1 egg
2 sticks butter (melted, separately)
3 eggs
1 (8oz) cream cheese
2 c powdered sugar
1 large can pumpkin
2 tsp cinnamon
2 tsp nutmeg
1 tsp vanilla

Mix cake mix, egg, and 1 stick melted butter. Place in 9x13 pan for crust. Mix remaining ingredients and pour over crust. Bake at 350 degrees for 45 minutes.

Gooey Coconut Refrigerator Cake

Submitted By: Angie Bennett

1 box Coconut Supreme Cake Mix
1 can Cream of Coconut
1 can Sweetened Condensed Milk
1 large container Cool Whip
1 large bag Coconut

Bake as directed in 9 x 13  inch cake pan.  When cake is done, poke holes in the top of cake with  a straw while cake is still hot.  Mix cream of coconut with condensed milk until blended well.  Pour coconut and milk mixture over cake while cake is cooling.  After completely cooled, cover cake and place in refrigerator overnight.  Remove from refrigerator and spread cool whip over top.  Place coconut over top of the cool whip.  Place back in refrigerator until ready to serve.

Italian Cream Cake

Submitted By: Joan W, Johnson City

1 stick butter
½ c Crisco
2 c sugar
5 egg yolks
2 c flour
1 tsp soda
1 c buttermilk
1 tsp vanilla
1 (8ox) can coconut
1 c chopped pecans
5 egg whites (beaten)

Cream butter, Crisco, sugar, and add egg yolks one at a time. Sift flour and soda. Add with milk, beginning and ending with flour. Add vanilla and fold in coconut and pecans. Fold in beaten egg whites. Bake at 350 degrees for 45 minutes. 3 9” layers


1 (8oz) pkg cream cheese
½ stick butter
1 box confectioner’s sugar
1 tsp vanilla

Cream cheese and butter. Add sugar and vanilla. Sprinkle nuts on top.

Mountain Dew Cake

Submitted By: Patricia H, Telford

1 box yellow cake mix
1 (3oz) instant vanilla pudding
4 eggs
½ c Mountain Dew
½ c water
½ c oil
1 c pecans (chopped)

Mix all of the above ingredients except the pecans with mixer. Spray pan with Pam. Sprinkle pecans on the bottom of pan, pour cake batter over nuts and bake at 350 degrees for 50 minutes.

Melt 1 stick margarine; add 1 c sugar, ½ c Mountain Dew, and ¼ c water. Bring to a boil for exactly 2 minutes. Poke holes in hot cake and pour topping over cake and let set for 10 minutes.

Pumpkin Cake

Submitted By: Helen W., Jonesborough

1 box yellow cake mix
3 eggs
1 large can pumpkin pie mix

Mix together and bake for one hour at 350 degrees

Quickie Cake

Submitted By: Sara J., Jonesborough

1 box german chocolate cake mix (dry)
3 eggs
1 can apple pie filling (cut thru slices and no sugar added-optional)

Mix together and put in 9 x 13 pan sprayed with Pam.  Bake 40 min at 325 degrees and let cool on rack.  Spread with 8 ounces Lite Cool Whip.  Sprinkle with cinnamon and refrigerate at least 8 hours before serving.  Store in refrigerator.  Keeps well.

Red Velvet Cake

Submitted By: Stewart C, Johnson City

1 white cake mix with pudding
1 tbsp cocoa
2 tsp pure vanilla
2 (1oz) bottles red food coloring

Preheat oven to 350 degrees. Grease and flour 2 8”cake pans. Prepare cake batter in accordance with instructions on package, and add the above ingredients in the order mentioned. Cool cake completely and frost between layers and on top and sides.


Pillsbury Shake & Blend Flour
milk *

In a saucepan, mix 31/2 tbsp flour with one cup milk* (we prefer skim milk). Cook over low heat until thickened. Cool completely. Transfer to a large bowl and add 1 cup sugar, 1 cup Crisco, and 3 tsp vanilla. Beat with hand mixer at high speed for 30 minutes (or until arm falls off). Frost cake. Refrigerate. This cake is always moist. Serves 10-12.

Red Velvet Cake

Submitted By: Jo Ann Richardson, Johnson City

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 TSP cocoa
1 TSP vanilla
2 1/4 cup cake flour
1 cup Buttermilk
Add to buttermilk:  1 TSP salt, 1 TSP vinegar, 1 TSP soda)


1 cup milk
3 TBS flour. 

Add to above: 

1 cup margarine or butter
1 cup regular sugar
1 top vanilla.

Gradually add while mixing to above.

Red Velvet Cake

Submitted By: Jo Ann R., Johnson City

1/2 Cup shortening - 1 1/2 cups sugar (cream well)
2 eggs
2 oz. Red Food Coloring
2 tsp. Cocoa
1 tsp. vanilla
2 1/4 cup cake flour
1 cup buttermilk
1 tsp. salt (add to buttermilk)
1 tsp. vinegar (add to buttermilk)
1 tsp. soda (add to buttermilk)

1 cup milk
3 Tbsp. flour

Mix and cook.  Cool.

Add to the above:

1 cup margarine or butter
1 cup regular sugar
1 tsp. vanilla

Gradually add while mixing to above.

Ron's Strawberry Dreamcicle Cake and Icing

Submitted By: Angie B.

1 box Strawberry Moist Cake Mix
1 1/3 cup Water
1/3 cup oil
3  eggs

Combine ingredients from cake mix and stir well-blended.  Pour batter into two sprayed 8-inch round cake pans.  Bake cakes as directed on box at 350 degrees for 30-35 minutes.  Remove cakes from oven and cool.  Once cooled, invert cakes on flat serving surface and cut horizontally through the middle of the cakes to make 4 individual thin cakes.  Set each cake aside to layer at a later time.


1 (16-oz.) container Sour Cream
2 cups sugar
1 (16-oz.) container Cool Whip
1 pt. fresh strawberries, cut into pieces and drained

Mix the sour cream and sugar until blended.  Fold in cool whip until mixed well.  Add icing to the top of each layer of cake that is stacked and before placing next layer on the stack, place strawberries over icing on the layer reserving a few for garnish.  Continue to layer until done.  Ice rest of cake top and sides.  Garnish with remaining strawberry pieces.

Salted Nut Crispy Treats

Submitted By: Mae Burke

3 TBS butter or margarine
1 package (10 ounce) puffed marshmallows
6 cups Rice Crispy Cereal
1 1/2 cups Planters Cocktail Peanuts

Microwave butter in large microwavable bowl on high for 45 seconds or until melted.  Add marshmallows.  Toss to coat.  Microwave 1 1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.

Add cereal and nuts.  Mix well.  Press into bottom of 13 x 9 inch pan sprayed with cooking spray.  Cool completely before cutting into squares.

Scarlett’s Brown Sugar Pound Cake

Submitted By: Evelyn, M., Johnson City

3 c all purpose flour
1 tsp baking powder
½ tsp salt
11/2 c softened butter
1 pound brown sugar
1 c granulated sugar
5 eggs room, temperature
¾ c milk
¼ dark rum
2 tsp vanilla extract
1 c chopped pecans

Preheat oven to 325 degrees. Grease and flour 12 cp bundt pan. Sift together flour, baking powder, and salt. Cream butter until light, gradually add sugars, beating until very light. Beat in eggs one at a time, beating well. Combine milk, rum, vanilla, and add to better with dry ingredients. Fold in nuts. Bake 1 hour and 45 minutes to 2 hours. Cool in pan. Store 24 hours and serve.

Sopapilla Cheesecake

Submitted By: Beverly Haas

2 8 ounce packages cream cheese
2 8 ounce packages refrigerated crescent dinner rolls
1 cup sugar
1 tablespoon vanilla or almond extract
1/2 cup margarine or butter, melted (one stick)
Cinnamon sugar

Use a 9 x 13 baking pan and unroll one package of refrigerated crescent rolls and line the bottom of the pan.  Spray pan with Pam.  Flatten.

Mix together the cream cheese, sugar and extract until it is smooth and creamy.

Spread over the crescent rolls.

Unroll the other can of crescent rolls and place on top of the cream cheese mixture.

Pour one stick of melted butter or margarine over the top and sprinkle with cinnamon sugar mixture.  (Cinnamon sugar can be made by combining sugar and cinnamon to taste.)  Just sprinkle it to cover the roll dough, but not too thick.  It will be floating in the melted butter.

Bake at 350 degrees for 30 minutes.

Sour Cream Pound Cake

Submitted By: Evelyn M., Johnson City

6 eggs separated
3 c sugar
3 c flour sifted
¼ tsp soda
dash salt
1 c sour cream
2 sticks margarine or butter and ¼ c crisco
2 tsp vanilla
1 tsp lemon extract
1 tsp orange extract

Bake at 325 degrees for 1 hour and 20 minutes. This makes one large bundt cake or 2 loaf cakes. Bake loaf cake only 1 hour.

Strawberry Sheet Cake

Submitted By: Mae Burke

2 cups self rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
1/4 cup mashed sweetened strawberries
1 small box strawberry Jello

Mix all ingredients and pour into greased 9 x 13 inch pan.  Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out clean.


1/2 stick softened margarine
3 - 4 cups powdered sugar
1/4 cup mashed sweetened strawberries

Mix all until smooth.  May need to add more powdered sugar or strawberries for a spreading consistency.  Mix well before you add extra sugar or strawberries.  Store in refrigerator.

The Best Easy Chocolate Cake

Submitted By: Margly S., Johnson City

1 box Dark Chocolate Fudge Duncan Hines Cake Mix
1 small box instant chocolate pudding
4 eggs
1 c sour cream (reduced fat)
1 tsp vanilla
2/3 c milk
1/3 canola oil
1 bag milk chocolate morsels

Mix cake mix and pudding together. Add sour cream, vanilla, milk and oil. Next add chocolate morsels. Pour into pan that has been sprayed with non-stick canola spray or Easy Release Baking Spray. Bake at 350 degrees for 1 hour or until tooth pick comes out clean. Sprinkle on powder sugar when cool.

Zuchinni Cake

Submitted By: Marie Gardner

3  eggs
1 cup oil
2 cups shredded zuchinni (unpeeled)
2 cups sugar
2 cups self-rising flour
3 teaspoons vanilla
3 teaspoons cinnamon
1 cup chopped nuts (optional)

Mix eggs, oil and zuchinni.  Add dry ingredients.  Add nuts and vanilla.  Bake in bundt pan at 350 degrees for one hour.