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Easy Boo Berry™ Cake


This easy cake is colorful and moist, with a creamy, crunchy topping.MORE+LESS-

Updated December 25, 2014

1

(16 ounce) box Betty Crocker™ angel food cake mix

1

(21 ounce) can blueberry pie filling

8

ounces frozen whipped topping, thawed

Boo Berry™ cereal crushed, for topping

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  • 2

    In a large bowl combine the angel food cake mix and blueberry pie filling.

  • 3

    Pour into an ungreased Bundt pan and bake for 25-30 minutes on the lowest rack of the oven. Remove from oven and Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely.

  • 4

    Loosen cake by running a long metal spatula along inside edge of pan. Place serving plate upside down on pan. Invert to place cake right-side up onto the serving plate.

  • 5

    Top with whipped cream and crushed Boo Berry™ cereal. Slice and serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • Berrilicious and and sweet, and uber easy to make, this Easy Boo Berry Cake will have you shrieking for joy.

    This Easy Boo Berry Cake has the angel food texture that we all love and blueberries mixed throughout for a moist and tasty dessert.

    To test how incredibly easy this recipe is to make, I put my 3-year-old to the challenge and let him make it from start to finish, barring all oven handling of course.

    Check out the how to:

    Start with a Betty Crocker angel food cake mix and blueberry pie filling.

    Pour them into a large bowl.

    Mix them together with a big spoon or hand mixer.

    Pour the batter into an ungreased Bundt pan and bake.

    Look how pretty she is...

    There! You're done.

    My son was thrilled with his beautiful blue masterpiece. Honestly from here you could eat it warm with ice cream and be in absolute heaven.

    But it's also great cold, smothered in whipped cream, and topped with crumbled Boo Berry cereal for some crunch. How can you have a Boo Berry cake without the cute little Boo Berry ghosts on top?

    There are endless possibilities with this cake using any of your favorite fruit fillings. If you're a cherry fan, go for that. I think I might try pineapple filling next time and top it with whipped cream and toasted coconut.

    More Seasonal Cakes to Create

    Pumpkin Dump Cake Recipe
    Warm Caramel Apple Cake Recipe
    Slow Cooker Triple Chocolate Lava Cake Recipe
    Caramel Latte Cake Recipe
    Cranberry-Orange Upside-Down Cake Recipe

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!


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When it comes to Valentine’s Day, long gone are the days that you could put off picking up a simple box of chocolates on the way home. And, let’s be real, only about of four of those were edible anyway. But, that’s ok, because someone invented breakable chocolate hearts.

The molded geometric chocolate hearts come paired with a hammer so you can smash it open to reveal all the goodies inside. It’s like a pinata, but instead of getting dizzy, you just get the stress relief. Kurt Cobain would be so proud.


How to make this loaf cake

First, make the strawberry pound cake for the center.

In a large bowl, cream the butter until smooth. Scrape down the sides, add the sugar and continue beating until light and fluffy (about 1-2 minutes). Scrape down the sides.

In a separate bowl, whisk together the eggs, egg yolks, salt, strawberry emulsion and 4-5 drops of red food gel coloring.

With your mixer on low, slowly pour the egg mixture into the batter. Once all of the mixture has been added, increase the speed to medium-high and beat for 1-2 minutes.

With the mixer back on low, begin added the flour 1/3 cup at a time. Once all of the flour has been added, scrape down the sides, turn the mixer up to medium and beat for 1-2 minutes.

Pour the batter into a parchment paper lined 9″x9″ pan, smooth with an offset spatula and bake at 350F for 30-35 minutes.

Second, cut out the cake hearts.

While the cake is still warm (but cool enough to handle), use a small heart-shaped cookie cutter to cut out heart-shaped pieces of cake.

Pro-tip: If you’re looking for ways to use up all that leftover strawberry pound cake, it’s great in homemade ice cream or for making cake pops. If you’re not using it immediately, simply drop it in a ziploc bag and freezer it for later.

Third, make the rest of the pound cake.

For this step, you’re going to repeat all of the steps for making the batter from step one, but with the ingredients for the vanilla pound cake.

Once your batter is ready, spread a thin half-inch layer of batter in the bottom of a loaf pan.

Place the heart-shaped pieces of pound cake in a line in the loaf pan leaving about 1/2″ of space at either end.

Gently start pouring the remaining vanilla batter around and over the top of the hearts, stopping occasionally to press it down around the heart, making sure it doesn’t go between them.

Smooth the top of the cake with an offset spatula and bake at 350F for 1 hour 10 minutes to 1 hour 15 minutes (or until a toothpick inserted in the center comes out clean).

Finally, make and top the cake with icing.

In a bowl, whisk together the icing until smooth and lump free.

Microwave the icing for 15-20 seconds. Cooking the icing will help it crust faster, which will keep it from streaming down the sides of your cake indefinitely. Allow the icing to cool for about a minute.

Stir the icing to break up any crust that might have formed and pour it over your cake. Top with sliced strawberries.


Old Fashioned Cake Recipes

How to Make Cakes From Scratch

Also check out the International and Holidays categories in the Top Menu for additional old fashioned cake recipes.

Bake Dessert Cakes Like Grandma's

These dessert cakes are just what you've always dreamed of making and more — full of old fashioned, melt-in-your-mouth goodness.

No cake mixes. No processed, cardboard taste. These cakes are the real deal — the same cakes my Grandma made! You must try them and see for yourself how good they really are!

Mom would often choose one of Grandma's old fashioned cake recipes and make a delicious cake for our supper-time treat. As a young boy, I stood beside our old kitchen stove as she carefully opened the oven door and inserted a wire cake tester into the cake to see whether it had finished baking.

Mouthwatering aroma flooded the large farm kitchen making it almost impossible to wait until mealtime. Her cakes were amazing. They were simply busting with homemade flavor.

Imagine. You can bake a cake like Grandma's that will delight your loved ones. They are easy cakes to make from scratch. The fact is most will take only a few minutes longer to make than those made from a mix, yet the results taste so much better. Absolutely delicious!

Choose one of the vintage flavors and enjoy the unbeatable aroma of a freshly baked dessert cake. And be sure to check out the cake icing recipes found on this page too. Kids of all ages love the rich mouthwatering icing!

The Brief History of Cakes

Tempting Slice of Orange Cream Cake c.1920s
(Source: Adapted by Don Bell)

Did you know that simple cakes were baked in the Early Ages shortly after the discovery of flour? However, these first cakes didn't resemble the fancy varieties we enjoy today they were more like breads.

The words "bread" and "cake" were often used interchangeably in Medieval England, but confectionery cakes were thought of as flour-based sweet foods or sweetmeats, similar to what we now call fruit breads.

In essence, these flour-based sweetmeats were simply breads sweetened with sugar or honey and filled with combinations of preserved fruit, nuts, seeds, and spices. They were sometimes decorated with comfit candies or simply glazed over with sugar and white of egg.

It was around the 1650s that cakes similar to today's first appeared. Round cake molds and pans for baking cakes became quite popular, as did thick layers of sugar icing for decoration. Two centuries later, by the 1850s, Victorian cooks were using baking powder and finely refined flours.

Victorian cakes are unbeatable for their rich, light-as-a-feather texture and delicious good taste. The same goes for 20th century dessert cakes. You can't go wrong with the old fashioned cake recipes from these eras. You can find them on this site exactly as they were written by some of the finest cooks. Enjoy.


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Watch the video: ASMR Boo Berry Cereal. Crunchy sounds. Mukbang no talking. TOFFY ASMR (January 2022).