Basic Poke Cake

1 box cake mix of yellow or white cake, baked according to package directions in a 9x13 pan

2 cups boiling water
1 pkg. (6 oz.) or 2 pkg. (3 oz. each) Flavored gelatin of your choice

Pierce baked cake with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.

Frost with frosting of your choice or with simple whipped cream.

**Note-this is a very versatile cake and can be made in nearly any combination.

Fudgy Chocolate Layer Cake

¾ cup butter (1 ½ sticks)
2 squares unsweetened baking chocolate
2 ¼ cups flour
2 cups sugar
¼ cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 eggs, room temperature

Oven at 350. Grease and flour 2 9 inch round cake pans. (For extra assurance, line the bottom of the pans with cut parchment paper.) In a saucepan, melt butter and chocolate, stirring over low heat (Or you may melt them in the microwave together for 1-2 minutes on high.)

Combine flour, sugar, cocoa, baking soda, and salt in a large bowl of electric mixer. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1 minute, increase to high and beat until light and fluffy, about 2 minutes.

Divide batter between cake pans. Bake until cakes spring back when gently pressed about 25-30 minutes. Cool in pans 5-10 minutes and then invert on a wire rack to cool.

Frost with frosting of your choice.

First Birthday Banana Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
1/4 cup oil

1 pkg. (8 oz.) cream cheese , softened (full fat or reduced fat)
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped walnuts**

Oven at 350°F. Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan. (Or you may choose to use 2 9-inch circle pans) Bake 35 min. or until toothpick inserted in center comes out clean. (If using circle pans, follow cooking time on box.) Cool completely.

Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated. (If using circle pans, frost traditionally, using nuts if wanted).

**Note-Since this was a first birthday cake for my son, we omitted the nuts.
**Note-I made this for two separate birthday parties and both time got rave reviews!

Tropical Upside Down Cake

Topping:
2 tablespoons butter, melted
1/3 cup brown sugar
Coconut
1 can pineapple rings (you will have extra left over)
Maraschino cherries

Cake:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon or orange zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Oven at 350.
For the topping:
swirl melted butter in a round cake pan, completely covering the bottom of the pan and as much of the sides without spilling the butter. Sprinkle the brown sugar over the butter. Arrange as many pineapple rings as will fit (5-6) over brown sugar, in a pleasing pattern. Dot with cherries as desired (in the holes of the rings, and decorated outside the rings as desired). Sprinkle coconut evenly over the top when done.**
For the cake:
Cream 6 tablespoons of butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the topping and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then, run a knife along the outside of the cake to loosen it and invert the cake onto a flat plate. If a pineapple sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar or serve with whipped cream.

**Note-this is a fun cake to do with your kids. You can let them sprinkle the brown sugar and make any design they desire with the pineapple and cherries.

Upside Down Sunshine Cake

1 package yellow cake mix
1 package orange Jell-O
1 can pineapple rings
10 maraschino cherries
Whipped Cream (optional)

Oven at 350. Prepare cake mix as directed on package. Spray a 13x9 inch baking pan generously with cooking spray. Sprinkle with dry Jell-O mix. Top with pineapple rings, putting a cherry in the center of each ring. Pour batter evenly over Jell-O and fruit. Bake 30 minutes. Cool on a wire rack and then invert on a serving platter. Serve with whipped cream if desired.

Simplest Loaf Cake

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup cooking oil (such as vegetable or canola)

Oven at 350. Generously butter a loaf pan. In a bowl combine dry ingredients (not sugar). In another bowl beat eggs, sugar, sour cream and vanilla together until well blended. Add the dry ingredients an stir until smooth. Finally pour in the oil and stir in smoothly until thoroughly folded into batter. Pour into loaf pan and bake 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes then remove from pan, cooling completely.

**This is the best cake I have ever had to serve with coffee. If you have a guest over and want to serve something simple and tasty, this is it.
**You may want to use parchment paper on the bottom of your loaf pan to assure it comes out.