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Print This Delicious Fruit Topped Microwave Cake Recipe

Fruit Topped Microwave Cake Recipe

There are many ways to make a cake. My oven broke and I hadn't been out to purchase one yet, when I received a call that company was coming for dinner. Being in the summer we could barbecue, but what would I do for dessert? This was an easy fix, the microwave cake turned out wonderfully moist with the added preserves on top.

1 box Super moist cake mix - yellow or white
1 cup Water
1/3 cup Vegetable Oil
3 Egg whites

Oven Temp ~
Baking Time ~
Pan Type ~ microwave safe Bundt cake pan

Mix all ingredients together; place in microwave safe bundt pan. Microwave on high for 3 minutes, rotate 1/3 turn, microwave another 3 minutes, rotate 1/3 turn, microwave final 3 minutes.
Cake should pull away from sides slightly. If not then microwave for 1 minute increments until done. Cool for 4 to 5 minutes. Invert onto plate and gently shake to loosen all the way around, then remove pan.

Microwave Cake Topping:

Place 1/4 to 1/2 cup of jelly, preserves, or fruit spread in a microwave safe bowl. Microwave full power for 1 to 2 minutes until bubbly and lumps are gone. Drizzle over fruit topped microwave cake and allow to cool.
Nutrition facts:
Serving Size 77 g
Calories 233
Calories from Fat 92
Total Fat 10.2g 16%
Saturated Fat 2.4g 12%
Cholesterol 0mg 0%
Sodium 314mg 13%
Total Carbohydrates 33.4g 11%
Sugars 18.4g
Protein 2.6g
Vitamin A 0% • Vitamin C 0% • Calcium 5% • Iron 3%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!