Home
When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Easter Sunrise Cake Recipe

Easter Sunrise Cake Recipe

Easter Sunrise

The very best thing associated with Easter in my mind is a delicious and yummy cake. We all gather for sunrise services on Easter; what could be more fitting then a Sunrise Easter Cake. Decorate the cake with Jelly Beans and marshmallow bunnies and chicks.

1 box Cake mix
1 cup Orange marmalade, divided
1 small box Instant coconut pudding, mixed and refrigerated
1/2 cup Flaked coconut
7 - minute Frosting, recipe below
Jelly beans or marshmallow bunnies & chicks
Food coloring

Seven Minute Cake Frosting

Oven Temp ~ as per package
Baking Time ~ as per package
Pan Type ~ two 9 inch round cake pans

Sunrise Cake Directions

Preheat oven, grease and flour two round cake pans.

Prepare cake batter according to instructions on cake mix box. Divide batter into the two prepared pans and bake as directed. Let the cakes cool for 5 to 10 minutes.
Turn cakes out of pans and cut each cake in half
(you can use your unflavored dental floss to do this).

First place one layer of cake, cut side up and spread with 1/2 cup of the melted orange marmalade.
Place second layer of cake, cut side up on top of first layer and spread instant coconut pudding over the top.
Place third layer of cake, cut side up on top of second layer and spread with the remaining 1/2 cup melted orange marmalade.
Place fourth layer of cake on top and frost the entire Easter Sunrise Cake with 7-Minute Frosting.

Shake coconut and food coloring together until the coconut is a nice even sunrise color. Sprinkle around the base of the cake, then add jelly beans, marshmallow bunnies and chicks.

Nutrition facts:
Serving Size 123 g
Calories 402
Calories from Fat 53
Total Fat 5.9g 9%
Saturated Fat 1.7g 9%
Cholesterol 0mg 0%
Sodium 671mg 28%
Total Carbohydrates 86.7g 29%
Dietary Fiber 0.9g 4%
Sugars 66.7g
Protein 2.8g
Vitamin A 0% • Vitamin C 3% • Calcium 10% • Iron 6%



E-mail This Easter Sunrise Cake Recipe To a Friend

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!