Firecracker Cakes Recipes

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FIRECRACKER CAKE



Firecracker Cake image

Show your patriotism with this Firecracker Cake! The red, white, and blue runs inside and out!! Great for Memorial Day, the 4th of July or any occasion you want to share a little American pride!

Provided by Jamie Sherman

Time 1h

Number Of Ingredients 6

1 box (15.25 oz.) white cake mix
Water, vegetable oil and egg whites called for on cake mix
Red food coloring (see note)
Blue food coloring (see note)
1 container (12 oz.) white frosting
Red, white and blue sprinkles, optional

Steps:

  • Preheat oven according to cake mix directions. Generously grease and flour a 12-cup bundt pan; set aside.
  • Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into a small bowl; stir in red food coloring until well mixed. Pour another cup of the batter into a separate bowl; stir in blue food color until well mixed.
  • Pour red cake batter into bottom of pan. Carefully pour the white batter over red batter in pan. Carefully pour blue batter over white batter. (The blue batter does not need to cover the white batter completely). When you add the batter to the pan, do not mix with a spoon. Just pour it in so the colors don't mix but rather, just rest on top of each other in the pan.
  • Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 10 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30-45 minutes.
  • When cake is cool, divide the frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops of the blue food coloring until well blended. Drizzle over cake, scattering back and forth. Repeat with remaining frosting and red food coloring, making sure red, white and blue can be seen on the cake. Sprinkle with red, white and blue sprinkles, if desired. Let cake stand at room temperature until frosting is set before serving.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 281 calories, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, Sodium 295 grams sodium, Sugar 38 grams sugar

FIRECRACKER RED, WHITE AND BLUE CAKE



Firecracker Red, White and Blue Cake image

Celebrate Fourth of July in style with a red, white and blue dessert made from Betty Crocker™ Super Moist™ white cake mix, Betty Crocker™ Rich & Creamy vanilla frosting and red and blue food colors!

Provided by By Arlene Cummings

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 1/4 teaspoons Betty Crocker™ red gel food color
1 1/4 teaspoons Betty Crocker™ blue gel food color
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
2 teaspoons Betty Crocker™ red, white and blue candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
  • Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 22 g, TransFat 0 g

FIRECRACKER CASSEROLE



Firecracker Casserole image

This recipe is a family favorite. My teenagers love it. Hearty and spicy!

Provided by June Williams

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 10

Number Of Ingredients 10

2 pounds ground beef
1 onion, chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon salt
4 (7 inch) flour tortillas
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (10.5 ounce) can cream of mushroom soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
  • Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
  • Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 13 g, Cholesterol 66.9 mg, Fat 17.7 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 701.1 mg, Sugar 1.4 g

FIRECRACKER CRACKERS



Firecracker Crackers image

These spicy crackers are great with a salad, dips, or chili!

Provided by DOEYE

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 9h10m

Yield 30

Number Of Ingredients 5

1 ½ cups canola oil
2 tablespoons crushed red pepper flakes
1 (1 ounce) packet ranch dressing mix
1 tablespoon chili powder
1 (16 ounce) package Whole Wheat Saltine Crackers

Steps:

  • Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
  • Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 11.2 g, Fat 13.3 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 222.8 mg, Sugar 0.3 g

FIRECRACKER CASSEROLE



Firecracker Casserole image

My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. -Teressa Eastman, El Dorado, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (6 inches)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.

MINI FIRECRACKER CAKES



Mini Firecracker Cakes image

Make and share this Mini Firecracker Cakes recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix
red gel food coloring
blue gel food coloring
1 tablespoon simple syrup
red white and blue sanding sugar
1 (16 ounce) container storebought icing
popping candy
black string licorice

Steps:

  • Prepare the cake mix as per package instructions. Separate evenly into three bowls of about 1 ½ cups batter each. Color one bowl red, and one blue. Gently stir color into batter. Pour into three loaf pans that are lightly greased and lined with a parchment sleeve. Bake for 10-15 minutes, until a toothpick inserted into the center of the cake tests clean. The cakes should be fully cooked through. Allow to cool completely.
  • Using a 1-inch biscuit cutter, cut 8-10 circles out of each of the cakes. Gently brush the outside of each of the cut-outs with simple syrup and then coat in sanding sugar. Let the cut-outs dry for 10 minutes before assembling.
  • Dab a ¼-½ teaspoon of frosting on each of the red cakes, and then top with a white cake. Dab with another ¼-½ teaspoon of frosting and then top with the blue cakes. Using a straw, cut a hole through the center of the cakes, discard. Fill the cakes with popping candy and top with a 1-inch length of black licorice. Serve within an hour.
  • TIP: Letting the sanding sugar dry is necessary to prevent the colors from bleeding.

Nutrition Facts : Calories 273.9, Fat 7, SaturatedFat 1.1, Sodium 426.9, Carbohydrate 50.1, Fiber 0.6, Sugar 35, Protein 2.9

CRACKER CAKE



Cracker Cake image

This is unbelievable delicious. You can cut it half to make a smaller amount. Cook 6ime is Chill time.

Provided by Carmen B.

Categories     Dessert

Time P1DT20m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 4

28 ounces pie filling (Wild Berry, Blueberry, Cherry, etc)
450 g unsalted saltine crackers
1 liter Cool Whip
1 (6 ounce) box vanilla pudding mix or 2 (4 ounce) boxes vanilla pudding mix, made according to directions

Steps:

  • 9" by 13" baking pan.
  • Layer as follows:.
  • 1/3 of the Cool Whip.
  • thin layer of crackers.
  • 1/2 the pudding.
  • thin layer of crackers.
  • 1/3 Cool Whip.
  • thin layer of crackers.
  • 1/2 the pudding.
  • thin layer crackers.
  • 1/3 Cool Whip.
  • Pie Filling.
  • Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.

Nutrition Facts : Calories 300.6, Fat 11.2, SaturatedFat 6.9, Sodium 400.5, Carbohydrate 46.1, Fiber 1.2, Sugar 17.3, Protein 3.8

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