Pop Tarts Loaf Cake Recipes

POP-TARTS®

Pop-Tarts® image

These homemade Pop-Tarts® include all the flavor of the original, but don't contain any of the stuff you can't pronounce on the back of the box! They freeze well and can be filled with anything. Try pumpkin butter, cinnamon sugar, Nutella®, or peanut butter and jelly! Homemade fruit preserves are delicious as well! Top with confectioners' sugar.

Provided by Bettina M. Hornsby

Categories Desserts

Time 2h

Yield 10

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 cup chilled unsalted butter, cut into cubes
½ teaspoon vanilla extract
¼ cup cold water
¼ cup unsalted butter, softened
¼ cup white sugar
2 tablespoons ground cinnamon

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
Arrange pastries on the lined baking sheets.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 26.5 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 236.5 mg, Sugar 6.4 g

POP-TARTS LOAF CAKE

Pop-Tarts Loaf Cake image

As an auntie to triplets, I know finding the right dessert can sometimes be very tricky since kids can have really different likes and dislikes. But this loaf cake pleases just about everyone, young and old alike, and I use assorted Pop-Tarts flavors in it so my niece and nephews will all find a flavor that they like.

Provided by Lasheeda Perry

Categories dessert

Time 3h

Yield 9 to 10 slices

Number Of Ingredients 18

Ingredients

Nonstick baking spray
6 Pop-Tarts toaster pastries
3/4 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
Zest of 1/2 lemon
3 large eggs
2 cups all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 teaspoon pure vanilla extract
3 tablespoons sour cream
1 3/4 cups confectioners' sugar
2 tablespoons whole milk, plus more as needed
2 teaspoons pure vanilla extract
2 teaspoons unsalted butter, melted
1 1/2 teaspoons rainbow sprinkles

Steps:

For the cake: Preheat the oven to 350 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick baking spray. Line the pan with parchment paper and spray the paper. Set aside.
Trim off the unglazed ends of the Pop-Tarts (this will make sure the tarts fit in the pan without touching the sides). Set aside.
Combine the butter, granulated sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs together in a medium bowl. Beat them into the butter mixture in 2 additions, scraping down the sides of the bowl between additions and beating until incorporated.
Sift the flour, cornstarch, baking powder and salt into a medium bowl. Set aside. Combine the milk and vanilla extract in a liquid measuring cup.
With the mixer running, add a third of the flour mixture to the bowl. Add half of the milk mixture. Continue alternating the flour and milk mixtures, ending with flour. Stop and scrape the bowl and paddle, then mix for 20 seconds longer.
Beat in the sour cream until incorporated. Stop and scrape the bowl. Beat for an additional 10 seconds.
Spread 1 cup of the batter evenly over the bottom of the prepared pan. Top with 2 Pop-Tarts making sure the tarts don't touch the sides of the pan. Spread 3/4 cup of batter over the tarts. Top with 2 more tarts, then spread with another 3/4 cup batter. Top with the remaining 2 tarts and spread evenly with the remaining batter. Bake until the top is golden brown, 50 to 55 minutes.
Allow the loaf to cool completely in the pan before unmolding. Once cool, place upside down on a glazing rack or wire rack.
For the glaze: Combine the confectioners' sugar, milk, vanilla and melted butter in a medium bowl and whisk until very smooth. If more milk is needed to form a pourable glaze add it a teaspoon at a time. Pour the glaze over the top of the cake, letting it run down the sides. Top with sprinkles and let the glaze set before slicing and serving.

POP TART CAKE

Pop Tart Cake image

When I originally asked my sister what she wanted me to make for the week of easy college recipes, she replied with 2 words: pop tarts. Well I wasn't going to actually make pop tarts, because not only has it been done to absolute death by food bloggers, but it's also not exactly easy, and frankly isn't even worth the effort. I instead made this cool pop tart stuffed cake that is super easy to do and a fun and unique cake to serve at a party. I forgot how much college kids love pop tarts and I was no different when I was there. I used Cherry pop tarts cause it is her favorite, but it would be fun to do this cake with different flavor combos or using my favorite pop tart flavor: S'mores.

Provided by foodinmy

Number Of Ingredients 6

Ingredients

1 Box Cake Batter (prepared as stated on the box)
8 Pop Tarts
5 Cups Powdered Sugar
2 Tablespoons Melted Butter
1/4 Cup Milk
Sprinkles

Steps:

Find a loaf pan that fits the pop tarts, add a little cake batter, then 2 tarts, and keep going until you fill the pan and use 8 pop tarts. Bake about 45 minutes at 25 degrees less than the instructions tell you to.
The frosting is super easy too. Just mix 5 cups of powdered sugar with 2 tablespoons of melted butter and approximately 1/4 cup of milk. Whisk together to form the frosting and add a little more milk if it needs to be more liquidy. Make sure to wait until the cake is cooled to pour this over the top and let it drip down all the sides. Top with some multi colored sprinkles.

Nutrition Facts :

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