Ryans Special Birthday Cake Easy Recipes

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RYAN'S SPECIAL BIRTHDAY CAKE - EASY



Ryan's Special Birthday Cake - Easy image

Make and share this Ryan's Special Birthday Cake - Easy recipe from Food.com.

Provided by RedShirt

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 11

18 ounces yellow cake mix (Butter Recipe My Favorite)
3 1/2 ounces French vanilla instant pudding
3 1/2 ounces instant coconut cream pudding mix
2 cups milk
8 ounces light cream cheese or 8 ounces low-fat cream cheese
6 ounces pineapple rum or 6 ounces coconut rum
40 ounces crushed pineapple (1.5 cans)
16 ounces Cool Whip (Store Brand or French Vanilla)
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs

Steps:

  • Bake cake mix as box says too in a 9x13 pan.
  • Let cake cool down.
  • Mix puddings, milk, cream cheese, and rum.
  • Cool mixture in fridge for 1-2 hours.
  • Spread pudding mix on cake.
  • Add crushed pineapple on top.
  • Top with Cool Whip.
  • Cool in fridge for 1-2 hours before serving.

Nutrition Facts : Calories 431, Fat 21.5, SaturatedFat 11.1, Cholesterol 55.3, Sodium 456, Carbohydrate 55.5, Fiber 1.2, Sugar 40.4, Protein 5.7

SUPER-EASY BIRTHDAY CAKE



Super-easy birthday cake image

Children love colour, so what could be better than a birthday cake with two different coloured sponges made from one mixture and a colourful icing?

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 10

225g butter , at room temperature
225g golden caster sugar
4 large eggs
225g self-raising flour
3 tbsp whole milk
1 tsp vanilla extract
2 tbsp cocoa powder
150g butter , very soft
300g icing sugar , sifted
pink food colouring

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter two 18cm loose-based cake tins and line the bases with baking parchment. Beat the butter and sugar in a mixer or by hand, then add the eggs, one at a time, mixing well after each. Fold in the flour, milk and vanilla extract until the mixture is smooth.
  • Divide the mixture between two bowls. Sift the cocoa powder into one of the bowls. Scrape the vanilla batter into one tin and the chocolate batter into the other and level the tops. Bake for 20-25 mins or until a skewer comes out clean. Cool for 5 mins, then transfer to a wire rack and cool completely.
  • To make the icing, beat the butter and add the icing sugar a little at a time, beating each lot in until you have a smooth, creamy icing. Add a little pink colour and beat it in (add more if you want a stronger colour). Sandwich the two cakes together with icing and spread the rest on top using a palette knife. Will keep in an airtight container for three days.

Nutrition Facts : Calories 448 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.7 milligram of sodium

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