Little Cups of Heaven

6 Aug

Happy Friday! Today is the last Friday of the summer that I will have off – what a bummer! So far I have spent my day baking cupcakes, making frosting, and drawing up plans for my niece’s 2nd birthday cake – Sesame Street of course 🙂 Overall, it has been a pretty relaxing day.

As I was looking through my recipe book, I realized that I have been meaning to share a great, oh so easy, recipe with you. Cake Parfaits! Little cups of cake and frosting, perfect for a personal treat or a dessert at a dinner party. Please forgive the picture  though,  trust me that they taste so much better than the picture makes them look!

I made two kinds of cake parfaits – Vanilla Pineapple Cream and Double Chocolate Butterscotch. Enjoy!

Little Cups Of Heaven!

Vanilla Pineapple Cream Ingredients:

  • 1 box of Duncan Hines Golden Butter cake mix
  • 3 large eggs
  • 1 stick of softened butter
  • 2/3 cup of water
  • 1 tub of Cool Whip
  • 1 small can of crushed pineapple
  • 1 box of instant vanilla pudding
  • Sliced strawberries
  • Clear Plastic Cups

Directions:

  1. Bake cake according to box directions
  2. Let cake cool for 10-15 minutes
  3. Cut cake into medium size cubes
  4. Place a good amount (6-7) of cake cubes on the bottom of the clear cup
  5. Layer Pineapple Cream on top of cake (see below for directions)
  6. Add several strawberries
  7. Repeat steps 4-6 until your cup is filled

Pineapple Cream Filling:

In a medium mixing bowl mix together the whole tub of cool whip and the dry vanilla pudding mix. Drain a little bit of the juice from the crushed pineapple – do not drain completely though. Gradually add in spoonfuls of crushed pineapple, mix with spatula until fully combined. Let chill in fridge for 15 minutes.

** I also use this as a frosting for vanilla or angel food cake cupcakes – it’s so good!** 

Double Chocolate Butterscotch Ingredients:

  • 1 box of Duncan Hines Chocolate Fudge cake mix ( and the ingredients listed on the back of the box)
  • 1 bag of butterscotch chips
  • 1 bag of milk chocolate chips (optional)
  • 1 tub of Cool Whip
  • 1 box of chocolate pudding mix
  • Clear Plastic Cups

Directions:

  1. Bake cake according to box directions
  2. Let cake cool for 10-15 minutes
  3. Cut cake into medium size cubes
  4. Place a good amount (6-7) of cake cubes on the bottom of the clear cup
  5. Layer Chocolate Cool Whip on top of cake (see below for directions)
  6. Add several butterscotch and milk chocolate chips
  7. Repeat steps 4-6 until your cup is filled

Chocolate Cool Whip Directions:

In a medium mixing bowl mix together the whole tub of cool whip and the dry chocolate pudding mix. Let chill in fridge for 15 minutes.

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One Response to “Little Cups of Heaven”

  1. amandaking2007 August 7, 2010 at 2:09 pm #

    Hi I have a baking website as well for people who like to travel and really like your blog! It’s adorable. I will definitely keep reading it! 🙂

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