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:
- Bake cake according to box directions
- Let cake cool for 10-15 minutes
- Cut cake into medium size cubes
- Place a good amount (6-7) of cake cubes on the bottom of the clear cup
- Layer Pineapple Cream on top of cake (see below for directions)
- Add several strawberries
- 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:
- Bake cake according to box directions
- Let cake cool for 10-15 minutes
- Cut cake into medium size cubes
- Place a good amount (6-7) of cake cubes on the bottom of the clear cup
- Layer Chocolate Cool Whip on top of cake (see below for directions)
- Add several butterscotch and milk chocolate chips
- 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.
