Paula Deens Spicy Cinnamon Cake Recipes

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in banana and pineapple until combined. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. In a large bowl, stir together 2 cups Buttercream Frosting and 1 1/4 cups each macadamia nuts and coconut; spread frosting mixture between cake layers. Spread remaining Buttercream Frosting onto top and sides of cake, and sprinkle remaining 1/4 cup each macadamias and coconut on top of cake. Cover and refrigerate for up to 3 days.
• In the top of double boiler, whisk together sugar and egg whites until combined. Cook mixture over simmering water until a candy thermometer registers 140°. Immediately pour mixture into the bowl of a stand mixer, and beat at high speed until mixture is thick, white, and glossy, about 10 minutes. Reduce speed to medium-low, and add butter 2 tablespoons at a time, beating until combined after each addition. Cover and store at room temperature.

PAULA DEEN'S SPICY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 10-inch tube pan.
• Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well.
• In a separate bowl, combine sugar, cinnamon, and pecans.
• Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top.
• Pour the rest of batter into pan and sprinkle with the rest of sugar mixture.
• Bake 1 hour. Let cool and remove from pan.

CINNAMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch square baking dish.
• In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan.
• In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.

SPICY RHUBARB CAKE

Steps:

• Pour boiling water on rhubarb in large mixing bowl.
• Grease and flour 13"x9"x2" pan.
• Beat rhubarb and remaining ingredients on low speed, 1 minute, then beat on medium speed, 2 minutes.
• Pour into pan.
• Bake at 350 degrees 45 to 50 minutes; cool and frost with your favorite frosting.

SPICY CINNAMON CAKE

Steps:

• Preheat oven to 350 °F. Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and vegetable oil and beat together well. In a separate bowl, combine sugar, cinnamon and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.