Summer Breeze Cake Recipes

Steps:

• 1. Preheat oven to 375° Butter the bottom of a 9" spring form pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of spring form pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Increase oven temperature to 500° In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200° Bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Steps:

• bake cake according to package directions you can make one big one or layer two small ones.
• mix puddng and milk until thick add cream cheese blend till smooth
• spread all over cake like frosting
• sprinkle pineapple over the top
• cover all over with cool whip
• sprinkle coconut over the cool whip

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
• Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
• Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.