Growing up, I remember a boxed mix that my mom used to buy to make something called a snack cake. The favorite in our household was the spice mix flavor. Mom used to quickly bake it in a square pan and slice it into 9 squares. Once our family had grown to a count of 10 people, she was out of luck and needed to find a larger cake mix recipe…the traditional, full-sized cake mix that could be baked in a 9×13 pan.
What I like best about the snack cake is the ease of it all…only a few ingredients and no frosting needed.
This recipe is certainly a favorite. I pack quite a few lunches on a daily basis and this cake is really quite easy to slice, wrap and pack. As my oldest child will be heading to college in August, this will be a great cake to bake and send in a care package as I am sure she will be missing our traditional home-baked goodies. (And we will be missing her!)
Easy Peanut Butter and Chocolate Chip Snack Cake
1 box yellow cake mix
1/2 cup peanut butter
1/3 cup canola oil
1 1/4 cups milk
1 teaspoon vanilla
1 1/2 cups chocolate chips
Preheat oven to 350 degrees. Spray a 13×9″ baking dish with non-stick cooking spray. In a large bowl, combine all ingredients except chocolate chips; mix until well combined. Stir in chocolate chips.
Pour batter into prepared baking dish; bake 35-40 minutes.
This is one of my favorite cakes to bake! It’s crazy delicious and super easy to throw together. The taste reminds me of a Kentucky Butter Cake recipe I used to make when my children were little. The first time I made this cake, I was delighted to learn that there is no butter, shortening, or oil in this recipe. During the school year, I omit the glaze, and pop it into lunch boxes for a tasty lunchtime treat…Yum!
Simply Made Pineapple Snack Cake
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (20 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees. Grease a 13×9″ baking pan.
In a large bowl, mix together the flour, sugar and baking soda. Add eggs, vanilla, almond extract and crushed pineapple, with liquid. Mix well to combine.
Bake 30-35 minutes, or until a toothpick inserted into cake comes out clean.
On warm cake, frost with my Powdered Sugar Glaze.
When frozen berries are on sale, I buy several bags and throw them in my freezer for smoothies, pancakes, spreads, and cobblers. Yesterday, I found a bag of frozen fruit in my freezer and I decided it was time to make my favorite Triple Berry Cobbler for dessert. This recipe bakes up more like a snack cake than a cobbler because the berries are evenly distributed throughout the moist, flavorful batter. I wrap individual slices in plastic wrap and send them off in lunch boxes so my family can enjoy the cobbler during their lunch hour. A simply delicious treat!
Triple Berry Cobbler
2 cups all-purpose flour
1/2 cup rolled oats
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups frozen triple berry fruit mix , no sugar added, partially thawed
Preheat oven to 350 degrees. Grease a 9″ round baking dish or cake pan. In a large bowl combine all of the dry ingredients. Stir in butter, milk, vanilla and egg until smooth. Fold in triple berry fruit mix. Pour into prepared pan. Bake in 35 to 40 minutes, until golden brown and cooked through.
When my children were young, we always enjoyed heading out to local orchards to pick the season’s fruit. In the late spring, we would pick strawberries at Johnson’s Farms. In the early summer, we would pick blueberries from Blue Sky Farms, and in the fall, we would pack up the car and drive across the border to Michigan to pick apples and peaches. I have great memories of us packing up the car with a picnic lunch, making sure we had plenty of bug spray and sunscreen slathered on our faces and necks, and comfortable shoes so that we could pick a long while. I laugh as I think about finding my children plopped on the ground gobbling up the fruit in their half filled buckets, while I continued to pick as many berries as I could before the sun grew too hot. After we carried home our bushels of fruit, I would scour my cookbooks to try new recipes with our freshly picked crop. I found this recipe after picking a load of beautiful, white, Michigan peaches several years ago. Mixing the ingredients together takes minutes and the result is phenomenal. I have even used frozen or canned peaches when I am out of the fresh stuff. Either way, this cake is absolutely delicious!
The Perfect Peach Cake Recipe
3 eggs, beaten
1 ½ cups sugar
1 cup canola oil
2 cups flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
2 cups fresh peaches – peeled, pitted, and sliced
½ cup pecans, chopped
Heat the oven to 350 degrees. Grease a 13×9” baking pan. In a large mixing bowl, combine all wet ingredients; mix thoroughly. Add remaining ingredients and mix well by hand. Pour batter into prepared pan and bake for 40-50 minutes or until done. Let cool for 20 minutes and ice cake with my recipe for Powdered Sugar Glaze. Ohhhh, so yummy!