Ingredients

• One 20-oz can of applie pie filling
• One 15.25-oz box of yellow cake mix
• One stick (one half cup) of melted butter

Method

1. Pour pie filling in and 8" x 8" cake pan.  Pour cake mix over the filling.  Pour melted butter over the cake mix.
2. Pour 2 cups of water in the pot.  Place crisper tray in bottom and cake pan on the try.
3. Stee the Speedi to steam/bake at 315°F for 17 minutes. 
4. Let the cake cool for 15 minutes before eating.

Notes

While this came out edible, I wasn't impressed.  I might serve it if it were for a bunch of kids with a sweet-tooth.  (Or would that be a bunch of kids with sweet-teeth?)

Next time around, I think I'll try the cake part in two layers.  The section above the filling will be made with half the box's stated amount water with half of the dry ingredients and maybe one egg.  The upper layer will be half of the dry ingredients with the butter poured over it.

Ingredients

Cake

• 1 box (15.25 oz) of Pillsbury Funfetti strawberry cake and cupcake mix with candy bits
• 1 cup of water
• 1/4 cup of vegetable oil
• 4 eggs

Vanilla glaze

• 1 cup of confectioners sugar
• 1 and 1/4 tbsp of water
• 1/4 tsp of vanilla extract

Method

1. Prepare batter per the instructions on the box.
2. Coat the bottom of two 6'' x 3.75” x 2” aluminum foil loaf pans with spray cooking oil or butter. On this occasion I actually used a mini Bundt pan (7" at its widest), which results in two cakes that must be cooked sequentially.
3. Pour two cups of water in the Speedi pot. Put tins or Bundt pan onto tray in lower position.
4. Steam/bake for 17 minutes at 315°F.
5. Remove and cool.
6. In a small bowl combine all the glaze ingredients and mix until smooth with a fork. Drizzle the glaze on the Bundt cake.
7. Give a cake to your neighbors.
8. 
   

Ingredients

• 1 box (17oz) of Krusteaz almond poppy-seed muffin mix
• 1 cup of water
• 1/4 cup of vegetable oil
• 1 egg

Method

1. Prepare batter per the instructions on the box.
2. Coat the bottom of two 6'' x 3.75” x 2” aluminum foil loaf pans with spray cooking oil or butter. Transfer batter to the loaf pans.
3. Pour two cups of water in the Speedi pot. Put tins onto tray in lower position.
4. Steam/bake for 28 minutes.  At this stage the top will be done, but the bottom won't so...
5. Open the lid, and switch to the Sear/Saute setting on Hi5 for 12 minutes.  Leave the lid open/up for this step.
6. Remove, cool, and give the loaves to your neighborS.

Ingredients

Loaves

• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup milk, room temperature
• Zest of 1 large orange (minus 1 tsp reserved for glaze)
• 1/4 cup orange juice, freshly squeezed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups fresh cranberries, rinsed and patted dry
• 1/2 Tbsp all-purpose flour

Great-uncle Harry was a chocolate fiend and always kept a packet of Hershey bars in the fridge. His wife pandered to his passion and made other treats to show her love for him. This is one of her signature desserts.Great-uncle Harry was a chocolate fiend and always kept a packet of Hershey bars in the fridge. His wife pandered to his passion and made other treats to show her love for him. This is one of her signature desserts.

Ingredients

• 1/2 cup of butter or shortening. Melted butter speeds the process.
• 1 cup of sugar
• 1 egg
• 1 cup of applesauce
• 1.5 cups of all-purpose flour
• 1/3 cup cocoa powder (sugarless, not instant cocoa)
• 1 tbsp instant coffee crystals/powder (okay, I usually skip this)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp baking soda

Method

1. Cream butter/shortening with sugar until light and fluffy.
2. Add egg. Beat well. Stir in applesauce.
3. Mix flour, cocoa, spices and baking soda. Sift three times. (I don't have a big sifter, so I just used my regular wire sieve; that worked great.)
4. Stir the dry mixture into the wet ingredients.
5. Coat the bottom of two 6'' x 3.75” x 2” aluminum foil loaf pans with spray cooking oil or butter. Transfer batter to the loaf pans.
6. Pour two cups of water in Speedi pot. Put tins onto tray in lower position. Set steam/bake for 18 minutes at 315°F. With the steaming this may take as long as 45 minutes. Don't panic.
7. Check for doneness with a toothpick. Remove promptly from Speedi.

I've never tried any of these, but I'm tempted to someday.

Chocolate

Ingredients

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

TIPS

You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan. You can also make cupcakes - be sure to adjust baking time.

Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! This is a great tip from someone that made the cake using a GF mix - "...the mix I use is 1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch, 1tsp. xanthan gum. I've used it in everything from bread to cookies to cakes, and I love it. I do add just a bit more leavening agent *usually baking soda* than the recipe calls for. For instance, in this recipe I just added 1/2 of what it called for more. So the recipe called for 1 tsp, so I added 1 1/2. And it was SO good. Hubby didn't even know it was vegan. And he's a full on man lol. Meat, potatoes, you get it." She also added another note for this GF mix - "I only increase the leavening on cakes and bread. cookies are fine." A big thank you goes out to the sweet reader for being so helpful and sharing this tip with all of us!

Head here for a GF Crazy/Wacky Cake recipe - Bob's Red Mill Gluten-
Free Wacky Cake

Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!

This cake is also a great activity to do with kids!

Spiced

Ingredients

1 1/2 Cups flour + 2 Tablespoons (all-purpose)
1 Tbsp. pumpkin spice
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Directions
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting ( I used vanilla). Enjoy!

VANILLA

Ingredients

1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 1/2 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Directions
Preheat oven to 350 degrees F.
Mix first 4 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Chocolate Ganache (This recipe is for a 9x13 cake)

1 1/2 cups semi sweet chocolate chips
3/4 cup heavy cream
1 teaspoon pure vanilla extract

Directions
Place heavy cream in medium size bowl and microwave on high for 1 minute or until it begins to bubble/boil. When it starts to boil, remove from microwave, add chocolate chips and allow to sit and start to melt (about 1 1/2 minutes). When ready, mix well until chocolate is silky smooth. If it's not smooth, it may need another 20 to 30 seconds in the microwave - do not boil. Mix until silky smooth. Once ready, add vanilla mix well and allow to sit for a few minutes then mix again and pour over cake and spread evenly. Allow ganache to set a few hours before serving.

Lemon

Print Recipe
Ingredients

1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp lemon zest

1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
5 Tbsp. vegetable oil
1 Cup water

Directions
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting ( I used vanilla for this lemon cake). Enjoy!

Chocolate Mint

Ingredients

1 1/2 cups flour (all-purpose)
3 Tablespoons cocoa (unsweetened)
1 cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
1 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon white vinegar
1 teaspoon pure peppermint extract
5 tablespoons vegetable oil or canola oil
1 cup water

Directions (picture tutorial below)
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, peppermint extract in the other and the oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Frosting: Use your favorite chocolate, vanilla or peppermint frosting. For this cake, I didn't have what I needed to make homemade frosting so I used a can of Betty Crocker Chocolate Frosting from the pantry. I added 1/4 teaspoon of peppermint extract and mixed it up - it was perfect. You can do the same with a container of vanilla frosting.