33 vanilla ring cake Recipes

pineapple rings (canned or fresh ), maraschino cherries, pecan halves (or 1/4 to 1/2 chopped s), butter, brown sugar, flour, white sugar, salt, baking powder, milk, butter, egg, vanilla

milk , luke warm, sugar, salt, compressed yeast cakes, eggs, shortening, softened, flour, butter, brown sugar, cinnamon, pecans, chopped, raisins, powdered sugar, warm water, vanilla, cherries

blueberry sour cream tea ring, hands-on time : 15 minutes, total time : 1 hour, streusel, brown sugar, chopped pecans, ground cinnamon, cake, duncan hines 100% whole grain wild maine blueberry muffin mix, sour cream, eggs, water, glaze, duncan hines creamy home-style classic vanilla frosting

all purpose flour, sugar, egg yolks, grated orange peel, fresh orange juice, egg whites, cream of tartar, sugar (for the egg whites), powdered sugar frosting, powdered sugar, vanilla, evaporated milk, almonds

coconut lb cake (use for a great 1), instant vanilla pudding, milk, crushed pineapple, well drained, bananas, sliced, kiwi fruits, sliced, pineapple chunks (optional) or pineapple ring, drained (optional)

butter, white sugar, flour, eggs, salt, baking powder, vanilla, mixed candied fruit, white raisins, red maraschino cherries, green maraschino cherries, glace red cherries, glace green cherries, pineapple rings, yellow color (save for top of cake), walnut meats, pecan halves

almond paste, sugar, dark brown sugar, ground cinnamon, cream cheese, warm milk, honey, unsalted butter, melted, egg yolks (reserve whites for topping), vanilla extract, all-purpose flour, active dry yeast (1 package), salt, egg whites, sliced almonds, sugar, cream cheese, milk, vanilla extract

butter, stevia , truvia blend, gluten-free flour (i used gluten-free pantry s pie crust mix), baking powder, salt, cinnamon, nutmeg (optional), agave nectar, vanilla, milk, water, approximately, pineapple rings, drained and chopped into chunks (i used no sugar added)

all-purpose flour, baking powder, baking soda, sour cream, butter, granulated sugar, eggs, vanilla, walnuts chopped, brown sugar, cinnamon, butter

butter, brown sugar, white sugar, pineapple rings, canned (reserve the pineapple juice), melted butter, oil, white sugar, sour cream, eggs, milk, flour, baking powder, salt, vanilla, cuppineapple juice, dark rum

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.