Nobody likes my cake :-(

[Anonymous]

Anonymous wrote:Solidarity! I make lots of things that my husband and kids don’t appreciate.

Would love to get together with you and share your cake

+1. I have started to do these things purposely so that there's more for me. But, eventually the kids come around. I started out making mostly coconut sweets and cakes since they hated all things coconut. Guess who likes coconut now? They currently dislike citrus sweets so this cake would be right up my alley.

[Anonymous]

I hate sponge cake.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I used to bake a lot for my coworkers because they appreciated the effort (my boss once proposed to me when I brought in a pie made from peaches we'd gotten at the orchard). That was pre-kids, when DH was going to law school at night and I had free time after work. Now I just bake cookies from scratch.

My kids are usually happy with grocery store cakes, or things like the dump cake I made tonight--dump two cans of pie filling in a 9x13 pan, cover it with one package of cake mix, then pour one stick of melted butter over it. Bake at 350 for 50 minutes or so and serve with vanilla ice cream. That was what my mom used to make and I called her last year and asked for the "recipe".

This is my kind of "cooking"! What is the pie-filling?

We’ve always used cherry or blueberry. Usually cherry with yellow cake mix, but yesterday I did blueberry pie filling with lemon cake mix and that was good. I think 1.5 sticks of butter would be better though. Here’s a link with pictures https://www.thecountrycook.net/cherry-dump-cake/

My mom (who is an excellent from scratch baker) used to make this too. But we used a can of pineapple bits mixed into the cherry pie filling. It cuts the sweetness a bit. I know it sounds weird, but it’s actually really good!!

[Anonymous]

Not enough sugar and fat so they don't like it. I would try it!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I used to bake a lot for my coworkers because they appreciated the effort (my boss once proposed to me when I brought in a pie made from peaches we'd gotten at the orchard). That was pre-kids, when DH was going to law school at night and I had free time after work. Now I just bake cookies from scratch.

My kids are usually happy with grocery store cakes, or things like the dump cake I made tonight--dump two cans of pie filling in a 9x13 pan, cover it with one package of cake mix, then pour one stick of melted butter over it. Bake at 350 for 50 minutes or so and serve with vanilla ice cream. That was what my mom used to make and I called her last year and asked for the "recipe".

This is my kind of "cooking"! What is the pie-filling?

We’ve always used cherry or blueberry. Usually cherry with yellow cake mix, but yesterday I did blueberry pie filling with lemon cake mix and that was good. I think 1.5 sticks of butter would be better though. Here’s a link with pictures https://www.thecountrycook.net/cherry-dump-cake/

Can I leave off drizzling a melted stick of butter over the top of the cake mix? Trying to reduce some fat/oils and the butter doesn't seem to do much (it's not like it's a binder like in cookies for example) or is it necessary for a crispy top layer(?).

[Anonymous]

Anonymous wrote:I hate sponge cake.

And zest. Would prefer to just eat the fruit in its natural form. Cake...give me chocolate. Or carrot.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I used to bake a lot for my coworkers because they appreciated the effort (my boss once proposed to me when I brought in a pie made from peaches we'd gotten at the orchard). That was pre-kids, when DH was going to law school at night and I had free time after work. Now I just bake cookies from scratch.

My kids are usually happy with grocery store cakes, or things like the dump cake I made tonight--dump two cans of pie filling in a 9x13 pan, cover it with one package of cake mix, then pour one stick of melted butter over it. Bake at 350 for 50 minutes or so and serve with vanilla ice cream. That was what my mom used to make and I called her last year and asked for the "recipe".

This is my kind of "cooking"! What is the pie-filling?

We’ve always used cherry or blueberry. Usually cherry with yellow cake mix, but yesterday I did blueberry pie filling with lemon cake mix and that was good. I think 1.5 sticks of butter would be better though. Here’s a link with pictures https://www.thecountrycook.net/cherry-dump-cake/

Can I leave off drizzling a melted stick of butter over the top of the cake mix? Trying to reduce some fat/oils and the butter doesn't seem to do much (it's not like it's a binder like in cookies for example) or is it necessary for a crispy top layer(?).

No. This is not a healthy cake. The butter is replacing the oil and eggs in the cake mix to create a batter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Sponge cake (especially with a citrus touch) is more of a spring time or summer food.

This cold, and rainy, weather is more warm apple pie/cobbler or maybe a chocolate biscotti with hot chocolate- type comfort food.

OP, your cake sounds delicious but you need to understand the food & human psyche when it comes to seasonal weather.

For example, you wouldn’t eat a hot veggie soup in 100 degree weather but you might eat a cold gazpacho.

Citrus soaked sponge cake is exactly the kind of comfort food I'd want right now! It's like eating fruitcake, which is a classic cold-weather food.

[Anonymous]

If it isn't chocolate, who wants it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I used to bake a lot for my coworkers because they appreciated the effort (my boss once proposed to me when I brought in a pie made from peaches we'd gotten at the orchard). That was pre-kids, when DH was going to law school at night and I had free time after work. Now I just bake cookies from scratch.

My kids are usually happy with grocery store cakes, or things like the dump cake I made tonight--dump two cans of pie filling in a 9x13 pan, cover it with one package of cake mix, then pour one stick of melted butter over it. Bake at 350 for 50 minutes or so and serve with vanilla ice cream. That was what my mom used to make and I called her last year and asked for the "recipe".

This is my kind of "cooking"! What is the pie-filling?

We’ve always used cherry or blueberry. Usually cherry with yellow cake mix, but yesterday I did blueberry pie filling with lemon cake mix and that was good. I think 1.5 sticks of butter would be better though. Here’s a link with pictures https://www.thecountrycook.net/cherry-dump-cake/

Holy cow that sounds amazingly good
My mom (who is an excellent from scratch baker) used to make this too. But we used a can of pineapple bits mixed into the cherry pie filling. It cuts the sweetness a bit. I know it sounds weird, but it’s actually really good!!