Banana Split Cake
FLYing Fruit Cobbler
Red Velvet Cake
Sock it to me Cake

Banana Split Cake

2 cups crushed graham crackers
2 sticks butter
2 eggs
2 cups powdered sugar
5 bananas, sliced
2 cups crushed pineapple ( well drained )
2 containers of non-dairy whipped topping
Fresh strawberries, sliced
Chopped nuts

1st Layer:
2 cups crushed graham crackers
1 stick butter, melted
mix together, pat in bottom of 9×13 pan and put in freezer until ready for 2nd layer.

2nd Layer:
2 eggs
2 cups powder sugar
1 stick butter, softened (NOT melted)
beat at medium speed for 10 minutes, then on high for 2 minutes, spread on cracker layer.

3rd Layer:
5 bananas, sliced

4th Layer:
2 cups crushed pineapple ( WELL drained )

5th Layer:
thick layer of non-dairy whipped topping

6th Layer:
fresh strawberries, sliced
chopped nuts

**Chill in refrigerator for 2 hours prior to cutting. This allows the cake to set and stay together better.

***This recipe contains raw eggs. If you have any concern about raw eggs, please do NOT use this recipe or consult your physician or health care professional to see if consuming raw eggs is a problem for you.
This is from FlyLady’s WebDude, Lee.

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FLYing Fruit Cobbler

I really don’t have a recipe. I throw it together. LOL I hope this makes sense. Edit as you see fit.

It is a proportional recipe. I use 1 cup as my guide for this.

1 part self-rising flour
1/2 part Sugar
Stir together
Add one egg
Grate some fresh nutmeg in the bowl (1/2 teaspoon)
and add enough syrup from the peaches or other fruit to make the batter like pancake batter. Or if you don’t have syrup you can use milk.

A big can of sliced peaches (29ounces) in heavy syrup. I drain and use some of the syrup for the batter. You can use milk too. I use one big can for each cup of flour. For the cobbler yesterday I used two cans. I have also used frozen fruit with sugar put on it to make a little syrup.

Melt a stick of butter or a 1/2 of stick (about a 1/4 cup to 1/2 cup) in a 2 quart casserole dish and pour in the batter then dump the peaches or other fruit in it. The butter needs to be hot when you pour this in so the cobbler won’t stick.

Bake at 350 degrees for about 30-34 minutes or until golden brown on top.

I use a cast iron dutch oven for my cobbler when I make a big one. The scoop in my flour jar is one cup. So I use about 2 cups of Flour to 1 cup of sugar. For every cup of flour I use one egg. This served about 10 people. Serve with ice cream. Yum Yum! ~And have some friends over. This recipe is from FlyLady!

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Red Velvet Cake

This is a super easy cake that looks and tastes like you spent hours on it! The deep red color makes it a special dessert for Valentine’s Day.

2 1/2 cups self-rising flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1-ounce bottles red food coloring
1 1/2 cups granulated sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon white vinegar
2 large eggs

1 1/3 sticks butter, softened
10 ounces cream cheese, softened
1 1-pound box confectioners’ sugar
2 cups chopped pecans

1. Heat oven to 350 degrees.
2. Mix together all cake ingredients with an electric mixer.
3. Spray three 8 or 9-inch round cake pans with nonstick spray.
4. Pour batter equally into pans and bake for 20-30 minutes.
5. Test cake layers with toothpick for doneness.
6. Cool in pans on wire racks for 10 minutes.
7. Carefully remove layers from pans to racks to cool completely.

1. Combine butter, cream cheese and confectioners’ sugar.
2. Beat with electric mixer until light and fluffy.
3. Fold in 1 1/2 cups pecans.
4. Frost cooled cake layers.
5. Sprinkle remaining 1/2 cup pecans on top of cake.
6. Refrigerate for at least an hour before serving.

Note: Double frosting to have a thicker filling between layers!

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Sock It To Me Cake

This is a fun and easy cake that my grandmother used to make to take to a church pot luck or to have as a snack for us grand kids and of course my dear Papa. The smell that would fill the house made our mouths water and we could not wait until after dinner but she would make us wait no matter how much we begged.

1 Box yellow cake mix ( Big Mama swore by Duncan Hines – and yes, I really called her Big Mama!)
1/2 Cup Sugar
3/4 Cup oil
4 Eggs (beaten)
1 Teaspoon Vanilla
1 Cup chopped nuts ( pecans were always the favorite)
8 Ounces Sour Cream
2 Tablespoons Brown Sugar
1 Teaspoon Cinnamon

Dump cake mix in a bowl and add sugar, oil and beaten eggs; mix well. Add vanilla, nuts and sour cream. Pour half the batter in well greased Bundt pan. Sprinkle sugar and cinnamon over batter. Then add remaining batter. bake one hour in preheated 350 degree oven.

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