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Volcano Cake
Your party with erupt with this special cake. I bake the layers in three different-sized pans.—Carol Wakley, North East, Pennsylvania
12-14 Servings
Prep: 20 min. Bake: 35 min. + cooling
Ingredients
1 package (18-1/4 ounces) yellow cake mix
2 cans (8 ounces
each
) crushed pineapple, drained
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
3 to 4 tablespoons milk
2 teaspoons vanilla extract
1/2 cup baking cocoa
Orange and red food coloring
Directions
Prepare cake batter according to package directions. Stir in
pineapple and walnuts. Pour 2 cups into a greased and floured 9-in.
round baking pan and 2 cups into a greased and floured 8-in. round
baking pan. Pour remaining batter into a greased and floured
1-1/2-qt. ovenproof bowl.
Bake the layer cakes at 350° for 18-22 minutes or until a
toothpick inserted near the center comes out clean. Bake the bowl
cake for 35-40 minutes or until a toothpick comes out clean. Cool
for 10 minutes before removing from pans to wire racks to cool
completely.
In a large bowl, beat cream cheese and butter until fluffy. Gradually
© Taste of Home 2011
2 of 2
Volcano Cake
(continued)
Directions (continued)
add confectioners' sugar alternately with enough milk to achieve
desired consistency. Beat in vanilla. Set aside 3/4 cup frosting.
Add cocoa to the remaining frosting; beat until smooth.
Place the 9-in. layer on a serving plate; frost with chocolate
frosting. Top with 8-in. layer and bowl cake, frosting between
layers. Spread remaining chocolate frosting over top and sides of
cake.
Divide reserved white frosting in half; tint half orange and half
red. Drop by spoonfuls over the top and down the sides of cake.
Yield: 12-14 servings.
© Taste of Home 2011