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Dinette Cake Recipe
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Dinette Cake Recipe

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4.5 5 3
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IT ONLY TAKES MINUTES to get this cake into the oven. It's one of my favorite desserts. I love serving this treat to guests, and it's also one of my grandchildren frequently request I make for them. -Margaret Sanders, Indianapolis, Indiana
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:8-9 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 8-9 servings

Ingredients

  • 1 cup sugar
  • 2/3 cup milk
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Fresh fruit or ice cream, optional

Nutritional Facts

1 piece: 253 calories, 9g fat (2g saturated fat), 26mg cholesterol, 237mg sodium, 39g carbohydrate (23g sugars, 1g fiber), 3g protein.

Directions

  1. In a large bowl, beat the sugar, milk, oil, egg and vanilla until well blended. Combine the flour, baking powder and salt; gradually add to sugar mixture until blended.
  2. Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with fruit or ice cream if desired. Yield: 8-9 servings.
Editor's Note: Pieces of cake can be wrapped individually and frozen. Then thaw for a quick dessert.
Originally published as Dinette Cake in Reminisce Extra August 1998, p47


Reviews for Dinette Cake

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
parish User ID: 306478 23875
Reviewed Feb. 22, 2014

"I have made this every year since I discovered it on taste of home site. We enjoy this care as a base for strawberry short cake. As it is not a large cake, it. Seems the strawberries are gone when the last piece of cake is gone."

MY REVIEW
vewebber58 User ID: 998755 22407
Reviewed Sep. 3, 2013

"Did anyone rating this recipe as excellent actually make it? I remembered a dinette cake recipe from a Betty Crocker cookbook as well. While this cake wasn't "bad", it wasn't great either. It seems a little too sweet to me, and the texture isn't light like a quality brand cake mix. That being said, it doesn't have the additives that a commercial cake mix has. It makes an acceptable base for strawberries and whipped cream, which is what we used it for, but we prefer a cake mix cake to this (even with the additives)."

MY REVIEW
Ms. Hilary User ID: 3690271 23175
Reviewed Dec. 15, 2008

"I have always used this recipe for our Xmas morning breakfast tradition, Pineapple Upside Down cake. My great grandmother started this tradition and we carry it on today. (Simply layer 1/4 c. melted butter, pineapple slices, cherries, and walnuts in the bottom of the pan before pouring in the batter.) I also have a vegetarian (vegan) adaptation that is more health conscious. I substitute soy milk for the dairy milk and 1/4 c. of unsweetened applesauce for the egg. I also reduce the amount of sugar to 3/4 c. and use organic demera sugar."

MY REVIEW
Allspice_Mo User ID: 760690 29813
Reviewed Nov. 18, 2008

"Sounds really good. I like a good moist cake so I am hoping this will also be moist. I especially like the fact that it is small since we are down to 2 not."

MY REVIEW
Joscy User ID: 2694585 65790
Reviewed Jul. 1, 2008

"I remember making this cake as a young girl, under my mother's guidance. This recipe was in my mother's Betty Crocker cookbook, which she passed down to me. Spread with homemade chocolate frosting, it's a divine treat!"

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