Best 20 Picnic Cake Recipes

GRANDMA'S WONDERFUL PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk flour, white sugar, cinnamon, baking powder, baking soda, salt, and ground cloves together in a bowl. Beat eggs and vegetable oil in a separate large bowl until creamy; mix applesauce into egg mixture. Add dry ingredients to wet ingredients; stir until batter is smooth. Fold 1/2 cup walnuts and raisins into batter. Pour into prepared baking pan.
• Mix brown sugar, 1 cup walnuts, and chocolate chips together in a bowl; spread over the cake.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 30 to 35 minutes.

CHOCOLATE PICNIC CAKE

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. , Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan.
• Sift together flour, salt, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas.
• Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
• Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.

PICNIC CAKE (WITH DATES)

Steps:

• Combine the first 3 ingredients; let rest until cool.
• Cream margarine and sugar, adding eggs one at a time, beating well after each addition.
• Sift together flour, baking powder and salt. Add to egg mixture. Fold in cooled dates.
• Pour in a 9" x 13" baking pan. Mix TOPPING ingredients and sprinkle over batter.
• Bake at 350 F for 35-40 minutes.

NUTTY CHOCOLATE CHIP PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.

CHOCOLATE PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.
• Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

PICNIC CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat together butter and firmly packed brown sugar till light and fluffy. Blend in eggs and vanilla and mix well.Sift together flour, salt and soda. Add to butter mixture alternately with buttermilk. Stir in oats,pour into greased 9x13 pan. combine buttescotch morsels, nuts and coconut. Sprinkle over batter. Bake at 350 for 30-45 minutes.

CHOCOLATE APPLE ZUCCHINI PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish and set aside.
• Stir zucchini, apple, eggs, brown sugar, olive oil, and vanilla extract together in a bowl.
• Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, kosher salt, and baking powder together in a separate bowl; gently stir into the zucchini and apple mixture until fully incorporated. Spoon batter into prepared baking dish. Sprinkle chocolate chunks and pepitas over the batter.
• Bake in preheated oven until a tester comes out clean, about 25 minutes. Let cool before slicing.

PEANUT BUTTER PICNIC CAKE

Steps:

• HEAT oven to 350°F (180°C).
• MIX flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add flour mixture alternately with the milk, beating until well blended after each addition.
• POUR into two greased and floured 8 or 9-inch (20 or 23 cm) layer pans. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean.
• COOL 10 minutes; remove from pans to wire racks. Cool completely.
• SPREAD one layer with 2/3 cup (150 mL) preserves; top with remaining layer.
• Frosting.
• BEAT margarine; blend in peanut butter, vanilla and salt.
• ADD icing sugar alternately with milk, beating until light and fluffy.
• FROST with Peanut Butter Icing. Decorate with remaining preserves. Makes 10 to 12 servings.

BANANA TOFFEE PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.
• Bake 33 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered.

CHOCOLATE PICNIC CAKE

Steps:

• Set oven to 350 degrees.
• Set oven to second lowest position.
• Grease an 8-inch square or round pan.
• In the microwave melt chocolate squares; cool 10 minutes.
• In a bowl combine the flour with baking soda and salt; set aside.
• In a mixing bowl beat egg and sugar until well combined.
• Beat in the water and oil.
• Stir in melted chocolate and dry ingredients; mix until blended.
• Pour batter into greased pan then sprinkle chocolate chips over batter.
• Bake for 32-38 minuntes or until cake tests done.

PICNIC CAKE

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased 13x9-in. baking pan. Place marshmallows cut side up on batter; lightly press into batter. Sprinkle with brown sugar and nuts. , Bake at 350° for 38-40 minutes or until a toothpick inserted in the center comes out clean. Cool cake on a wire rack.

CINNAMON PICNIC CAKE

Steps:

• Preheat oven to 180°C (350°F).
• Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
• Cream the butter with the remaining sugar until light and fluffy.
• Add the eggs, vanilla and lemon juice. Beat well.
• Sift the flour, baking powder, baking soda and salt in a bowl.
• Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
• Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
• Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
• Let sit in pan for 10-15 minutes before turning out onto a cooling rack.

PINEAPPLE PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
• Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
• Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.

WAYLON'S LEMON SUMMER PICNIC CAKE

Steps:

• Mix all cake ingredients together beating for 4 minutes and bake in a greased 9x13 inch pan for 35-45 minutes at 350 degrees.
• Poke holes in warm cake with a fork and drizzle topping over. Cool and serve.

NUTTY CHOCOLATE CHIP PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.

PICNIC CAKE

Steps:

• Preheat oven to 350 Cream butter and sugar. Add eggs one at a time, beating after each. Add dry ingredients alternating with sour cream, beginning and ending with sour cream. Spread 1/2 the dough in a greased 9x13 baking dish. Spread on 3/4 of choc chip mix. Add rest of dough. Spread the remaining topping on top. Bake for 35-40 minutes.

BANANA TOFFEE PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.
• Bake 33 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered.

OHIO PICNIC CAKE

Steps:

• 1. Mix first four ingredients together and take out 1 cup to use later for topping.
• 2. Add remaining ingredients to mixture and mix until barely smooth or slightly lumpy.
• 3. Pour into a greased and floured 9 x 13-inch pan. Sprinkle 1 cup of remaining mix over top. Bake in a 350-degree oven for 30 minutes.

NUTTY GRAHAM PICNIC CAKE

Steps:

• Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients except nuts beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan.Bake at 350°F. for 40 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes invert onto serving plate. Cool completely.In small saucepan, combine 2 tablespoons brown sugar, milk and 1 tablespoon margarine cook over low heat just until sugar is dissolved, stirring constantly. Remove from heat. Stir in powdered sugar blend until smooth. Drizzle over cake sprinkle with 1/4 cup nuts. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 370 Protein 5g Carbohydrate 47g Fat 20g Sodium 440mPICTURE: Top to bottom: Nutty Graham Picnic Cake, Streusel Spice CakeFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.