Best 6 Pinch Me Cake Recipes

In the realm of delectable desserts, few treats can rival the allure of the pinch me cake. This culinary delight has captivated taste buds across generations, leaving an indelible mark on the hearts of those who have experienced its ethereal texture and tantalizing flavors. With its delicate crumb and delectable filling, the pinch me cake embodies the essence of culinary perfection, making it a beloved choice for celebrations and everyday indulgences alike. Whether you're a seasoned baker or a novice in the kitchen, embarking on a pinch me cake baking journey is an adventure that promises to awaken your senses and satisfy your sweet cravings.

Let's cook with our recipes!

PINCH ME CAKE

Pinch Me Cake image

Make and share this Pinch Me Cake recipe from Food.com.

Provided by True Texas

Categories Breads

Time 45m

Yield 15 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups sugar
1/2 cup margarine
2 teaspoons vanilla extract
2 teaspoons cinnamon
3 (10 ounce) cans refrigerated biscuits, quartered

Steps:

Bring 1 cup sugar, margarine and vanilla to a boil in saucepan; remove from heat.
Combine 1/2 cup sugar and cinnamon in plastic bag.
Shake one third of the biscuits in cinnamon sugar to coat.
Arrange in well-greased tube pan.
Drizzle 3 tablespoons syrup mixture over biscuits.
Repeat with remaining biscuits.
Drizzle remaining syrup over top.
Bake at 350 degrees for 30 minutes.
Cool for 5 minutes before inverting on serving plate .

Nutrition Facts : Calories 331.8, Fat 14.4, SaturatedFat 3.1, Sodium 752.6, Carbohydrate 47.3, Fiber 1.1, Sugar 24.7, Protein 3.9

PINCH ME CAKE

Pinch Me Cake image

My mother-N- law has made this at christmas for over 30 years, I know make it all the time. My family loves it for breakfast but it is good for anytime snacks as well. I have no doubts you'll love it. i keep one in the freezer at all times

Provided by Katherine Riemer

Categories Breakfast

Time 50m

Yield 2 cakes, 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 package yeast bread dough, thawed (3 count)
1 1/2 cups butter (room temp)
3 -4 teaspoons cinnamon
2 cups sugar

Steps:

Pre-heat oven to 350.
In small bowl mix cinnamon and sugar.
Break off pieces of dough.
roll in butter and then sugar& Cinnamon mix.
drop pieces in bunt pan until full.
bake as directions indicate on bread package.

PINCH ME CAKE RECIPE

PINCH ME CAKE Recipe image

Provided by mwalsh2

Number Of Ingredients 4

Ingredients

Coat biscuit pieces with:
4 small cans of biscuits cut into quarters
1/2 cup sugar
1 tablespoon cinnamon

Steps:

Melt one stick of butter, 1 tablespoon vanilla and ¾ cup sugar. Layer biscuits and mixture in bundt pan. Bake for 30 minutes at 350. Cool and remove from pan.

SOCK IT TO ME CAKE III

Sock it to Me Cake III image

A butter cake mix helps make this cake with cinnamon, brown sugar, and pecans fairly quick and easy to achieve.

Provided by Becky

Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake

Yield 12

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package butter cake mix
1 cup sour cream
⅓ cup vegetable oil
2 teaspoons ground cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
¼ cup white sugar
1 cup confectioners' sugar
2 tablespoons milk
4 eggs
¼ cup water

Steps:

Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside.
In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes.
Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.
Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan.
To Make Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!

Nutrition Facts : Calories 415.8 calories, Carbohydrate 53.6 g, Cholesterol 70.6 mg, Fat 21.4 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.4 g, Sodium 302.8 mg, Sugar 37.6 g

ARE YOU KIDDING ME CAKE

Are You Kidding Me Cake image

We can see why this dessert is named what it is. When people ask you how you made it and you tell them, they're going to say are you kidding me! We love how this is made with three ingredients (that are probably in the pantry already) and you can mix and match different boxed cake and pie filling flavors. We opted for lemon cake mix and blueberry pie filling and went with the extra inch on the hips version. The cake is nice and fluffy. The bits of cream cheese you get add a punch of tangy flavor. Get creative and try a version that suits your taste buds. Top with a bit of extra pie filling and a dollop of whipped cream for a yummy treat.

Provided by JANE LOUISE @lovinspoonful

Categories Cakes

Number Of Ingredients 4

Ingredients

1 box(es) cake mix, any flavor (15.25 oz)
3 large eggs, beaten
1 can(s) pie filling, any flavor (21 oz)
1 package(s) cream cheese, optional (8 oz)

Steps:

Gather your ingredients. Preheat oven to 350 degrees.
In a bowl, dump dry cake mix, eggs, and pie filling. Stir together until well mixed.
Pour into a greased 9x13. For an extra inch to the hips, chop room temp cream cheese into chunks. Poke the chunks randomly into the batter after pouring it into the baking pan. Make sure the cheese is in deep.
Bake at 350 degrees for 35 minutes or test with a toothpick for doneness.
NOTE: Pair flavors of cake mix and pie filling. Apple filling with maybe butter pecan cake mix. Cherry pie filling with a devil's food cake mix, etc. I enjoy a pineapple cake mix with blueberry filling. I do this with a strawberry cake mix and strawberry filling and also blueberry filling.

PUNCH BOWL CAKE II

Punch Bowl Cake II image

Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.

Provided by Roxanne

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Yield 15

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package yellow cake mix
2 (5 ounce) packages instant vanilla pudding mix
5 cups milk
6 bananas
2 (21 ounce) cans cherry pie filling
2 (20 ounce) cans crushed pineapple, drained
6 ounces flaked coconut
1 (16 ounce) package frozen whipped topping, thawed
¼ cup chopped walnuts

Steps:

Bake cake mix according to package directions for 2 layers, let cakes cool.
Prepare the pudding according to package with the 5 c. milk.
In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.
Repeat in the same order with the remaining ingredients.
Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.

Nutrition Facts : Calories 595.7 calories, Carbohydrate 105.8 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 584.1 mg, Sugar 60.4 g

Tips:

Use room temperature ingredients: This will help your cake batter mix together more smoothly and evenly, resulting in a lighter, fluffier cake.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making your cake lighter and more tender.
Add the eggs one at a time: This will help to prevent the batter from curdling.
Mix in the dry ingredients gradually: This will help to prevent the batter from becoming lumpy.
Do not overmix the batter: Overmixing can make the cake tough.
Bake the cake at the correct temperature: If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and will be dry.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Pinch Me Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its light and fluffy texture, moist crumb, and sweet frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give Pinch Me Cake a try. You won't be disappointed!