Best Big Red Cake Recipes

BIG RED CAKE

Steps:

• Dump first 9 ingredients into large mixing bowl.
• Beat on low speed of mixer, scraping sides of bowl constantly, till well combined.
• Beat on high speed, for approximately 3 minutes.
• Bake at 350 degrees, for 40 to 45 minutes, in a greased and floured 9"X13" cake pan.
• Remove cake from oven and poke holes throughout cake with handle end of wooden spoon.
• Mix package of gelatin with Big Red and pour over hot cake.
• Refrigerate.
• Prepare vanilla pudding, using ONLY 1 cup of milk.
• Mix with whipped topping; spoon over cooled cake.
• Decorate the top with strawberries if desired for a more elegant presentation.
• Keep refrigerated and covered.

BIG RED HEINZ KETCHUP CAKE

Steps:

• Heat oven to 350°F.
• Spray 2 (9-nch) round pans with cooking spray. Line bottoms of pans with parchment. Combine flour, baking powder, baking soda and spices; set aside. Mix ketchup, water and food coloring in separate bowl until blended.
• Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese, vanilla and remaining butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Beat on high speed until light and fluffy.
• Stack cake layers on plate, filling and frosting with cream cheese mixture.

GO BIG RED CAKE FROSTING!

Steps:

• Heat milk in a pan and thicken with the flour.
• Beat in the cup of powdered sugar.
• Beat the last 3 ingredients until consistency of whipped cream.
• Add milk and beat again til right consistency.
• Refrigerate frosting until cool.
• Cake should be refrigerated!

BIG RED CAKE

Steps:

• 1. 10 x 13 cake pan. Make cake according to directions on box.Let cool.
• 2. poke holes in cool cake with end of wooden spoon or similar size hole into cake.
• 3. mix strawberry jello with 1 cup boiling water. stir until jello is dissolved. add 1 cup big red to jello and stir.
• 4. pour jello into holes and set aside.
• 5. mix the vanilla pudding according to directions on box and pour into holes ( you have to do this quickly before pudding sets up) . after you fill holes with pudding just pour the rest of pudding over top of cake.
• 6. set cake in refrigerator until pudding has set.
• 7. after pudding has set, you cover with cool whip and set in refrigerator overnight if possible ,but long enough for cake/jello to absorb.

BIG RED CAKE RECIPE - (3.6/5)

Steps:

• Prepare cake as per box directions cook in a 9 by 13 greased pan while cake is baking mix the strawberry jello with 1 cup of big red stir until dissolved then add rest of soda to mixture Leave cake in pan and while still hot poke holes in top with a fork pour big red mixture over top of cake make sure you get mixture in the holes refrigerate until set mix instant pudding as directed let set then fold pudding in with cool whip when cake is cold and set top it with the cool whip and pudding mixture. refrigerate until ready to serve

GO BIG RED CAKE!

Steps:

• Sift together salt and flour.
• Make a paste of of coloring and cocoa.
• Cream sugar and shortening, add eggs and then add paste.
• Add buttermilk and flour alternately.
• Blend baking soda and vinegar in cup until it foams.
• Add to the vanilla batter.
• Bake in 3 layer pans, greased and floured.
• Bake at 350 F for 30 minutes.
• Frost with Big Red Cake Frosting!

BIG RED HEINZ® KETCHUP CAKE

Steps:

• Cake Preparation
• Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. In a separate bowl, combine Ketchup, water, and red coloring. Set aside.
• In a large bowl using an electric mixer, beat the butter and then blend in the sugar until smooth. Beat in the eggs. Add the flour and Ketchup mixtures and beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute.
• Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the center springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.
• Frosting Preparation
• With an electric mixer on medium speed, beat the cream cheese, butter, and vanilla for 2 minutes or until smooth. On low, gradually beat in the sugar, scraping the bowl as needed. Beat on high until fluffy.
• Frost between the cake layers and over the sides and top of the cake.