Best Grand Finale Cake Recipes

STARS AND STRIPES GRAND FINALE CAKE

Stars and Stripes Grand Finale Cake image

This beautiful red, white, and blue cake is perfect for any 4th of July gathering. This fun recipe is a great make ahead dessert; strawberries, blueberries, whipped cream, and angel food cake are layered and refrigerated to set overnight. The cake can be made with any macerated fruit.

Provided by Robin Lee Starnes

Categories Desserts Cakes Blueberry Cake Recipes

Time 8h45m

Yield 16

Number Of Ingredients 8

Ingredients

2 pints fresh strawberries, hulled and sliced
½ cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 pints fresh blueberries
½ cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed

Steps:

Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 50.5 g, Fat 7.8 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 295.2 mg, Sugar 25.3 g

GRAND FINALE CAKE

Grand Finale Cake image

I got this from a TV show years ago and haven't tried it yet, but it sounds yummy. The cheesecake part ends up on the bottom. You can serve it as is or topped with strawberries or blueberries.

Provided by Mrs. Ed

Categories Dessert

Time 1h25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box white cake mix
1 cup water (per cake mix directions)
1/3 cup oil (per cake mix directions)
2 -3 eggs (per cake mix directions)
2 lbs ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla

Steps:

Prepare cake mix according to package directions and pour in sprayed 9x13 pan.
Mix the rest of the ingredients and pour on top the cake mix in the pan.
Bake at 350 degrees for 60 to 70 minutes.
Chill before serving.

Nutrition Facts : Calories 470.3, Fat 23.1, SaturatedFat 8.6, Cholesterol 144.4, Sodium 383.7, Carbohydrate 52.6, Fiber 0.4, Sugar 40.5, Protein 13.6

GRAND FINALE APPLE CAKE

Grand Finale Apple Cake image

My sister-in-law gave me this recipe a couple of years ago and I hate to admit that I just got around to making it a few weeks ago. It was even better the next day. She did not add any topping, but I spread some Caramel Ice Cream Topping while it was still warm. Why not try serving a little warm homemade Caramel Sauce on top that I posted here and let me know what you think.

Provided by Barb from Texas @TXGrandma_4110

Categories Cakes

Number Of Ingredients 15

Ingredients

4 cup(s) apples - diced
2 cup(s) sugar
3 cup(s) flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
2 teaspoon(s) cinnamon
1 teaspoon(s) allspice
1/2 teaspoon(s) nutmeg
1/2 teaspoon(s) cloves
1 cup(s) oil
2 - eggs - beaten
1 tablespoon(s) worcestershire sauce
1 cup(s) nuts (i used pecans)
1 cup(s) raisins (i only added 1/2 cup)
- caramel ice topping (optional)

Steps:

Preheat oven 325 Combine chopped apples and sugar. Set aside for 15 minutes or overnight.
Sift flour, salt, baking soda and spices.
Stir in oil, eggs and worcestershire sauce. Add to apple mixture all at once and mix well.
Fold in nuts and raisins. Pour into a greased 10 inch tube pan. I used a 9" x 13" pan.
Bake at 325 degrees for 1 3/4 hours for tube pan (I baked on lower oven rack). Test with toothpick If using 9" x 13" pan bake for 45 minutes. Test with toothpick. My oven tends to cook fast.