Best Pizza Cake Recipes

PIZZA CAKE

Steps:

• Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese. , Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes.

PIZZA BUBBLE CAKE

Steps:

• 1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
• 2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
• 3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
• 4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

CAKE-MIX FRESH FRUIT PIZZA

Steps:

• Mix cake mix, egg and margarine together and spread on greased and wax papered large pizza pan.
• Bake 15 minutes at 350 degrees.
• Cool.
• Mix cream cheese, confectioners sugar and Cool Whip together and spread over crust.
• Arrange fruit as desired on top.

LEMON CAKE MIX DESSERT PIZZA

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter on low speed until coarse crumbs form. Reserve 1 cup mixture for topping. To remaining mixture, beat in egg. Press dough onto an ungreased 12-in. pizza pan; pinch edges to form a rim. Bake for 12 minutes., Meanwhile, to reserved topping, add sugar, remaining 1/4 cup oats and 2 tablespoons butter. Stir in almonds. In another bowl, beat cream cheese and lemon curd until smooth. Spread par-baked crust with cream cheese mixture. Gently spoon pie filling over top. Sprinkle with almond mixture. Bake until topping is lightly browned, 20-25 minutes. Cool completely on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

PIZZA CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 14-inch round cake pan with nonstick cooking spray.
• Prepare cake mix according to the package instructions. Pour into the prepared cake pan and bake until set, well-browned and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely in the pan, then invert onto a rack to remove it from the pan.
• Put the vanilla frosting in a bowl. Mix 5 to 8 drops of brown food coloring into the frosting and mix until well blended for a light brown pizza crust color. Add more food coloring if need. Transfer to a pastry bag fitted with a medium round tip.
• Invert the cake back onto a large round platter, pizza pan or 14-inch cardboard cake round so that it is right-side up. Cut a scored line around the cake about 3/4 inch from the edge using a paring knife, cutting only about 1/4 inch deep. Scoop out the center of the cake about 1/4 inch deep to form a shallow well and give it a raised pizza crust look. Press down on the middle of the cake to slightly compress the cake and make it less crumbly in texture. Pipe frosting over the entire cake and spread and smooth with an offset spatula. Place in the freezer to let the frosting firm up, for about 1 hour.
• Meanwhile, prep the "toppings."
• For "Sausage Crumbles:" Break up the chocolate rice cereal treats into chunks to resemble sausage crumbles. Set aside.
• For "Pepperoni:" Unroll the fruit leather and place on a cutting board. Cut out 12 rounds from the fruit leather using a 1 1/2-inch round cutter to create pepperoni slices. Set aside.
• For "Green Peppers:" Cut the green gummy candies into quarters. Set aside.
• For "Mushrooms:" Roll the marzipan into a log about 6 inches long and 1 inch in diameter. Score 2 lines into the length of the log using the back of a butter knife to form the stem of the mushroom. Place in the freezer for 30 minutes to harden up.
• Combine 2 drops brown food coloring with 1/4 cup of water. Remove the formed marzipan log from freezer and slice into 1/2-inch-thick slices (you should get 10 slices). Place the "mushroom" slices on a plate and paint all over with the brown food coloring and water mixture. Set aside.
• For the "Tomato Sauce:" Put the strawberry jam in a microwave-safe bowl. Microwave on high until it has a pourable consistency similar to pancake batter, 30 to 45 seconds. Whisk in the red frosting until well blended. Let cool until room temperature but still pourable, about 5 minutes.
• For the "Melted Cheese:" Put the cream cheese frosting in a microwave-safe bowl. Microwave on high until it has a pourable consistency similar to pancake batter, about 10 seconds. If the constancy is too thin, let it sit for 5 to 10 minutes to thicken it up.
• Assemble: Remove the cake from the freezer and pour strawberry "sauce" in the center. Spread the sauce out to the edge of the crust using an offset spatula. Pour the cream cheese frosting over the sauce into individual pools to mimic the look of melted cheese, making sure to leave some of the sauce around the edge near the crust exposed. Arrange the toppings over the "melted cheese." Finish with a sprinkle of grated white chocolate to mimic grated Parmesan and chopped pistachios to mimic dried oregano. Slice and serve.

APRIL FOOLS: PIZZA CAKE

Steps:

• 1. Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan.
• 2. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• 3. Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese.
• 4. Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes.

BIRTHDAY CAKE WATERMELON PIZZA

Steps:

• Cut the round watermelon slice into 8 wedges and keep them together. Place on a serving dish.
• Combine chocolate chips and half-and-half in a medium microwave-safe bowl. Heat in a microwave oven for 25 seconds, then remove and stir until chocolate chips are fully melted into the cream. Continue heating in the microwave in 5- to 10-second intervals if necessary.
• Spoon melted chocolate evenly over the watermelon, stopping before the rind. Top with a generous portion of sprinkles.

PIZZA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 12-inch round pan with cooking spray; line bottom of pan with parchment paper. Make cake mix as directed on box using water, oil and eggs. Pour batter into pan. Bake 22 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• If necessary, using serrated knife, cut rounded top off cake to make a level surface. Place cake, cut side down, on large platter or cake plate.
• In small bowl, beat powdered sugar and butter with electric mixer on low speed until blended. Stir in 1 tablespoon milk and vanilla. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Add red food color; beat until well blended and to desired color. Spread frosting on cake, leaving 1/2-inch border around edge of cake. With vegetable peeler, make shavings from white chocolate baking bar. Sprinkle over frosting.
• With rolling pin, roll out red gumdrops out with a rolling pin. Use 2-inch round biscuit cutter to cut rounds out of gumdrops. Place on pizza cake. Roll out green gumdrop and cut into thin strips to resemble green peppers. Place on pizza cake. Place jelly bean halves on pizza cake to resemble black olives.

CAKE PIZZA

Steps:

• On a slice of angel food cake layer yogurt and fruits and candies from above.

PIZZA-DILLA CAKE

Steps:

• Preheat the oven to 375 degrees F. In a medium bowl, mix together the onions and bell peppers.
• Lay out 6 flour tortillas on a work surface. Cover the tortillas with a layer of shredded Mexican cheese. Top each with a small handful of onions and bell peppers, a little more Mexican cheese, and then another flour tortilla.
• Heat a griddle or large skillet over medium-high heat. Gently toast each side of the quesadillas until the cheese is melty.
• Top 1 toasted quesadilla with 2 tablespoons pizza sauce, spreading to the edges. Top the pizza sauce with 1/3 cup mozzarella and 2 tablespoons Parmesan. Arrange a few pepperoni slices on top of the cheese.
• Line a baking sheet with parchment paper and arrange the pizza-topped quesadilla on top. Add another quesadilla on top and repeat the pizza process. Repeat until all the quesadillas are stacked on top of each other with a pizza layer in between.
• Unroll the pizza dough from the tubes. Drape one dough over half of the quesadilla stack. Drape the remaining dough over the other half of the stack, overlapping slightly.
• Press the dough over the stack tightly, and make sure the two doughs are sealed together by crimping slightly. Cut off any excess dough.
• On the top of the pizza, spread 1/4 cup pizza sauce and top with mozzarella and pepperoni.
• Brush the sides of the dough with olive oil.
• Bake until the crust is golden brown, 50 minutes to 1 hour. Allow to rest for 5 minutes. Slice and serve warm.

SICILIAN PIZZA CAKE

Steps:

• Coat the bottom and sides of an 11-by-17-inch rimmed baking sheet with cooking spray. Prepare the cake mixes as directed; spread in the baking sheet, filling it about three-quarters of the way (you will have leftover batter).
• Bake the cake at 350 degrees F until a toothpick comes out clean, 15 to 20 minutes. Let cool in the pan, then scrape off the top of the cake with a fork, leaving a border for the crust.
• Cut the fruit leather into 1 1/2-inch circles using a cookie cutter or kitchen shears and set aside. (If the strips are too narrow, roll them out slightly with a rolling pin before cutting.)
• Grate about 2 tablespoons of white chocolate into a bowl and set aside. Chop the remaining white chocolate.
• Microwave the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth.
• Mix the preserves with 2 tablespoons of the melted white chocolate in another bowl ¿ this will make the sauce more opaque.
• Spread the strawberry sauce on the cake, inside the border.
• Top with spoonfuls of the remaining melted white chocolate, spreading each slightly with the back of a spoon. Sprinkle with the grated white chocolate.
• Use a kitchen torch to toast the melted white chocolate and the edges of the cake. Top with the fruit-leather circles.

RICE CAKE PIZZA

Steps:

• Preheat broiler (or set toaster oven to "broil"). Season sauce to taste with spices. SPread sauce evenly over one side of your rice cake. Sprinkle both cheeses over sauce. Add veggies on top of cheese layer. Broil rice cake pizza for 5 minutes, or until cheese and sauce are hot. (Do not overcook, or cake will become soggy!) Season as you would a regular slice of pizza, and then enjoy your mini pizza pie...no slicing (or sharing) necessary!

APPLE COFFEE CAKE PIZZA

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Press into two greased 12-in. pizza pans; build up edges. In a small bowl, combine the cheese topping ingredients. Spread over dough to within 1/2 in. of edges. In a saucepan, combine the apple topping ingredients; simmer, uncovered, until apples are tender. Spoon over cream cheese layer., Combine streusel ingredients; sprinkle over apples. Let stand for 15 minutes. Bake at 375° for 30-35 minutes or until crust is browned. Combine glaze ingredients; drizzle over warm pizzas. Cool on wire racks.

GIANT PIZZA SLICE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 18-by-13 rimmed sheet pan with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the speed still on low and add the egg whites, 3/4 cup water and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes.
• Pour the batter into the prepared baking sheet; smooth into an even layer using an offset spatula.
• Bake until golden on top and the edges pull away from the pan, about 15 minutes. Transfer to a rack and let cool completely on the baking sheet, then refrigerate until firm, about 15 minutes.
• For the Swiss buttercream: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching.
• Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the vanilla while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
• Transfer half of the buttercream to a large microwave-safe bowl. Stir in drops of yellow, orange and ivory food coloring with a rubber spatula to tint the color of "yellow cheese." Transfer a quarter of the remaining buttercream to a second microwave-safe bowl. Stir in drops of red and ivory food coloring for the "tomato sauce." Add the remaining buttercream to a third bowl and tint ivory for the crumb coat (the first layer of frosting on the cake), "filling" and "crust".
• To assemble the cake: Lightly coat the cake with cooking spray, then cover with parchment and invert onto a cutting board.
• Cut cake into triangles: With the cake oriented vertically (one of the short sides nearest you) run a sharp paring knife from one of the corners nearest you to the center of the far short edge of the cake. Do the same from the other near corner to divide the cake into one large triangle and two smaller adjoining triangles.
• With a large offset spatula, carefully lift the large triangle onto a cake board. Coat the top and sides with a thin layer of ivory buttercream. Flip the two smaller triangles, side-by-side with the cut-sides facing out, onto the larger triangle to form a second cake layer.
• Using a serrated knife, trim 1 1/2-inches from the short side (the "crust" end) of the cake, angling the knife to reproduce the curve of a pizza pan. Gather up the cake scraps and squeeze them into a dough. Roll the dough into a rough 1-inch log and press it into crust end of the cake to form the raised lip of the pizza crust.
• Using an offset spatula, spread a thin crumb coat layer of ivory buttercream all over the cake. Chill until firm, about 20 minutes.
• Generously frost the sides and crust with more ivory buttercream. Pipe a small mound of buttercream onto the crust to look like a dough bubble. Refrigerate until firm, about 10 minutes.
• Dilute 2 drops ivory food coloring with the alcohol spirits. Dip a pastry brush in the mixture and using a light hand, brush the crust and sides of the cake light brown.
• Microwave the red buttercream in 15 second intervals, stirring in between, until slightly melted. Transfer to a pastry bag without a tip and pipe an irregular "sauce" along the base of the crust and slightly up the lip.
• Set aside a quarter of the yellow buttercream. Microwave the remaining in 15 second inncrements, stirring in between, until melted. Whisk the reserved yellow buttercream back in until blended. Transfer to a pastry bag without a tip and pipe a thick, wavy layer of "cheese" onto the top of the pizza slice, overlapping the tomato sauce in spots. Pipe cheese over the edges of the slice to look like drips of melted cheese.
• Spread the fruit rollups flat on a cutting board and stamp out "pepperoni" circles using a 2-inch round cutter sprayed with cooking spray. Top the pizza with as much pepperoni as you like.

PIZZA CAKE

Steps:

• Preheat oven to 325 degrees.
• Stir butter and breadcrumbs together and press onto bottom of 9 X 3 spring-foam pan; bake until browned around edges, about 10 minutes; cool.
• Beat cream cheese and ricotta until smooth; beat in eggs, then flour, then stir in chopped pepperoni, tomatoes and salt.
• Pour over crust and bake 1 hour or until set.
• Spread sauce on top and sprinkle with mozzarella cheese.
• Top with pepperoni slices and bake 10-15 minutes or until cheese is melted.
• Cool.
• Run knife around edge to loosen, remove side of pan and serve.