Best Pop Tarts Loaf Cake Recipes

CINNAMON-BROWN SUGAR POP-TART® CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray an 8-inch square pan.
• Crumble 4 toaster pastries into a bowl and mix in melted butter; press into the prepared pan creating a crust.
• Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1 teaspoon milk in a bowl; spread over crust.
• Beat 1/2 cup brown sugar, softened butter, and white sugar together in a bowl; add egg yolk and vanilla extract and mix well. Combine 1 cup flour, baking powder, and salt in a separate bowl. Whisk 3/4 cup milk and vinegar together in a separate bowl.
• Mix flour mixture, alternating with milk-vinegar mixture, into butter mixture until batter is well mixed. Fold egg whites into batter. Crumble 1 toaster pastry over batter and fold. Pour batter over the crust.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake completely, at least 1 hour.
• Spread frosting onto cake and crumble 1 toaster pastry over frosting.

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

POP-TARTS LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick baking spray. Line the pan with parchment paper and spray the paper. Set aside.
• Trim off the unglazed ends of the Pop-Tarts (this will make sure the tarts fit in the pan without touching the sides). Set aside.
• Combine the butter, granulated sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, 2 to 3 minutes.
• Whisk the eggs together in a medium bowl. Beat them into the butter mixture in 2 additions, scraping down the sides of the bowl between additions and beating until incorporated.
• Sift the flour, cornstarch, baking powder and salt into a medium bowl. Set aside. Combine the milk and vanilla extract in a liquid measuring cup.
• With the mixer running, add a third of the flour mixture to the bowl. Add half of the milk mixture. Continue alternating the flour and milk mixtures, ending with flour. Stop and scrape the bowl and paddle, then mix for 20 seconds longer.
• Beat in the sour cream until incorporated. Stop and scrape the bowl. Beat for an additional 10 seconds.
• Spread 1 cup of the batter evenly over the bottom of the prepared pan. Top with 2 Pop-Tarts making sure the tarts don't touch the sides of the pan. Spread 3/4 cup of batter over the tarts. Top with 2 more tarts, then spread with another 3/4 cup batter. Top with the remaining 2 tarts and spread evenly with the remaining batter. Bake until the top is golden brown, 50 to 55 minutes.
• Allow the loaf to cool completely in the pan before unmolding. Once cool, place upside down on a glazing rack or wire rack.
• For the glaze: Combine the confectioners' sugar, milk, vanilla and melted butter in a medium bowl and whisk until very smooth. If more milk is needed to form a pourable glaze add it a teaspoon at a time. Pour the glaze over the top of the cake, letting it run down the sides. Top with sprinkles and let the glaze set before slicing and serving.