Gluten-Free Better Than Almost Anything Cake

Prep Time 20 min
 Total Time 3 hr 0 min
 Servings 9

Ingredients

• 1box Betty Crocker™ Gluten Free devil's food cake mix
• Water, butter and eggs called for on cake mix box
• 1 jar (12.25 oz) caramel topping
• 1 cup frozen (thawed) whipped topping
• 1/2 cup toffee bits

Directions

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
2. With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
3. Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator

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Article source: http://www.bettycrocker.com/recipes/gluten-free-better-than-almost-anything-cake/05c4b3e4-a04a-473e-b8f4-67a893f54e32

Gluten-Free Marble Cake

Prep Time 20 min

 Total Time 2 hr 20 min 

 Servings 12

Ingredients

Yellow Cake

• 
  
• 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
• 1/2 cup butter, softened
• 2/3 cup water
• 2 teaspoons gluten-free vanilla
• 3 eggs
• Devil's Food Cake
• 
  
• 1 box (15 oz) Betty Crocker™ Gluten Free devil's food cake mix
• 1/2 cup butter, softened
• 1 cup water
• 3 eggs
• Chocolate Frosting
• 
  
• 3 cups powdered sugar
• 1/3 cup butter, softened
• 2 teaspoons gluten-free vanilla
• 3 oz unsweetened baking chocolate, melted, cooled
• 3 to 4 tablespoons milk

Directions

1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
3. 3In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
4. Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

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Article source:  http://www.bettycrocker.com/recipes/gluten-free-marble-cake/48aad597-4b81-47c4-8df6-b11488ed1e20

Gluten-Free Pineapple Upside Down Cake

Prep Time 15 min

 Total Time 1 hr 30 min

 Servings 9

Ingredients

• 
  
• 1/4 cup butter
• 2/3 cup packed brown sugar
• 2 tablespoons light corn syrup
• 9 slices pineapple in juice (from 16-oz can), drained
• 9 maraschino cherries, drained
• 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
• 1/2 cup butter, softened
• 2/3 cup water
• 2 teaspoons gluten-free vanilla
• 3 eggs

Directions

1. Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
2. In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loose cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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Article source: http://www.bettycrocker.com/recipes/gluten-free-pineapple-upside-down-cake/d07fe74b-f682-491b-897d-da8230a5d0d3

Gluten-Free Carrot Cake

Prep Time 15 min 

Total Time 1 hr 55 min 

Servings 12

Ingredients

Cake

• 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
• 2/3 cup water
• 1 cup butter, softened
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons gluten-free vanilla
• 3 eggs
• 1 cup finely shredded carrots (2 medium)
• 1/4 cup finely chopped pecans or walnuts

Frosting

• 4 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons butter
• 1 teaspoon gluten-free vanilla
• 2 cups powdered sugar
• 1 to 3 teaspoons milk
• 1/4 cup coconut, if desired

Directions

1. Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

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Article source: http://www.bettycrocker.com/recipes/gluten-free-carrot-cake/81350456-95da-4e1b-bcb9-fe84378a2098