Best Dolly Cake Recipes

DOLLY PARTON'S DUMP CAKE

Steps:

• Grease and flour a 9 by 13" cake pan.
• Put the dry yellow cake mix at the bottom.
• Pour the can of crushed pineapple with juice over the cake mix.
• Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
• Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
• Bake the cake at 325 for 45 minutes, or until done.
• Let rest for 20 minutes before serving.
• This is best served warm.

DOLLY PARTON'S GREEN TOMATO CAKE

Steps:

• Preheat oven to 350 degrees F. Butter two 9-inch cake pans and lightly dust them with flour.
• Place the raisins in a bowl and add hot water to cover; set aside. (Note from Julesong: you can use warm rum or other liquor, if you like.).
• Sift the flour into a medium bowl, then add the salt, baking powder, cinnamon, and nutmeg; stir to combine.
• In another large bowl, whisk together the sugar, melted butter, eggs, and vanilla. Gradually add the flour mixture, stirring, until a smooth batter forms.
• Drain the raisins in a sieve.
• Stir the walnuts, drained raisins, cored/diced tomatoes, and coconut flakes into the batter.
• Pour an equal amount of batter into each prepared cake pan and spread evenly with a spatula.
• Bake in preheated 350 degree F oven for about 60 minutes of until a toothpick inserted into center comes out clean. When done, remove from oven and let cake cool in pans on wire racks.
• When cake is cool to the touch, slide a knife or icing spatula around the inside rim of each pan to loosen edges and carefully flip the cake layers onto the wire racks to continue cooling. (You can use an inverted plate on top of the pan, flip, and carefully transfer to racks, if you like.).
• If you want to frost the cake, make the cream cheese frosting while layers are cooling.
• To make the frosting, in a medium bowl beat together the cream cheese and butter with an electric or hand mixer until well blended.
• Add the vanilla and beat until incorporated.
• Gradually add the powdered sugar while continuing to beat until smooth.
• Beat in cinnamon until incorporated. Use to frost the cake.
• To frost cake: when cake is completely cooled place one layer on serving plate and, using a spatula, frost all over with half the frosting. Place second layer on top. Frost second layer with remaining frosting.

ZINGER CAKE LIKE DOLLY MADISON

Steps:

• 1. Prepare cake in two round or square 9" cake pans bake and cool
• 2. Prepare the filling by dissolving gelatin in water, add marshmallow cream, butter, vanilla and confectioners sugar. Blend well and cool in fridge
• 3. Lay bottom cake on platter Pour all of filling over bottom layer top with second cake
• 4. In a small saucepan melt jam add some coconut to jam reserving some to sprinkle on top spread jam over top layer cake sprinkle with remaining coconut cover and refrigerate until ready to serve.
• 5. I just refrigerate to set up filling

THE DOLLY PARTON DUMP CAKE

Steps:

• Grease and flour a 9x13 inch cake pan. Put the yellow cake mix at the bottom. Pour the can of crushed pineapple over the pan (with the juice.) Next, dollop on the can of cherry pie filling, followed by the can of blueberry pie filling. Thinly slice 1 stick butter and sprinkle the slices over the top of the ingredients. Bake 325 for 30 min.

DOLLY VARDEN CAKE

Steps:

• Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
• Butter the sides of the pans.
• Sift flour, measure and resift 3 times with baking powder and salt.
• Beat egg yolks, and set aside.
• Beat egg whites until stiff, and set aside.
• Cream butter, and add sugar slowly; cream well.
• Add beaten egg yolks and beat until light and fluffy.
• Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
• Fold in stiffly beaten egg whites.
• Divide batter into 2 equal portions.
• Add vanilla to one portion, stirring just enough to mix.
• Pour batter into prepared pan.
• To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
• Pour batter into the second prepared pan.
• Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
• Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
• Place spice layer on plate, and cover with a buttercream icing.
• Place white layer on top, cover top and sides of cake with buttercream icing.
• Slice with a very sharp knife.

DOLLY'S CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan.
• To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
• In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
• Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.
• Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
• For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.

DOLLY VARDEN CAKE

Steps:

• Cream butter and sugar. Add beaten eggs and milk alternatively with sifted flour and baking powder.
• Divide mixture into three parts.
• Stir dates, cherries and cinnamon into one part.
• Stir lemon essence into second part.
• Stir cocoa and vanilla essence into third part.
• Transfer each mixture into separate greased 20cm round sandwich tins that have a base lined with baking paper.
• Bake at 190°C for about 25 minutes.
• When cold, place part one layer onto plate.
• Spread with icing.
• Cut other two layers into 4 triangles and then "cement" together on cake to make the dolls dress with the doll in the middle.
• Cover the rest of the dress so you cannot see the lines.
• Decorate how you wish.
• BUTTER ICING:.
• Cream butter until light and fluffy.
• Add essence.
• Gradually beat in icing sugar, beating until smooth.
• Add sufficient water to give a smooth spreading consistency.

DOLLY VARDEN CAKE

Steps:

• Preheat oven to 350°F and grease and flour four 9-inch cake pans.
• Prepare the batter of the white cake mix, using 3 egg whites, 1/3 cup softened butter, and 1 cup water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
• Chop maraschino cherries and drain well on paper toweling.
• Fold into white cake batter.
• Pour into 2 greased and floured 9-inch cake pans.
• Bake 20 to 25 minutes, or until done when tested with a toothpick.
• Let cool briefly in cake pans, then turn out onto cooling rack to complete cooling.
• Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom.
• Add remaining eggs, butter, and water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
• Fold in walnuts, currants and citron; mix well.
• Pour prepared cake pans.
• Bake 25 to 30 minutes, or until done when tested.
• Let cool briefly in pans, then turn out onto cooling rack to complete cooling.
• When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake.
• Put cake together, alternating white and spice layers, with frosting between layers and on top and sides.
• Sprinkle toasted coconut on top and garnish with whole maraschino cherries.

DOLLY CAKE

Steps:

• BEAT the cream cheese with an electric mixer until smooth. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved. Stir through the whipped cream.
• SPOON some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture. Refrigerate for 1 hour, until set.
• TURN the cake out onto a serving plate. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice. Use a palette knife to create a swirled effect.
• ADD the doll into the top, and decorate with marshmallows, lollies and cachous.