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| Cinnamon-Brown Sugar Pop-Tart® Cake |
"A buttery, crisp Pop-Tart® crust and a moist cinnamon brown sugar cake. Great for all ages and a fun party idea. I made this cake for my family and they all loved it (and some of them don't even like Pop-Tarts®!)."
Ingredients :
- cooking spray
- 6 cinnamon-brown sugar toaster pastries (such as Pop-Tarts®)
- 5 tablespoons unsalted butter, melted
- 3/4 cup brown sugar, divided
- 1 tablespoon all-purpose flour
- 4 teaspoons ground cinnamon, divided
- 1 teaspoon milk
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 egg, separated
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 1/2 teaspoons white vinegar
- 1 cup cream cheese frosting, or to taste
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 2H5M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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