Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Peach Cobbler September 5, 2016

Filed under: Dessert,Gluten Free — lewissisters @ 2:06 am

We are back!
Here is a fantastic summer/fall recipe that I simply had to share with you all; I made it this afternoon. Yesterday, our uncle and Grandma Muse gave us some peaches directly from their peach tree, and my mom said she wanted to make peach cobbler. I have a recipe from one of our ward Relief Society newsletters for a dump-it peach cobbler, my mom looked online for a similar recipe and we combined the two recipes, thus resulting in this amazing cobbler. If you make this cobbler, your house is going to smell fantastic!
Easy Peach Cobbler

1 yellow cake mix, gluten free
1 can of sprite (1 cup)
4 cups of peaches (2 8 oz cans with juice) or 5 medium/large peaches peeled and sliced
½ tsp Cinnamon
1 stick butter, or a little less cut into small pieces
1. Layer sliced peaches in the bottom of an ungreased 9-13 pan; pour sprite over the top of the peaches. (If using canned peaches use the juice from the can rather than sprite)

2. Top with cake mix and press down firmly with a spatula or spoon.

3. Top with butter and sprinkle with cinnamon.

4. Bake uncovered at 375 for about 45 minutes.

5. Serve warm with vanilla ice cream. Store in the refrigerator.


Luau Cake September 1, 2016

Filed under: Cakes,Dessert,Make Ahead Meals — lewissisters @ 9:45 pm

Hi!This month’s recipe is the cake we made for my niece’s birthday party last month. The theme of her party was luau, so my sister wanted to make a festive two layer cake (using four cakes in all) and keep the flavors really simple. To go along with the cake we had mixed fruit, a veggie tray and some chips. Our family enjoyed chatting with each other and watching my niece have fun with her new gifts; as well as, playing with her siblings and cousins.

This is our own recipe. We hope you like this colorful cake; have fun creating your own version!


Lewissisters Luau Cake!


1 yellow or white cake mix (regular or gluten free)

1 chocolate cake mix (regular or gluten free)

1 small box of chocolate pudding

1 small box of lemon pudding

Butter cream Frosting: (double the recipe for this cake)

1 stick butter, room temperature

1 tsp vanilla extract

2 cups powdered sugar

2 Tbsps milk, or more if needed

Food coloring, if desired


Directions for the cakes and puddings:

1. Grease a round 9 inch cake pan for the bottom cake and an 8 inch cake pan, trimming sides of the cake, (or a smaller cake pan) for the top cake.

2. Split your cake batters in half so you will have two chocolate and two white/yellow cakes.

3. Make the chocolate and white/yellow cake mixes according to the instructions on the boxes. Once the cakes are done baking, let them cool to room temperature.

4. In separate bowls, make the chocolate and lemon puddings according to the instructions on the boxes and set aside to thicken, about five minutes.


Butter cream Frosting:

1. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is light and fluffy.

2. Add the vanilla extract; then slowly add the powdered sugar, with the mixer on low speed.

3. Add the milk and mix; followed by food coloring, if desired.

4. Then, mix the heck out of the frosting until it is the consistency and color you would like it to be. (If it is too runny, add more powdered sugar, if it is too thick, add more milk).


Assembling the cake:

1. On a serving plate, put one layer of the bigger cake down. (We used chocolate cake for the bottom layer).

2. Spread the chocolate pudding on top of the cake.

3. Add the second chocolate cake on top of the pudding.

4. Frost with a thin layer of frosting (a crumb coat) whatever color you would like. (We used yellow) and let it sit for a few minutes to set. When it has firmed up, finish spreading the remainder of the frosting all over the top and sides of the cake, so it is completely covered.

5. Put the first layer of the second smaller cake on top of the fully frosted bottom cake. (White cake)

6. Spread lemon pudding on top of the cake.

7. Put the final white cake on top of the pudding.

8. Put a crumb coating of frosting on top of this cake only, we used pink. And allow the cake to rest for a few minutes to set.

9. Frost the entire second cake with the remaining frosting and allow it to rest once more.

10. Decorate the cake however you want and enjoy! 

11. For storage, keep the cake in the refrigerator. You may have leftover pudding which is delicious by itself or topped with whipped cream.