These little French Almond Cakes are also known as Financiers because the French businessmen in the financial district of Paris helped make them popular.  They’re easy, but taste rich and moist.

Thanks, Kim Cooks the World!

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Also known as Pumpkin Poke Cake, this pumpkin recipe is a crowd-pleaser.  It’s easy because you start with a boxed cake mix.  It’s decadent because of the caramel and Heath Bits you sprinkle on top.  No matter how you slice it, it’s a delicious fall cake to serve at any party.

Frugal Tips:  Get your pumpkin puree at ALDI food stores.  It ranges from $.89-$.99 per can.  However, it’s a seasonal item so stock up when you see it!  It won’t be on the shelves after the holidays.

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Despite my half-breed Scandinavian heritage, I had never heard of Scandinavian Almond Cake until recently.  My favorite neighbor, and full-blooded Norwegian Paul Knutson, told me about it. His family made us corn bread in this odd-shaped pan, and said it was their pan for Norwegian Almond Bread. I had never heard of such a thing. I did a little research online and then asked to borrow the pan so I could add this to my culinary repertoire. (you can purchase a pan on Amazon – they’re not too expensive)

Let me confess that my first attempt was not a total success.  While it tasted great, the thing stuck to the pan and came out in clumps.  It was a huge blow to my self-esteem as a cook.  Sure, we still ate it, and everyone agreed it was delicious – but it wasn’t what I imagined when I set out to perfect this recipe.  The second attempt didn’t go much better.  Then, it became a battle.  Me vs. the Cake Pan.  I re-read instructions, tweaked the recipe, and tried to figure out what I was doing wrong.   Turns out the FOURTH time was the charm.  If you’ve struggled with this recipe yourself, read my tips below.  After “extensive” research, I think I have this sucker finally figured out.

The best part: its ingredients are found in your pantry. It’s SUPER frugal, but tastes rich. Top with powdered sugar, fruit preserves, a glaze, or whipped cream.

I struggled with getting the cake out of the pan the first few times I made it.  The secrets to getting it out of the pan are:

• Use margarine instead of butter
• Spray the pan liberally with Baker’s Joy, or PAM then sprinkle with Wondra flour
• Sprinkle the bottom of the pan with almonds before pouring in the batter
• Don’t underbake.  The cake will turn golden brown before it’s done.  Use the toothpick test if necessary.
• Cool cake completely in the pan before inverting

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I’ve been wanting to make the colorful rainbow cupcakes I’ve seen online for a long time, but I wasn’t sure the best method to use.  First, I turned to my friends on the Mommysavers forum for advice on how to make rainbow cupcakes.  There are a few different methods of doing it, but I make mine the old-fashioned way with adding a few drops of food coloring into four different bowls of batter:  red, yellow, green and blue.  My friend Shell also has a real cool cheater method of making rainbow color swirl cupcakes.  That may be my NEXT project!

First, I headed off to get my supplies.

• White box cake mix (I had eggs and oil at home already)
• Food coloring
• Frosting
• Cupcake liners

Plus, for a limited time you’ll be able to print a high-value coupon for the Cool Whip Frosting I used:

First, frosting.  This new Kraft Cool Whip frosting is available in ready-to-go in three different flavors:  vanilla, chocolate and cream cheese. My Walmart only carried the chocolate and vanilla, but the cream cheese flavor sounds wonderful.   I found mine at Walmart for $2.28.  Each container frosts one cake or a batch of 18-24 cupcakes.  While at the store, I also picked up a boxed cake mix, food coloring, muffin cup liners, and a magazine (not on my list- oops!).

First, prepare your cake batter according to package directions.  A white or yellow cake works best.

After you prepare your white cake batter, separate it into four separate bowls.  Add a few drops of food coloring into each bowl in rainbow colors you choose.

Place 18 cupcake liners in muffin tins.  Layer the batter according to the colors of the rainbow.  I first did blue, then green, yellow and red.  I added approximately one teaspoon of each color in the bottom of each cupcake liner.

Bake your cupcakes according to package directions and cool completely.

Since Cool Whip Frosting is a softer consistency than most frostings, make sure your cakes have thoroughly cooled before using it to prevent it from melting.  I also took the frosting out of the freezer to warm up for a few minutes before using it.  It was the perfect consistency for my piping bags.  It’s slightly firmer than regular Cool Whip whipped topping, but softer than a typical frosting.

To make frosting cakes and cupcakes easier AND more attractive, I use a basic Wilton cake decorating set coupler and tip.  You can get one for less than $10, and if taken care of will last forever.  Note:  Since the frosting is cream-based, you’ll need to make sure you keep them refrigerated.

My son LOVED them. He ate three right away and said, “The frosting is the best part!”

Frugal Tips:  You don’t need to purchase the fancy piping bags.  I just use a cheap-o sandwich bag like the one pictured above by cutting the tip off.  I can throw it away when I’m done, and wash my couplers for the next time I bake.

View my entire Rainbow Cupcakes with Cool Whip Frosting Photo Gallery on Google+.

Check out more awesome cupcakes & cakes on the Kraft Cool Whip Frosting Pinterest Board and more recipes at Kraft recipes.  Want to find out more about Cool Whip Frosting? Join the #CoolWhipFrosting Twitter Party on Wednesday, October 24 at 1pm EST if you are available!

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