5 Savory Cake Recipes You Can Serve For Supper
Good news, dessert lovers. You no longer need to wait until after supper in order to enjoy a slice of cake. Instead, you can use vegetables, rice, pasta, and pizza ingredients to create hearty dinner cakes that are guaranteed to put smiles on your family’s faces. Whether you’re looking for a dish that is hearty, savory, or healthy, there is a recipe here that will cure any cake craving. Ready to serve dessert for dinner? Here are 5 recipes to get you started.
1. Pepperoni Pizza Cake
After preparing Pillsbury’s recipe, you’ll never want to go back to plain old pizza again. Filled with layer after layer of flaky crust, pepperoni slices, and mozzarella cheese, this Pepperoni Pizza Cake is an absolutely divine dinner dish. It yields 6 servings.
- 2 cans refrigerated classic pizza crust
- 1½ cups pizza sauce (from 15 ounce can)
- 3 cups shredded mozzarella cheese (12 ounces)
- 1 cup sliced pepperoni
- 1 tablespoon butter, if desired
Directions: Heat oven to 400 degrees Fahrenheit. Lightly spray large cookie sheet with cooking spray or drizzle with olive oil. Measure diameter of tall-sided ovenproof pan. Unroll 1 can of dough onto work surface; press out into thin layer. Cut out 3 (6-inch) rounds; place on cookie sheet. Bake 8 minutes. Remove from cookie sheet to cooling rack; cool. Unroll remaining can of dough; cut 2 additional (6-inch) rounds from long edge of dough, leaving opposite side untouched. Place rounds on cooled cookie sheet. Bake 8 minutes. Remove from cookie sheet; cool.
Meanwhile, line pan with cooking parchment paper so that ends of paper stick up and out of pan. Cut long strip of dough at least ½-inch wider than height of pan. Carefully drape long strip of dough around inside edge of pan to line, leaving ½ inch hanging over outside edge of pan and bottom of pan open. Pinch seam to seal. Carefully place 1 partially baked crust round in bottom of pan. Spread pizza sauce over crust; top with pepperoni slices and sprinkle with mozzarella cheese.
Repeat to make 3 more layers. For top layer, place last crust over cheese; sprinkle with remaining cheese and arrange remaining pepperoni on top. Fold overhanging dough over top layer of pizza cake to make a raised crust edge. Bake 20 to 25 minutes or until dough around pizza cake is fully cooked. To test, carefully pull up parchment paper to raise pizza cake out of pan. Once completely baked, cool in pan 5 minutes. Remove pizza cake from pan; brush crust with butter. Use sharp knife to cut slices like you would a cake.
2. Savory Cauliflower Cake
Eating Well creates a dinner cake that is healthy, savory, and vegetarian friendly. The cauliflower in this dish ensures you’ll get plenty of nutrients — Prevention notes that the cruciferous veggie is packed with phosphorous, magnesium, iron, and folate. The recipe yields 8 servings.
- 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, thinly sliced
- ¾ teaspoon caraway seed, ground or crushed
- ½ teaspoon ground coriander
- ½ teaspoon crushed red pepper, or to taste
- ¾ teaspoon salt, divided
- ¾ cup garbanzo bean flour
- ¼ cup all-purpose flour or gluten-free flour blend
- ½ teaspoon baking powder
- 6 large eggs
- 1 jarred roasted red pepper, rinsed and chopped (about ½ cup)
- ¾ cup crumbled feta cheese
- 3 tablespoons chopped fresh dill, divided
Directions: Preheat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 9-inch springform pan with parchment paper. Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add cauliflower and steam until tender, 8-10 minutes. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until tender and golden, about 8 minutes. Add caraway seed, coriander, crushed red pepper, and ½ teaspoon salt; cook, stirring, until fragrant, about 1 minute. Gently stir in the steamed cauliflower, doing your best not to break up the florets, and cook for 2-3 minutes to combine the flavors.
Whisk garbanzo bean flour, all-purpose flour, baking powder, and the remaining ¼ teaspoon salt in a bowl. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the eggs and whisk to combine and eliminate most of the lumps. Stir in roasted red pepper, feta, and 2 tablespoons dill. Add the cauliflower mixture and gently stir to combine. Spread the mixture evenly into the prepared pan. Bake until the top is golden and the cake is set, 35 to 45 minutes. Let cool to warm; remove the pan sides and the parchment. Serve warm or at room temperature, and garnish with the remaining 1 tablespoon dill.
3. Savory Rice and Cheese Cake with Spinach and Roasted Red Peppers
Who knew cake could be so healthy? Cookin’ Canuck’s recipe calls for brown rice, roasted red peppers, and spinach, creating a supper entree that’s filled with fiber and fresh flavors. If you’re short on time before dinner, we suggest making the brown rice in advance.
- 3 tablespoons cornmeal
- 1½ cups brown rice
- 3 cups water
- 1 teaspoon kosher salt plus ½ teaspoon kosher salt, divided
- 4 cups fresh spinach, stems removed
- 3 eggs
- 2 teaspoons balsamic vinegar
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 roasted red peppers (4 halves), chopped
- 6 ounces fresh mozzarella cheese, drained and chopped
- ¼ cup finely grated Parmesan cheese
- ¼ cup minced Italian parsley
Directions: In a medium saucepan, combine brown rice, water, and ½ teaspoon kosher salt. Cook according to package directions. Fluff with a fork. Preheat the oven to 400 degrees Fahrenheit. Prepare an 8-inch springform pan by coating it with cooking spray and sprinkling the cornmeal on the bottom and along the sides. Rinse the spinach leaves under water and put the wet leaves in a large saucepan set over medium heat. Cover and let the spinach leaves wilt, about 2 minutes.
Drain, but don’t squeeze out the extra water. In a medium bowl, whisk the eggs. Add the wilted spinach, nutmeg, rest of the salt, and pepper, and stir to combine. Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onions are translucent and tender. Add the garlic and cook for an additional minute. Add the rice to the onions.
Stir in the roasted red peppers, mozzarella, Parmesan cheese, and parsley, along with the spinach and egg mixture. Transfer the rice mixture to the prepared pan and level the top with a spatula. Bake until the cake is set and golden brown on top, 35 to 40 minutes. Let it sit in the pan for 10 minutes. Invert the pan onto a large plate and carefully remove springform pan ring and bottom. Cut into wedges and serve.
4. The Famous Veggie Cake
Using cake mix, fruits, and veggies, you can quickly whip up Salad Master’s Famous Veggie Cake, which combines carrots, celery, pears, potatoes, apples, oranges, squash, and bananas for a supper that’s filled with fresh, filling, and nutritious ingredients. It yields 8 slices.
- 1 box cake mix, any flavor
- 3 eggs (or 6 egg whites)
- 3 cups fresh fruit and vegetables, shredded (carrots, celery, pears, potatoes, apples, oranges, yellow squash, zucchini squash, and bananas)
Directions: Pre-cut parchment paper to fit the bottom of an electric skillet. Preheat skillet to 250 degrees Fahrenheit. While skillet is preheating, combine dry cake mix with eggs in large mixing bowl. Add shredded fruits and vegetables. Stir vigorously into the cake mix. Pour into skillet and cover. Cook 25 minutes or until done. Cake is done when it does not jiggle when skillet is shaken. Once cake is cooled, give skillet an easy shake to loosen.
5. Pasta Cake
A Cozy Kitchen delivers a hearty Pasta Cake that’s filled with penne, veggies, and zesty seasonings. If you have leftover noodles from last night’s dinner, feel free to use them in this recipe, which was adapted slightly from Five Point Restaurant Cookbook. Hoping to pair it with a tasty side? We suggest preparing Simply Recipes’ Garlic Bread.
- 1 pound of penne or rigatoni
- 1 tablespoon of unsalted butter
- 6 large eggs
- Salt and Ground Pepper
- 1 clove garlic, minced
- ¼ teaspoon of crushed red pepper
- 1½ cups frozen spinach, thawed and drained
- ½ cup of Parmesan cheese, grated
- 1 cup of cubed mozzarella
- 1 cup of ricotta
Directions: Preheat the oven to 325 degrees Fahrenheit. Bring a large pot of heavily salted water to boil. Smear the inside of a 8-inch spring form pan with butter and set it aside. Cook the penne in the boiling water until it’s cooked about halfway through, super al dente, about 5 minutes. Drain the pasta and set it aside. Crack the 6 eggs in a large bowl and beat.
Add the cheeses, spinach, crushed red pepper, minced garlic, and salt and pepper. Add the cooked pasta and fold the mixture over itself until it’s uniformly dressed. Then turn it out into the prepared springform pan. Bake for 30 to 35 minutes, until the top is slightly golden brown and firm to the touch. Let it cool for 5 minutes, then remove from pan and serve warm or room temperature.