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Microwave Stack Cooker Recipes -Cakes & Desserts
STACK COOKER CAKES & DESSERTS
Death By Chocolate I
1 Chocolate Cake Mix 2-12 oz containers of Cool Whip
2 large Instant Chocolate Puddings 4 Heath Bars
Mix cake in the Mix n stor pitcher plus using directions on package. Pour into the 3 qt Tupperware casserole with
the cone in. Microwave cake for 10 minutes on high, turn after 5 min.(oven wattage varies so experiment with time)
Let cake cool 10 min before turning out. Mix pudding in the mix n stor pitcher plus, using directions on package.
Layer in Thatsa Bowl: ½ of cake crumbled, 1 box of pudding, 1 container of Cool Whip, 2 Heath Bars, chopped.
Repeat layers. Seal Bowl and refrigerate. Use ice cream scoop to scoop out of Thatsa Bowl to serve. Great with Ice
Death By Chocolate II
1 Chocolate Cake Mix 1 Chocolate Pudding Mix
1 Cup Chopped Walnuts (optional) 1 Cup Milk
2 Eggs 1 Bag Chocolate Chips
Mix all ingredients together except the chips in the Mix 'N Store. Place the chocolate chips in the bottom of the 3
quart TUPPERWAVE casserole dish with the cone. Pour the cake mixture on top of the chips, microwave on high
for 13 minutes. Rotate one time if not using a carousel.
Pineapple Angel Delight
1 Angel Food Cake Mix (one-step) 1 Medium Can Crushed Pineapple
Combine cake mix (dry) and crushed pineapple. Pour into TUPPERWAVE 3 Qt. with cone. Cook on high for 10
minutes. Let stand for 5 minutes. Invert onto serving dish and let cool before serving
So Simple Chocolate Cake
1 Chocolate Cake Mix 3 Eggs
1 can cherry pie filling
Mix ingredients in Mix-N-Store plus pitcher then pour into 3qt. Tupperwave dish with cone in place. Let stand for
10 minutes. Microwave 12 minutes on high, turning 1/4 turn every 4 minutes.
1 cup chocolate chips 1 cup sour cream
Melt chocolate chips in 3/4qt. Tupperwave cover, then stir in sour cream. Drizzle over cake.
1 Pkg. Cake Mix - Any Flavor 1 Can Pie Filling - Any Flavor 3 Eggs
Mix dry cake mix, pie filling and 3 eggs. Pour into 3 Qt. TUPPERWAVE with cone. Microwave on 80% power for
18 minutes. Cool and invert onto cake taker/dish.
German Chocolate Cake
1 German Chocolate Cake Mix (made as directed) 1 Can Coconut Pecan Icing
Spread icing in the bottom, sides and up the cone of the 3 Qt. TUPPERWAVE casserole. Pour prepared cake mix
from the Mix 'N Store on top of the icing. Microwave on high for 11 minutes. Let stand a few minutes and invert
onto cake taker.
Easy Layer Cake
Cake Mix of Choice Frosting of Choice
Mix cake mix according to package directions. Pour half of the batter into the 3 Qt. TUPPERWAVE Casserole and
the other half in the 1-3/4 Qt. TUPPERWAVE Casserole. Microwave one at a time 4-5 minutes on high power.
Layers are ready to frost...can use Gourmet Decorator with the cakes inverted onto the cake taker using the
Eggceptional Server as a pedestal base
1 Pkg. Chocolate Cake Mix 1 Cup Sour Cream
1 Cup Water 3 Whole Eggs
1 Cup Chopped Pecans 1 Jar Caramel Ice Cream Topping
Place pecans around the cone in the TUPPERWAVE 3 Qt. casserole. Mix together the cake mix, sour cream, water
and eggs. Pour cake mixture on top of pecans. Then top the cake mixture with 2/3 cup of caramel topping. Do not
let the caramel touch the sides. Microwave on medium for 9 minutes.
Microwave on high for 8 minutes.
Pineapple Upside Down Cake
½ Cup Butter ½ Cup Brown Sugar
1 Large Can Crushed or Sliced Pineapple 1 Box Yellow Cake Mix
Melt butter in 3 Qt. TUPPERWAVE Casserole. Put in cone and spread brown sugar around the cone. Drain
pineapple and save the juice. Place the pineapple in casserole around cone. Mix together cake mix, pineapple juice
and eggs. Pour over brown sugar/pineapple mixture. Microwave for 9 minutes on high. Cool and invert.
Easy Dessert Recipe (in the 1 3/4 qt. casserole)
Place in casserole in the following order:
1 16 oz. can crushed pineapple 1 ½ C. mini marshmallows
½ box yellow cake mix ¼ C. margarine or butter melted
½ C. shredded coconut ½ C. pecans
Microwave on high for about 12 min. Serve warm or cool; plain or with whipped topping
1 box choc cake mix 16 oz sour cream
Mix all together, very sticky but it works. Take mini-reeses peanut butter cups and cut into ½'s. Put ½ batter in 3
qt w/cone. Put as many Reese 1/2 's as you can around cone but don't touch the cone or the sides. Put rest of cake
mix. Let set 5 minutes. Microwave on high for 12 minutes. Let set a bit before you invert it. ENJOY!!
28 caramels 1(15oz) can sweetened condensed milk
2 Table. Butter 1 (18oz) pkg chocolate cake mix
1 c. water 3 eggs
1 c. pecans, finely chopped
Combine caramels, milk, and 1 table. Butter in 1 3/4 casserole. Microwave for 4 minutes at 100% power, stirring
once. Combine in the MIX N STORE the cake mix, water, eggs, and remaining 1 Table butter. Beat well. With
cone in place spread half the batter in the 3 qt. Casserole. Top with caramel mixture and sprinkle with pecans.
Spread remaining batter then microwave 8-10 minutes at 100% power. Rotate half way through. Cool 10-12 min.
Turn out onto the CAKE TAKER.
Strawberry Delight Cake
1 Box strawberry cake mix 3 eggs slightly beaten
1 can strawberry pie filling
Mix together just until cake mix is all moistened evenly. Pour batter into pan and let set 5 minutes. Place in
microwave on high for 12 minutes (works best on a turntable, or turn ¼ turn every 3 minutes). Remove from pan
after cooling for 5 minutes.
(Try this with Cherry cake mix and cherry pie filling…pineapple cake mix and
pineapple pie filling…spice cake mix and apple pie filling…banana cake mix and 2 cups mashed rip bananas (addnuts if desired.)
3 Cans 10-count Biscuits 1 Cup Sugar
1 Cup Light Brown Sugar 1 Tsp. Cinnamon
1 Stick Margarine ½ - 1 Cup Chopped Nuts (optional)
Cut biscuits into quarters & place in Thatsa Bowl. Mix 1 cup sugar, ½ cup brown sugar, cinnamon and nuts. Pour
over biscuits. Seal bowl and shake until well coated. Place cone in 3 qt. TUPPERWAVE casserole and place
biscuits around cone. Melt margarine and ½ cup brown sugar. Mix well and pour over biscuits. Cover and
microwave on high 7-10 minutes. Let stand 5 minutes. Invert on tray & serve, pulling apart in sections.
Pumpkin Bread Cake
1 - 16 oz can solid pack pumpkin 1 tsp ground cinnamon
1 small can evaporated milk (5 oz) ½ tsp ground ginger
3 eggs ¼ tsp ground cloves
½ cup sugar ½ to 1 cup chopped nuts
LIGHTLY HAND MIX ONLY JUST UNTIL MOIST! (DO NOT USE MIXER OR BEAT BY HAND) Spoon
evenly in 3 qt Tupperwave with cone insert. Be sure all air bubbles are popped. Microwave on high for 14 minutes
(rotate ¼ turn every 3 ½ minutes) Bread is done when sides pull away from pan and top is mostly dry. Twist cone
to loosen before inverting onto servicing dish. Remove from pan in 5 minutes.
Graham Streusel Coffee Cake
1 cup graham cracker crumbs 1/3 cup butter
1/3 cup packed brown sugar 1/3 cup chopped nuts(optional)
1 teaspoon cinnamon
1 pkg(9oz) (1 layer size like Jiffy) yellow cake mix prepared according to box directions
1 cup powdered sugar 1-2 Tbsp. milk
Combine graham cracker crumbs, butter, sugar, nuts and cinnamon in small round 2 ½ cup Rock ‘N Serve; heat on
medium for 1-2 minutes in microwave. Stir to blend. Spread half of this topping mixture on bottom of 3 qt.
Tupperwave casserole with cone. Prepare cake mix according to directions. Pour half of cake batter on top of
topping mixture. Pour remaining topping mixture on top of cake batter. Pour remaining cake batter on top of
Cook on medium (50%) for 6 minutes. Cook on high for an additional 3-5 minutes. Cool for 5 minutes and invert
on serving platter. Combine powdered sugar and milk to make glaze and drizzle over coffee cake. Enjoy!
Cherry Chocolate Cake *
Chocolate Cake Mix
1 Can cherry pie filling 3 eggs
Top with fudge frosting, whipped topping, grated chocolate, or more cherry pie filling.
Luscious Lemon *
Lemon or White Cake mix 1 can Lemon pie filling 3 eggs
Top with a lemon glaze and whipped topping
Pumpkin Carmel *
Spice Cake mix 1 can solid pumpkin
3 eggs ½ tsp. Cinnamon, optional
Drizzle with carmel ice cream topping and top with whipped topping! A sprinkle of
cinnamon sugar is nice too.
Raging Red Rasberry *
White or chocolate cake mix 1 can raspberry pie filling 3 eggs
topped with whipped topping and grated chocolate (white or reg.) and nuts
Apple Cinnamon Spice *
Spice Cake Mix 1 can apple pie filling 3 eggs
drizzle with carmel. Top with ice cream or whipped topping.
Banana Banana *
Banana Cake Mix 3 eggs
1 Can banana cream pie filling or 14oz. mashed bananas
Glaze with powdered sugar glaze and chopped walnuts
Carmel Apple *
Carmel or butter peacan cake mix 1 can apple pie filling 3 eggs
top with cinnamon ice cream
Fantastic, Quick Chocolate Cake * - (4 ingredients)
Chocolate cake mix 16 oz sour cream 3 eggs
½ cup chocolate chips Sprinkle with powdered sugar
(For a really fancy final touch, fill center with strawberries!)
*With the above recipes - follow these instructions.
Mix eggs and pie filling in Tupperware bowl. Add cake mix and blend well. Pour batter into 3 qt. Tupperwave
with cone and microwave on high for 8-13 minutes (depending on the watts in your mw - if you have a higher
wattage you will cook it for less time, ie: 1000 or more watts = 8 minutes cooking time). Let cake cool and invert
onto a plate or tray or cake taker, and top with icing or whatever recipe calls for.
Cherry or Blueberry Upside Down Cake
1 Box White Cake Mix 1 Cup Water
3 Tbsp. Margarine 1 Can Cherry or Blueberry Pie Filling
3 Eggs ¼ Cup Oil
1 Cup Packed Brown Sugar
Melt margarine at 30% power for approximately 2 minutes in bottom of 3QT. TupperWave casserole dish
with cone inserted. Mix brown sugar into melted margarine. Spread ½ can of pie filling over brown sugar
mixture. Combine cake mix, eggs, water and oil. Pour ½ of the batter over the pie filling mixture. Bake 7
minutes on 100% power. Rotate twice if there is no turntable. Spread the other ½ of the pie filling over
the baked cake. Pour remainder of the batter over the pie filling. Cook an additional 7 minutes at 100%
power, rotating as necessary. Let stand about 4 minutes and check for doneness. If necessary, place cake
back in microwave for 30 seconds intervals until done. Cool cake 5 minutes before inverting on cake
Microwave Chocolate Turtle Cheese Cake - Yields 12 Servings
4 Tbsp Margarine 1 c Pecan pieces
1 tsp Vanilla 1 ¼ c Graham cracker crumbs
16 oz Cream cheese 2 Eggs
14 oz Caramel candies (36 Brachs) 1 cup Chocolate chips, divided
2 Tbsp Milk ½ cup Evaporated milk
½ cup Sugar 12 Pecan halves
Put margarine in the 3 qt. casserole dish. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on
bottom of pan. Put caramels in the 1 ½ qt. casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until
melted. Pour on crust and press pecan pieces into it. Refrigerate and clean your 1 ½ qt casserole out for use again.
Put cream cheese in the 1 ½ casserole dish with ½ cup chocolate chips. Microwave on 50%(Medium) for 3-3 1/2
minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend till thoroughly combined. Add
egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDMHIGH)
10-11 minutes, until center still juggles slightly. Cool and refrigerate. Clean 1 ½ qt. casserole again.
Combine remaining chips and 2 tablespoons milk in the 1 ½ qt. casserole. Microwave on HIGH 1-2 minutes, until
chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled
cheesecake can be baked in a 350F pre-heated conventional oven for 40 minutes.
Apple Fudge Brownies
½ cup butter or margarine 2 squares (1 oz each) unsweetened chocolate
1 cup brown sugar ½ cup applesauce
2 eggs 1 tsp vanilla extract
1 cup all purpose flour ½ tsp baking powder
¼ tsp baking soda 1 cup chopped apple (small apple should do)
Set power select on High. In 3 qt Tupperwave casserole, heat butter and chocolate 1 - 2 minutes or until melted.
Stir in sugar, applesauce, eggs and vanilla. Gradually add flour, baking powder and soda; stir in apple. Set power
select at medium. Heat 10 to 12 minutes. Let stand, covered, 5 minutes, cool uncovered, 10 minutes. Store, covered,
until ready to serve. Yield: 16 brownies.
Microwave Lemon Chiffon Pie Recipe - Yields 8 Servings
1 Envelope unflavored gelatin ½ c Sugar
½ tsp Salt 1 - 16 oz Can sliced peaches, undrained
Water 1 cup Icy cold evaporated milk, -whipped
1 - 6 oz Can frozen lemonade concentrate, undiluted 1 - 10" graham cracker crust
In a 1 ½ -quart Tupperwave casserole dish, mix gelatin, sugar and salt. Drain liquid from peaches into a glass
measuring cup and add enough water to peach liquid to make ¾ cup. Add liquid mixture to gelatin mixture.
Heat gelatin mixture in microwave 3 minutes or until gelatin is dissolved. Stir every 45 seconds. Add undiluted
lemonade concentrate to hot gelatin mixture. Chill in refrigerator until mixture mounds slightly when dropped from
While lemonade mixture is chilling, whip chilled evaporated milk until stiff peaks from. Fold whipped evaporated
milk into chilled gelatin mixture. Poor all into the crust and chill until ready to serve. Top with sliced peaches if
Microwave Coffee Cake
1 ½ c. Bisquick ¼ c. sugar
½ c. milk 1 egg
2 Tbsp. cooking oil
1/3 c. Bisquick 1/3 c. brown sugar
2 Tbsp. butter 1 tsp. cinnamon
¼ c. chopped nuts
In TW bowl, mix Bisquick and sugar. Add milk, egg and oil; beat by hand mixing well. In separate TW bowl, blend
Bisquick, sugar, cinnamon and butter until crumbly. Sprinkle over coffee cake before you cook. Grease 3 qt
casserole and cone. Cook on High for 5 to 7 minutes. Rotate every 1 minute and 35 seconds.
Frosting: Blend 3/4 cup powdered sugar and 1 tablespoon milk in Quick Shake; drizzle over coffee cake while still
ORANGE CRUMBLE CAKE
2 cups flour 1 cup sugar
1/2 cup margarine 2 teaspoons cinnamon
2 teaspoons baking powder 2 eggs
1 cup orange juice
Combine flour, sugar and margarine until mixture is like cornmeal. Combine 1 cup of crumb mixture with
cinnamon; reserve for topping. Add baking powder to remaining mixture; blend well. Beat eggs with orange juice.
Mix lightly into crumb mixture. Pour into lightly greased 1 ¾ Tupperwave casserole with cone. Sprinkle top
with cinnamon crumbs. Bake in microwave, full power, for 4 minutes. Turn half way around. Bake another 4
minutes. Serve warm or cool.
Stack Cooker Strawberry Mousse
1 pint fresh strawberries, rinsed and hulled 1 pkg. (6 oz.) white chocolate baking pieces
2 Tbsp. milk
1 container (12 oz) extra-creamy-style frozen whipped topping, thawed
1 or 2 drops red food coloring, optional
Mint sprigs for garnish, optional
Reserve some small berries for garnish. Coarsely chop remaining berries and set aside. In a TupperWave 3-Qt.
Casserole, place baking pieces and milk. Microwave on Medium-High (70% power) 1 ½ to 2 ½ minutes until
beginning to melt. Using an E-Series Whisk, stir well to combine. Let cool slightly then add chopped strawberries
and mix well. If desired, reserve about ½ cup whipped topping to use as garnish. Using a Double-Sided Spatula,
fold remaining topping, and if desired, food coloring into strawberry mixture. Divide mixture evenly into
Impressions Dessert Cups. Chill until ready to serve. To serve, if desired, garnish each with about 1 Tbsp. of the
reserved whipped topping, a reserved berry and a mint sprig. Makes 4 servings.
Microwave Pumpkin Coffee Cake
1/3 C. margarine or butter ½ C. brown sugar
1/3 C. white sugar 1 ¼ C. all-purpose flour
¾ tsp. pumpkin pie spice ½ tsp. salt
¼ C. pecans or walnuts, chopped ¼ tsp. ground cinnamon
½ tsp. baking powder ¼ tsp. baking soda
¼ C. sour cream
½ C. pumpkin; cooked, drained and mashed, or canned
For the Glaze:
¼ C. powdered confectioner's sugar 1 tsp. margarine or butter, softened
1 tsp. milk (approximately)
In a 2-quart microwave-safe dish such as the Rock 'n Serve or the 1-3/4-quart Stack Cooker, melt 1/3 cup margarine
or butter on high power for 30 to 45 seconds or until melted; stir in brown and white sugars. Lightly spoon flour
into the 1 Cup and 1/4 Cup measuring cups and level off. Mix flour, pumpkin pie spice and salt (using the
measuring spoons) into the melted margarine until crumbly. Remove 1/2 cup of the mixture to small bowl; add nuts
and cinnamon. Mix well; set aside.
To the remaining mixture add baking powder, baking soda, sour cream, pumpkin and egg. Beat until smooth.
Place the cone in the center of the 3-Qt. Stack Cooker, and pour the batter into it (don't grease it first!).. Sprinkle
with the ½ cup of reserved flour and nut mixture. Microwave on medium for 8 minutes, rotating dish ¼ turn
halfway through baking if your microwave doesn't have a turntable. Microwave on high for 3 ½ to 5 ½ minutes, or
until cake pulls away from sides of dish, rotating dish once halfway through baking if required. Let stand 5 minutes
on flat surface.
In a small bowl, combine powdered sugar, 1 tsp. margarine or butter, and just enough milk for the desired drizzling
consistency. Drizzle glaze over coffee cake. Serve warm or cold.
Rummy Microwave Pumpkin Spice Cake
2 large eggs 1 cup brown sugar, firmly packed
½ cup white sugar ¾ cup cooking oil
1 cup canned pumpkin 1 tsp. vanilla extract
¼ tsp. rum flavor 2 cups all purpose flour
1 tsp. salt ½ tsp. baking powder
½ tsp. baking soda ½ tsp. cinnamon
¼ tsp. nutmeg ¼ tsp. ginger
¼ tsp. allspice ¼ cup milk
½ C. powdered confectioner's sugar 2 tsp. margarine or butter, softened
2 tsp. rum, approximately
Measure ingredients using Tupperware's measuring cups and measuring spoons. Beat eggs in large Thatsa™ Bowl.
Beat in sugars and oil. Stir in the pumpkin, vanilla and rum extract. Stir in all remaining ingredients just until
smooth. Lightly oil a 3-quart Stack Cooker and its cone. Sprinkle with sugar; remove excess. Place cone in the
Stack Cooker and pour in the cake batter. Cook on high power for 9 ½ to 10 ½ minutes, or just until toothpick
inserted in center comes out clean. Rotate dish once during cooking if your microwave does not have a turntable.
Cool 30 minutes before inverting onto serving platter. Mix powdered sugar and margarine or butter. Add enough
rum (you may substitute milk with a few drops of rum flavoring) so you can drizzle it over the cake.
Fantastic Plastics Tupperware Team!
the stack cooker is back!!! Woohoo! bumping these recipes!
Fantastic Plastics Tupperware Team!
Here are a few more versions
Red Velvet Cake
1 German Chocolate Cake Mix Frosting:
1 Cup Sour Cream 1 Can Cream Cheese
1/2 Cup Water Frosting
1/4 Cup Oil 8 oz Cool Whip
1 (10oz) Bottle Red Food Color
In large mixing bowl, combine all cake ingredients & beat until well blended.
Pour batter into 3 qt. Tupperware Casserole with Cone. Let stand about
5 min. Cover with the vent open & microwave on high 15 min. Let stand
5-10 min.; remove from casserole. cool completely & slice into layers. Mix
cool whip with the cream cheese frosting. Fill & frost cake.
Fantastic Plastics Tupperware Team!
1 Box Butter Pecan Cake Mix or Yellow Cake Mix
29 oz. Can Pumpkin Pie Mix
Freeze 3/4 cup of pumpkin pie mix to use later. Add 2 1/4 cup of pumpkin pie
mix to eggs and cake mix. Pour batter around Cone in 3 qt. Casserole and place
Cover in vented position. Microwave on high for 13-14 min. Turn cake halfway
through baking time. Let stand 5 min. & serve with whipped topping or frost
with cream cheese glaze when cool
Fantastic Plastics Tupperware Team!