CAKE

ONE BOWL APPLE CAKE –

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder
Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

MINI PINEAPPLE UPSIDE DOWN CAKES RECIPE!

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbitsEASY STRAWBERRY BANANA CHEESECAKE SALAD
Stir together:
1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling
Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas
BANANA COCONUT UPSIDE DOWN CAKE

1 BettyCrocker yellow cake mix
3 whole eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter, divided
2 Tablespoons lemon juice
Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes. Place banana slices evenly on the bottom of the two cake pans. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce. Pour cake batter on top of the coconut into the two pans, dividing equally. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

ITALIAN NO BAKE CAKE!!♥

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8 oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)
Directions:
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING

Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)
Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

LEMON LUSH

1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk
Preheat the oven to 375F.
Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

PEACH CAKE:

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.
ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

EARTHQUAKE CAKE ~~

Ingredients:
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips
Directions:
Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
Layer coconut and pecans in the bottom of pan. Prepare cake mix according to package instructions and pour over pecans and coconut. Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until Smooth. Pour over cake mix. Bake at 350 degrees for 40 minutes or more - check it to make sure the bottom part is cooked with the toothpick test - so the toothpick does not have gooey cake on it from the bottom Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the ovenPUMPKIN

BETTER THAN SEX CAKE

1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
½ bag Heath Bits
Caramel Sundae Sauce
Instructions
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins). Remove cake from oven and let cool for about 10 minutes after baking. Using the end of a wooden spoon to poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
Refrigerate for 30 minutes. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.) Refrigerate for 3-4 hours, or overnight

BANANA PUDDING POKE CAKE!!!

1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment
Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes. When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan. Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps. Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly. Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)

STARBUCKS LEMON LOAF

This is a Top Secret recipe version of Starbucks Lemon loaf.
1 1/2 cup(s) FLOUR
1/2 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/2 tsp SALT
3 EGGS
1 cup(s) SUGAR
2 TBS BUTTER; Softened.
1 tsp VANILLA
1 tsp LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
Lemon Icing Ingredients:
1 cup POWDERED SUGAR; Plus 1 Tablespoon.
2 TBS WHOLE MILK; I Used 2%.
1/2 tsp LEMON EXTRACT
Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing

TWO INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served

BUTTER PECAN CAKE

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING: OR PURCHASE
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings

BROWNIE REFRIGERATOR CAKE

9x13 pan
Be sure to save this by clicking "SHARE" so You will be able to find it on your own timeline later
Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup
Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

PUMPKIN DUMP CAKE

1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned. Notes serve with ice cream or whipped cream

CARAMEL APPLE SHEET CAKE

“This wonderful recipe is from the Bring ‘Em On Home Cookbook, it was given to us by Londa Pogue. It is the yummiest apple cake ever and one of my very favorite cakes to make as everyone loves it! The Icing will taste exactly what you remember a good old fashioned caramel apple on a stick should taste like. So Good!! (Cowboy Approved)
CAKE:
2 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 1/4 cups self rising flour
1 teaspoon vanilla
3 cups chopped apples, peeled
1 cup chopped pecans
1 teaspoon cinnamon
Preheat oven to 300 degrees. Grease a 13 x 9 pan. In large bowl beat eggs, then add oil and sugar, stir until well blended. Stir in remaining ingredients and blend thoroughly. Pour batter into pan. Bake for 1 hour and 10 minutes until cake begins to pull away from the sides of pan. Cool.
CARAMEL ICING:
1/3 cup butter
2/3 cup dark brown sugar, firmly packed
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
Pecan halves, optional
Melt butter in saucepan over medium low heat. Stir in brown sugar, cook and stir for 2 minutes. Add milk and continue cooking until mixture boils, stirring constantly. Remove from heat and gradually stir in powdered sugar. Add vanilla and blend well. Spread over cooled cake. If icing gets to thick, add a little milk and blend well. Garnish with pecan halves if desired.

CHERRY CHEESE COFFEE CAKE

(I found this on a friend's timeline and had to share!! I could eat that whole thing right now!)
Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

BEST LEMON SHEET CAKE ~ MOIST TOO, SERVE WARM, OR COLD

1 duncan hines moist deluxe lemon cake mix
1 c buttermilk
1 3oz. lemon instant pudding mix (dry)
ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water
In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined. Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required.

STATE FAIR FUNNEL CAKES

3 large EGGS
1/4 cup Sugar
2 cups milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable oil
Preparation
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy. Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom. When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking. Move the funnel around to make designs. Brown on both sides--then immediately remove and drain extremely well.
Top with cinnamon sugar, or powdered sugar as a topping.

CROCK POT CAKE

2 cans of pie filling (your choice)
1 box cake mix (your choice)
1 stick of butter
put pie filling in crock pot then dump cake mix on top of filling then melt the butter and pour over top of cake mix cook on low for 3 hours.

ELVIS PRESLEY CAKE: (JAIL HOUSE ROCK)

White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c crushed pecans
Bake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake.

PECAN MELT

1 stick of butter in a 9"x11" glass dish or pan
Mix
1 1/2 cups of flour
1 1/2 cups sugar
3/4 cup of milk
1 tsp. vanilla
Pour over melted butter (Do Not Stir)
Sprinkle on top (in order) (Do Not Stir)
1 to 1/2 cups of pecans
1 1/2 cups of brown sugar
Pour on top
1 1/2 cups hot water
Bake @ 350 for 35 to 40 minutes

LEMON SHEET CAKE

1 duncan hines moist deluxe lemon cake mix
1 c buttermilk
1 3oz. lemon instant pudding mix (dry)
ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water
In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required.

PEACH CAKE

(NO EGGS)
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.
ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

NO BAKE ECLAIR CAKE

1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz. Cool whip
Ingredients for the frosting:
3 tablespoons of Cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk. Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip. Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding. Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers. Chill over night or for at least 8 hours.

PUMPKIN PIE CAKE

1 - 18oz can pumpkin (or fresh equivalent)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 c. melted margarine or butter
1 - 13oz can evaporated milk (not sweetened condensed)
3/4 c. chopped pecans or walnuts
3 eggs
3 tsp cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. Enjoy

CARAMEL APPLE SHEET CAKE

“This wonderful recipe is from the Bring ‘Em On Home Cookbook, it was given to us by Londa Pogue. It is the yummiest apple cake ever and one of my very favorite cakes to make as everyone loves it! The Icing will taste exactly what you remember a good old fashioned caramel apple on a stick should taste like. So Good!! (Cowboy Approved)
CAKE:
2 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 1/4 cups self rising flour
1 teaspoon vanilla
3 cups chopped apples, peeled
1 cup chopped pecans
1 teaspoon cinnamon
Preheat oven to 300 degrees. Grease a 13 x 9 pan. In large bowl beat eggs, then add oil and sugar, stir until well blended. Stir in remaining ingredients and blend thoroughly. Pour batter into pan. Bake for 1 hour and 10 minutes until cake begins to pull away from the sides of pan. Cool.
CARAMEL ICING:
1/3 cup butter
2/3 cup dark brown sugar, firmly packed
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
Pecan halves, optional
Melt butter in saucepan over medium low heat. Stir in brown sugar, cook and stir for 2 minutes. Add milk and continue cooking until mixture boils, stirring constantly. Remove from heat and gradually stir in powdered sugar. Add vanilla and blend well. Spread over cooled cake. If icing gets to thick, add a little milk and blend well. Garnish with pecan halves if desired.

CINNAMON ROLL CAKE ( YUM, Favorite in my house)

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.

BEST EVER APPLE CAKE!!! ((SHARE TO KEEP ON YOUR TIMELINE))

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
1 cup vegetable oil
2 teaspoons vanilla
3 cups finely chopped apples
1/2 cup apple juice
1 cup chopped walnuts
Glaze topping for cake
1 cup brown sugar
1/4 cup butter
1/3 cup whipping cream
In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes. In a small saucepan combine the brown sugar, butter and cream. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

OLD FASHIONED BUTTER CAKE

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
sifted powdered sugar
 Preheat oven to 350 degrees F. Butter and flour baking dish. Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour. Pour batter into prepared baking dish. Bake for about 1 ½ hours or until a pick inserted comes out clean. Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

FRESH APPLE CAKE

Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray.
Sprinkle on boxed cake mix.
Pour melted butter over the fruit and dry cake mix. Bake at 350* for approximately 35-45 minutes -- it's done when it is nice and bubbly.

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 cups all purpose flour
2 cups light brown sugar (packed)
1 cup peanut butter
1/2 cup butter (room temperature)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 & 1/4 cups milk
2 teaspoons vanilla extract
3 eggs
preheat your oven to 350 and grease and flour a 10 x 15 cake pan. in a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes. pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean. let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

HOMEMADE KRISPY KREMES 

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.  Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there

FENNEL CAKE

This eggless cake could not be simpler to make. It is not too sweet -- good for any time of day. Serve with coffee or fruit.
Makes one 8-inch cake (6 to 8 servings)
Unsalted butter, for greasing the baking pan
1 cup flour, plus more for the baking pan
1 cup finely ground almonds
3/4 cup sugar
1 teaspoon baking powder
1 tablespoon fennel seeds
1 cup whole milk
Preheat the oven to 375 degrees. Use a little butter to grease the inside of an 8-inch cake pan, then dust with flour, shaking off any excess. Combine the flour, ground almonds, sugar and baking powder in a large mixing bowl. Make a well in the center and add the milk, stirring to form a smooth batter. Add the fennel seeds and mix well. Transfer the batter to the prepared cake pan, spreading it evenly. Bake for 40 to 45 minutes, until the cake springs back lightly when touched. Transfer to a wire rack to cool (in the pan) before cutting into wedges.

CARROT PINEAPPLE CAKE

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
Preheat oven to 350F. Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

CHOCOLATE ECLAIR CAKE

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

ALLSPICE CREAM CHEESE FROSTING

1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
3/4 teaspoon ground allspice
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
In a medium bowl beat cream cheese, butter, and allspice until blended. Gradually add confectioners' sugar, and mix until well-combined. Stir in vanilla. Gradually add milk, beating until frosting is of spreading consistency.

CHOCOLATE ZUCCHINI CAKE

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1-1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

CREAM PUFF CAKE

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
Filling:
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 400F. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400F for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

DUMP CAKE

1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, drained
1 (18.5 ounce) package yellow cake mix
1 cup margarine, melted
1 cup flaked coconut
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. In one 9x13 inch pan layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix and sprinkle the top with the coconut and chopped walnuts. Bake at 350F for 50 to 60 minutes or until browned and bubbly. Serve warm or cold with whipped cream, ice cream, or non-dairy whipped topping.

ENGLISH TRIFLE

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

ECLAIR CAKE

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
Blend the pudding mix, whipped topping, and milk in a medium sized bowl. Stir until well blended. Lay one single layer of graham crackers in the bottom of the baking pan. Do not crumble, leave whole. You can fill in gaps with crackers broken in half if needed. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers. Spoon the remaining pudding mixture over the crackers and spread evenly again. Top with a final layer of graham crackers. Spread the fudge frosting over the whole cake up to the edges of pan. If you find this step too difficult, you can cover the pan with plastic wrap and refrigerate cake for 30 minutes or so, to firm up the pudding mix, then frost cake. Once frosted, refrigerate cake for at least 4 hours before serving