PUMPKIN PIE CAKE

Crust
1yellow cake mix (set aside 1 cup for topping)
1 cube melted margarine or butter
1 egg
Filling
3 c pumpkin (29 oz can)
2 eggs beaten
3/4 cup sugar
1/2 t salt
4 tsp pumpkin pie spice (cinnamon, cloves, ginger and nutmeg)
2/3 cup evaporated milk
Topping
1/4 cup cold margarine or butter
1 cup reserved cake mix
1/4 cup brown sugar
1 tsp cinnamon

Mix crust and press in 9 x 13 pan.  Mix filling ingredients and pour over crust.  Mix topping ingredients by cutting the cold butter into the cake mix and sugar.  Sprinkle topping over the filling.  Bake at 350 deg for 50 to 60 minutes or until browned on top and set.
Serve warm or cold with whipped cream.

BEST EVER APPLE PUDDING CAKE

ONE OF THE RECIPES THAT MY FAMILY LOVES THAT IS IN THE OLD PLEASANT VIEW WARD RELIEF SOCIETY RECIPE BOOK DATED 1969.  JESSICA REQUESTED THIS AS HER BIRTHDAY CAKE.  WHAT A GREAT CHOICE BECAUSE I LOVE IT TO.

1/2 CUP SUGAR
1/4 CUP SOFT BUTTER
1 EGG
2 CUP UNPEELED APPLES, SHREDDED
1 CUP FLOUR
1 TSP. SODA
1 TSP. CINNAMON
1/2 TSP NUTMEG
1/2 TSP SALT
1/2 CHOPPED WALNUTS
GRADUALLY ADD SUGAR TO BUTTER, CREAMING WELL.  ADD EGG AND BEAT HARD.  SHRED APPLES MEDIUM FINE, ADD AT ONCE TO CREAMED MIXTURE.  STIR IN SIFTED DRY INGREDIENTS, ADD WALNUTS.  BAKE IN GREASED 8 OR 9 INCH SQUARE PAN AT 350 DEG.  FOR 45 MINUTES.  CUT IN SQUARES AND SERVE HOT WITH BEST EVER PUDDING SAUCE OR WHIPPED CREAM.

BEST EVER PUDDING SAUCE
1/4 CUP BUTTER
1/2 CUP SUGAR
DASH NUTMEG
1 CUP CANNED MILK
1 1/2 TSP. VANILLA
HEAT BUTTER, SUGAR AND MILK OVER VERY LOW HEAT. 10-15 MINUTES.  STIRRING OCCASIONALLY UNTIL BLENDED AND SLIGHTLY THICKENED.  DON'T LET SAUCE BOIL.  ADD VANILLA AND NUTMEG.  SERVE HOT ON HOT PUDDING OR PLAIN CAKE.

CARROT CAKE

AT OUR HOUSE CARROT CAKE IS A FREQUENTLY REQUESTED BIRTHDAY CAKE .
I HAVE BEEN MAKING THIS RECIPE FOR 30 YEARS AND NO ONE EVER GETS TIRED OF IT.
2 1/4 CUP FLOUR
1 1/2 CUP OIL
2 CUP SUGAR
3 EGGS
2 TSP. CINNAMON
2 TSP. SODA
2 CUP CARROTS, SHREDDED
1 TSP. VANILLA
2 CUP COCONUT
1 CUP NUTS (OPTIONAL)
1 CUP DRAINED CRUSHED PINEAPPLE
1 TSP. SALT
MIX AND BAKE AT 350 DEGREES. 55 MINUTES.

CREAM CHEESE TOPPING
1 8OZ PKG CREAMED CHEESE
1 PKG POWDER SUGAR
1T BUTTER
1T VANILLA

PINEAPPLE PUDDING CAKE

LET ME JUST SAY THIS, I LOVE CAKE! ANY KIND OF CAKE, IF I WERE TO SAY THAT I HAVE A FOOD VICE, CAKE WOULD BE IT.
THIS CAKE IS MOIST, AND TO ME IT FEELS LIKE SPRING. SO WHAT BETTER DAY THAN EASTER SUNDAY TO MAKE THIS YUMMY CAKE.

1 PKG WHITE CAKE MIX, BAKED AS DIRECTED
POKE HOLES IN COOLED CAKE
COVER WITH 1 CAN, UNDRAINED, CRUSHED PINEAPPLE
PREPARE VANILLA INSTANT PUDDING WITH 1 1/2 CUPS MILK AD 8 OZ COOL WHIP
TO PUDDING. PLACE PUDDING MIXTURE OVER THE PINEAPPLE COVER LIGHTLY WITH FLAKED COCONUT.

LEMON SOUR CREAM BUNDT CAKE

THIS IS THE BEST CAKE. YOU MUST LINK OVER TO AMANDA'S BLOG AND GET THIS OH SO DELICIOUS RECIPE. I PROMISE YOU ARE GOING TO WANT TO TRY THIS RECIPE VERY SOON. YOU CAN ALSO CHANGE OUT THE FLAVORS FOR EXAMPLE; YOU CAN USE A CHOCOLATE CAKE MIX AND CHOCOLATE PUDDING AND VIOLA! A DIFFERENT CAKE. THANKS AMANDA.

CAKE BALLS

MY VALENTINE TREAT TO MYSELF AND IF I DON'T EAT THEM ALL, I MIGHT SHARE. CLICK HERE AND HERE FOR CAKE BALL LINKS

LEMON BUNDT CAKE

This moist, lemmony cake will rival any bundt cake you can buy. It is so good and very easy to make. The only suggestion I have is to be sure to flour your pan well because this cake is so moist it was a little hard getting out of the pan.
Recipe from Homemade Deliciousness
Cake:
1 lemon cake mix
1 8-ounce package low fat cream cheese, softened
½ cup sugar
½ teaspoon vanilla
1 egg

Glaze:
1 ½ cups powdered sugar
2 tablespoons milk

Directions:

Preheat the oven to 350.
Prepare cake mix according to package instructions. Grease and flour a bundt pan. Pour half of the cake batter into prepared bundt pan.
Combine softened cream cheese, sugar, vanilla and egg; mix until smooth. Pour or spread cream cheese mixture on top of cake batter, then pour or spread the remaining half of the cake batter on top of the cream cheese mixture. Bake at 350 for about 45 minutes.

For the glaze, mix powdered sugar and milk together until smooth. Drizzle glaze over top of the cooled cake. Serve with berries and sweetened whipped cream if desired. Store left over caked covered in the refrigerator.

BROOKS CHOCOLATE CHERRY BARS

These bars are so good and you will be surpised how easy they really are to make.  ENJOY!!
CAKE
1 Devils Food cake mix
21 oz can Cherry Pie Filling
1 tsp. almond extract ( can add more if you like almond flavoring)
2 eggs
Mix and pour into a greased and floured pan.  Bake 350 deg. for 30 minutes

TOPPING
1 cup sugar
1/3 cup milk
5Tblsp butter
1 cup semi-sweet choc chips
Mix all ingredients except the chocolate chips, in a sauce pan.  Bring to a boil and boil, stirring constantly, for 1 minute.  Take off the heat and add the chocolate chips and stir till melted.
Pour over Cool cake.

FOURLESS CHOCOLATE CAKE

8 large eggs

1 cup rich, Dark cocoa, Ramstadt-Breda or equal
1/2 cup butter, melted and cooled slightly
1 1/4 cups granulated sugar
Preheat the oven to 325 degrees.

In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.

Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.

Yield: 12 servings.

For the cake, you will need a good quality nine-inch springform pan.  A good quality cocoa is essential. You want at least 16% cocoa butter. Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.  a Prepared Pantry recipe

THE BEST PINEAPPLE CAKE EVER!

THIS CAKE IS SO REFRESHING AND TAKES NO TIME TO MAKE.
IT TASTES SO GOOD ON A WARM SUMMER DAY.
MAKE YELLOW CAKE MIX ACCORDING TO DIRECTIONS FOR A 9X13 PAN. COOK AND COOL SLIGHTLY.
POKE HOLES IN CAKE AND SPOON ON A CAN OF CRUSHED PINEAPPLE WITH THE JUICE.
MIX 1 SMALL INSTANT VANILLA PUDDING WITH 1 ½ CUP MILK
FOLD IN 8 OZ COOL WHIP
SPREAD OVER CAKE AND SPRINKLE WITH COCONUT.
REFRIDGERATE OVERNIGHT.