CHOCOLATE CHERRY CAKE
1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling
Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30 minutes.
ICING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits
Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over cake.
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CHESS CAKE
1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding
Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice
Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.
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BLUEBERRY DUMP CAKE
1 #2 can crushed pineapple, not drained
1 pkg. yellow cake mix
1 #2 can cherry or blueberry pie filling
1/2 lb. (2 sticks) margarine
1 c. chopped nuts (pecans)
Grease 9 by 13 pan. Put in pineapple not drained and spoon pie filling over this dump cake. Mix over this slice margarine over all and sprinkle with nuts. Bake 1 hour at 350 degrees. Serve warm with ice cream or Dream Whip.
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LEMON PINEAPPLE CAKE
1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut
Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown. --GLAZE--
Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.
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ORANGE CAKE
1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil
Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs
Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.
ICING
1 1/2 c. powdered sugar
3 tbsp. orange juice
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CHERRY DELIGHT
1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks oleo or butter
1 can coconut, shredded
1 can pineapple chunks & juice
1 c. pecans
9 x 13 inch dish
Layer filling, chunk pineapple. Add box cake mix and oleo. Sprinkle with coconut and pecans. Bake at 300 degrees for 45 minutes.
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APPLE CRUNCH
1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo
Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown. Large pyrex 50 minutes.
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BETTER THAN SEX CAKE
1 box yellow cake mix
1 box of instant pudding (vanilla)
1 c. sour cream
1/2 c. oil
2 eggs
1 block of chocolate
6 oz. semi-sweet grated chocolate
morsels
1 c. of pecans, chopped
Cook 325 for 1 hour.
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CHERRY CHEESECAKE
1 pkg. Pillsbury lemon cake mix
1 c. water
4 eggs
1 pkg. (8 oz.) cream cheese, softened
1/3 c. evaporated milk
1 can cherry pie filling
Generously grease and lightly flour a 10 inch tube pan. In a large mixing bowl combine dry cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan. In a small mixing bowl, beat cream cheese and milk until smooth. Spoon over batter. Bake at 350 degrees for 50 or 55 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes do not invert. Remove from pan. Serve with remaining cherries. Store left in the refrigerator.
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CHESS CAKE
1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding
Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice
Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.
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LEMON PINEAPPLE CAKE
1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut
Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown.
GLAZE
Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.
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GOLDEN LAYER CAKE
1 (20 oz.) can crushed pineapple in
juice
1 (8 oz.) carton whipped topping
1 (4 serving size) pkg. instant
vanilla pudding mix
1 pound cake, chilled
1/3 c. pineapple juice, drained from
pineapple
1/2 tsp. almond extract
Combine pineapple with remaining undrained juice to whipped topping and pudding mix. Let stand 5 minutes. Cut cake in thirds lengthwise. Drizzle the 1/3 cup of pineapple juice and almond extract over cake. Spread 1/3 of pudding mixture over bottom layer. Top with second, etc., ending with pudding mixture. Can sprinkle with almonds and pineapple slices if you choose.
Serves 12.
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GOLDEN BANANA CAKE
1 pkg. white cake mix
1 pkg. vanilla instant pudding
1/2 c. Wesson oil
3/4 c. water
4 eggs
1/2 c. chopped pecans
1 c. mashed bananas
Mix all ingredients well, pour into a greased and floured 9 by 13 by 2 pan. Bake at 325 degrees for 50 minutes.
BUTTER SAUCE
Combine 1 c. sugar
1/4 c. water
1 stick margarine
Heat until butter is melted. DO NOT BOIL. Add 1 teaspoon banana flavoring. Pour this over cake as soon as removed from oven. Prick with fork if needed.
BANANA GLAZE
1/2 med. banana
1 tsp. lemon juice
1/2 c. chopped nuts
2 or more c. powdered sugar
Mash banana well add lemon juice and nuts. Gradually add powdered sugar until you obtain right spreading consistency. Ice cake after completely cool.
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PUMPKIN BARS
1 (18 1/4 or 18 1/2 oz.) pkg. yellow
cake mix
1/4 c. vegetable oil
4 eggs
1/2 c. nuts, chopped
1 (16 oz.) can Comstock solid pack
pumpkin
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt
Preheat oven to 350 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts. Press firmly on bottom of 13 x 9 inch baking pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set, cool. Cut into bars. Garnish with nuts or as desired.
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ALMOND BARS
1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds
Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.
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APRICOT NECTAR CAKE
1 box cake mix (yellow)
3 eggs
1/4 c. oil
3/4 c. apricot nectar
Mix cake mix, oil, and apricot nectar. Beat eggs and add to mix. Bake in slow oven 1 hour.
ICING:
1/2 c. apricot nectar
1 1/2 c. powdered sugar
Mix and put on cake for icing.
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LEMON JELLO CAKE
1 pkg. yellow cake mix
4 eggs
3/4 c. Wesson oil
3/4 c. apricot nectar
1/2 tsp. lemon flavor
1 pkg. lemon Jello
Warm apricot nectar and stir Jello in and set aside. Beat eggs good; sprinkle in cake mix. Beat until mixed well. Then add apricot and Jello; mix Wesson oil and flavoring. Beat until mixed well. Bake in tube pan about 1 hour at 350 degrees. While cake is still warm, pour over 1 cup powdered sugar moistened with lemon juice - make thin, this will run down the side. (I put some orange juice in my sugar if my lemon isn't enough.)
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CARROT CAKE
1 pkg. Super Moist carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or
grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg
Preheat oven to 350 degrees. Mix all ingredients in ungreased 13 x 9 inch pan. Stir vigorously for 1 minute. Bake cake for 35 to 40 minutes, cool and frost with Cream Cheese Raisin Frosting.
FROSTING:
1 pkg. Betty Crocker cream cheese
frosting
Mix as directed and add 1/2 cup raisins, if desired.
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OLD FASHIONED OATMEAL COOKIES
1 pkg. Duncan Hines spice cake mix
2 1/2 c. uncooked rolled oats
2 eggs
3/4 c. cooking oil
1/2 c. milk
1 c. raisins
1 c. chopped nuts
1/4 c. dark brown sugar
Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for about 12 minutes.
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TURTLE CAKE
1 box chocolate cake mix
1/4 c. butter
14 oz. bag caramels
2 c. walnuts or pecans
1/2 c. evaporated milk
1 c. chocolate chips
Mix cake according to package directions. Pour 1/2 of cake mix into buttered and floured 10 1/2 x 14 inch pan. Bake 15 minutes at 350 degrees. Melt caramels in double oiler with milk and butter. Pour over partially baked cake. Top with nuts and chocolate chips. Pour remaining mix over top. Bake 20 minutes. Cool before frosting.
FROSTING:
1 c. sugar
6 tbsp. evaporated milk
6 tbsp. margarine
1 tsp. vanilla
8 lg. marshmallows
1 c. chocolate chips
Mix first 4 ingredients; boil for 1 minute. Stir in marshmallows and chocolate chips. Spread on cake.
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PEACH CAKE
1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs
TOPPING:
1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts
Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly.
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LEMON SUPREME CAKE
1 Duncan Hines Lemon Supreme cake mix
1/2 c. oil
4 eggs
1 1/3 c. water
1 sm. pkg. lemon jello
FROSTING:
1/4 c. lemon juice
Powdered sugar
Add ingredients to dry cake mix. Bake at 350 degrees for 30 minutes. Frost right out of the oven by mixing lemon juice with enough powdered sugar to make a smooth consistency. Cool.
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TRIPLE FUDGE CAKE
1 box devil food cake mix
1/2 c. chopped nuts
1/2 c. chocolate chips
1 (12 oz.) jar thick fudge ice cream
topping
Mix cake mix as directed on package. Stir in nuts. Spread batter into a greased and floured 13 x 9 x 2 inch pan. Sprinkle chocolate chips evenly over batter. Bake as directed on package. Immediately after baking, poke deep holes in top of the cake in pan while hot. Make the holes about 1 inch apart. Spoon fudge topping evenly over top of hot cake; this will melt into holes. When cool serve with Cool Whip or ice cream.
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OLD FASHIONED CHESS SQUARES
1 box yellow cake mix
1 stick margarine
1 egg, beaten
1/2 c. chopped pecans
TOPPING:
8 oz. cream cheese (softened)
2 eggs, beaten
1 tsp. vanilla
1 lb. powdered sugar
Mix cake mix, margarine, egg and pecans well. Pat mixture into 10x15 inch sheet pan. Mix cream cheese, eggs, vanilla and powdered sugar well. Spread over first mixture. Bake for approximately 30 minutes at 350 degrees or until golden brown.
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CINNAMON BUNDT CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla
Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.
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LEMON POUND CAKE
1 box yellow cake mix
2/3 c. salad oil
4 whole eggs
1 pkg. lemon Jello
1/2 c. warm water
Heat oven to 350 degrees. Grease and dust lightly with flour 1 (10") tube cake pan. Dissolve Jello in warm water. Empty cake mix into mixing bowl. Add salad oil and beat two minutes. Add eggs, one at a time beating after each addition. Stir in Jello. Bake 45 to 50 minutes or until straw comes out dry. Cool in pan. Dribble topping slowly over top and sides of cake.
TOPPING: Combine two cups sifted confectioners' sugar with the juice of one orange.
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PECAN BARS
1 pkg. yellow cake mix, reserve 2/3 c.
for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans
FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs
Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.
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ORANGE DESSERT
1 box Betty Crocker lemon custard
angel cake mix
5 tbsp. lemon juice
1 can condensed milk
Juice and grated rind of 1 orange
1/2 pt. heavy cream
1 sm. can mandarin oranges
Bake cake according to directions. Cool. (If this cake mix is not now available, use regular angel cake mix.) Split into 3 layers. Make filling by pouring lemon and orange juice slowly into condensed milk, stirring constantly until thick. Put filling between layers and on top of cake. Refrigerate 24 hours. When ready to serve, cover with whipped cream and garnish with mandarin orange sections.
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PUDDING COOKIES
1 yellow cake mix with pudding
1 egg
3/4 c. oil
1/4 c. brown sugar
Combine all ingredients. Either drop or roll out and use cookie cutters. Bake at 350 degrees until lightly brown.
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UGLY DUCKLING PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
1 pkg. Jello lemon flavor instant pie
filling
1 can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. nuts, chopped
Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE.
Cool in pan 15 minutes. Serve warm or cool, with Cool Whip if desired.
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COCONUT PUDDING CAKE
1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut
Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)
FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)
Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.
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CHOCOLATE PUDDING CAKE
1 pkg. chocolate pudding
1 box chocolate cake mix
1 sm. bag chocolate chips
1 c. chopped nuts
Cook pudding as directed. Mix cake as directed. Mix pudding and cake together and pour into a greased and floured 9"x13" pan. Sprinkle nuts and chocolate chips on top. Bake according to directions on the cake mix box.
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PUDDING POKE CAKE
1 pkg. (2 layer size) yellow or
chocolate cake mix
2 pkgs. (4 serving size) Jello
instant pudding & pie filling, any
flavor
1 c. confectioners' sugar
4 c. cold milk
Prepare cake mix as directed on package, baking in 13"x9" pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals. Combine pudding mix with sugar in large bowl after holes are made. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.) Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Makes 18 servings.
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CRANBERRY PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
or pudding-included cake mix
1 pkg. (4 serving size) lemon instant
pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry
sauce, cut in sm. cubes
Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl. Blend, then beat medium speed for 4 minutes. Fold in cranberry cubes. Pour into two 9 x 5 inch loaf pans that have been greased and floured. Bake at 350 degrees for 50-55 minutes. Let cool in pan. Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.
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JELLO PISTACHIO PUDDING CAKE
1 pkg. (4 serving) size Jello instant pudding mix
1 pkg. 2 layer size yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil
7 drops green food coloring optional
Combine all ingredients blend, beat 2 minutes. Pour into greased and floured tube pan or bundt pan, bake at 350 degrees for 50 to 55 minutes.
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PINA COLADA PUDDING CAKE
1/3 c. rum
1 (4 serving size) pkg. coconut cream
instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut
Blend rum, pudding, cake mix, eggs, water, and oil. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting and sprinkle with coconut. Keep refrigerated.
PINE COLADA FROSTING:
8 oz. crushed pineapple with juice
1 pkg. instant coconut cream instant
pudding
1/3 c. dark rum
Combine. After mixing well, stir in 1 container of thawed whipped topping. Spread on cake.
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CHOCOLATE CHIP PUDDING CAKE
1 box yellow cake mix
4 eggs
3/4 c. salad oil
2 (6 oz.) pkg. chocolate chips
1 sm. box instant chocolate pudding
1 c. sour cream
Put first 5 ingredients in large mixing bowl with electric mixer. Mix all until well moistened. Scrape sides and bottom of bowl. Then beat for 4 minutes on high. Pour a little less, then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top. Repeat with rest of batter and second package of chips on top. Bake 55 to 60 minutes.
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BANANA CREAM PUDDING CAKE
1 white cake mix
4 eggs
1 c. vegetable oil
1 c. 7-Up
1 sm. instant banana cream pudding
FROSTING
1 sm. instant banana cream pudding
1 c. milk
1 (8 oz.) Cool Whip
In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like: Pistachio, lemon, French vanilla.
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ZUCCHINI PUDDING CAKE
1 pkg. yellow cake mix
1 sm. pkg. vanilla instant pudding
4 eggs
1/4 c. oil
3 c. grated zucchini
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. chopped nuts
Combine all ingredients in mixer bowl. Blend then beat at medium speed for 4 minutes. Pour into 2 greased and floured loaf pans or 10 inch tube pan. Bake at 350 degrees for 50 to 55 minutes or until it tests done. Do not underbake. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.
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PUMPKIN PUDDING CAKE
1 box yellow cake mix
1 stick butter, softened
6 eggs
2 c. sugar
2 c. milk
3 1/2 c. pumpkin
1/2 tsp. salt
2 tbsp. pumpkin pie spice
In a mixing bowl beat the eggs, sugar, milk, pumpkin, salt and spice. Pour into an ungreased 9 x 13 x 2 inch pan. Cut together the cake mix and butter until coarse. Sprinkle over the pumpkin mix and bake at 350 degrees for 45 minutes to 1 hour. Cut in squares to serve.
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SOUR CREAM PUDDING POUND CAKE
1 yellow cake mix
1 (4 oz.) pkg. instant lemon flavor pudding mix
1 c. sour cream
1/3 c. oil
4 eggs
Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.
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