Ingredients:
- 1 Package Yellow Cake Mix
- 3 Eggs, Beaten
- 1/2 Cup Oil
- 1 Tsp. Baking Soda
- 1/2 Cup Pecans, Chopped
- (1) 30 oz. Can Pumpkin Pie Meat
- 3 oz. Cream Cheese, Softened
- 3/4 Cup Butter
- 2 Cups Powdered Sugar
- 1 Tbsp. Milk
Directions:
- Preheat oven to 350.
- Mix together cake mix, eggs, oil, baking soda, nuts, and pumpkin meat until well combined (approximately two minutes).
- Pour into large, greased sheet cake pan.
- Bake for 25 minutes.
- Meanwhile, in large mixing bowl beat together cream cheese, butter, powdered sugar, and milk until light and fluffy.
- You can add pumpkin pie spice to frosting if desired.
- Remove cake from oven and allow to cool.
- Frost with cream cheese frosting.
Ingredients:
- 1/2 Cup Butter, Softened
- 1 Cup Sugar
- 4 Eggs
- (1) 4 oz. Can Crushed Pineapple, Drained
- 5 Slices French Bread, Cubed
Directions:
- Preheat oven to 350.
- Cream together butter and sugar.
- Add eggs one by one, beating after each addition.
- Add pineapple and mix until well combined.
- Fold in bread cubes.
- Bake in a greased casserole dish for 60 minutes.
Ingredients:
- 1 Package Yellow Cake Mix
- 1/3 Cup Butter, Softened
- 1 Egg
- 1 1/2 Cups Karo Dark Corn Syrup
- 1/2 Cup Brown Sugar, Firmly Packed
- 3 Eggs
- 1 Tsp. Vanilla
- 1 1/2 Cups Pecans, Chopped
Directions:
- Preheat oven to 350.
- Mix together all but 2/3 cup cake mix, butter, and one egg until well combined.
- Spread into 13" x 9" cake pan.
- Bake for 15 - 20 minutes or until light brown.
- Meanwhile, mix reserved 2/3 cup cake mix, Karo syrup, brown sugar, three eggs, and vanilla until well combined.
- Remove cake from oven and pour reserve mixture over top.
- Sprinkle chopped pecans over the top.
- Return to oven for another 30 - 35 minutes.
Ingredients:
- (1) 17 oz. Package Lemon Cake Mix
- 1/2 Cup Melted Butter
- 1 Egg, Slightly Beaten
- (1) 13.5 oz. Package Lemon Frosting Mix
- I don't think you can actually buy this anymore. I would say maybe substitute instant lemon pudding?
- (1) 8 oz. Package Cream Cheese, Softened
- 2 Eggs
Directions:
- Preheat oven to 350.
- Combine cake mix, butter, and one egg.
- Mix with a fork until moist.
- Pat into 13" x 9" cake pan that has only had the bottom greased.
- Blend frosting (or pudding) mix into cream cheese.
- Reserve 1/2 cup of frosting mixture.
- Add two eggs to remaining frosting mixture.
- Beat for 3 - 5 minutes on medium speed.
- Spread over cake mixture.
- Bake for 30 - 40 minutes.
- Allow cake to cool and top with reserved frosting.
Ingredients:
- (1) 20 oz. Can Sliced Pineapple Rings in Juice
- (2) 4-Serving Packages Instant Vanilla Pudding
- 10 Cherry Halves
- 4 Eggs
- 1/2 Cup Firmly Packed Brown Sugar
- 1 Package Yellow Cake Mix
- 1 Cup Water
- 1/4 Cup Oil
Directions:
- Preheat oven to 350.
- Drain pineapple and reserve juice.
- Arrange slices in a 13" x 9" cake pan.
- Place cherries in center of each slice.
- Combine one package of pudding with reserved pineapple juice and mix well.
- Pour pudding mixture over pineapple slices and then sprinkle with brown sugar.
- Combine cake mix, rest of pudding mix, eggs, water, and oil in large bowl.
- Beat on medium speed for four minutes.
- Pour into cake pan.
- Bake for 55 - 60 minutes or until toothpick comes out clean and cake begins to pull from side of pan.
- Cool for five minutes and then invert on platter and let sit for one minute.
Ingredients:
- 3/4 Stick Butter
- 1 Jar Cherries
- 1 Box White Cake Mix
- 1/2 Box Brown Sugar (Approx. 1 Cup, Packed)
- (1) 8 oz. Can Pineapple Rings
Directions:
- Preheat oven according to cake mix.
- Mix cake according to package instructions (including ingredients listed on package) and set aside.
- In large fry pan, melt butter.
- Mix in brown sugar until thick (add more than 1 cup if necessary).
- Remove sugar from heat.
- Pour sugar into 9" round cake pan.
- Place pineapple rings in brown sugar.
- Put a cherry inside each ring.
- Pour batter into cake pan and bake according to mix.
- Allow to cool and flip out of pan onto plate to serve.
Ingredients:
- 12 Nilla Wafer Cookies
- 1/2 Cup Sugar
- 2 Eggs
- (2) 8 oz. Packages Cream Cheese, Softened
- 1 Tsp. Vanilla
- 1 Can Cherry or Strawberry Pie Filling
Directions:
- Preheat oven to 325.
- Line 12 cup muffin tin with papers.
- Place one cookie in each cup, flat side down.
- Mix together cream cheese, vanilla, and sugar on medium speed until well blended.
- Add eggs and mix well.
- Pour mixture over wafers until 3/4 full.
- Bake for 25 minutes.
- Remove from oven and allow to cool.
- Top with cherry or strawberry pie filling.
