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Caramel Apple Dump Cake
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5 medium granny smith apples
1 box spice cake mix
1 stick butter, melted
2 tablespoons chopped pecans or walnuts
Drizzle of caramel sauce

Peel and thinly slice apples. Spread apples on the bottom of a 9 x 13 pan and sprinkle with cake mix. Pour melted butter evenly over the mix. Sprinkle with chopped pecans or walnuts. Bake in a 350 degree oven for 35 to 45 minutes. Remove cake from oven and drizzle with caramel sauce before serving.

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Praline Bundt Cake
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1 cup chopped pecans
1 cup butter, softened
1 8-ounce package cream cheese, softened
1 16-ounce package dark brown sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 8-ounce container sour cream
2 teaspoons vanilla extract
Praline Icing
Sugared Pecans

Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.

Bake at 325 degrees for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.

Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.

Praline Icing

1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.

Sugared Pecans

1 egg white
4 cups pecan halves (about 1 pound)
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar

Whisk egg white until foamy; add pecans, and stir until evenly coated.

Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15-x10-inch jelly-roll pan.

Bake at 350 degrees for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.

Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks.

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Yum Yum Cake
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1 Milk Chocolate boxed cake mix
3 Eggs
1 cup water
1/2 cup vegetable oil
1 1/2 cups peanut butter (reserve 1 cup for filling)
7 ounces marshmallow fluff
2 1/2 cups powdered sugar
8 ounces cream cheese, softened
1/2 container of milk chocolate prepared frosting

Preheat oven to 325 degrees. Grease and flour 2 round cake pans, set aside

In mixing bowl, combine cake mix, eggs, oil, and 1/2 cup peanut butter. Mix well and pour evenly into prepared cake pans

Place in preheated oven and bake for 35 minutes, or until toothpick inserted in middle comes out clean. Allow to cool 10 minutes, then place on cooling rack to cool completely.

When cakes are cool, prepare filling. In mixing bowl, combine, 1 cup peanut butter, and cream cheese; blend well. Add marshmallow fluff and blend again. Slowly add powdered sugar and beat for about 3 minutes.

When cakes have cooled completely, place one layer onto a serving dish, spoon all the peanut butter filling on top of layer, then place the other cake layer on top of filling.

For chocolate glaze on top: Open frosting container and remove foil lid, place in microwave for 30 seconds, remove and stir well. Pour half of the frosting on top of cake. Slowly spread around cake layer, allowing some to run over the side.

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Winter Fruit And Nut Cake

1/2 cup chopped dates
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans
1 box yellow cake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons water
1/3 cup vegetable oil
3 eggs
1 cup chunky applesauce

TOPPING:
1/3 cup butter, melted
3/4 cup packed brown sugar
3/4 cup chopped pecans
3 tablespoons milk

Heat oven to 375 degrees (350 degrees for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In medium bowl, toss dates, cranberries and 1/2 cup pecans with 1/4 cup cake mix. In large bowl, beat remaining cake mix, cinnamon, ginger, nutmeg, water, oil, eggs, and applesauce with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in date mixture. Spread in pan.

Bake 34 to 39 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix butter, brown sugar, 3/4 cup pecans and the milk. Spread over top of warm cake.

Set oven control to broil. Broil cake with top 4 inches from heat about 1 minute or until bubbly. (Watch carefully to prevent burning.) Cool completely, about 1 1/2 hours. Store loosely covered.

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Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat oven to 350 degrees.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.

Pour the filling into the crust. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

Serve with a generous portion of whipped cream on top.

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German Chocolate Cheesecake

1 recipe Coconut-Pecan Topping (see recipe below)
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/3 cup butter, melted
1/4 cup flaked coconut
1/4 cup chopped pecans
4 ounces semisweet chocolate, chopped
3 8-ounce packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup dairy sour cream
2 teaspoons vanilla
2 tablespoons all-purpose flour
3 eggs

In a medium bowl, combine the graham cracker crumbs, the 2 tablespoons granulated sugar, the melted butter, coconut, and pecans. Press into bottom and 1/2 inch up side of a 9-inch springform pan. Bake in a 350 degree oven for 8 to 10 minutes. Cool slightly.

In a saucepan, melt the chocolate over low heat. Remove from heat; cool.

For filling, in a large bowl, beat together the cream cheese, the 3/4 cup granulated sugar, the sour cream, and vanilla. Add the flour and beat well. Add the eggs and cooled chocolate; beat until just combined.

Turn the filling into the cooled crust. Bake in a 375 degree oven for 45 to 50 minutes or until the center appears nearly set when you shake it. Cool for 15 minutes. Loosen the side of the cheesecake from the side of the pan. Cool for 30 minutes. Remove the side of the pan.

Spread the Coconut-Pecan Topping over the cheesecake. Cover and refrigerate for at least 3 hours or up to 24 hours. Makes 12 to 14 servings.

Coconut-Pecan Topping: In a small saucepan, melt 1/2 cup butter. Stir in 1/4 cup packed brown sugar, 2 tablespoons light cream or half-and-half, and 2 tablespoons light-colored corn syrup. Cook and stir over medium heat until bubbly. Stir in 1 cup flaked coconut, 1/2 cup chopped pecans, and 1 teaspoon vanilla. Remove from heat; cool for 5 minutes. Spread over partially cooled cheesecake.

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German Apple Cake

Cake:

2 cups flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup extra light tasting olive oil
2 cups sugar
3 eggs
2 teaspoons vanilla extract
4 cups peeled, chopped apples

Topping

1/2 cup chopped walnuts
1/4 cup brown sugar
1/4 cup all purpose flour
1 teaspoons cinnamon
1/4 cup extra light tasting olive oil

Preheat oven to 350 degrees. Coat a 9-inch spring form pan with cooking spray. In a small bowl, combine topping ingredients and mix together until large crumbs form. Set aside.

Combine first four cake ingredients. In a large bowl, beat olive oil and sugar. Add eggs one at a time, beating in between additions. Beat in vanilla extract. Add dry ingredients and beat on low speed, just until mixed. Batter will be thick. Fold in chopped apples. Transfer batter to prepared pan and sprinkle with topping. Bake at 350 degrees for 1 hour or until a toothpick inserted into center of cake comes out clean.

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Brownie Cupcakes With Candy

1 21-ounce package fudge brownie mix
15 miniature-size Milky Way bars or dark-chocolate-coated mint creams
Canned vanilla frosting (optional)
Small decorative candies or sprinkles (optional)

Preheat oven to 350 degrees.

Line fifteen 2 1/2-inch muffin cups with paper bake cups. Prepare brownie mix according to package directions. Spoon 1 tablespoon of batter into each baking cup. Place a miniature-size candy bar or mint cream in each cup. Divide the remaining batter among the cups.

Bake in a 350 degree oven 22 minutes. Let cool in pans on a wire rack (cupcakes may dip in centers). Spread each with frosting and sprinkle with decorative candies, if you like. Makes 15 cupcakes.

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Apple Cake

1 cup self-rising flour
2 tablespoons sugar
1 egg (lightly beaten)
3 tablespoons butter (melted)
3 tablespoons milk
2 apples (peeled, cored and thinly sliced)
1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees. Grease pie plate.

Sift flour with sugar and then add the egg, melted butter and milk and mix well. Pour mix into greased pie plate.

Mix cinnamon and sugar together. Arrange sliced apples on top and sprinkle with sugar and cinnamon mix.

Bake in 350 degree oven for 30 minutes or until a skewer comes out clean when pierced.

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Coconut Cream Chocolate Cake

Cake:

1 German chocolate cake mix
1 (8.5 ounce) can cream of coconut
1 cup sour cream
1/4 cup vegetable oil
3 eggs

Preheat oven to 350 degrees. Lightly grease a 9×13 pan and set aside.

In a large bowl mix together the cake mix, cream of coconut, sour cream, oil, vanilla, and eggs. Beat on low for about 2 minutes, scraping down the sides as needed. Place the batter in prepared pan and bake for 35-40 minutes or until the cake is done.

Let cool before frosting.

Frosting:

4 ounces German chocolate
8 ounces cream cheese
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

In a bowl melt chocolate in the microwave on 50% power, stirring every 30 seconds until melted. Add melted chocolate to remaining ingredients and beat until smooth and creamy. Spread frosting over cooled cake.

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German Chocolate Dump Cake

Cake:

1 1/2 cups sugar
3/4 cup oil
1 1/2 cups buttermilk
3 eggs
2 1/4 cups sifted all-purpose flour
3/4 cup sweet Ghirardelli cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
pinch of salt

Dump all ingredients one by one into a large bowl and stir well or use an electric mixer on medium and blend until all ingredients are well mixed. Pour batter into 3 oiled and floured 8 inch cake pans. Bake at 350 for about 22 minutes or until a toothpick placed in the center of the cake comes out clean. Cool cakes completely.

Frosting:

4 tablespoons flour
1 1/2 cups cold water
1 cup unsalted butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups finely chopped walnuts

In a small sauce pan combine flour with cold water. Cook stirring continuously with a wire whisk until a thick paste forms. Cool completely.

In a large mixing bowl using an electric mixer, cream butter with granulated sugar. Add in the cooled flour mixture and continue beating until smooth. Add vanilla extract and walnuts.

Place one layer on plate and frost top and sides of cake. Repeat until all three layers are assembled. Chill and serve.

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Coconut Pound Cake

Cake:

1 cup unsalted butter
2 cups granulated sugar
5 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 1/2 teaspoon coconut flavoring
1 can flaked coconut

Cream butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. Sift together dry ingredients and add to sugar alternately with buttermilk. Add coconut and flavoring. Bake in a tube cake pan at 350 degrees for 50 minutes to one hour.

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Pineapple Cream Cake

Cake:

1 yellow cake mix
1 small package instant pistachio pudding mix
3 eggs
1 cup water
1/2 cup oil
1/2 cup chopped walnuts

Mix well and pour into 2 8-inch cake pans and bake at 350 degrees for 30-35 minutes or until toothpick comes out clean in center. Cool

Frosting:

1 small package pistachio instant pudding mix
1 cup cold milk
1 small container Cool Whip

Mix pudding mix and milk until pudding mix is dissolved. Add Cool Whip and mix well. Frost completely cooled cake and keep refrigerated.

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Cheesecake Cupcakes

Cheesecake:

3 8-ounce packages cream cheese, softened
4 eggs
1 1/2 teaspoons vanilla
1 cup sugar

Sour Cream filling:

1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla

Preheat oven to 300 degrees. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Mix sour cream filling ingredients in a mixing bowl. When the cupcakes sink in the middle, place a tablespoon of sour cream filling into the middle of each one. Place back in the oven for 5 more minutes. Remove from oven and cool.

When cool, spoon about 2 tablespoons of your favorite topping on the top of cupcake.

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Dump Cake

1 can (21 ounces) cherry pie filling
1 can (15 ounces) crushed pineapple
1 box yellow or white cake mix
1 1/2 sticks butter
Whipped Cream

Dump cherry pie filling and crushed pineapple into baking dish. Stir together.

Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix.

Bake at 350 degrees for 45 minutes to 1 hour. Add a dollup of whipped cream on top of each serving.

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Italian Cream Cake

Cake:

1 stick butter
1 cup vegetable oil
1 cup sugar
5 eggs, separated
3 teaspoons vanilla
1 cup coconut
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk

Frosting:

2 8-ounce packages cream cheese
1 stick butter
2 teaspoons vanilla
2 pounds powdered sugar
1 cup chopped walnuts
1 cup sweetened, flaked coconut

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

Beat egg whites until stiff. Set aside.

Cake:
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 tablespoon sugar.

Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: Cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

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Tres Leches Cake

1 cup all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Discard remaining 1 cup liquid.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

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Milky Way Cake

11 whole Milky Way bars (regular size), divided
3 sticks butter, divided
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
3 teaspoons vanilla extract, divided
2 cups granulated sugar
4 eggs
2 cups powdered sugar
1 dash salt
1/2 cup milk
1 cup finely chopped pecans

Preheat oven to 300 degrees.

In a double boiler or in a saucepan over very low heat, melt 8 Milky Way bars together with 1 stick butter, stirring to combine. Once melted, remove from heat and set aside.

Sift flour and salt together and set aside.

Mix baking soda with buttermilk, then add 2 teaspoons vanilla and set aside.

Cream 1 stick of butter with the 2 cups of granulated sugar. Add eggs one at a time. Add flour mixture and buttermilk alternately to the creamed mixture, mixing after each addition. Add melted candy bar mixture and mix to combine.

Pour into a greased jelly roll pan or 9x13 inch baking pan and bake for 1 hour or until cake is done in the center. Remove from oven and allow to cool.

To make the icing, melt the remaining 3 Milky Way bars with remaining 1 stick butter in a double boiler or in a saucepan over very low heat. Add powdered sugar, dash of salt, milk, 1 teaspoon vanilla, and chopped pecans and stir over low heat. Add more milk if needed.

Pour over the cooled cake and allow to set. Cake will be very sticky! Don’t expect neat, perfect slices.

Serve with ice cream or whipped cream.

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Millionaire Cake

Cake:

1 box yellow cake mix
1 stick butter, softened
1 can (14 ounces) mandarin oranges, drained, 1/2 cup juice reserved
4 whole eggs
1 teaspoon vanilla extract

Topping:

1 package (4 ounces) vanilla instant pudding mix
1 can (20 ounces) crushed pineapple, juice reserved
1/2 cup powdered sugar
4 ounces cool whip topping, thawed
Extra mandarin orange slices, for garnish

Preheat oven to 350 degrees.P class=h3method>For the cake combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9x13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.

Once cake is cool, blend juice from drained pineapple with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

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Pistachio Cake

Cake:

1 package white or yellow cake mix
1 package (4 serving size) pistachio instant pudding mix
3 eggs
1 cup club soda or water
1/2 cup oil
1/2 cup chopped nuts

Frosting:

1/2 cup cold milk
1 small carton Cool Whip
1 package pistachio pudding mix

Cake:
Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake for 30-35 minutes at 350 degrees. Cool and frost.

Frosting:
In deep bowl combine milk, Cool Whip, and pistachio pudding mix. Stir until pudding mix is dissolved. Spread on cake.

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Mandarin Magic Cake

1 yellow cake mix
4 eggs
1/2 cup oil
1 (11 ounces) can mandarin oranges and juice
1 (20 ounces) can crushed pineapple
1 small box instant vanilla pudding mix
9 ounces Cool Whip

Preheat oven to 350 degrees. Mix together cake mix, eggs, oil, and mandarin oranges and juice; pour into a 9 by 13 inch greased and floured pan. Bake for 30 minutes or until done.

Mix the whole can of pineapple along with the juices with pudding mix and Cool Whip. Spread over the cooled cake. Keep refrigerated.

NOTE: Also known as the "Pig Picking Cake".

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Rum Bundt Cake

1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk or water
1/2 cup unsalted butter, softened
1/2 cup Bacardi dark rum

Glaze

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and carefully stir in rum.

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Rum Raisin Cake

1 stick (4 ounces) unsalted butter
1 cup raisins
2/3 cup plus 3 tablespoons dark rum
2 cups cake flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 cup, packed, light brown sugar
1 1/2 cups heavy cream, whipped

Preheat oven to 350 degrees. Use 1 tablespoon butter to grease an 8-inch tube pan. Place remaining butter in a small saucepan and cook on medium until melted and starting to turn nut-brown. Remove from heat, let sit a few minutes, then pour into a glass measuring cup, leaving any dark sediment in bottom of pan. Set butter aside. Place raisins in a bowl and pour 2/3 cup rum over raisins. Sift flour, cinnamon, baking powder and salt into another bowl.

Beat eggs until light. Beat in sugar and continue beating, about 5 minutes, until very light and creamy. Drain raisins, reserving rum. Add flour mixture to egg mixture alternately with drained rum. Fold in brown butter, leaving any sediment in bottom of cup. Fold in raisins. Spread in pan and bake 40 minutes until lightly browned and tester comes out clean. Spoon remaining 3 tablespoons rum over cake. Cool. Remove from pan. Pile whipped cream in center and serve.

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Banana Nut Pudding Bundt Cake

1 box Banana Supreme Cake Mix (I prefer Duncan Hines)
1 (3.4 oz) package banana instant pudding and pie filling
1 cup walnuts, chopped
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil

Preheat oven to 350°F. Grease and flour 10-inch Bundt pan or tube pan.

Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in nuts. Pour into pan.Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.

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Lemon Pudding Bundt Cake

1 box Lemon Supreme Cake Mix (I prefer Duncan Hines)
1 (3.4 oz) package lemon instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil

Preheat oven to 350°F. Grease and flour 10-inch Bundt pan or tube pan.

Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.

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Chocolate Pudding Bundt Cake

1 box Devil's Food Cake Mix (I prefer Duncan Hines)
1 (3.4 oz) package chocolate instant pudding and pie filling
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil

Preheat oven to 350°F. Grease and flour 10-inch Bundt pan or tube pan.

Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.

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Chiffon Cake

2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 egg yolks, unbeaten
1/4 cup cold water
2 teaspoons vanilla
2 teaspoons grated lemon rind
1 cup egg whites (7 or 8)
1/4 teaspoon cream of tartar

Heat oven to 325 degrees. Sift flour, sugar, baking powder, and salt into a bowl. Make a well and add in order - oil, egg yolks, water, vanilla, lemon rind. Beat with spoo until smooth. In large mixing bowl beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into ungreased 10-inch tube pan, or 13x9-inch oblong pan. Bake tube 55 minutes at 325 degrees, then 10 to 15 minutes at 350 degrees; oblong 45 to 50 minutes at 350 degrees. Invert on funnel. Hang until cold.

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Carrot Cake

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 ounces) well drained crushed pineapple
1 cup shredded coconut
1 cup chopped walnuts or pecans, divided

In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350 degrees for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.

NOTE:I usually bake this in three layers and fill and frost with cream cheese frosting.

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Buttermilk Pound Cake

3 cups granulated sugar
1 cup butter
4 eggs
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with powdered sugar if desired.

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Sour Cream Pound Cake

3 cups granulated sugar
1 cup butter
6 eggs, separated
1 teaspoon pure vanilla extract
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at a time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300 degrees for about 1 1/2 hours or until cake tests done.

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Caramel Pecan Pound Cake

1 cup butter, softened
2-1/4 cups packed brown sugar
1 cup sugar
5 eggs
3 teaspoons pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup finely chopped pecans
Powdered sugar

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans.

Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with powdered sugar.

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Red Velvet Cake

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

In a larger mixer bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake. Add vanilla flavoring, mix well. Blend the baking soda into the batter. Transfer into two floured and greased 9 inch round cake pans. Bake in preheated 350F oven for 25-30 minutes. Cool.

FROSTING:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps. Cook over medium heat, stirring constantly, until mixture resembles glue. Cool completely.

Cream together sugar, butter, and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

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Orange Slice Cake

1 cup butter
2 cups sugar
4 eggs
3 1/2 cups flour
1 teaspon baking soda
1 (8-ounce) box dates, cut fine
1 (1-pound) box orange slice candy
1 can Angel Flake coconut
2 cups pecans, finely chopped
1/2 cup buttermilk

Cream butter and sugar. Add eggs, one at a time. Roll dates, candy, and nuts in 1/2 cup of the flour. Alternate adding rest of flour and milk. Blend in remaining ingredients. Bake in tube pan or bundt pan at 350 degrees for about 1 1/2 hours.

TOPPING:

2 cups powdered sugar
1 cup orange juice
2 tablespoons grated orange peel

Mix and pour over cake while hot. Let stand in pan until cool. (Overnight)

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Pina Colada Ice Cream Cake

1 8-ounce can crushed pineapple
1 quart vanilla ice cream
1 8 3/4-ounce can coconut cream
1 3 1/2-ounce can flaked coconut
1 frozen pound cake, thawed
2 tablespoons rum
1 tablespoon light corn syrup
2 cups heavy cream
1 8-ounce can sliced pineapple
Maraschino cherries, stemmed

Drain pineapple in sieve, pressing well with spoon to remove juice. Soften ice cream in a chilled large bowl; stir in pineapple and coconut cream. Freeze mixture until firm, several hours or overnight. Toast coconut on cookie sheet in a moderate oven (350 degrees) for about 10 minutes, stirring several times. Cool. Cut pound cake lengthwise into 3 thin layers. Blend rum and corn syrup; sprinkle over layers. Beat ice cream with electric mixer or wooden spoon to soften; spread thickly and evenly on two layers, stacking the third on top. Freeze cake until firm. Even edges of ice cream with cake, if necessary. Beat cream in a medium sized bowl until stiff; spread over top and sides of cake. Sprinkle cake generously with toasted coconut. Decorate bottom edge and top of cake with cream. Garnish with half slices of pineapple and maraschino cherries. Freeze until 20 minutes before serving. 8 servings.

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Mound Cake

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup buttermilk
1/2 cup cocoa
1/3 cup hot water

Sift together flour, soda, baking powder, and salt. Cream shortening and sugar. Add vanilla and eggs. Add flour mixture and buttermilk, alternately. Mix cocoa and hot water into a paste and add to batter. Pour into 3 cake pans and bake 20 minutes at 350 degrees.

Filling:
1 1/2 cups milk
1 1/2 cups sugar
18 marshmallows
3/4 pound very fine grated coconut

Dissolve sugar and marshmallows in milk over low heat. Add coconut. Spread over top of each layer.

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Mama's Applesauce Cake

1 cup butter
2 cups sugar
2 cups applesauce (homemade is better)
2 teaspoons baking soda
3 eggs, well beaten
1 teaspoon cloves
1 teaspoon allspice
1 cup chopped nuts
4 cups all-purpose flour
2 cups raisins

Sift together flour, cloves, and allspice; then add nuts and raisins and stir to coat well; set aside. Whip baking soda into applesauce; set aside. Cream butter and sugar. Add beaten eggs and applesauce mixture and mix well. Add flour mixture gradually. Pour batter into 4 cake pans and bake at 350 degrees about 20 minutes or until toothpick inserted in center comes out clean. Cool before adding filling.

Filling:
3 cups sugar
2 cups water
1 fresh coconut, grated
Juice of 3 lemons
Grated rind of 1 lemon
2 tablespoons cornstarch or flour

Mix all ingredients together and boil until thickened.

Note: We always had this at Christmas when I was growing up but it is good anytime of the year.

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Sylvia's Japanese Fruitcake

1 cup butter
2 cups sugar
1 cup milk
3 cups all-purpose flour
4 eggs
1 teaspoon vanilla

Cream butter and sugar; add eggs one at a time. Add flour and milk, alternately. Add vanilla. Pour half of the batter in 2 cake pans. To other half add cloves and raisins. Pour into 2 cake pans. Bake in a 350 degree oven about 20 minutes or until toothpick inserted in center comes out clean. Cool before adding filling. Use same filling as for Applesauce Cake. Alternate dark and light layers when adding filling.

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Two-Egg Cake

1/2 cup softened butter
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons milk

Sift together cake flour, baking powder, and salt; set aside. Cream butter and sugar until fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each. Add dry ingredients alternately with milk. Beat after each addition until smooth. Pour into 2 greased and floured cake pans and bake in a 325 degree oven 25-30 minutes.

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Icebox Coconut Cake

1 box white cake mix (I prefer Duncan Hines)
1 can cream of coconut
1 large carton Cool Whip
1 can shredded coconut

Prepare white cake mix and bake according to directions in a 9x13 glass casserole dish.

While still warm poke holes all over the top with a fork. Then pour a can of cream of coconut over the top. This will soak down into your cake.

After it is completely cool spread the Cool Whip over the top and sprinkle with the coconut. Chill well before serving.

Refrigerate leftovers, if you have any!!!

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Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
1 recipe Pecan Pie Filling (Recipe below)

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cakepans; shake to coat bottoms and sides of pans.

Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.

Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. DO NOT OVERMIX. Pour batter into prepared pans.

Bake at 350 degrees for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.

Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

Pecan Pie Filling:
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

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