Spiced Pumpkin Cake

1 Package Yellow Cake Mix
1 Small Package Vanilla Instant Pudding Mix
1 Cup Canned Pumpkin
1/2 Cup Canola Oil
1/2 Cup Water
3 Large Eggs
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Clove
1 Teaspoon Vanilla Extract

Beat all ingredients together on low speed just until moistened. Beat on medium speed for two minutes. Pour into 9 X 13" pan (Mixture will be thick). Bake at 350° for 25 minutes. Frost with spiced cream cheese frosting.

Spiced Cream Cheese Frosting: Beat 8 ounces softened cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla extract and 1/4 cu ground cloves until light and fluffy. Gradually beat in 1 pound box confectioners' sugar.

NOTE: Can be made into cupcakes, bake for only 20 minutes.

Praline Topped Oatmeal Cake

1 1/3 Cups Boiling Water
1 Cup Quick-cooking Oats
1 1/2 Cups All-purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Cup Softened Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract

Topping:
1/2 Cup Brown Sugar
2 Tablespoons All-purpose Flour
1/4 Cup Melted Butter
2 Tablespoons Water
1/2 Cup Pecans -- finely chopped
3/4 Cup Coconut

For cake, pour boiling water over oatmeal' cover and let set for 20 minutes. Sift together flour, salt, soda and cinnamon and set aside. Cream butter and sugars, beating until light and fluffy. Add eggs, one at a time, besting well after each addition. Add vanilla and oatmeal mixture and blend well. Add flour mixture gradually. mixing just until blended. Pour into a prepared 9 x 13 Pan and bake at 350° for 30 minutes, or until cake tests done.

To prepare topping, mix all ingredients together and spread evenly over hot cake. Turn oven to broil, and return pan to oven for 5 additional minutes, or until browned and bubbly.

Chocolate Zucchini Cake

2 Cups All-purpose Flour
2 Cups Granulated Sugar
3/4 Cup Unsweetened Baking Chocolate
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
4 Large Eggs
1 1/2 Cups Canola Oil
3 Cups Shredded Zucchini
3/4 Cup Chopped Walnuts

Preheat oven to 350°. 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.

Autumn Apple Cake

1 cup raisins or currants
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup dark brown sugar
4 large eggs
1 teaspoon vanilla
3 cups apples -- peeled and thickly sliced
1 cup chopped pecans

Preheat oven to 350°. In a small bowl, soak currants in water to cover for 1 hour. Sift dry ingredients together. In a large bowl with electric mixer, beat oil and sugars until well blended (about 6 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla then gradually beat in flour mixture. Fold currants into batter along with apples and pecans. Spoon batter into greased 9: tube pan. Bake for 1 1/2 hours or until cake tester inserted in center comes out clean. Remove from oven. Cool in pan on wire rack.


Serving Ideas : You don't need a frosting on this cake, but you could put a glaze over the top, or you could serve with whipped cream.


NOTES : This is a delicious apple cake. Really moist. It makes a lot, so if it's just for the family, when it' baked cut in half and freeze second portion for a later date. WONDERFUL!

Mayonnaise Chocolate Cake

4 cups all-purpose flour
2 cups sugar
8 tablespoons cocoa
3 teaspoons baking powder
3 teaspoons baking soda
2 cups mayonnaise
2 cups water
2 teaspoons vanilla extract

Sift together flour, sugar, cocoa, baking powder and baking soda. Mix together the mayonnaise (not Miracle whip), water and vanilla. Mix dry ingredients and wet ingredients together until smooth and blended. Pour into a lightly greased 9 X 13 pan and bake at 350° for 45 minutes or until done. Frost as desired.


NOTES : I love the taste of this cake. I like to serve it cold from the refrigerator...don't know why, but that's how I like it.

Double Fudge Coca-Cola Cake

1 cup coca-cola
1/2 cup oil
1/2 cup margarine
3 tablespoons baking cocoa
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
FROSTING:
1/2 Cup margarine
3 tablespoons baking cooa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans -- chopped
1 pound powdered sugar

For cake, in a saucepan bring cocoa-cola, oil, margarine and cocoa to a boil, mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.

For frosting, in a saucepan combine the butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool completely before cutting.

Do-Nothing Cake

2 cups flour
1 1/2 cups sugar
2 large eggs
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 20 oz. can crushed pineapple -- undrained
TOPPING
1/2 cup butter
1/2 cup sugar
1 5 ounce can evaporated milk
1 cup chopped nuts
1 cup coconut

Put all cake ingredients into a bowl and mix with a spoon (NO MIXER). Pour into a 9 X 12 pan. Bake at 350° for 30-40 degrees or until center is done.

For topping, combine butter, sugar and milk in small saucepan. Cook 5 minutes. Add nuts and coconut. Spoon on cake while hot. Yummy!


Note: I didn't have any crushed pineapple, but had chunk instead. I drained off about a 1/2 inch of the juice and ran it through food processor to "chop up". It was somewhat chunkier than the crushed, but I think I preferred it. The recipe originally called for 2 cups sugar in the cake and 1 cup in the topping, but you don't need that much. I served with whipped topping and it was great!!

Better Than Sex Cake

1 box yellow cake mix -- plus ingredients to prepare
1 20 ounce can crushed pineapple
1 1/3 cups sugar
1 3.4 ounce box French vanilla pudding -- plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked -- sweetened toasted coconut

Preheat oven to 350°. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

German Layered Apple Cake

6 cups apples -- peeled and sliced
1 package German Chocolate cake mix
1 teaspoon cinnamon
1 1/4 cups water
1/4 cup margarine -- softened
3 large eggs
1/2 cup nuts -- walnuts or pecans

FROSTING:
3 ounces cream cheese
4 tablespoons margarine -- softened
3 cups powdered sugar

Preheat oven to 350°. Spread 1/2 of apples evenly in greased 9 X 13 pan. In a large bowl, mix dry cake mix, cinnamon, water, margarine and eggs at low speed until smooth; beat 2 minutes at high speed. Stir in nuts. Pour half of the batter evenly over apples and repeat layers. Bake for 30-35 minutes, or until tests done.

For frosting, in a small bowl blend ingredients until smooth. Frost cooled cake.



Serving Ideas : I sometimes break some extra nuts up and put on top of frosting.

Rhubarb Cake

1 1/2 cups brown suger
1/2 cup shortening
1 large egg
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rhubarb -- finely chopped
1 cup buttermilk
TOPPING:
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts

Prepare 9 X 13 inch pan. Preheat oven to 350°.

Blend brown sugar, shortening, egg and vanilla together and mix until smooth. Sift together dry ingredients and add alternately to sugar mixture with the buttermilk. Blend well and add 1-1/2 cups rhubarb cut up finely.

Pour into prepared pan. Combine topping mix and spread evenly over top of cake. Bake for 35 minutes or until tests done.

Note: I don't use all of the topping, because it doesn't stick to the cake and when you cut it, it falls off.

Triple Chocolate Bliss Cake

1 package Devil's Food Cake Mix
1 cup sour cream
1 4 ounce package instant chocolate pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup water
Chocolate Topping:
3 cups thawed cool whip
1 package Baker's Semi-Sweet chocolate -- 8 squares

Preheat oven to 350 degrees. Lightly grease 12-cup fluted or tube pan. Beat all ingredients for cake together with electric mixer at low speed until just moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Mixture will be thick. Pour into prepared pan. Bake for 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes and then turn out onto cooling rack to cool completely. Place on serving plate.

For frosting, heat cool whip and chocolate in microwave on high 1 1/2 to 2 minutes or until chocolate is melted. Stir until mixture is well blended and then drizzle over cake.


Notes: I spray the pan with PAM and it doesn't stick. I also didn't have semi-sweet chocolate, but did have german chocolate, so I used that. The chocolate is really thick, so you might want to add a little milk if it's not the consistency you want.

Pockets-of-Lemon Cake

1 package white cake mix
1 1/4 cups water
1/2 cup canola oil
4 large egg whites
1 can lemon pie filling
1 can lemon frosting
8 ounces whipped topping

Heat oven to 350° F. Prepare 9 X 13 pan and set aside. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350 degrees for 30-40 minutes or until edges pull away from pan and top is golden brown. Allow cake to cool for 45 minutes or until completely cooled. In medium bowl combine frosting and whipped topping; blend well. Spread over cooled cake. Best if served chilled. Store lightly covered in refrigerator.

Hot Applesauce Cake

1 1/2 cups applesauce -- hot
1/2 cup butter
1 cup brown sugar
1 cup raisins or currants
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup chopped walnuts

Combine hot applesauce, butter, brown sugar, and raisins. Stir togethr dry ingredients and combine with hot applesauce mixture. Stir in nuts. Pour into a 9 X 13 pan and bake for 35 minutes or until test done. Frost with your favorite white or cream cheese frosting.

NOTE: This cake doesn't rise much. If you want to use it as a cake instead of bars, bake it in a 9 X 12 pan instead.





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Earthquake Cake

This cake is fun to make - doesn't need frosting at all.


1 box German Chocolate Cake mix
1/2 cup margarine -- softened
8 ounces cream cheese -- softened
1 cup walnuts -- chopped
1 pound confectioner's sugar
coconut

Preheat oven to 350°. Spray a 10 X 14 inch pan with vegetable spray. (You need a big pan because this cake seems to "erupt". Spread coconut on bottom of pan. No certain amount, I usually use 2 cups. Sprinkle nuts on top of the coconut. Prepare cake mix according to package directions and spread it over the coconut and nuts in the pan.

Combine margarine, powdered sugar and cream cheese, beating until smooth. Drop by spoonsful over the cake mix. DO NOT STIR or spread evenly. Bake at 350° for 1 hour.

Linda's Special Chocolate Cake

1 box Devil's Food Cake Mix
carmel Ice Cream Topping
12 ounces mini chocolate chips
6 each Heath Candy Bars

Preheat oven to 350 °. and grease and flour a 9 X 13 pan (or spray with Pam. Prepare cake mix according to package directions. Put half of the cake mix in prepared pan and bake for 20 minutes, Remove from oven and spread the carmel ice cream topping over cake. Add the chocolate chips and on top of that put the remaining cake mix. Crush the heath bars and sprinkle over the top. Continue baking until the cake tests done, approximately 20 minutes.


NOTES : This can be served chilled, or it is yummy served warm with ice cream on top.

Eggnog Pound Cake

1 package yellow cake mix
1 small package instant pudding & pie filling
3/4 cup eggnog
3/4 cup oil
4 large eggs
1/2 teaspoon ground nutmeg

Preheat oven to 350°. In a large bowl combine cake mix, pudding mix, eggnog and oil. Beat on low speed until moistened. Add eggs and nutmeg, beat on medium-high for 4 minutes.

Pour into prepared 10-inch bundt or tube pan.

Bake for 40-45 minutes or until toothpick inserted near center comes out clean.

Cool 10 minutes, remove from pan. Cool completely. Sprinkle with confectioners' sugar, if desired.


NOTES : This is a wonderful holiday cake. So easy to prepare and the taste is wonderful.

Wonderful Banana Cake

1 box yellow cake mix
2 large bananas -- very ripe
1 teaspoon baking soda

Preheat oven to 350 degrees. Prepare a 9 X 13 pan. Prepare yellow cake mix according to package directions

In a large bowl mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into baking pan.

Bake for 35-45 minutes or until tests done.

Frost with cream cheese frosting.


NOTES : This is wonderfully moist - would be great with a chocolate cake mix also.