Pumpkin Dump Cake

 

Ingredients

• 1 15 oz can pumpkin puree (not pie filling)
• 1 10 oz can evaporated milk
• 3 eggs
• 1 cup brown sugar
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix (just the dry mix)
• 2 sticks butter melted

Frosting glaze

• 2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

  Instructions

  • Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk.
  • Pour the pumpkin pie filling in a greased 9x13 baking pan.
  • Sprinkle yellow cake mix evenly over the top.
  • Pour melted butter over the cake mix.
  • Bake at 350° for 45-50 minutes, until center is set and a toothpick come out clean.

  Frosting Glaze

• Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it's still warm. Let it cool and harden to a sweet crackled glaze on the top. 

Chocolate Cake Supreme

1 pkg. Pillsbury Plus Devils Food Cake Mix

1 c. sour cream

3/4 c. water

1/3 c. oil

3 eggs

Heat oven to 350 degrees.  Grease and flour 2 10-inch round cake pans.  In bowl combine all cake ingredients and mix at low speed until moistened.  Beat 2 minutes at highest speed.  Pour into prepared pans.  Bake for 20-25 min. or until toothpick inserted in center comes out clean.  Cool 15 min. and remove from pans.

Grandma Anderson's Oatmeal Cake

½ cup butter

1 cup sugar

1 cup brown sugar (packed)

2 eggs

1 tsp. soda

½ tsp. salt

1 tsp. cinnamon

1 ½ cup flour

1 cup oats

1 cup nuts - optional (walnuts or pecans)

Pour 1 ½ cups boiling water over 1 cups oats.  Let stand 20 min.  Cream 1st four ingredients; add dry ingredients.  Add oatmeal and nuts.  Bake at 350 for 45 to 50 min.  Use 13" x 9" pan.  

Frosting

1 3 ounce pkg. cream cheese

½ box powdered sugar (2 cups)

1 tsp. vanilla

¼ cup butter

Soften butter and cream cheese at room temp. for 1 hour.  Cream together until smooth, frost.

Carrot Cake - Mema

3 c finely shredded carrots
1 c chopped nuts (optional)
1 3/4 c sugar
1 c vegetable oil
4 eggs
2 c flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon

Prepare carrots and nuts and set aside. Beat sugar, oil, and eggs in a large bowl. Mix dry ingredients into egg mixture. Add carrots and nuts. Fold in gently. Pour batter into well greased and floured pan. Bake at 350 degrees until cake tests done (50-60 minutes).

Magic Cake

Yield: 9 servings

Calories per serving: 267

Fat per serving: 14.5 g

Ingredients:

• 4 eggs (separate yolks from whites) at room temperature
• 1 TB water
• 1/2 cup plus 2 TB sugar
• 1 stick butter, melted
• 3/4 C. flour
• 2 C. lukewarm milk
• powdered sugar for dusting cake

Instructions:

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and water and continue beating for another minute or two after.  Add the flour, and mix it in until fully incorporated.
4. Slowly start adding the milk, and beat until everything is well mixed together. Add the egg whites, a third at a time, and gently fold them in, using a spatula.  Repeat until all egg whites are folded in.
5. Pour batter into baking dish, and bake for 60 to 70 minutes or until the top is lightly golden.
6. Sprinkle some powdered sugar after cake has cooled.

Texas Sheet Cake

This delicious dessert makes A LOT, so I sometimes half the recipe for our family, using my small cookie sheet.

2 c. sugar
2 c. flour
1/2 tsp. salt

Mix above ingredients in a large bowl.

2 cubes butter (1 c.)
1 c. water
4 TB cocoa powder
1/2 c. sour cream
2 eggs
1 tsp. baking soda

In a heavy pan, bring butter, water, and cocoa to a boil.  Remove from heat and pour immediately into dry ingredients.  Stir.  Mix in sour cream, eggs, and baking soda.  Bake on a greased cookie sheet for 25 min at 350 degrees, or until center of cake springs back when touched and edges are barely starting to separate from pan.  Frost while warm.

Frosting:

1 box (4-5 c.) powdered sugar--It should be a thinner frosting, but I always have to add extra powdered sugar, or it's TOO runny
2 cubes butter (1 c.)
1 c. chopped nuts (optional)
1 tsp. vanilla
6 TB milk
4 TB cocoa

Boil milk, butter, and cocoa.  Stir in nuts, powdered sugar, and vanilla until smooth.  Spread over warm cake.

Lava Baby Cakes

Here you go Mom . : ) She just made these delicous treats while visiting with Aaron and I. She said you may need to cook them for a little less time to keep the inside more gooey! Yum yum!


Makes 6 servings:

1 3/4 C. (10 1/2 ounces) semisweet chocolate pieces
2 T. whipping cream
3/4 C. butter
3 eggs
3 egg yolks
1/3 C. granulated sugar
1 1/2 t. vanilla
1/3 C. all purpose flour
3 T. unsweetened cocoa powder
Powder sugar (optional)
Raspberries (optional)

1. for filling, in a small heavy saucepan combine 3/4 C. of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 mins or until firm.

2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C. chocolate pieces and the butter over low heat until melted. Removed from heat; cool.

3. Form filling into 6 equal size balls: set aside. Lightly grease and flour six 3/4 C souffle dishes or six 6 ounce custard cups. Place dishes or cups in a 15x10x1 inch baking pan; set aside.

4. In a mixing bowl beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 5 minutes or until lemon colored. Beat in cooled cholcate mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until cominged. Spoon 1/3 C. batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.

5. Bake in a 400' oven about 13 minutes or until cakes feel firm at edges. Cool in dishes for 2-3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and garnisht with raspberries. Serve immediately.

Lemonade Cake

I made this at Richard's request for his 19th birthday. It is especially good with berry flavored lemonade...

Cake:

1 white cake mix
1/2 c. water
1/3 c. vegetable oil
3 eggs
1/2 c. frozen lemonade concentrate, thawed (I used Raspberry Lemonade)

Mix well. Bake according to directions on cake mix box.


Frosting:

1 cube butter, softened
5/8 c. (1/2 c. + 1/8 c.) Crisco shortening
1 tsp. vanilla
Dash salt
1/4 c. milk
Approximately 4 c. powdered sugar
1/4 c. powdered lemonade mix--more or less, according to taste (I used Strawberry Lemonade)

Add food coloring, if desired. Mix until fluffy.

Jello Cake

If you were privy to come to my 34th b-day party last year, hey wait, there was no privy about it, everyone came! This is the cake we had, a combination of two favorite desserts!

1 white cake mix, prepared per box directions
1, 8 oz box of your favorite jello prepared per box directions, but not set
1 tub of cool whip, defrosted, but not room temp

Directions
Prepare cake according to package directions and allow to cool completely. Poke the top with a fork. Prepare jello per package directions. Pour the jello slowly over the cake, allowing it to absorb into the cake. If you pour to fast all the jello will end up on the bottom of the pan instead of in the cake. Chill the cake for at least an hour, but more is better -- to set the jello. When the cake is set, frost with de-frosted cool whip and serve.

Tres Leches Cake (Three Milks Cake)

This is the cake Joseph and I get every year on our aniversary, so it's really special for us. The little place we used to go for it, closed last year, so I had to learn how to make it. It was easier than I thought.

CAKE
4 eggs
1 t baking powder
1 C sugar
1 t vanilla
1 1/2 C flour
1/2 C soft butter

SYRUP:
2 C milk
1, 14 oz can sweetened condensed milk
1. 12 oz can evaporated milk

Directions
CAKE:
Cream butter and sugar till fluffy. Add eggs and vanilla to this. Sift together flour and baking powder and add to cream mixutre in quarter cup intervals, making sure each additon is blended before adding the next. Pour the batter into a greased/floured 9x13 pan and bake at 350F for 20-30 mins or till a tootpick comes out clean when inserted. (I find that 20 mins is usually when it's done)
Allow the cake to cool

SYRUP:
Combine, the three milks and blend together. Prick the top of the cooled cake with a fork and pour the milk mixure over the cake -- slowly so the liquid can absorb into the cake. Place in the fridge and allow at least an hour for the milk to absorb into the cake before serving. Serve with whipped cream and berries.

NOTE: You can also make the recipe with white cake mix from the box. Follow the package directions for the cake, and then pick this recipe up for the syrup part...