Pineapple Juice Cake

 2 cups pineapple juice, divided

1 box yellow cake mix

5 eggs

4 TBS vegetable oil

2 cups powdered sugar (for glaze)

4 TBS butter

For the cake:

Preheat oven to 325

Grease and flour a bundt pan.

Combine cake mix, oil, eggs and 1 cup of pineapple juice.

Beat 4 -5 minutes with electric mixer.

Pour into prepared bundt pan.

Bake for 25 - 35 minutes.

For the Glaze:

In a small pan, mix together sugar, butter, and 1 cup pineapple juice.

Cook over medium heat until smooth and butter is melted.

Pour warm glaze over the cake.

Chill the cake in the refrigerator for 30 minutes.

Serve and enjoy.

Strawberry Heaven Dessert

 

SERVINGS 15

1 pre-made angel food cake

1 (16 ounce) container Cool Whip

8 ounces cream cheese

1 cup sugar, divided

1 teaspoon vanilla extract

1 quart fresh strawberries, sliced

3 tablespoons cornstarch

1 (3 ounce) package strawberry Jell-O gelatin dessert

1 tablespoon lemon juice

1 cup water

DIRECTIONS

In medium saucepan, combine 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.

Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Set aside to cool slightly.

Stir in sliced strawberries.

Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.

Press into 9×13 inch pan (I use glass so you can see the pretty layers).

Set aside.

Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.

Beat until smooth.

Stir in remaining Cool Whip.

Spread evenly over cake layer.

Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.

Refrigerate 2 to 3 hours before serving.

Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

3-2-1 MUG CAKE

IN A CANISTER COMBINE:

1 box Angel Food Cake mix

1 box Chocolate cake mix

(Any flavor of cake mix will do the second box, 

but 1 box MUST be Angel Food cake)

MIX WELL!

TO MAKE:

Place 3 TBS of dry mix in a mug.

Add 2 TBS water (or milk for richer taste)

Mix well.

Microwave for 1 minute.

Top with frosting, if desired, or ice cream.

Enjoy!

Cake Mix Upgrade

1 box cake mix - any flavor or brand
1/4 cup flour
4 eggs
1 cup vegetable oil
1 1/2 cups water
1 small package instant pudding of matching flavor

Mix together generally according to cake mix directions.
Cake will be so much yummier and moist!
(Recipe from Stacy Brooks)

Microwave Chocolate Cake in a Mug

3 TBS AP flour
2 TBS cocoa powder
3 TBS granulated sugar
1/4 tsp baking powder
1/8 tsp salt
3 TBS vegetable oil
3 TBS milk
1/4 tsp vanilla
3 TBS chocolate chips

In a large (12-ounce) microwave-safe ceramic mug**, 
combine the flour, sugar, cocoa powder, baking powder and salt. 
Blend thoroughly with a fork. 
Add the milk, vegetable oil and vanilla and blend until smooth. 
Stir in the chocolate chips.  
Microwave on high for 90 seconds. Do not overcook or the cake will be dry. 
Let cool for 2 to 3 minutes before eating.

Most "mug" recipes I have tried look good, but leave a lot to be desired.  
This one, however, came out perfectly moist, chocolaty, and delicious!

**I don't have any large mugs, so I just used a small, deep bowl.

Yummy Cake

1 white cake mix - make & bake according to directions and
divide evenly between two 13" X 9" pans.
Cool completely.

Mix together:
2 cups milk
1 8-oz cream cheese
1 Jell-o instant vanilla pudding.
Spread on top of cakes.

Top with:
1 8-oz Cool Whip mixed with 1/3 cup powdered sugar

Strawberry Cream Cheese Cake (Makes two cakes)

Dissolve 2 pkgs. (4 3/4 oz each) Danish Dessert in 3 cups tap water.
Boil according to pkg. directions.

While still hot, stir in 4 pkgs. frozen strawberries - DO NOT DRAIN
Set aside to cool.  (If berries are whole or in large pieces, dice)

Prepare 1 pkg. white cake mix according to directions.
Divide cake batter between 2 - 13" X 9" cake pans that have been greased and floured or sprayed.
Bake at 350° for about 15 minutes, until springy.  Cool completely.

Whip 1 1/2 pints whipping cream with 1/2 cup powdered sugar.  Set aside.

Cream 2 8-oz pkgs. cream cheese with 2 cups powdered sugar using electric mixer.

Fold whipped cream mixture into cream cheese mixture.

Divide this evenly and spread on top of the two cooled cakes
Seal edges making sure whipped mixture touches all sides of the pan.

Top with cooled strawberry mixture.  Refrigerate at least two hours or overnight.
Cut into squares to serve.
 .

Pudding Rich Chocolate Bundt Cake

Cake:
1 pkg. Devil's Food cake mix
1 3.9-oz chocolate instant pudding
1 1/4 cups water
1/3 cup oil
4 eggs

Glaze:
1 lb. powdered sugar (4 cups)
1/2 cup unsweetened cocoa
1/4 tsp salt
1/3 cup boiling water
1/3 cup margarine
1 tsp vanilla

Heat oven to 350°.
Grease and flour bundt pan
Combine cake ingredients until mixed; then beat two minutes at high speed.
Pour into pan and bake 45 to 55 minutes.
Cool 30 minutes.
Remove from pan and let cool completely.
Glaze:
Combine sugar, cocoa and salt.
Add boiling water and margarine: blend.
Add vanilla.
Add water to achieve a glaze consistency.
Pour over cooled cake.

Pistachio Marble Cake

Preheat oven to 350.
Generously grease & flour a bundt pan.

Combine:
1 pkg yellow cake mix
1 pkg JELL-O Pistachio Instant Pudding
4 eggs
1 cup water
1/2 cup oil
1/2 tsp almond extract
Beat 2 minutes with electric mixer.

Pour 1/3 batter into a separate bowl; Mix in 1/4 cup chocolate syrup.
Spoon batters, alternately, into a bundt pan.
Zigzag a spatula through the batters to marble.
Bake at 350 for 50 minutes, or until center springs back when lightly touched.
Cool 15 minutes before removing from pan
Drizzle powdered sugar icing if desired.

(From Mom's recipe box.  My dad loved this cake, and she made it for his birthday every year since they discovered it.)

Lemon Pudding Cake

Preheat oven to 350.
Grease & Flour a 13" X 9 baking dish.

1 pkg Lemon Velvet Cake (Betty Crocker... not sure if they still make this!)
1 pkg Lemon Instant Pudding
4 eggs
3/4 cup water
Mix above ingredients 3 minutes at medium speed - do not under-beat.
Add 3/4 cup vegetable oil and Beat 3 minutes longer.
Pour into baking dish and bake 30 minutes.

As soon as cake is done. remove from oven and poke all over with holes using a two-tined meat fork
Mix together 1/2 cup fresh lemon juice with 2 cups sifted powdered sugar.
Pour syrup evenly over cake and smooth with the back of a spoon.

(From Mom's recipe box)

HERSHEY BAR CAKE

CAKE 1 box Duncan Hines Swiss chocolate cake mix 1 sm. box instant vanilla pudding 3 eggs 1 1/2 c. milk 1 c. oil Mix well and put in 3 (9 inch) pans, bake at 325 degrees for 20 to 25 minutes. ICING: 1 (8 oz.) cream cheese 1/2 c. white sugar 1 c. powdered sugar 1 (12 oz.) Cool Whip 1/2 c. chopped pecans 4 Hershey bars (shaved) Mix well, top with shaved Hershey bar.

Carrot Cake

By Jan & Ruth Snyder

2 cups all-purpose flour
1/2 tsp salt
2 tsp cinnamon
2 cups sugar
1 tsp baking soda

3 eggs
2 cups finely grated carrots
1 cup well-drained crushed pineapple
1 cup chopped pecans, divided
1 1/2 cups vegetable oil
1 tsp vanilla
1 cup shredded coconut

In a mixing bowl, combine dry ingredients.
Add eggs, oil, carrots, and vanilla; beat until combines.
Stir in pineapple, coconut, and 1/2 cup nuts.
Pour into a greased 9" X 13" baking pan.
Bake at 350 for 50 - 60 minutes or until cake tests done.
Cool, and frost with cream cheese frosting.

Frosting:
2 3-oz pkgs cream cheese, softened
6 TBS butter or margarine, softened
3 cups powdered sugar
1 tsp vanilla

Combine all ingredients and mix until well blended.
Frost cooled cake and sprinkle with remaining nuts.
Store in refrigerator.

GERMAN CHOCOLATE CAKE

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Kraft Kitchen Tips
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
Note
This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

COCONUT PECAN FROSTING
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans


BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.