Dump Cake

Ingredients:

1 box of yellow cake mix
1 can of cherry pie filling
1 can of crushed pineapple
1 stick of cold butter
walnuts

Grease 9x13 pan. Pour crushed pineapple in with the juices. Spread into even layer.
Pour cherry pie filling on top of the pineapple, disperse evenly.
Next pour dry cake mix over the fruit mixture. Again spread evenly.
Next cut butter into thin slices and put on top of cake evenly. ( fyi- I had to use a few slices more than 1 stick to cover areas)

Sprinkle nuts on top of it all.

Bake at 350 for 40 minutes, and serve warm with icecream1

Texas Sheet Cake

My Mom use to make this when I was a kid. She told me she got the recipe from my Aunt Tammie. It's delicious and makes a lot.

Set aside
3 cups flour
3 cups sugar
1/2 tsp. salt

Bring to boil
3 cubes of butter
6 tbsp. cocoa
1 1/2 cups water

Mix together
3/4 cup sour cream
3 eggs
1 1/2 tsp. baking soda

Add cocoa mixture then flour mixture. Take out enough mixture to make 4 cupcakes or else it the cake will over flow. You can set that aside until the cake is done. Pour the rest of the mixture into a floured and greased jelly roll pan or cookie sheet. Bake at 375 degrees for 20 minutes.

Frosting
Bring to boil
1 1/2 cubes butter
6 tbsp. cocoa
6 tbsp. milk
2 tbsp. karol syrup
Then add
5 cups powdered sugar
1 tsp. vanilla

Spread over cake. Enjoy!

Apple Cake

This is one of my favorite things my mom would make when I lived back in Texas! I hope you enjoy!

1 1/3 Cup Vegetable Oil

2 Cups Sugar

3 Eggs

2 tsp. Vanilla

3 Cups Flour

1 tsp. Salt

1 tsp. Baking Soda

1 tsp. Cinnamon

3 Cups Apples (Cut into chunky pieces)

1 Cup Pecans

Grease and flour a bundt pan; set aside. In large mixing bowl, begin mixing ingredients in the order given: Oil & Sugar; Stir. Add eggs; Stir. Add Vanilla; Stir... Continue in order making sure to stir well after each ingredient is added. Spoon into bundt pan evenly.

Bake @ 325 degrees F for 1 hour and 15 minutes. Cool 15 minutes. Remove from pan onto a serving plate. Top with sprinkled powdered sugar if desired.

Snickerdoodle Cake

From the Cake Mix Doctor

1 pkg. (18.25 ounces) plain white cake mix
1 cup whole milk
8 tbls. (1 stick)butter, melted
3 large eggs
1 tsp. pure vanilla extract
2 tsp. ground cinnamon

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease 9x13 pan.

2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour batter in pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pan from the oven and place them on wire racks to cool for 10 minutes. Allow it to cool completely, 30 minutes more.

4. Frost with Cinnamon Buttercream Frosting below.

Cinnamon Buttercream Frosting

8 tbls. (1 stick) butter, at room temperature.
3 3/4 cups confectioners' sugar, sifted
3 to 4 tbls. milk
1 tsp. pure vanilla extract
2 tsp. cinnamon

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add confectioners' sugar, 3 tablespoons milk, vanilla, and cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems to stiff.

Yogurt Cake

I have been searching and trying to figure out where I found this recipe. I know it was from another recipe blog, but can't for the life of me find it. Anyways try it out it is very light and yummy. I used raspberry yogurt, but next time I think I'll try lime because Dustin loves lime.

Cake:
1 white cake mix
8 ounces flavored yogurt(Yoplait is the best!)

Topping:
8 ounces whipped topping
8 ounces flavored yogurt(same as used in cake)

Preheat oven to 350 degrees

With electric mixer, slowly mix cake ingredients according to package directions. Gently stir in yogurt with spoon or plastic spatula. Pour batter in a greased 9x13 pan.

Bake for 30-35 minutes, until golden on top. Use a toothpick to determine if cake is done. Chill the cake in the refrigerator for 4 hours.

Before serving, stir whipped topping and yogurt together and frost cake with it. Store leftovers in the refrigerator.

Pig Pickin' Cake

I got this recipe from Rachel Alldredge (Black) - it is such a light, moist and yummy cake:

1 box yellow cake mix (or whatever you want-chocolate, white, whatever)
3/4 c oil or 1 c applesauce
4 eggs
1 small can mandarin oranges, undrained
1 med can crushed pineapple, drained but save that juice!!
1 small pkg vanilla instant pudding
12 oz cool whip

Mix cake, oil, eggs and oranges with mixer for 3 minutes. Pour into greased and floured 9 x 13 pan (or 3 round pans). Bake 350 for 30 minutes or til a toothpick comes out clean. (duh.) While cake is warm, prick cake with fork at intervals and pour juice from drained pineapple over top. Fold pineapple and dry pudding mix into the cool whip. Spread over cooled cake. Chill in the freezer. Very moist and so yummy!

7-Up Cake

This cake is a very light lemon flavored bundt cake. My husband loves it and we could only find it on occasion at a few stores. The last store we found it was at Costco. So I was on the search for a good bundt cake recipe and found this one on line at recipes4cakes.com. It turned out super yummy so I thought I would share.

1 1/2 cup butter
3 cups sugar
5 eggs
3 cups flour
2TB lemon extract
3/4 can 7up

Cream butter and sugar together for 20 minutes or until smooth blend is achieved. Add eggs one at a time. Add flour & lemon extract. Fold in 7 up.

Pour into greased bundt pan and bake @ 325 for 1 hour & 15 mins.

I found that that was a little too long to bake so the edges were a little crispy but my family liked that.

This recipe didn't call for a glaze on top so I just made the classic glaze and it made it perfect.

2 cups confectioners sugar
1 TB soft butter
1 tsp vanilla extract
2-3 TB milk

Combine sugar and butter. Add vanilla; stir in milk gradually to achieve desired consistency and stir until smooth. Pour/drizzle over top of warm bundt cake.

Darn Good Chocolate Cake

I got this recipe from my sweet friend Megan that I work with and adore! :)

1 pkg (18.5 oz) devils food or dark fudge cake mix
1 pkg (3.9 oz) chocolate instant pudding mix
4 large eggs
1 cup sour cream or fat-free plain yogurt
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease bundt pan. Place cake mix, pudding, eggs, sour cream, warm water and oil in large mixing bowl. Blend at low speed 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to med and beat 2-3 minutes scraping sides of bowl if needed. Batter should look thick and well combined. Fold in Chocolate chips. Pour batter into bundt pan. Bake for 45-50 minutes-or until cake springs back when lightly touched and starts to pull away from sides of pan. Place on rack to cool for 20-30 minutes. Run knife around edge and invert onto rack or serving platter and slice and serve while warm. Dust with powdered sugar or serve with whipped topping.

Strawberry Sheet Cake

1 White or Yellow cake mix
1 pkg (4 3/4 oz.) danish dessert
1 pkg. (10 oz) Frozen strawberries
1/2 pint whipped cream

Make cake according to package instructions. Let cool. Allow berries to thaw slightly and then mix one cup water w/ berries in a sauce pan. Add danish dessert and boil stirring constantly for one minute. Pour over cake and refrigerate. Frost w/ whipped cream.

I love to use fresh strawberries when they are in season!

Banana Cake with Cream Cheese Frosting

This recipe is out the Cake Mix Doctor Recipe book. It is quick and easy and tastes like its made from scratch! It's even better the second day!!

Banana Cake

1 package (18.25 ounces) plain yellow cake mix

1/2 C. packed brown sugar

1 tsp. ground cinnamon

2 medium-size ripe bananas, peeled and mashed (about 1 cup)

1 C. water

1/2 C. vegetable oil

3 large eggs

Preheat oven to 350. Lightly grease two 9-inch round cake pans with solid vegetable shortening then dust with flour, set aside. Combine cake mix, brown sugar, and cinnamon in large mixing bowl. Then add the mashed bananas, water, oil, and eggs. Blend with an electric mixer on low speed for 1 minute. Then scrape the sides and beat on a higher speed for 2 more minutes. Divide the well mixed batter between the two pans and place them in the oven side by side . Bake until lightly brown and toothpick comes out of center clean, 30-32 minutes. After baked remove from oven and let them cool for 10 minutes. Then run a dinner knife around the edges to get them out of the pan and place on a wire rack to cool completely before frosting. Place one layer on serving platter and frost the top of the layer. Then place the second layer on top of the first and use remaining frosting along the edges and top.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature

1 stick butter, at room temperature

3 3/4 cups powdered sugar

1 tsp. pure vanilla extract

Blend the butter and cream cheese in a large mixing bowl with an electric mixer on low speed until combined, 30 seconds. Add the powdered a little bit at a time until sugar in well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 more minute. Now you can frost the cake!!