An easy, very moist cake.

1 box cake mix
1 can pie filling
1 stick melted butter

Mix ingredients together in a greased rectangular cake pan.

Bake according to cake package directions.

Servings: 8 | Prep Time: 10 minutes

3 sticks of real butter – softened
8 oz. pkg cream cheese – softened
3 cups of sugar
Dash of salt
1 tsp. vanilla
6 eggs
3 cups cake flour or all-purpose flour

Cream butter, cream cheese and sugar until fluffy.

Add dash of salt and vanilla and cream again.

Add eggs, 1 at a time and beat well after each.

Add flour 1 cup at a time and beat well.

Pour in grease/floured tube pan.

Put in COLD OVEN and turn on to 325 F.

Bake approximately 1 hr and 30 min.

Servings: 15 | Prep Time: 20 min.

1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon ginger
1 (16 ounce) package light angel food cake mix

In a large bowl, combine pumpkin, vanilla, and spices.

In a separate bowl prepare cake mix according to directions.

Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.

Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown.

Cool inverted on wire rack until cool.

Slice cake into 14 slices and serve with 1 tablespoon Cool Whip Free.

1 Weight Watcher point per slice – pumpkin adds fiber

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/4 cups buttermilk (or sour milk)
3 eggs
3 ounces unsweetened chocolate, melted and cooled
6 chocolate covered English toffee, 1-3/8 ounce bars
8 ounces Cool Whip, thawed

Grease and flour two 9 X 1-1/2 inch round baking pans. Set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.

Add sugar and vanilla and beat until combined.

Add flour, baking soda, salt, and baking powder.

Add buttermilk or sour milk, eggs, and melted chocolate.

Beat on low speed until combined; beat on high speed for 2 minutes.

Pour batter evenly into prepared pans.

Bake in a 350 oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Meanwhile, unwrap toffee bars; set two of the bars aside. Chop the remaining bars.

For frosting, place Cool Whip in a large bowl. Gently stir in the chopped candy.

Fill and frost the cooled cake layers.

Chop remaining candy; sprinkle over the top of the cake.

Cover; refrigerate to store up to 24 hours.

Makes 16 servings.

1/2 cup chopped pecans
2-1/2 cups finely chopped apples, such as Granny Smith
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1 cup all-purpose flour

Hot Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

In a large bowl, cream the butter.

Add the sugar and beat until fluffy.

Add the egg and beat until well blended.

Mix in the soda, salt, cinnamon, and nutmeg.

Add the flour and stir just until blended.

Stir in the apples and nuts.

Pour into an oiled 9″ round cake pan, and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with
your finger.

In a saucepan, melt the butter, brown sugar, and salt for the sauce. Bring to a boil.

Remove from heat, and whisk in vanilla and milk.

Serve warm sauce over cake.

Serves 8.

1 tablespoon poppy seed
1/4 cup milk
6 eggs
3 cups sugar
1 cups butter
1 cups buttermilk
1/4 teaspoon soda
3 cups flour
2 teaspoon vanilla extract

Glaze:
1-1/2 cups powdered sugar
1 teaspoon melted butter
1 teaspoon vanilla
1/2 cups milk

Soak poppy seeds in 1/4 cup milk.

Separate eggs.

Combine egg yolks, sugar, butter and cream well.

Add poppy seeds and milk to buttermilk.

Combine soda and flour.

Add dry mixture to creamed mixture alternately with buttermilk.

Beat egg whites until stiff.

Fold into batter and add vanilla.

Pour into a greased bundt pan and bake at 325 degrees for 1 hour to 1 hour and 10 minutes.

Remove from pan and drizzle glaze over the warm cake.

I found this wonderful carrot cake on the internet. Super recipe!

Cake:
4 eggs
2 cups sugar
3 cups finely shredded carrots
8 ounces cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
8 ounces crushed pineapple, drained
1 cup chopped walnuts

Beat eggs and sugar.

Add carrots, cream cheese, and oil. Beat until smooth.

Add dry ingredients. Mix well.

Stir in pineapple and nuts.

Pour into a greased 13″ x 9″ x 2″ baking pan.

Bake at 350° for 55-60 minutes or until cake tests done.

Cool.

Frosting:
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup butter, softened
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Additional chopped walnuts

In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes.

Chill for 30 minutes.

Cream butter, sugar and salt.

Gradually add chilled flour mixture; beat until fluffy, about 5 minutes.

Add vanilla and sugar; beat well.

Frost cake.

Sprinkle with nuts.

Serves 12-16

You can find a wide variety of baking pans at Amazon.com. Here are just two of the possibilities:

2 cups fresh blueberries
1/2 cup sugar
2 tablespoons butter, melted
2/3 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk

Sprinkle blueberries into a well-greased 8 inch baking dish.

In a small bowl, combine sugar and butter until crumbly.

Combine the flour, baking powder, and salt.

Add to sugar mixture alternately with milk

Spread over blueberries.

Bake at 350 degrees for 40 to 45 minutes until golden brown.

Serve warm

9 servings