Lemon Pudding Cake

Mix all in one bowl:

1 box lemon cake (without pudding)

1 box lemon INSTANT pudding

4 eggs

½ c vegetable oil

½ c lemon juice

1 c milk (any)

2 tsp vanilla extract

Mix all in greased bundt pan

Bake 350° for 35 minutes or until toothpick tested

Frosting

1½ c powdered sugar

½ c lemon juice

2 tsp vanilla

Cinnamon Roll Cake

Cinnamon roll cake

Yellow cake mix - prepare as directed on box, pour into 9 x 13 greased pan

In a bowl mix together

1½ c softened butter

1 c brown sugar

2 T flour

2 T cinnamon

Drop spoonfuls over cake batter

Bake at 350° for 30 minutes

Meanwhile: Mix

2 c powdered sugar

5 T milk 

Then add:

3 T softened cream cheese

Splash of vanilla extract

Pour/spread over warm (baked) cake

Apple Cake

Peel and dice 5 small apples 

Add

2 T sugar

1 T cinnamon 

*Yellow cake mix - prepare as directed on box, pour into 9 x 13 greased pan

fold in apples

In a bowl mix together

1 c softened butter

1 c brown sugar

2 T flour

2 T cinnamon

Drop spoonfuls over cake batter, swirl with a knife

Bake at 350° for 30-40 minutes

Meanwhile: Mix

2 c powdered sugar

5 T milk 

Splash of vanilla extract

Pour/spread over warm (baked) cake

*Or make your own cake mix

2 c flour ½ c granulated sugar 3 tsp baking powder 2 tsp vanilla sugar 1¼ c milk 2 eggs 3 T vegetable oil

Cinnamon Roll Cake

Yellow cake mix - prepare as directed on box, pour into 9 x 13 greased pan

In a bowl mix together

1½ c softened butter

1 c brown sugar

2 T flour

2 T cinnamon

Drop spoonfuls over cake batter

Bake at 350° for 30 minutes

Meanwhile: Mix

2 c powdered sugar

5 T milk 

Then add:

3 T softened cream cheese

Splash of vanilla extract

Pour/spread over warm (baked) cake

Pumpkin Dump Cake

Grease a 9 x 13 pan

Dump into the pan and stir

3 eggs

¾ c sugar

¼ c brown sugar

2 tsp pumpkin pie spice

1 (15 oz)can pumpkin 

1 (12oz)can evaporated milk

Pour dry cake (yellow, spice, or white)mix over all

Drizzle 3/4 c melted butter over all

Bake 350° for 50 minutes

Pumpkin Bars

Grease and flour a muffin (12) pan or bread pan

Stir:

1 box Golden Butter Cake mix (or butter cake mix)

1 (15oz) can pumpkin

then add

1 cup cinnamon chips

stir

Bake 350° for 25 minutes

Magic Cookie Bars

1 package graham crackers (about 20 or 1 ½ C), crushed
½ C butter, melted
2 C semi sweet chocolate chips
1 C shredded coconut flakes
1 C chopped walnuts
1 can sweetened condensed milk

Butter a 9 x 13 dish
Place graham crumbs in, drizzle butter over and press into dish
Pour condensed milk over
Sprinkle chocolate chips, nuts and coconut over

350°
25 minutes

Soft Pumpkin Cookies

• 2 ½ C flour
• 1 t baking soda
• 1 t baking powder
• 1 t  pumpkin pie spice
• ½ t nutmeg
• ½ t salt
• 1 ½ cups granulated sugar
• ½ cup butter, softened
• 1 C pumpkin 
• 1  egg
• 1 t vanilla 
• Combine dry ingredients(except sugar) in a medium bowl - set aside.
• In a large bowl mix on low speed the remaining ingredients. Slowly add dry to the wet until combined.
• Using a cookie scoop (or heaping Tablespoon) place 2" apart onto greased cookie sheet, bake at 350° for 15 - 18 minutes.
• Glaze:
• 1 C powdered sugar
• 2 T milk 
• 1½ t melted butter
• 1 ½ t vanilla
• Stir together and drizzle over cooled cookies.
  

Apple Pie with Crumb topping

1  premade pie crust
6  C thinly sliced green apples
¾ C sugar
2  T flour
½  t cinnamon
1/8 t nutmeg
¼  C dried cranberries - optional

Crumb topping:
½ C flour
½ C packed brown sugar
3  T butter, cut up

Place crust in 9" pie dish
In a large bowl combine all ingredients.
Pour into pie crust.

In another bowl combine crumb topping ingredients and mash by hand to combine.
Drop by handfulls onto pie mixture.
Cover with foil and tear out center so just the edges have foil.

Bake at 375° for 40 minutes, remove foil and bake an additonal 20 minutes.

Champurrado (Mexican Hot Chocolate)

2 C water
½ C masa harina
2 C milk
2 chocolate para mesa (mexican chocolate circles)
2 piloncillo (about 6oz unrefined brown sugar)
2 cinnamon sticks


Pour water into stock pot over medium heat.
Slowly add masa stirring with a whisk.
Stir in chocolate.
Drop in piloncillo and cinnamon stick.
Once chocolate and piloncillo melts add milk.
Let simmer for at least 1 hour.


Hint: if the piloncillo doesn't dissolve, remove and chop, then return to pan.
Store leftovers in refrigerator, add more milk and reheat.

Earthquake Cake

1 box german chocolate cake mix (plus ingredients*)
¼ C shredded coconut
1  C chopped walnuts (4 oz)
¼ C margarine
8 oz. cream cheese
1 16 oz box powdered sugar (confectioners) (= 2 C)


Preheat 350°
9 x 13 dish, greased
Cover bottom of pan with nuts and coconut
Prepare cake mix according to package directions*
Pour cake batter over nuts and coconut.
Melt margarine in a medium bowl, add cream cheese and powdered sugar, stir to blend.
Spoon over batter, spread and swirl across (use end of wooden spoon) don't touch bottom of pan
Bake 40-42 minutes.

*3 eggs, ½ C veg. oil, 1¼ C water

Pumpkin Cream Cheese Pie

Mix together
 2 (8oz) cream cheese
½ C pumpkin (not pumpkin pie mix)
½ C sugar
½ t. vanilla
1 t. pumpkin pie spice 
2 eggs 


For crust:
1 pkg. graham crackers, crushed
½ C butter (margarine) melted
Pour melted butter into pie pan, cover with crushed graham crackers.
Pour mix into crust.


Bake at 350°  40 minutes.
Refrigerate 4 hours.