Candy Cane Cake

FB Source: Julie Morgan

Ingredients:
White cake mix, prepare as directed on the box
Red food coloring
Peppermint extract

Icing:
1 cup powdered sugar
1 tsp vanilla
2-3 Tbsp half and half
Crushed candy canes

Directions:

1. Prepare a Bundt pan with oil and flour and preheat oven to 350° F or as directed on the box. 
2. After making the cake batter, remove 2/3 cup and add desired amount of red coloring and up to BUT no more than 1 tsp peppermint (as this is VERY potent). 
3. Pour ½ of batter into the pan and pour the ‘candy cane’ stripe in the middle, then finish with the rest of the white batter. 
4. Cook as directed and allow cake to cool completely. 
5. Prepare icing by mixing all together in a small bowl and drizzle over the top of your cake, immediately sprinkling on the candy bits. 

Enjoy ~ 

One-Bowl Apple Cake

FB Source: Gabriele Lanhan

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:

1. Preheat oven to 350°. 
2. In a large bowl, mix the eggs, sugar, cinnamon and oil. 
3. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) 
4. Mix together the baking soda and flour and add to the ingredients in the bowl. 
5. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. 
6. Pour mixture into a greased one 9x13 or two 9″ round pans. 
7. Bake for approximately 55 minutes.

This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Pumpkin Pie Cake

FB Source: At Home with Terri

Ingredients:
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon

Directions:

1. Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. 
2. Pour into a 9 x 13 greased pan. 
3. Sprinkle dry cake mix over mixture.
4.  Drizzle with melted butter. 
5. Sprinkle with chopped nuts. 
6. Bake at 350 degrees for 50-60 min or until done. 

Serve (warm or cold) with topping or whipped cream.

~Enjoy!

Stacie says: "This recipe calls for an 18 oz can of pumpkin. They only come in 15 or 28-30 oz, size, but not 18. I believe it should be 15oz, the smaller can."

Quick Black Forest Torte

FB Source: Yummy Tasty Recipes

Ingredients:
4 cups mini-marshmallows
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip (or 2 cups whipping cream)

Directions:

1. Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
2. Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
3. Spoon cherry pie filling evenly over cake.
4. Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean.
5. Cool.
6. Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)

Serves 15.

If you need to make a great dessert in a pinch here is a good one that always ends up all gone before you turn around..

2-Ingredient Apple Cake

FB Source: Joan LeBlanc

Ingredients:

1 21oz can of apple (or fruit of your choice) pie filling

1 box of angel food cake mix (just add water type)

Directions:

1. Mix the 2 ingredients together.
2. Pour into a greased 9x13 pan.
3. Bake for about 20 minutes at 350F.

People....it can't get ANY easier than this! A dollop or 3 of ice cream finishes it off perfectly

You're going to just DIE over this recipe!...

2 SIMPLE ingredients: .....that's it! NOTE: you MUST use the ONE-STEP (the kind that only requires water) cake mix for this to work....but DO NOT add the water!

Stacie says: "It looks like some type of sauce has been poured over the cake in this picture, possibly a caramel sauce. So, just be warned that your cake will not look all saucy like this, unless you add a third ingredient or more. ;)"

2-Ingredient Lemon Bars

FB Source: Lisa SaboWillow Cottage

Ingredients:

1 box angel food cake mix
2 21 oz cans lemon pie filling

Directions:

1. Mix dry cake mix and cans of pie filling together in large bowl. I just mixed it by hand.
2. Pour into greased 9 x 13″ baking pan.
3. Bake at 350 degrees for 25 minutes or until top is starting to brown. NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :)
4. Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.

2 Ingredient Lemon Bars

Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares! Yep this is like you cut your self a slice right out of the middle of the pie!

Stacie's Texas Sheet Cake

Source: Stacie Allred

Ingredients:
Cake:
2 C All-Purpose Flour
2 C White Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Tbsp *Buttermilk Powder (found in the baking aisle of your grocery store)
1/2 C Butter (1 stick)
1/2 C Shortening
1/4 C Cocoa Powder
1 C Water
2 Eggs, beaten
1/2 C water

Frosting:
1/2 C Butter (1 stick)
6 Tbsp Milk
1/4 C Cocoa Powder
1 tsp Vanilla Extract
4 C Powdered Sugar, sifted.

Directions:
Cake:

1. Preheat oven to 350F/175C. 
2. Grease and flour 13 x 18" half-sheet cake pan. (You can also use a 10 x 15" jelly roll pan for this recipe.)
3. In large bowl, sift together flour, sugar, baking soda, cinnamon, salt and buttermilk powder. Set aside.
4. In a small saucepan, combine butter, shortening, cocoa powder and 1 C water. Bring to a boil and cook for 1 minute.
5. Pour this liquid over the flour and sugar mixture in the bowl and mix well.
6. In a small bowl, beat the eggs and add 1/2 C water. Blend this together well, and add to the cake batter. Mix well.
7. Put batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
8. As soon as you remove the cake from the oven, make the frosting. (Cake should be frosted no longer than 10 minutes out of the oven.)

Frosting:

1. Add first 3 frosting ingredients into a small saucepan. Bring to a boil and cook for 1 minute. Remove from the stove and add vanilla extract.
2. Place powdered sugar in a medium mixing bowl.
3. Add in the chocolate mixture. Mix well.
4. Frost while the cake is still warm.

*I have used Buttermilk Powder for years, and just LOVE it! I don't normally use Buttermilk, so, when I have a  recipe that calls for it, I determine how much Buttermilk Powder and water I would need, according to directions on the package, and add the powder in with my dry ingredients, and the water with my wet ingredients. It stores well in my fridge. :)

Recipe adapted from Allrecipes.com

Cinnabon Cinnamon Roll Cake

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Six Sisters' Stuff

Ingredients:
Cake:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:

1. With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 
3. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 
5. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 

Serve warm (we like it straight out of the oven) or at room temperature.

Peanut Butter Chocolate Eclair Cake

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Cake:

1 box chocolate graham crackers
2 - 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 - 8 oz. contain Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk

Directions:

Cake:

1. Spray the bottom of a 9x13 inch cake pan with cooking spray.
2. Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
3. In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip. 
4. Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers. 
5. Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
6. Slice and serve. Garnish with peanut butter cups if desired.

Frosting:
In small mixer bowl combine all ingredients and beat until smooth.

Stacie says: "This pic looks like they may have used chocolate graham crackers instead of the original flavor."

Layered Pumpkin Cake with Caramel and Pecans

FB Source: Chef Ron Lock

Source: https://www.facebook.com/TheChefRonLock

Ingredients:
1 pkg (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

1. Preheat oven to 350°F
2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. 
3. Pour into 2 greased and floured 9-inch round pans.
4. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
5. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. 
6. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
7. Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Italian No Bake Cake

FB Source: Darla Fogle Braden

By Sylvia Gonzales

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

1. Layer the bottom of dish with Vanilla Wafers.
2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
3. Pour this over the vanilla wafers in the dish.
4. Add another layer of the Vanilla Wafers on top of the pineapple mix.
5. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!! 

Chocolate Mayonnaise Cake

Granny's Favorites Cookbooks

Ingredients:
2 cups flour
1/2 cup cocoa
1 1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 tsp vanilla

Directions:

1. Preheat oven to 325* degrees F. Grease and flour 2 layer cake pans or a 9x13 inch pan. 
2. Sift together the flour, cocoa, soda and salt. 
3. Cream together the sugar, mayonnaise, water and vanilla. 
4. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into prepared cake pans. Bake for about 25 minutes. 
5. Let cool and frost with your favorite frosting.

Granny's Favorites Cookbooks

*Stacie says: "I learned years ago, when I took a cake decorating course, that you should turn your oven down 25 degrees, to 325, if you don't want a big DOME in the middle of your cake. My cakes bake more evenly and level withOUT the use of any attachments to the pans while baking. ;)"

Two Ingredient Pumpkin Cake with Apple Cider Glaze

Evalicious Designs

Ingredients:

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Directions:

1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
2. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
3. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
4. Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

1. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pour-able. Add more sugar or cider if needed.
2. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Lazy Cake Cookies

Eagle Butte

Ingredients:
1 box of yellow or white cake mix,
2 eggs beaten,
1 stick melted butter,
2 C chocolate chips.

Directions:

1. Mix all ingredients together. 
2. Spread in greased 9X13 pan.
3. Bake at 350F for 20 min. 
4. When cooled, cut into squares.

Cake Batter Rice Crispy Treats

Parent's Room

Ingredients:

3 Tbsp. butter 

1 (10 oz.) bag of mini-marshmallows 

1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!) 

6 cups crispy rice cereal 

1 (1.75 oz.) container of sprinkles 

Directions:

1. Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. 
2. Stir in cereal and sprinkles
3. Spread into a greased 9x13 pan and let set.

Pumpkin Better Than Almost Anything Cake

Jennifer Severa

Ingredients:
1 box yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
14 oz. can sweetened condensed milk
8 oz. tub cool whip
½ bag Heath Bits
Caramel Sundae Sauce

Instructions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8. Refrigerate for 3-4 hours, or overnight.

Stacie says: "I changed the title to make it a little more 'friendly' for families, friends, search engines, and the like. Some people call these cakes 'Better Than S*x' cakes. However, I prefer the title listed above. :)"

Also, in the CHOCOLATE version of this cake, after you spread the Sweetened Condensed Milk over the cake, you follow with the Caramel or Hot Fudge sauce, let THAT sit in the fridge for an hour or two, and THEN you add the Cool Whip.

Mini Pineapple Upside Down Cakes2

Shwapping Circle

Mini Pineapple Upside Down Cakes

Cake Ingredients:

2 eggs
1/3 cup white sugar
3 tbsp pineapple juice
2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp pure vanilla extract

Topping:
1/4 cup butter
2/3 cups brown sugar
1-small can pineapple rings
6 maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, vanilla extract, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour and baking powder. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full.

Bake for 25 minutes. (If you choose to make a large cake, bake for 22-25 minutes in a buttered 9X9 pan. The cake is done with a toothpick inserted in the middle comes out clean.
These freeze extremely well up to 6 months

source: my recipe cookbook ~ Nicole

Peach Cake

The Kitchen Table

Peach Cake

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. See recipe below for icing.

Icing:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake. Enjoy!

Oreo Poke Cake

My Honeys Place Desserts

Oreo Poke Cake

Bake cake, then poke full of holes. Make and pour 2 (4oz) packages of instant Oreo pudding over cake. Allow cake to cool, then refrigerate 1 hour. Top with crushed Oreo cookies.

Hershey Bar Cake

Reagan Family Homestead

HERSHEY BAR CAKE
Please "like" our Homestead page for more recipes and other great homesteading info.

1 Box German Chocolate cake mix
1 3oz box instant vanilla pudding
3 large eggs
1/3-1/2cup oil (depending on cake mix brand)
1 1/4 cup water (depending on cake mix brand)
1 8 oz cream cheese - soft
1 scant cup granulated sugar
1 12oz frozen whipped topping (I couldn't find 12oz and used 9oz)
1 scant cup confectioners sugar
1 cup chopped pecans (or nuts of choice)
1 Giant Hershey bar - grated (not regular size)

Combine cake mix, vanilla pudding, eggs, and oil & water according to cake mix package instructions. Beat until smooth and pour into two 8" pans - greased & floured or sprayed with something like Bakers Joy (I spray them). Bake at 350 for 35 minutes. Remove and cool layers.

With a STAND ALONE MIXER (important! unless you have a REALLY strong arm!) beat cream cheese and granulated sugar for 20 minutes. Add in confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans, and grated Hershey bar.

Frost cooled cake and enjoy! SO good. Even better the next day.
Note: "Scant" means just slightly short of.