Easy Pumpkin Spice Cake With a Twist

FB Source: Julie Morgan

Ingredients:
1 package spice cake mix
1 can pumpkin
2 tbsp unsweetened cacao
4 eggs
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup water
1 package chopped pecans

Directions:

1. Preheat oven to 350. 
2. Place cake mix, cacao, pumpkin, eggs, oil, sugar and water in mixing bowl. Mix well. 
3. Pour into well greased 9 x 11 cake pan and bake for 30 - 35 mins, or until toothpick comes out clean. 
4. Let cool and ice with your favorite cream cheese icing recipe or mix.
5. Sprinkle with chopped pecans.

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 ~ 

Lazy Cake Cookies 2

FB Source: Julie Morgan

2-Ingredient Pumpkin Muffins

FB Source: Karyn McNeal

Ingredients:

1 box Spice cake mix

15 oz can Pumpkin puree

Directions:

1. Simply mix together the powder from a spice cake mix and pumpkin.
2. Add to pre-greased muffin pan (I like the minis).
3. Bake at 350° for 12-15 minutes (until toothpick comes out clean)

 .... and VIOLA!! Amazingly yummy pumpkin spice muffins!! All of their warm, wonderful goodness is ready start->finish in about 20 minutes. ((Recipe credit goes to my sis!))

Note: I have made these using the mini paper cups, but in my opinion too much of the muffin sticks to the paper when eating them, so I have found that a quick spray with cooking oil or (my preference), a wipe with coconut oil in the muffin tins makes the muffins pop right out when cooked. Also, NO OTHER INGREDIENTS from the spice cake are needed (such as the oil, egg, etc).

TWO-INGREDIENT MUFFINS: one of the easiest, fastest, and YUMMIEST fall recipes! 

Lemon Crinkle Cookies

FB Source: Theresa Coutain

Ingredients:
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
3. Form dough into tablespoonfuls and roll in powdered sugar.
4. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove.

These cookies use only four ingredients, and mix up in less than 5 min.
Seriously awesome. Even better, they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Stacie says: "I'm not into gimmicks. The real title of the posted recipe is 'Low Fat Crinkle Cookies', but there's nothing low-fat about these, when you consider the Cool Whip in this recipe. And for them to say that it doesn't call for oil or butter, umm, let me refer you again to the Cool Whip. Not that it's a fat or butter, but the first two ingredients on MY Cool Whip tub in the fridge are: Skim Milk, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oil). So, again, low-fat? I don't think so. But, hopefully, they're still yummy!! ;)As for vilifying fats, well, we should be more worried about calories than the fats."

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..

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!)

Pumpkin Crunch

FB Source: Gardening Tips and Tricks

Original Source: 

http://www.landeeseelandeedo.com/2011/10/pumpkin-crunch.html

Ingredients:

Base:

15oz. can pumpkin
12oz. can evaporated milk
1/2 C. sugar
3 eggs
1 1/2 t. cinnamon

Crunch Topping:
1 Yellow Cake Mix
1 C. melted butter

Directions:

1. Combine above ingredients and pour into greased 9×13 pan.
2. Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top. 
3. Bake at 350 for 1 hour and 10 minutes.

Death-by-Butter Cookies

Source: Sue Stevens Longtin

Ingredients:
1 box Duncan Hines butter recipe cake mix,
1 stick butter,
1/4 tsp vanilla extract, 
1 pkg cream cheese @ room temperature (8 oz. pkg),
1 egg

Directions:

1. Combine all ingredients with electric mixer until well blended.
2. Chill dough for two hours.
3. Roll into balls (about walnut size).
4. Roll balls in powdered sugar.
5. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes.
6. Dust with powdered sugar when completely cooled.

These are also called: 

Gooey Butter Cookies

Pumpkin Crunch Dessert

Carlene MeyersHillbilly Recipes.

Ingredients:
Pumpkin Base:

4 eggs
3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
3 1/3 cups evaporated milk

Other Ingredients:

1 box of white cake mix
1/2 cup melted butter
1/2 cup chopped walnuts or pecans
Whipped topping to serve with

Directions:

1. Mix Pumpkin Base ingredients in order given.
2. Spray 9x13" pan with Pam and pour pumpkin mixture in.
3. Sprinkle cake mix evenly over the top. Drizzle melted butter on top.
   Note: It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way. 
4. Bake at 350 degrees F. for 50 minutes. Sprinkle walnuts over the top, then bake 10 more minutes, 1 hour total.

Don't forget to serve with whipped topping!!!

Note: when I buy the ingredients for this recipe, 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.

I don't have a pic of my own, but the pic here is what it looks like. Great at Thankgiving. I'm not a fan of pumpkin pie, but I love this. This is a recipe from my stepmother. 

Holy Cow Cake

Now You're Cook'in

Ingredients:
Chocolate Cake Mix (your preference), baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip

Directions:

1. Prepare and bake cake as directed on package.
2. Meanwhile, blend caramel and sweetened condensed milk.
3. After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
4. Pour caramel mixture over cake.
5. Crush candy bars and sprinkle half of them over the warm cake. Chill.
6. Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
7. Sprinkle with remaining candy.

Pumpkin Dump Cake

Lori Chapman

Ingredients:
15 oz can Pumpkin Puree
10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

Directions:

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve with ice cream or whipped cream

Recipe adapted from: cookiesandcups.com

Cake Batter Puppy Chow

Patti Cullum Armstrong

Ingredients:
(makes about 1 gallon of mix)
10 C rice Chex cereal
10 squares of white almond bark
1 small bottle sprinkles
1 1/2 C dry yellow cake mix
1/2 C powdered sugar

Directions:

1. In a large mixing bowl, measure out the cereal. In a medium microwave safe bowl, melt the white almond bark according to package directions.
2. Pour melted bark over the cereal and gently fold with a rubber spatula.  Add the bottle of sprinkles and mix until the cereal is evenly covered.
3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar.  Place the lid on the container and shake until the cereal is completely covered.

***Gluten Free - use a gluten free yellow cake mix

http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html

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.

Pumpkin Muffins

Parga's Junkyard

Pumpkin Muffins - only 2 ingredients.

That's right, just the cake mix and the pumpkin. No oil, no eggs, no water, nothing else.

Bake at 350, this is a Weight Watchers treat, very low cal.

Stacie says: I haven't made this, but I would follow the listed baking times on the cake mix box.

Chocolate Puppy Cupcakes

Beth Mansfield

Ingredients:

1 box cake mix
1 can chocolate frosting
Vanilla wafers
M&Ms
Nutter Butter cookies
Miniature marshmallows
edible candy eyeballs - optional

Directions:
Bake cupcakes as directed on box and frost with chocolate frosting.

• Snout: vanilla wafers with chocolate frosting piped in the shape of mouth
• Eyes: Marshmallows cut in half with chocolate frosting piped on.
• Ears: Nutter butters
• Nose: M&Ms

Image from http://cupcakepedia.com/2013/07/18/adorable-chocolate-puppy-cupcakes/