Hummingbird Cake

1 spice cake mix
1 1/2 cup vegetable oil
3 eggs
1 jar of Cream Cheese frosting
8 oz of Crushed Pineapple, drained
2 bananas, chopped
1 cup Chopped Pecans

Mix cake mix with vegetable oil and eggs.  Mix in crushed pineapple, bananas, and pecans.

Bake at 350 degrees for 40-45 minutes, until toothpick comes out clean.

Let cake cool and then frost with Cream Cheese Frosting.

Pudding Cake

1 package White or Yellow Cake Mix
1 small package Jell-O
1 cup soda pop of same flavor as Jell-O
1 cup hot water

Topping:
1 large package of Instant Vanilla pudding
1 1/2 cups Milk
1 carton of Cool Whip

Bake cake mix as directed on the box. Let cool and then poke holes all over cake, but not all the way to bottom. Mix Jell-O with hot water. Add soda pop of same flavor as jell-o and pour over cake in holes. Spread topping over cake and refrigerate for at least 2 hours. Keep leftovers refrigerated.

Caramel Chocolate Cake

1 package chocolate cake mix
1 Score or Heath candy bar
2 or 3 bottles of Caramel Sauce
1 package Whipped Cream


Prepare and bake chocolate cake mix, as directed on box. While cake is warm, poke holes into cake and pour caramel sauce on top.

When cake is cool, put cool whip on top.

Sprinkle candy crumbs on top of cool whip,

Refrigerate leftovers.

Blueberry Lemon Poke Cake

1 box Lemon Cake Mix
1 can Blueberry Pie Filling
1 carton Cool Whip

Bake lemon cake mix as according to instructions on the box.  When you take the cake out of the oven, poke holes in it, about 1 inch apart.  Spread blueberry pie filling on top of cake.  Let cool in refrigerator.  Frost with cool whip.  Serve.

Butterfinger Cake

I found this recipe on Pinterest:

1 box yellow cake mix, with ingredients                    1 can sweetened condensed milk

1 jar caramel ice cream topping                                   8 oz Cool Whip

4 regular sized Butterfinger Bars, crushed

Bake cake according to directions on box.  In separate bowl, mix milk and caramel topping until well blended.  When the cake is done and while it is still hot, poke holes in the cake with a fork or a straw.  Pour milk mixture over the cake.  Allow cake to cool completely.  Sprinkle two candy bars over the cake.  Spread cool whip over the top, then sprinkle remaining candy bars on top.  Chill.  

Cherry Pound Cake

Saw this recipe made on the news:

2 cups all-purpose flour                                   3 teaspoons baking powder

1/2 teaspoon salt                                             1 cup butter

1 (8 ounce) package cream cheese                  1 1/2 cups white sugar

4 eggs                                                              1 teaspoon vanilla extract

1 teaspoon almond extract                              1 cup maraschino cherries, drained and halved

1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.   In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.  Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Butterfinger Cake

Mom found this recipe on Pinterest, from a site called Plain Chicken. I made it for a Christmas party we are going to:

1 box yellow cake mix, plus ingredients to make the cake

1 can sweetened condensed milk
1 jar caramel ice cream sauce topping
1 (8oz) tub Cool-Whip
1 package of 8 Mini Butterfinger bars, crushed

We froze the butterfingers overnight and crushed them right in the plastic Ziploc bag with a rolling pan.

Bake cake according to direction on the package. I had to add 1/2 cup vegetable oil, 1 cup water, and 3 eggs to the cake mixture and bake at 350 degrees for 28-33 minutes.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork, straw, or toothpick. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle half the candy bars crumbs over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Chocolate Pudding Surprise

First Layer:

1 cup flour
1 square butter or margarine
1/2 cup chopped walnuts

Mix and put in bottom of pan. Bake at 350 degrees for 15 minutes, or until it is light brown. Let cool.

Second Layer:

1 small package of cream cheese
1 cup powdered sugar
1/2 container of (16 oz) cool whip

Mix and put on top of crust. Let cool.

Third Layer:

3 cups milk
1 small package of instant pudding (either vanilla or chocolate)

Cook pudding and milk as directed on box. Let cool. Add pudding to cake.

Fourth Layer:

Add other half of cool whip and spread on top of cake. Shred chocolate bar and sprinkle on top of cool whip. Keep refrigerated.

Raisin Cake

1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
1/2 cup butter
1 1/2 cups sugar
3 eggs, well beaten
1 cup sour cream
1 cup raisins, diced

Sift flour, baking soda, cinnamon, and nutmeg together and blend well, setting aside. Cream butter until soft, adding sugar gradually. Beat until fluffy after each addition. Add the beaten eggs in thirds, beating thoroughly after each addition. Alternately, add dry ingredients in thirds and sour cream in halves to cream mixture, beating only until blended after each addition. Stir in raisins. Pour batter into a 9.5 by 13 inch pan. Bake at 350 degrees for 35 to 40 minutes.

Pumpkin Cake

1 package yellow cake mix (save about 1 cup)
3 eggs
1/2 cup margarine
13 oz can pumpkin
1/2 cup packed brown sugar
2/3 cup milk
1/4 cup sugar
1 tsp cinnamon
2 tbsp margarine

Combine 1 egg, cake mix, and margarine in bottom of greased 9 by 13 pan. Mix pumpkin, pumpkin spice, brown sugar, 2 eggs, and milk. Pour over top of cake mixture. Crumble 1 cup of cake mix, mixed with sugar, cinnamon, and margarine over the top of pumpkin mixture. Bake at 350 degrees for 45 to 50 minutes. Top with whipped cream. Good when served warm or cold. Serves 12.

Milky Way Cake

6 Milky Way bars
1 cup butter or margarine
2 cups sugar
4 eggs
2 1/2 cups flour
1/2 tsp baking soda
1 1/4 cups buttermilk
1 tsp vanilla
1 cup chopped nuts

Combine Milky way bars and 1/2 cup of butter in a medium sauce pan and melt over low heat. While candy is melting, prepare batter. In a separate bowl, cream 1/2 cup of butter and sugar until mixture is light and fluffy. Add eggs one at a time, beating after each addition. Add flour and baking soda alternately with butter milk stirring, until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Pour batter into greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 20 minutes, or until tooth pick comes out clean. Remove from oven and cool a few minutes. Remove from pan.

Prune Cake

1/2 cup shortening
1 1/2 cup sugar
3 eggs
2 1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 cup sour milk or buttermilk
1 cup stewed prunes

Cream shortening, sugar, and egg yolks. Add flour, powder, soda, and spices. Add alternately with sour milk and prunes. Be sure they are well drained. Pour into well greased and floured pan. Bake 40 minutes for 350 degrees.

English Trifle

1 angel food cake
1 package Strawberries
1 package Strawberry danish desert
1 package Custard jell-o
1 carton whipped cream

Break up cake and place in a 9 by 13 inch pan. Place strawberries over cake. Cook strawberry danish desert and jell-o and cool and add to cake. Add whipped cream on top.

Chocolate Caramel Cake

First Layer:

1 German Chocolate Cake Mix
1/3 cup evaporated milk
3/4 cup butter or margarine

Mix milk and butter with dry cake mix. Put half of mixture in a 9 by 13 cake pan. Bake at 350 degrees for 6 to 8 minutes.

Second Layer:

1 bag Kraft caramels
1/3 cup evaporated milk
1 (6 oz) bag of semi sweet chocolate chips
1 cup chopped walnuts

Melt caramels with evaporated milk. Sprinkle chocolate chips over first layer of cake mixture. Sprinkle chopped nuts. Drizzle melted caramel.

Third Layer:

Spread remaining half of cake mixture on top. This can be crumble or pat flat and lay on top like cookies. Bake in 350 degrees for 15 to 18 minutes.

Applesauce Spice Cake

This is Peacocks's recipe:

1/2 cup shortening
1 egg
1 cup sugar
1 cup chopped walnuts
1 1/4 cups applesauce
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Mix all together and spread into a greased 9 by 13 inch pan. Bake at 350 degrees for about 45 minutes.

Strawberry Supreme Cake

1 white cake mix
1 package (8 oz) cream cheese, softened
2 cups powdered sugar
1 pint whip cream
2 1/2 cups fresh strawberries
1 package (4.5 oz) Strawberry danish dessert

Prepare cake mix and back in 2 pans, one in a 9 by 13 and the other in 8 by 8. Bake at 350 degrees for 20 to 25 minutes. Cool. Beat cream cheese until fluffy. Beat in powdered sugar and whipped cream. Blend thoroughly into cream cheese mixture, using mixer for smoother texture. Place berries in measuring cup. Fill with water to make 1 3/4 cup. Pour into saucepan and bring to boil, stirring. Let cool and add danish dessert. Spread cream cheese mixture over whole cake. Top with berry mixture. Chill 4 hours or overnight. Cut into squares. Serves about 24.

Spice Cake

1 cup sugar
1 egg
1 tbsp shortening
1 cup sour milk
2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp salt
1 cup raisins

Cream sugar and shortening. Add egg to milk. Sift all dry ingredients and add to the mixture. Bake at 350 degrees for 20 to 25 minutes.

Red Beet Cake

3 eggs
1 1/2 cup sugar
1 cup oil
1 1/2 cup pared beets
1 1/2 tsp baking soda
1 tsp vanilla
1/2 tsp salt

Combine above ingredients and then add the following:

2 squares melted unsweetened chocolate
1 1/2 cup flour

Bake at 350 degrees for 35 minutes.

Old Fashioned Poundcake

2 cups butter
4 1/4 cups sifted flour
2 cups sugar
1 tsp vanilla
10 eggs, separated

Cream butter and work into flour until mixture is mealy. Beat egg yolks, sugar, and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 15 minutes. Pour into two greased loaf pans and bake at 325 degrees for 75 minutes. Makes 2 loafs.

Jell-o and Pudding Cake

This is Robin's recipe:

1 Angel food cake
1/4 cup orange juice
1 box strawberry or raspberry jello
3/4 cup boiling water
1/2 cup cold water with ice cubes to make 1/2 cup
1 small box instant vanilla pudding
1 1/2 cup milk
1/2 cup cool whip

Cut Angel Food Cake into chunks and place into dish. Sprinkle orange juice and mix in box of jello (quick set method). Mix water and ice cubes over cake chunks. Add strawberry and banana slices. Let set about 20 minutes. Mix vanilla pudding and milk until thick. Add cool whip and mix all together and pour over jell-o layer. Let set.