1 stick melted butter
1 cup self-rising flour
1 cup milk
1 cup sugar
1 can of any fruit, I usually use peaches - the 30 oz size -- drain about
1/2 juice
Melt butter in large casserole or baking dish. Mix flour-sugar and milk, will still be a little lumpy and thin. Pour into melted butter. Add peaches (just pour in). Bake at 375 for about 45 minutes or until golden brown. Great with ice cream or just milk, while warm. Instead of peaches, your can use a large can of any pie filling, apple, cherry etc. People will think you worked hard on it. Sometimes I use a few chopped nuts or coconut on top, before baking
1 cup sugar
2 T. corn starch
2 T. cocoa
1 cup water
Mix together and microwave until boiling. Stir occasionaly.
Add 1 T. butter and 1 tsp. vanilla.
Mix and store in refrigerator.
Mix together:
1/3 cup sugar
2 T. cornstarch
2 egg yolks
2 cups milk
Microwave on 50% power for 5 or 6 minutes.
Beat with wire whip every 2 minutes.
Microwave on high for 2 minutes or until boiling. Stir well.
Add 2 T. butter
1 tsp. vanilla
Cool. I also use this as a base for banana pudding or banana cream pie.
YOGURT/FRUIT DELIGHT
1 large container of Dannon Light Vanilla Yogurt
2 small containers of Dannon Light Orange-Mango Yogurt
1 small container of Dannon Light Lemon Yogurt
2 cans of Tropical Fruits
2 cans of Mandarine Oranges
2 large Bananas (cut up in slices)
Shredded Coconut to taste
Mix all ingredients together and chill. Easy as that and it is sooo good. Use as a side dish or dessert.
4 bananas
small amount of orange juice
Cut the bananas into 1" pieces, then place them in a bowl. Pour the orange juice over the bananas and stir gently until the bananas are coated with the orange juice. Freeze the banana pieces until needed. Remove the bananas from the freezer 10 minutes before you want to serve them. After they have been out of the freezer for 10 minutes, blend then in the food processor until smooth like ice cream. Serve. Garnish with a slice of fresh banana, if you wish. We have even served this to company in crystal goblets.
milk
Oreos
blanket
family
love
time
Spread blanket in room without TV. Pour milk, open Oreos, mix family members in big hug. Sit on blanket, spend time sharing your love and TALK about the day. And LISTEN.
1# oreo cookies
1 1/2 stick of butter
1/2 cup sugar
Crush cookies fine.... Mix .... leave some for topping
Filling:
1-8oz. cream cheese
1 cup powdered sugar
3 cups milk
2 small French vanilla pudding
4 oz. Cool Whip.
Mix and fill over cookie mixture and sprinkle top.
1 yellow cake mix
1 stick margarine, melted
2 eggs
Mix above together and pat into a 9x13 inch pan
Mix:
1 stick margarine, melted
1 box powdered sugar
2 eggs
1 (8 oz.) package cream cheese
Pour over first ingredients. Bake at 300 degrees for 20 minutes and then for 25 minutes at 350 degrees
Crust
Crush 4 Butterfinger candy bars
Mix with:
1 cup crushed graham crackers and
1 cup crushed soda crackers
Melt one stick (½ cup) oleo or butter
Mix butter into crushed ingredients. Save 1 cup for topping.
Press the rest into a cold 9 x 13 cake pan.
Filling
2 small packages instant white chocolate pudding (can use vanilla)
2 cups cold milk
1 quart vanilla ice cream (softened)
Beat puddings and milk until like cream. Add ice cream and beat until smooth.
Pour over crumb mixture.
Spread one 8 or 9 oz. container of cool whip over top
Sprinkle reserved crumbs over cool whip.
Crush 2 more Butterfinger candy bars and spread over crumbs
Freeze
NOTE: A few chocolate chunks or broken hershey bar pieces can be added to the filling. After all if you eat this your diet is shot anyway!! It is sinfully delicious.
1 Pound cake or angel food cake - cubed.
Fruit can be fresh grapes, blueberries, strawberries, raspberries, peaches, Kiwi, or canned mandarin oranges.
Use any combination of above fruits or all of them. Whatever you like. About 3 cups total.
Put half of cake cubes in dish, half the fruit, half the pudding/cool whip mixture.
Then layer again the same way. Top with fruit garnish if desired
3 eggs, beaten
1 cup sugar
2/3 cup pumpkin
1 tsp baking soda
3/4 cup flour
1/2 tsp salt
Mix well and spread thin on a greased cookie sheet.
Bake @ 350 degrees for 15-20 minutes.
Cool for 5-10 minutes then turn over onto a cotton towel.
Dust with powered sugar and roll up in towel.
Place in refrigerator till cool......meanwhile make filling:
2 Tbsp soft butter
1 pkg (8oz) Phil. cream cheese
1 cup powered sugar
1 tsp vanilla
Unwrap roll and spread the filling over it.
Reroll (without the towel, of course)
Wrap in alum. foil. Store in refrig or freeze. Slice and enjoy!
3/4 cup packed brown sugar
1/4 cup white sugar
1-1/2 cups mini baking M&M's
2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
Directions:
1. Combine flour, baking soda, and salt.
2. In a clean 1 liter sized jar layer the ingredients starting with the brown sugar and ending with the flour mixture.
3. Attach a card with the following directions.
M & M Cookies
Preheat oven to 350 degrees F. (175 degrees C)
Line one baking sheet with parchment paper.
Empty the contents of the jar into a large bowl and mix until all ingredients are well combined.
Using your hands, work in 3/4 cup of softened butter or margarine until the mixture resembles coarse crumbs.
Beat 1 egg with 1 tsp. vanilla extract. Work this into the flour mixture until well combined. Dough will be crumbly.
Shape dough into 1 inch sized balls and place on prepared baking sheet. Slightly flatten the balls with palm of hand.
Bake at 350 degrees for 10 to 14 minutes or until the edges are lightly browned.
Remove cookies to a rack to cool.
Butter Cream Icing
1 box confectioner's sugar
1 stick butter at room temperature
1/3 cup coffee (the way you drink it)
OR 1/3 cup orange juice
OR 1/3 cup Soy-Um (non-dairy soy drink)
Beat Well.
Soften 6 Mr. Goodbars in Microwave until you can stir smooth.
Mix with one container of Cool Whip.
Pour into Graham Cracker Crust.
Refrigerate for 3 hours and Enjoy!
(Can also use Hershey Bars, Snickers, etc.)
(Preheat Oven - 350 Degrees)
1 Box Yellow Cake Mix (I Used Duncan Hines Butter)
3/4 Cup Butter (Softened)
1 Egg
Mix Together with Fork or Mixer (On Low) until Crumbly.
Press into 13x9" Pan.
Spread 2 Cans of Apple Pie Filling on Top of Crust.
Mix Together:
1/2 Cup of Brown Sugar
1 Tsp Cinnamon
Sprinkle this over Apples
Mix together:
1 Cup Sour Cream (8oz Cup)
1 Egg
Drizzle over Apples.
Bake in 350 degree oven for 30 - 40 minutes.
Pour into well greased springform pan.
Mix another batch up and pour it into the pan as well.
Bake at 350 for at least 1 ½ hours.
Cool for about 30 minutes and invert onto cake dish.
Be very careful not to over bake. It will still jiggle like it's not done, but chances are it is!
Topping
In a med. sauce pan, bring to a boil and cook till thickened:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
2 Tbs. cornstarch
Then add:
Add 1 cup chopped pecans
2 tsp pure vanilla
Spoon warmed topping over chilled cheesecake with a short squirt of whipped cream.
1 (19.8 oz.) box fudge brownie mix
1 cup Kahlua
3 (3.5 oz.) pkg. instant chocolate mousse mix
8 chocolate candy bars
1 (12 oz.) container frozen whipped topping, thawed
Day 1 Bake brownies according to package directions, let cool.
Poke holes with fork in brownies, pour kahlua over brownies evenly.
Wrap up and refrigerate over nite.
Day 2 Prepare chocolate mousse according to package directions.
Break candy bars into small pieces.
In a large glass bowl, break up brownies into pieces and put in the bottom of the bowl.
Add half the mousse, half the candy and half the whipped topping. Repeat layers with remaining ingredients.
Chill for at least 2 hours.
Serves up to 24 people or 1 serious chocoholic. Enjoy!!
1 box yellow cake mix
1 box coconut - pecan frosting mix
2 eggs, beaten
1 1/2 sticks margarine, melted
Put mixes in a bowl and blend well.
Add eggs and margarine and Mix
well.
Drop by teaspoon onto greased cookie sheet.
Bake at preheated
350 degrees for 10 minutes.
1 cup vanilla ice cream, softened
1 cup blueberries
1 cup self-rising flour
Mix all the ingredients well. Pour into greased muffin tin.
Bake at 350°F for 20-30 minutes.
Top with butter and brown sugar.
1 yellow cake mix
1 (24 oz.) peach yogurt
1 sm. Cool Whip
1 can sliced peaches, in own juice (drain and save juice)
Mix cake using peach juice instead of water, and follow cake mix
directions.
Cut peaches into small pieces and fold into Cool Whip
and yogurt.
Spread onto cooled cake.
34 Oreo cookies
1/4 c. butter or margarine
1 qt. strawberry ice cream
1 pt. fresh strawberries (chilled and dry)
1/2 c. heavy cream, whipped
Crush 20 Oreo's with rolling pin. Reserve 2 tablespoons for topping.
In medium saucepan over low heat melt butter. Remove from heat and
stir in crushed Oreo's.
Press evenly onto bottom of pie plate and
stand remaining whole Oreo's around the sides of the plate. Place in
freezer for 15 minutes.
Spread ice cream into pie crust.
Freeze 2-3
hours.
To serve stand strawberries up in the middle of the pie.
Leave room between berries and whole Oreo's.
Pipe border with
whipped cream.
1 graham cracker pie crust
1/2 pt. fresh strawberries
1 lg. pkg. sugar-free vanilla instant pudding
1 c. sour cream
1/4 c. milk
2 tsp. lemon peel
2 c. thawed whipped topping
In bowl combine: pudding, sour cream, milk and lemon peel.
Then fold
in the whipped topping.
Pour 1/2 of the pudding mixture into the
graham cracker crust.
Then put the fresh strawberries over that and
put the rest of the pudding mixture over the strawberries.
Refrigerate until firm and serve.
3 egg whites
1 c. sugar
1 tsp. Vanilla
23 round snack crackers (Ritz)
1 c. chopped pecans
Whipped cream
Fresh strawberries, sweetened
Beat egg whites until stiff, add sugar gradually.
Add vanilla.
Crush crackers and combine with pecans.
Fold into egg white mixture.
Pour into well buttered pie plate. Shape into form of pie shell.
Bake at 350 degrees for 30 minutes or until done.
Let cool.
Fill
with whipped cream and fresh strawberries.
1 pkg. German chocolate cake mix
1 can coconut & pecan frosting
1 can cherry pie filling
1 egg
4 tbsp. butter or oleo
Put all ingredients into medium size bowl. Mix well with wooden spoon, until evenly mixed.
Pour into 9 x 13 inch pan and spread evenly.
Bake at 350 degrees for 30 to 40 minutes.
Remove from oven and pour 1 cup chocolate chips on top. Let stand for 5 minutes. Then spread chocolate chips evenly over brownies.
Let cool completely before cutting.
1 large package vanilla pudding mix
1 cup light corn syrup
3 eggs, beaten
1 cup canned milk
1 cup pecans, chopped
1 9-inch pie crust, unbaked
Preheat oven to 375° F.
Prepare pie shell.
Blend pudding mix and corn syrup. Stir in milk and eggs then add pecans.
Pour filling into pie shell. Bake for 40 minutes or until the mixture is firm in the center.
Cool before serving.
1 box yellow cake mix (without pudding)
Milk (substitute for the water in cake mix)
2 Tablespoons Cocoa
1 Teaspoon vinegar
2 eggs (or amount cake recipe requires)
1 oz. red food coloring
1/2-cup vegetable oil
Preparation:
Preheat oven to 350 degrees.
Mix ingredients thoroughly.
Pour into two 8" round pans or one 9"x13" pan.
Bake 30-35 minutes, until cake tests done.
When cake is cool, frost with Cream Cheese frosting
Note:(I use the kind you buy at the store.)
1 unbaked pie shell
1 (4 oz.) pkg. cooking chocolate OR 2 (1 oz.) squares unsweetened
chocolate
1/4 c. margarine
1 can Eagle Brand milk (not evaporated milk)
1/2 c. hot water
2 eggs, well beaten
1 tsp. Vanilla
1/8 tsp. Salt
1 1/2 c. pecan halves
Preheat oven to 350 degrees.
In a medium saucepan over low heat.
Melt chocolate and margarine.
Stir in Eagle Brand milk, hot water
and egg mix well.
Remove from heat, stir in remaining ingredients.
Pour into prepared pastry shell.
Bake 40 or 45 minutes or until
center is set.
Cool. Chill 3 hours.
Garnish as desired.
Refrigerate leftovers.
Makes 1 Pie
1 package German sweet chocolate -- 4 oz
1/4 cup butter
12 ounces evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 unbaked deep dish pie shell
1 1/2 cups coconut
1 cup pecans -- chopped
In a saucepan, combine chocolate and butter. Melt over low heat.
Remove from the heat and blend in milk; set aside.
In a mixing bowl,
combine sugar, cornstarch and salt. Beat in eggs and vanilla.
Blend
in melted chocolate; pour into pie shell.
Combine coconut and pecans;
sprinkle on top of pie.
Bake at 375 degrees for 45 minutes.
20 REESES Peanut Butter Cup Miniatures, unwrapped (part of 13-oz.
Pkg.
50 HERSHEYS KISSES Milk Chocolates, unwrapped (part of 13-oz. Pkg.)
1 large tub (12-oz.) frozen
non-dairy whipped topping, thawed
1 READY CRUST Graham Cracker Pie Crust (6-oz.)
Ingredients:
1 pkg. Orange Supreme Cake Mix
1 (12oz.) prepared whipped topping
1 (16oz.) sour cream
Half cup - Confectioner's sugar
1 small box orange jello
Preparation:
Prepare cake mix according to package directions.
Bake in two nine inch round cake pans.
Cool 10-15 minutes in pans. Remove and allow to cool completely on wax paper.
When cooled, slice each layer in half to produce four round layers.
Meanwhile, blend together whipped topping, sour cream, and powdered sugar in large mixing bowl with hand held mixer.
Place first layer of cake on serving dish. Cover generously with whipped frosting.
Repeat process with other layers making sure to use white frosting between all layers except the top.
Mix half of orange jello into rest of frosting. Cover top layer and sides of cake.
Chill to store, slice to serve. Keep any left-over's in refrigerator.
Ingredients:
1 Box Carrot Cake Mix
1 (8 oz.) Can Crushed Pineapple (undrained)
3 Eggs
1/4 Cup Water
1/3 Cup Vegetable Oil
1/2 Cup Shredded Coconut (optional)
Preparation:
In a large bowl combine dry cake mix with pineapple and juice, eggs,
water, oil and coconut. Beat ingredients altogether using an electric
mixer on slow speed, scraping sides constantly for approximately 30 seconds.
Then beat on medium speed for 2 minutes, scraping bowl constantly. Spread in pan.
Bake in preheated oven at 350 degrees until top springs back when lightly touched
in center, about 40-45 minutes. Cool. Frost with cream cheese icing.
Ingredients:
1 Cake Mix
1 Small Instant Pudding
2 Cups Milk
1-2 Cups Nuts, Chocolate, Peanut butter, Butterscotch Chips, Coconut
or what ever you want to add.
Preparation:
Mix all ingredients together until combined. Pour into a 9x13 sprayed pan.
Bake at 350 degrees for 40 to 50 minutes or until tooth pick inserted in center
is clean.
***Use any combination of cake mix and pudding.***
Chocolate cake- chocolate pudding-and nuts.
Cherry cake-coconut cream pudding- shredded coconut and walnuts.
Spice cake-butterscotch pudding-nuts and dates. Be creative.
Ingredients:
1 Box of Cake Mix ( I prefer chocolate)
1 Container of Cake Frosting to match the cake mix you choose
4 Eggs
1/2 Cup Oil
1 Cup Water
Directions:
Mix all ingredients together. Spray non-stick spray on bunt pan.
Pour mix in pan. Bake in over for 45 minutes on 350 degrees.
Enjoy the most moist cake you will ever bake!
Ingredients:
Directions:
Icing
Directions:
1 Box Yellow Cake Mix (2 layer size)
1 Pkg. Vanilla Instant Pudding Mix (4 serving size)
1 1/3 Cups Water
4 Eggs
1/4 Cup Oil
2 Cups Coconut
1 Cup Chopped Pecans
Combine cake mix, pudding mix, water, eggs and oil in large bowl.
Beat at medium speed with electric mixer for 4 minutes. Stir in coconut
and nuts. Pour into 3 greased and floured 9 inch pans. Bake 30-35
minutes
at 350 degrees. Cool in pans 15 minutes.
Top with Special
Cream Cheese Icing.
4 Tbsp. Butter
2 Cups Coconut
2 Tsp. Milk
3 1/2 Cups Powdered Sugar
1/2 Tsp. Vanilla
Melt 2 tablespoons of the butter in skillet. Add coconut. Stir
constantly over low heat until golden brown. Spread on paper towel
to cool. Cream the remaining 2 tablespoons butter with cream
cheese. Add milk, beat in powdered sugar slowly. Blend in vanilla.
Stir in 1 3/4 cups of the toasted coconut. Spread on cake. Sprinkle
remaining toasted coconut on top.
Return to Top
Ingredients:
1 Box Lemon Cake Mix (2 layer size)
1 Pkg. Lemon Instant Pudding
1 Cup Water
1/2 Cup Oil
4 Eggs
1/4 Cup Poppy Seeds
Directions:
Mix ingredients together well. Bake in greased and floured 9"x13"
cake pan (or two loaf pans) at 350 degrees for 30 to 40 minutes.
Ingredients:
1 Box Yellow Cake Mix (2 layer size)
1 Box Lemon Instant Pudding
1/4 Cup Oil
4 Eggs
1 can Fruit Cocktail with Juice
1 Cup Coconut
Directions:
Beat with electric mixer or by hand 2 to 3 minutes.
Pour into a 9 x
13 inch pan.
Sprinkle 1/2 cup brown sugar and 1/2 cup nuts on
batter.
Bake at 350 degrees for 45 minutes.
Ingredients:
1-9" Unbaked Pastry Shell
1/2 Cup Chopped Walnuts
20 Caramels, unwrapped
1-14 oz. Can Sweetened Condensed Milk
1 Egg, beaten
2 Tbls. Margarine or Butter, melted
1- 6 oz. Package Semi-Sweet Chocolate Chips, melted
Preparation:
Preheat oven to 325 degree. Sprinkle nuts into pie shell. In small saucepan,
over low heat, melt caramels with 2/3 cup condensed milk.
Spoon over walnuts. In bowl, combine egg, margarine and remaining milk; mix well. Stir in melted chips. Pour mixture over caramel layer. Bake 35 minutes or until center is set.
Cool. Serve warm or chilled. Refrigerate leftovers.
Ingredients:
2 (21-oz) Cans Apple Pie Filling
1 Yellow Cake Mix
3/4 Cup Butter
2/3 Cup Walnuts, chopped
1/2 Teaspoon Cinnamon
1/2 Cup Milk
Directions:
Heat pie filling in large sauce pan until very hot. In large bowl combine
cake mix and butter. Blend on low speed for 1 minute till crumbly.
Place 1-1/2 cup cake mix in medium bowl. Stir in walnuts and cinnamon
until well mixed. Add milk to cake mix in large bowl. Stir until dry particles are
moistened. Spoon hot pie filling into ungreased 13 x 9" pan. Top with
heaping spoonfuls of cake batter. Sprinkle with walnut mixture.
Bake 375 degrees for 30 minutes. Serve warm with ice cream.
Crust Ingredients:
1 1/2 Cups Crushed Pretzels
1/4 Cup Sugar
1/2 Cup Butter, melted
Filling Ingredients:
1 (12oz.) Can Sweetened Condensed Milk
1 (3.4 oz) Pkg. Instant Vanilla Pudding and Pie Filling Mix
1 (4oz) Tub Frozen Whipped Topping, thawed
1/2 Cup Water
Topping Ingredients:
1 Can Raspberry Pie Filling
Directions:
Heat oven to 350F. In large bowl, combing all crust ingredients; mix well.
Press in bottom of ungreased 13x9 pan. Bake at 350F for 8 minutes. Let cool
In same large bowl, combine condensed milk, water and blend well.
Add pudding mix; beat 2 minutes. Refrigerate 5 minutes.
Fold in whipped topping. Spread on cooled baked crust.
Refrigerate until filling is firm, about an hour.
Spoon topping over filling.
Cover; refrigerate until serving time. Garnish with whipped topping.
Ingredients:
1 Box Yellow Cake Mix (without pudding)
Milk (substitute for the water in cake mix)
2 Tablespoons Cocoa
1 Teaspoon Vinegar
2 Eggs (or amount cake recipe requires)
1 oz. Red Food Coloring
½ Cup Vegetable Oil
Preparation:
Preheat oven to 350 degrees.
Mix ingredients thoroughly. Pour into two 8" round pans or one
9"x13" pan. Bake 30-35 minutes, until cake tests done.
When cake is cool, frost with Cream Cheese frosting
Ingredients:
1 (18.25 oz.) Box Yellow Cake Mix
2 Sticks Butter or Margarine
1 (29 oz.) Can Sliced Peaches (do not drain)
Preparation:
Pour peaches and their juice into greased 9-inch square baking dish (or pan).
Carefully pour dry cake mix over peaches and pat down. Cut butter in about
3/8-inch pats and arrange over cake mix, close together.
Bake in 350 degree oven about 40 minutes or until cake is golden brown.
Can be served hot or cold, plain or with cream or ice cream.
Ingredients:
1 Large Package Vanilla Pudding Mix
1 Cup Light Corn Syrup
3 Eggs, beaten
1 Cup Canned Milk
1 Cup Pecans, chopped
1-9" Pie Crust, unbaked
Directions:
Preheat oven to 375° F. Prepare pie shell. Blend pudding mix and corn syrup.
Stir in milk and eggs then add pecans. Pour filling into pie shell.
Bake for 40 minutes or until the mixture is firm in the center.
Cool before serving.
Ingredients:
1 (21 ounce) Can Apple Pie Filling
1 (18.25 ounce) Package Apples and Cinnamon Muffin Mix
1/2 Cup Butter
1/2 Teaspoon Ground Cinnamon, or to taste
Directions:
Preheat the oven to 350 degrees. Grease one 9x13 inch baking pan.
Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan.
Sprinkle apples and cinnamon mixture over top of apples. In a small saucepan
melt the butter or margarine and pour evenly over the top of the cake.
Sprinkle with additional cinnamon if desired. Bake at 350 degrees for
20 minutes or until golden brown.
Serve hot with a nice scoop of rich vanilla ice cream!
Ingredients:
1 (19.8 ounce) Package Brownie Mix
1 Cup Sour Cream
1 (16 ounce) Container Coconut Pecan Frosting
1 Cup Semisweet Chocolate Chips
1 Cup Chopped Pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease one 9x9 inch baking pan. Mix the brownie mix according to
box directions, omitting 1/2 of the oil asked for. Stir in the sour cream
and coconut pecan frosting. Spread evenly into the prepared pan.
Bake for 20 to 30 minutes in preheated oven. Be careful not to over bake,
or they will harden and be impossible to eat! About 5 minutes before
brownies are done, remove from oven, and sprinkle chocolate chips over
the top along with chopped pecans. Place back in the oven for 5 minutes.
Remove pan from oven, and use a spatula to spread the melted chocolate
hips over the top to frost the brownies.
Ingredients:
2 lbs of butternut squash, cooked and drained (about 1 ¾ cups)
1 cup sugar
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
2 eggs, slightly beaten
1 TBSP melted butter
1 ½ cup milk
1 unbaked 9” pie shell
Combine squash, sugar, salt, cinnamon, nutmeg, ginger, eggs, and butter in a blender, blend until smooth.
Gradually blend in milk.
Pour mixture into pie shell.
Bake in 425 degree oven 45 minutes or until knife inserted halfway between edge and center comes out clean.
Cool on rack. Serve with whipped cream.
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
To make the cake:
Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: (Follow the order of ingredients carefully)
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 65 minutes, depending on your oven. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream - for variety whip fresh cream then add 2 tbsp. of your favorite flavored liquor like Apricot, Orange, Blackberry, etc.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above. This is ESPECIALLY nummy!
Enjoy all! *HUGS*
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