Best Pumpkin Cake

 

Ingredients

• 1 box yellow cake mix
• 1 - 15 oz. can pumpkin puree (not pumpkin pie mix)
• 1 tsp pumpkin pie spice
• 1 - 14 oz. can sweetened condensed milk
• 8 oz. cool whip
• ½ bag Heath Bits
• jar of caramel sauce

Instructions

1. In a large bowl, mix together the cake mix, spice and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9x13 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 (best).

Serves: 12-15

Recipe from:  http://www.cleverhousewife.com

Easy Italian Cream Cake Recipe

 

1 package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

 Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans.

 

Frost cake when completely cooled.

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BANANA PUDDING CAKE

Ingredients
 
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions

1. Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes.
2. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3. Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.
 4 Now it's time to fill those holes! Pour the pudding mixture ver the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana!