1 (29 ounce) can pure pumpkin
1 (12 ounce) cup evaporated milk
3 eggs
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup nuts, chopped
¾ cp butter or margarine, melted
Mix first five ingredients until will blended and pour butter into a 9” x 13” greased pan. Sprinkle cake mix on top and then cover with nuts. Pour melted butter over top, Bake 50-60 minutes at 350 degrees.
Note: Very good warm with French Vanilla Cool Whip or whipped cream
1 ¼ cup vegetable oil
3 cups sugar
4 eggs
3 zucchini, grated
3 cups flour
1 teaspoon baking soda
1 ½ teaspoon cinnamon
½ teaspoon salt
1 cup chopped nuts
Mix oil and sugar together. Add eggs and zucchini. Mix until well combined. Add remaining ingredients and mix well. Bake in 350 degree oven for 90 minutes or until done. Cool and frost.
Frosting
1 (3 ounce) package cream cheese
¼ cup margaring
2 cups powdered sugar
1 teaspoon vanilla
Mix together until smooth.
2 ½ cups flour
1 cup brown sugar
¾ cup white sugar
2 teaspoons cinnamon
½ teaspoon salt
¾ cup vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 beaten egg
1 cup buttermilk
Mix flour, brown sugar, white sugar, cinnamon, salt, and oil together until well blended. Set aside 1/3 of mixture for topping. Add baking powder, baking soda, beaten egg, and buttermilk to remaining batter. Pour into greased pan. Pour reserved topping mixture on top. Bake in 350 degree oven for 35 minutes, or until done
Duncan Hines white cake mix
¼ cup oil
3 eggs
1 (8 ounce) sour cream
1 (8 ounce) can cream of coconut
1 (8 ounce) cream cheese
1 pound powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1 can angel flake coconut
Mix cake mix, oil, eggs, and sour cream. Bake 350 degrees. When done, make holes in cake, pour on cream of coconut. ICING: Mix cream cheese, powdered sugar, milk, and vanilla. Sprinkle the coconut on top.
1 Duncan Hines butter cake mix
4 eggs
1 (11 ounce) can mandarin oranges
¾ cup Crisco oil
1 large tub Cool Whip
1 large can crushed pineapple
1 large box instant vanilla pudding
Mix cake mix, eggs, oil, and oranges (save a few oranges for garnish on top of cake). Bake at 350 degrees for 18-20 minutes. FOR ICING: Mix Cool Whip, pineapple, and pudding mix together and spread on cake.
1 Duncan Hines deluxe yellow cake mix
1 (20 ounce) can crushed pineapple, undrained
1 (21 ounce) can cherry pie filling, or any flavor
1 cup pecans, chopped
1 stick butter, thinly sliced
½ – ¾ cup coconut (optional)
Preheat oven to 350 degrees. Dump pineapple into a greased 9” x 13” pan, spread evenly. Dump pie filling onto pineapple, spread evenly. Dump dry cake mix onto pie filling, spread evenly. Sprinkle pecans and coconut over cake mix. Place slices of butter on top. DO NOT STIR. Bake approximately 50 minutes. May top with Cool Whip or ice cream. Good by itself also.
Streusel
1 cup light brown sugar
1 cup apple, chopped
1 cup almonds, pecans or walnuts-slided
¼ cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons butter, melted
Mix and set aside
Cake
2 cup all-purpose flor
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter
½ cup granulated sugar
3 eggs
½ teaspoon vanilla
1/3 cup orange juice
Beat butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each, add vanilla. Sift flour, baking powder, and baking soda. Add to creamed mixture. Mix in orange juice. Spoon ½ the batter into tube pan. Sprinkle with ½ of the streusel. Spoon remaining batter and spread a layer of streusel over the top, reserve some for the final topping. Using a knife, swirl batter to create a marble pattern. Pre-heat oven to 350 degrees. Bake for 15 minutes. Remove cake from oven and sprinkle remaining streusel on top. Return to oven and bake until a toothpick inserted comes out clean, about 30-35 minutes. Transfer to wire rack to cool completely.
Glaze
½ cup confectioner’s sugar
2 ½ teaspoons orange juice.
Combine sugar and orange juice. Drizzle over cooled cake
Note: Yummy