Serves: 6-8 Ingredients: 1 can (20 ounces) Apple Pie Filling 1 box (15.25 ounces) Spice Cake mix 1 cup (2 sticks) butter Preparation: Lightly spray the crock pot with cooking spray. Spread the apple pie filling in the bottom of the crock pot. Sprinkle the cake mix over the apple pie filling. Do not stir.
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Serves: 10 Ingredients: ½ stick (4 Tablespoons) butter, melted 1 cup brown sugar 1 can (20 ounces) pineapple slices (should have 10 slices in the can) 10 Maraschino cherries 4 large eggs ½ cup vegetable oil About ¼ cup water – see instructions 1 box Pineapple Supreme cake mix 1 box (3.4 ounces) vanilla instant
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Serves: 2 Ingredients: 1 pint fresh strawberries 1 cup heavy whipping cream, very cold 2 Tablespoons sugar 1 teaspoon Amaretto liqueur 2 slices Sara Lee all butter pound cake or angel food cake Preparation: About 20 minutes before preparing, place a small mixing bowl and the mixer’s beaters into the freezer. Wash the strawberries with
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Serves: 8 Ingredients: 1 can (8 ounces) crushed pineapple 1 can (21 ounces) cherry pie filling 1 package Devil’s Food cake mix 1 cup chopped pecans ½ cup butter, melted 1 carton (8-12 ounces) frozen whipped topping, such as Cool Whip, thawed Preparation: Preheat oven to 350° and lightly grease a 13″ x 9″ baking
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Serves: 6 mini cheesecakes Ingredients: 2½ graham cracker wafers, crumbled (about ⅓ cup) 1 Tablespoon butter, at room temperature ¼ cup plus 1 Tablespoon sugar, divided 1 package (8 ounces) cream cheese, at room temperature ½ teaspoon vanilla 1 egg ⅓ cup Cool Whip ¾ cup fresh or frozen blueberries 2 teaspoons lemon zest Preparation:
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Serves: 6 Ingredients: 1 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 Tablespoon lemon zest ½ stick unsalted butter, softened ⅔ cup sugar plus 1 ½ Tablespoons sugar, divided ½ teaspoon pure vanilla extract 1 large egg ½ cup well-shaken buttermilk 1 cup fresh summer fruit, either blueberries, raspberries or blackberries Preparation: Preheat oven to 400° with rack in
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Serves: 10-12 Ingredients: 2 packages (3.9 ounces each) devil’s food chocolate instant pudding mix 4 cups skim or lowfat milk, divided 1 package (8 ounces) cream cheese, at room temperature 24 ladyfingers 32 Oreo cookies, with additional for garnish 1 carton (12 ounces) whipped topping, such as Cool Whip, thawed Preparation: In a large bowl,
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Yields: 1 nine-inch layer cake with 3 layers, about 8 servings Ingredients: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs beaten 1 ½ cups salad oil 1 ½ teaspoons real vanilla extract 1 can (8 ounces) crushed pineapple, undrained 2 cups chopped
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Serves: 8 Ingredients: For the Cake: 2 cups all-purpose Flour 1½ cups granulated Sugar ¼ cups Brown Sugar, packed (dark or light) 1½ teaspoon Baking Soda 1 teaspoon Baking Powder 1 teaspoon Salt 4 teaspoon Cinnamon ¼ teaspoon Nutmeg ⅛ teaspoon Ground Cloves ¼ teaspoon Ground Ginger 2 cups peeled and then finely grated Carrots,
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Serves: 1 Ingredients: 1 box Angel Food cake mix 1 box any other flavor regular cake mix 2 tablespoons water Preparation: Mix the two cake mixes together in a large Ziploc bag. Place 3 Tablespoons of the combined cake mix into a coffee mug, add the 2 Tablespoons of water and stir to mix. Microwave
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