Coconut Pudding Cake



1 package yellow cake mix -- (2-layer size) (I used

Duncan Hines Coconut)

1 package vanilla instant pudding & filling -- or

coconut cream-- (4-serving size)

4 Eggs

1 cup water

1/4 cup oil

1 1/3 cups Baker's Angel Flake coconut

1 tablespoon honey -- heated



Combine cake mix, pudding mix, eggs, water and oil in

large mixer bowl. Blend; then beat at medium speed of

electric mixer for 2 minutes.



Set aside 1/4 cup coconut for garnish.



Stir remaining coconut into batter. Pour into a

greased and floured 10" tube pan.



Bake at 350 degrees for 50 to 55 minutes or until cake

springs back when lightly pressed.



Cool in pan about 15 minutes. Remove from pan and

finish cooling on rack.



Brush top of cake with honey; sprinkle with reserved

coconut.

Pistachio Bundt Cake

Pistachio pudding mix gives this moist cake a pretty tint of green. As it

bakes, the outside

browns nicely to form a slightly crunchy crust. The cake slices beautifully

and would make a fun

dessert.



~~~Cake~~~

1 pkg. (18-1/4 oz.) yellow cake mix

3 pkg. (3.4 oz. ea.) instant pistachio pudding mix

1 cup water

1 cup vegetable oil

4 eggs



In a mixing bowl, combine dry cake and pudding mixes, water, oil and eggs.

Beat

on low speed for 1 minute. Pour into a greased 9" fluted tube pan or Bundt

pan.



Bake at 350° F., for 60 to 70 minutes or until a toothpick inserted near the

center comes out clean.



Cool for 10 minutes before removing from pan to a wire rack to cool

completely.



~~~Glaze~~~

1 cup confectioners´ sugar

1 TB butter or margarine, softened

2 to 3 TB milk



Combine the glaze ingredients; drizzle over cooled cake.



Yield: 10-12 servings.

Coconut Pudding Cake



1 package yellow cake mix -- (2-layer size) (I used

Duncan Hines Coconut)

1 package vanilla instant pudding & filling -- or

coconut cream-- (4-serving size)

4 Eggs

1 cup water

1/4 cup oil

1 1/3 cups Baker's Angel Flake coconut

1 tablespoon honey -- heated



Combine cake mix, pudding mix, eggs, water and oil in

large mixer bowl. Blend; then beat at medium speed of

electric mixer for 2 minutes.



Set aside 1/4 cup coconut for garnish.



Stir remaining coconut into batter. Pour into a

greased and floured 10" tube pan.



Bake at 350 degrees for 50 to 55 minutes or until cake

springs back when lightly pressed.



Cool in pan about 15 minutes. Remove from pan and

finish cooling on rack.



Brush top of cake with honey; sprinkle with reserved coconut.

Amaretto Cake



1 pkg. (18.25 oz.) yellow cake mix

4 eggs

1 pkg. (5.1 oz.) instant vanilla pudding mix

2 TB amaretto liqueur

1/2 cup water

1/2 cup vegetable oil

1/4 tsp. almond extract

1/2 cup amaretto liqueur

1 cup sifted confectioners' sugar



Preheat oven to 350º F. Grease and flour a 10 inch Bundt pan.*



In a large bowl, combine cake mix, eggs, instant vanilla pudding,

water, oil, almond extract, and 2 tablespoons of the amaretto;

blend together well. Pour batter into the prepared pan.



Bake in preheated oven for 40 to 45 minutes, or until a toothpick

inserted into the center of cake comes out clean.



Remove cake from oven and while it is still warm, poke holes in

the surface. Drizzle with the Amaretto Glaze, insuring that some

of the glaze fills the holes. Let the cake cool for at least 2 hours

before removing from the pan.



To make Amaretto Glaze: Sift the confectioners' sugar, and combine

it with the remaining 1/2 cup amaretto. Blend until smooth.



You may add more amaretto as needed.



Serves: 12.



*Note: I prefer to dust the pan with granulated sugar instead of

flour.

Apple Butter Cake with Graham Cracker Streusel and Caramel Drizzle

The Cake
Serves 12

1 box of yellow cake mix
1/2 cup of softened butter (Not melted. Softened)
2/3 cup of water
3 eggs
One cup of peeled and minced (tiny squares) Granny Smith apple

The Streusel

1-1/3 cups of graham cracker crumbs
3/4 cup of chopped walnuts (optional. Use any nut or no nuts)
3/4 cup of brown sugar (loosely packed)
1-1/2 tsp of cinnamon
2/3 cup of melted butter
3 English toffee bars diced (save one third of the pieces for the topping)

The Caramel Sauce

3 Tbl of butter
6 Tbl of dark brown sugar
6 tsp of maple syrup
6 Tbl of sweetened condensed milk
pinch of salt
1/4 cup of water


Assembly and Baking

Preheat oven to 350 degrees.

Put the cake mix, butter, water and eggs in your mixer. Blend on slower setting to incorporate all dry ingredients. Use your spatula to wipe down the sides. Now turn the mixer up to medium high and blend a full four minutes. Time it. By blending for 4 minutes you will end up with a whipped butter batter that is amazingly fluffy. Stir in your apple bits after you've turned off the mixer.

While the batter is mixing, if you are using a stand mixer you can make your streusel. In a bowl, combine the crumbs, chopped walnuts, brown sugar, cinnamon, melted butter and 2 of the English toffee bars cut into bits. Stir thoroughly.

Grease and flour your baking pan. You can choose a tube pan (angel pan) or a 10" springform cheesecake pan.

Pour one half of the batter in the pan. Then sprinkle one half of the streusel across the batter and add the last of the batter on top of the streusel. Finally put the last half of the streusel on top of the cake. Save the last toffee bar until after the cake has baked.

Bake the cake for 55 minutes to 1 hour at 350 degrees. Check it with a toothpick toward the end of baking. If the toothpick comes out with no batter stuck to it, the cake is completely baked. It will be golden brown.

Pull the pan out of the oven and immediately sprinkle on the rest of your English toffee bits. Let the cake rest on the counter to FULLY cool.

While the cake is baking or cooling you can make your caramel sauce.

Melt the butter in a medium saucepan, on medium high. Then add the sugar, syrup, condensed milk and salt and turn the heat to medium high. You want the mixture to begin to boil. Stir often and watch for the tiny bubbles to form on the edge of the pan. This is not like regular caramel sauce that you have to cook until it turns golden brown. This will already be brown. Don't let it come to a full boil. You just want to see it start to thicken up. Then slowly add the water and continue stirring over the heat. Should only take about 5 minutes. Then let the sauce cool in the pan on the stove or counter. Do not put it in the refrigerator. This cooling will take a few hours. When the sauce is fully cooled, stir it to loosen up the top of the caramel and get it all incorporated. It will now be a thickened caramel topping.

When the cake is fully cooled, release it from the pan. Put it crunchy-side up on a beautiful cake plate and drizzle the caramel over. You have two choices. Drizzle the caramel lightly and then reserve the rest to serve warm in a small puddle next to the cake slices or drizzle it thickly on the cake with no remainders. You can serve with vanilla ice cream as an option too. Or do both warm caramel sauce and ice cream.

Banana Crunch Cake

5 tablespoons butter
1 package coconut pecan frosting mix
1 cup rolled oats
1 cup sour cream
4 eggs
1&1/2 cups thinly sliced, very ripe bananas
1 package yellow cake mix

Preheat oven to 350°. Grease and flour a 10 inch tube pan. In saucepan melt butter. Stir in frosting mix and rolled oats until crumbly. Set aside. In large bowl blend next three ingredients until smooth. Blend in cake mix. Beat two minutes at medium speed. Pour 1/3 batter into prepared pan. Sprinkle with 1/3 crumb mixture. Repeat process two times ending with crumb mixture. Bake 50-60 minutes. Cool in pan 15 minutes. Remove from pan. Remove cake so crumb mixture is on top.

Four Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) cool whip, thawed
1/4 cup caramel ice cream topping
1/4 cup Chopped Pecans

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently
stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake
layer on plate with 1/3 of COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Caramel Apple Cake