Grateful Servant's favorite desserts made from cake mixes

RE: Grateful Servant's Favorite Recipes
Posted by: gratefulservant Posted on: 10/6/2004 8:54:41 PM
#R4502576
Black Walnut Cake (MIL's recipe)

1 yellow cake mix
3 eggs, divided
1 1/4 c. water
1/3 c. water or oil
4 oz. black walnuts
1 c. sugar

Beat together cake mix, egg yolks, water (and oil if using it). Beat 2 minutes at medium. Fold in walnuts. put in greased 9 x 13 pan. Bake at 350 for 35-40 minutes. Remove from oven. Cool. In glass bowl, beat egg
whites and sugar on high until stiff peaks form (like meringue). Spread on cooled cake. Do not bake. It is just an eggwhite glaze. You can omit the glaze if you want. Don't worry if this cake is crumbly. All the black walnut cakes I have ever seen are crumbly. I made one tonight and between 4 of us we scarfed down half of it. This is so good and so easy.

Dump Cake

Butter (for pan)
1-21 oz can crushed pineapple
1-20oz can cherry pie filling
1 pckg. yellow cake mix
2 sticks butter
Small fistfuls of nuts
Whipped cream or topping

Butter the bottom of an oblong cake pan. Dump crushed pineapple in the pan
and spread it evenly. Dump cherry pie filling in and spread over pineapple.
dump cake mix right from the package over the pie filling. Slice butter into
pats and arrange them evenly over the cake mix. Bake at 350 degrees F. for
about 1 hour. Serve with whipped topping.

R4488535
Sweet Potato Dessert Squares (TOH Dec/Jan 96)

1 pkg. yellow cake mix, divided
½ c. butter or margarine, melted
1 egg, beaten

Filling:
3 c. cold mashed sweet potatoes (without added milk or butter)
2/3 c. milk
½ c. packed brown sugar
2 eggs, beaten
1 T. pumpkin pie spice

Topping:
6 T. butter or margarine
1 c. chopped pecans
¼ c. sugar
1 t. ground cinnamon
whipped cream and pecan halves (optional)

Set aside 1 cup of the cake mix. Combine remaining mix with butter and egg; spread into a greased 9 x 13 pan. Whisk filling ingredients until smooth; pour over crust. For topping, cut butter into reserved cake mix until crumbly. Stir in pecans, sugar and cinnamon; sprinkle over the filling. Bake at 350 for 60-65 minutes or until a knife inserted near the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.

Ugly Duckling Cake)

Fruit Cocktail Pudding Cake

1 box yellow cake mix
1 box lemon instant pudding
1/4 c. oil
4 eggs
1 can fruit cocktail with juice
1 c. coconut

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

CHOCOLATE DREAM CAKE

1 German chocolate cake mix
1 can Eagle Brand sweet condensed milk
1 jar Mrs. Richardson's fudge or caramel topping
1 (8 oz.) carton Cool Whip
3 crushed Heath bars, crushed in pkg.

Mix cake according to directions. When baked, poke holes in cake, while warm, with wooden spoon handle.

Warm 1 can Eagle Brand milk and pour over warm cake. Chill cake. Pour Mrs. Richardson's topping over cake and chill again. Spread with Cool Whip and top with Heath bars that were crushed.

Posted by: starshineeliz Posted on: 9/10/2004 7:19:13 AM
#R4366489
Blueberry Dump Cake

Butter flavored Pam
1 20 oz can crushed pineapple with juice
3 cups blueberries
1/2 cup sugar
2 tsp vanilla flavoring
1 Box yellow cake mix
1 cup pecans
1 cup (two sticks) melted butter or use the two sticks and cut in very thin squares to completely cover the cake before baking.

Spray 9 x 13 pan with Pam. Pour pineapple in the bottom and spread around. Pour in 3 cups of blueberries. Then sprinkle over this the sugar,vanilla, cake mix, pecans, and pour the melted butter over it all (or place the little squares completely covering the cake..this seems to give better coverage, getting all the cake mix wet) Bake for 45 minutes at 350. This is really easy and really tasty. Smells wonderful cooking. We always make it three or four times when our blueberry bushes are blooming, and then freeze some berries to make it again in the winter

Check the cake once or twice during baking. If it's looking really powdery, then use a spoon to press some of the cake mix down into the syrup underneath to wet it.


In the AJC version, they did use brown sugar instead of white. I've never done that, but it sounds good!

RE: Re: Grateful Servant's Holiday Recipes thread
Posted by: gratefulservant Posted on: 9/4/2004 12:23:22 AM
#R4338753
Eggnog Bundt Cake

1 yellow cake mix
1 1/4 c. eggnog
1/3 c. vegetable oil
3 eggs
1 t. rum extract
1/2 t. nutmeg

Combine all ingredients. Beat on low 30 seconds, then on medium 2 minutes, scraping bowl occasionally.
Grease Bundt pan or spray it with nonstick cooking spray. Put batter into pan. Bake at 350 for 33-38 minutes or until cake tests done.
Let cool at least 10 minutes. Remove from pan. Let cool completely. You can either just slice it, leave it as is, or you can put a glaze on
(like a powdered sugar and milk glaze, a cream cheese drizzle (I think Star has one), or maybe something like a butter rum glaze if there is such a thing. This stuff is fantastic if you like eggnog.

RE: Re: Grateful Servant's Holiday Recipes thread
Posted by: gratefulservant Posted on: 9/4/2004 12:26:18 AM
#R4338755
Here is a rum glaze recipe I found on the BB that was posted by starshineeliz. I think I will try it this year. Sounds good (on the eggnog Bundt cake)

Rum Glaze
1/3 cup butter
3 tablespoons canned evaporated milk
3/4 cup dark brown sugar (packed)
1 tablespoon rum flavoring

Put all in a small heavy pan. Let it cook, over medium heat, stirring occasionally til mixed well.
then let it cook a couple more minutes until it was thickened.
Pour over top of cake

Posted by: gratefulservant Posted on: 9/4/2004 12:23:22 AM
#R4338753
Eggnog Bundt Cake

1 yellow cake mix
1 1/4 c. eggnog
1/3 c. vegetable oil
3 eggs
1 t. rum extract
1/2 t. nutmeg

Combine all ingredients. Beat on low 30 seconds, then on medium 2 minutes, scraping bowl occasionally.
Grease Bundt pan or spray it with nonstick cooking spray. Put batter into pan. Bake at 350 for 33-38 minutes or until cake tests done.
Let cool at least 10 minutes. Remove from pan. Let cool completely. You can either just slice it, leave it as is, or you can put a glaze on
(like a powdered sugar and milk glaze, a cream cheese drizzle (I think Star has one), or maybe something like a butter rum glaze if there is such a thing. This stuff is fantastic if you like eggnog.

RE: Re: Grateful Servant's Holiday Recipes thread
Posted by: gratefulservant Posted on: 9/4/2004 12:26:18 AM
#R4338755
Here is a rum glaze recipe I found on the BB that was posted by starshineeliz. I think I will try it this year. Sounds good (on the eggnog Bundt cake)

Rum Glaze
1/3 cup butter
3 tablespoons canned evaporated milk
3/4 cup dark brown sugar (packed)
1 tablespoon rum flavoring

Put all in a small heavy pan. Let it cook, over medium heat, stirring occasionally til mixed well.
then let it cook a couple more minutes until it was thickened.
Pour over top of cake.

thanks for sharing these with us, Connie

-----------------------------------
Rum Cake Jubilee
1 yellow cake mix
1 cup sour cream
1/3 cup oil
1/2 cup rum,divided
3 eggs
1 tin cherry pie filling
1(16 ozs.)tin cranberry sauce
Grease and flour 2-8x9 cake pans.
Combine cake mix,sour cream,oil,1/4 cup rum and eggs.
Beat 2 minutes at high.
Bake in 350ºoven-25-35 minutes.
Cool 15 minutes.Remove.
Heat cherries and cranberry sauce,add rum.
Pour over cake.
I topped it with whipped cream
Oh yes !!I put mine in a long loaf pan lined with parshment paper.
Thanks for sharing your recipe,will be making it again.

Subject: Rec. Chocolate Turtle Cake
Posted by: LindaRose Replies: 6 Posted on: 10/6/2003 7:50:09 AM
#T240889

1 pkg Super Moist Devil's Food Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 ounces) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semi-sweet chocolate chips - 1 cup

Heat oven to 350F. Grease bottom and sides of a 13 X 9 inch baking
pan. Then lightly dust with flour. Make the cake mix as directed
on the package, using the water, oil, and the eggs. Pour half of
the batter into the pan. Bake 25 minutes. Meanwhile, heat caramels
and milk in a 1 quart saucepan over medium heat for about 10 minutes,
stirring frequently, until caramiels are melted. Pour and spread
caramel over warm cake in the pan. Sprinkle with pecans and chocolate
chips. Spread remaining batter over caramel--chocolate chip mixture.
Bake 30 minutes. Run knife around the side of the pan to loosen the
cake. Cool completely - about one hour. Serve with ice cream or whipped
topping if desired. Store tightly covered at room temperature.

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