Coffee Cake

Ingredients

• Servings: 24
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 3/4 cup vegetable oil
• 4 eggs
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1 cup chopped walnuts
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch casserole dish.
• mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. pour half the batter into the prepared casserole dish; spread evenly.
• stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. pour remaining batter over walnut mixture.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

Easy Lemon Lover's Bundt® Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package lemon cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup freshly squeezed lemon juice
• 4 large eggs
• 1 (3 ounce) package instant lemon pudding mix
• zest of 1 lemon, or more to taste
• 1 tablespoon poppy seeds, or more to taste (optional)
• 1/2 teaspoon lemon extract

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a fluted tube cake pan.
• beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. increase speed to medium and beat for 3 minutes. pour batter into prepared pan.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Amaretto Divine

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup non dairy amaretto flavored creamer
• 1 cup amaretto liqueur
• 3 eggs
• 1/3 cup vegetable oil
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup non dairy amaretto flavored creamer
• 1/4 cup amaretto liqueur
• 2 cups heavy cream, whipped
• 4 (1.4 ounce) bars chocolate covered toffee bars, chopped
• 1 (1.5 ounce) bar chocolate candy bar, melted
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour three 8- inch pans.
• mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. distribute cake batter evenly between the cake pans. bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. allow to cool completely before filling.
• to make the amaretto whipped cream filling: combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. set aside for 5 minutes until thickened. fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. use to fill and frost top of the cake (do not frost sides). drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. refrigerate until ready to serve.

Cake With Cinnamon Cream Cheese Frosting

Ingredients

• Servings: 1
• 1 (15 ounce) can canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (18.25 ounce) package yellow cake mix with pudding
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 4 (3 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. whisk together the pumpkin, cinnamon, cloves and nutmeg. set aside.
• in a large bowl, mix together the cake mix and oil. beat in the eggs, then fold in the pumpkin mixture. stir in the vanilla.
• pour batter into prepared pan. bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• to make cream cheese frosting: cream together the butter and cream cheese until light and fluffy. beat in the confectioners' sugar, mixing until smooth. stir in the cinnamon and vanilla. spread frosting over cooled cake.

Rich Chocolate Pie

Ingredients

• Servings: 1
• 2/3 cup white sugar
• 3 3/4 tablespoons all-purpose flour
• 6 egg yolks
• 2 1/2 tablespoons unsweetened cocoa powder
• 1 1/2 (12 fluid ounce) cans evaporated milk
• 2 teaspoons vanilla extract
• 4 1/2 tablespoons butter
• 1 (9 inch) deep dish pie crust, baked and cooled
• 3 egg whites
• 1/2 cup white sugar

Recipe

• whisk together 2/3 cup sugar, flour, cocoa, and egg yolks in a saucepan. stir in milk. cook over medium heat, stirring constantly until thick. i start with a whisk and then use a spoon to stir the custard as it cooks.
• remove pan from heat, and add vanilla and butter or margarine. mix well, and pour filling into a baked, deep dish pie crust.
• in a mixing bowl, beat the egg whites until peaks form. slowly add 1/2 cup sugar, and beat again until stiff peaks form. spread on pie.
• bake at 350 degrees f (175 degrees c) for 10 to 12 minutes, or until meringue browns. let pie cool several hours before serving.

Miniature Chocolate Eclairs

Ingredients

• Servings: 12
• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 2 cups milk
• 1/2 cup butter
• 1 cup water
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 2 tablespoons butter
• 2 ounces semisweet chocolate, chopped
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• prepare pudding with milk according to package directions. chill 1 hour in refrigerator.
• preheat oven to 400 degrees f (200 degrees c). grease baking sheets.
• in a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. bring to a boil, then reduce heat to low. pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. remove from heat, let rest 5 minutes. then beat in eggs, one at a time, until well combined.
• drop dough into twelve equal mounds on baking sheets. spread each mound into a 4x1/2 inch rectangle.
• bake in preheated oven 35 minutes, until golden. remove from oven and make a one-inch slit in the side of each eclair. reduce heat to 375 degrees f (190 degrees c). return eclairs to oven for 10 minutes. transfer to a wire rack to cool completely.
• prepare icing while eclairs are cooling. heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. set aside.
• to assemble: slice each eclair in half lengthwise. spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. replace tops and frost with chocolate icing. chill until serving.

Peaches 'n Cream Pie

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 1 (3 ounce) package non-instant vanilla pudding mix
• 3 tablespoons butter
• 1 egg
• 1/2 cup milk
• 2 1/2 cups canned sliced peaches, syrup reserved
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

Recipe

• preheat the oven to 350 degrees f (175 degrees c). drain peaches and reserve the syrup; set aside.
• combine flour, pudding mix, margarine, egg, and milk; beat well. pour into a greased 8 or 9 inch pie pan. arrange drained peaches on top of mixture, just to edges.
• cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. spoon mixture carefully on top of peaches, just to edges. sprinkle sugar and cinnamon on top.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. do not over bake.