award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Vermicelli Pudding

Ingredients

• Servings: 4
• 1 quart milk
• 5 tablespoons white sugar
• 8 cardamom seeds, or to taste (optional)
• 1 (8 ounce) package vermicelli pasta, broken into 4-inch lengths
• 8 raisins, or more to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. remove from heat and let stand until warm, about 15 minutes. if pudding is too thick, stir in a little milk.

Rice Pudding With Lemon Juice And Caramelized Onion (egyptian Kishk)

Ingredients

• Servings: 4
• 4 cups chicken broth
• 2 tablespoons white rice, or more to taste
• 1 tablespoon butter
• 1/3 cup sunflower seed oil
• 2 onions, chopped
• 1 (6 ounce) container plain yogurt
• 2 tablespoons lemon juice
• salt to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon toasted pine nuts, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
• heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.
• mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
• pour blended yogurt mixture into simmering broth; bring to a boil. reduce heat and simmer until flavors have blended, 2 to 3 minutes.
• garnish with reserved caramelized onion and toasted pine nuts.

mombasa pumpkin dessert

Ingredients

• Servings: 12
• 1 medium sugar pumpkin, seeded and cubed
• 2 cups white sugar
• 1 cup coconut milk
• 1 teaspoon ground cardamom

Recipe

• steam the pumpkin pieces for 5 to 10 minutes. scoop flesh from skins.
• in a medium saucepan, combine the pumpkin flesh and sugar. heat over medium-low temperature until sugar dissolves into the pumpkin. add coconut and cardamom. stir often. cook until the mixture has thickened to thick pudding-like consistency.

pineapple macadamia nut cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup butter flavored shortening
• 2 eggs
• 1 (8 ounce) can crushed pineapple with juice
• 1/2 cup spiced
• 1 teaspoon vanilla extract
• 1/2 cup macadamia nuts
• 1/4 cup water
• 2 tablespoons butter
• 1/2 cup white sugar
• 1/4 cup

Recipe

• preheat oven to 350 degrees f (175 degrees c) grease and flour a 9x9 inch pan.
• in a large bowl, mix flour, sugar, pudding mix, baking powder and salt. make a well in the center and add shortening, eggs, pineapple, 1/2 cup and vanilla. beat until smooth. stir in macadamia nuts.
• bake at 350 degrees f (175 degrees c) for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. while cake is still very warm, poke holes all over top of cake with toothpick. slowly spoon glaze cake. cake will be very moist. let stand for at least 15 minutes to absorb glaze. best served while still warm.
• to make the glaze: place water, butter, and 1/2 cup sugar in small sauce pan. boil 3 minutes. remove from heat and add 1/4 cup .

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Creamy Earl Grey Rice Pudding

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1 earl grey tea bag
• 3/4 cup basmati rice
• 1 cup skim milk
• 1/4 cup blue agave syrup
• 1/4 teaspoon kosher salt
• 1/2 cup skim milk
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Recipe

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


• combine water and tea bag in a saucepan. bring water to a boil. remove and discard the tea bag. stir rice into boiling water, reduce heat to low, cover the saucepan, and cook until the moisture is absorbed into the rice and the rice is tender, about 20 minutes. transfer the cooked rice to a clean saucepan.
• pour 1 cup skim milk and agave syrup over the cooked rice; season with kosher salt. place the saucepan over medium heat; cook and stir until the mixture is thick and creamy, 15 to 20 minutes. stir 1/2 cup milk, egg, and raisins into the rice mixture; simmer another 2 minutes while stirring.
• remove from heat. stir butter and vanilla extract into the rice mixture until the butter melts.

blueberry yogurt pound cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix with pudding included
• 1/4 cup brown sugar
• 1 cup low-fat vanilla yogurt
• 1/2 cup applesauce
• 1/4 cup water
• 1/4 cup vegetable oil
• 3 eggs
• 1 teaspoon maple flavoring
• 1/2 teaspoon ground cinnamon, plus more for dusting
• 1 1/2 cups blueberries
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10-inch fluted tube pan (such as bundt®).
• mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. beat on low speed with an electric hand mixer until blended. scrape bowl and beat on medium speed for 4 more minutes.
• toss blueberries with enough cinnamon to evenly dust each berry in a bowl. fold blueberries into the batter. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. let cool in pan for 10 minutes, then turn out a wire rack to cool completely. dust with confectioners' sugar.

Garden Club Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package instant pistachio pudding mix
• 3 eggs
• 1 cup vegetable oil
• 1 cup caffeinated citrus-flavored soda
• 1 cup chopped pecans (optional)
• 1 (3 ounce) package instant pistachio pudding mix
• 1 1/2 cups milk
• 2 cups frozen whipped topping, thawed

Recipe

• preheat oven to 325 f (165 degrees c) and grease the 9 x 13 inch glass baking dish or pan.
• in a large bowl, combine the cake mix and pudding mix. add oil, eggs and lime flavored soda. blend well, then stir in nuts. pour into greased pan.
• bake at 325 degrees f (165 degrees c) for 35 to 45 minutes or until tooth pick inserted into center of cake comes out clean. allow cake to cool completely then frost with green thumb frosting.
• green thumb frosting: beat pudding mix and cold milk for 2 minutes. stir in whipped topping until blended. spread over cake and refrigerate until served. cake taste improved when refrigerated a few hours before serving. best if refrigerated overnight!

Pluot And Star Fruit French Vanilla Pudding Pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared pie crust
• 2 cups milk
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 1 star fruit
• 3 pluots, halved and pitted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat an oven to 400 degrees f (205 degrees c). place the pie crust into a 9-inch pie dish.
• bake the prepared pie crust in the preheated oven until golden brown, about 10 minutes. set aside to cool.
• whisk together the milk and instant pudding in a large bowl; set aside. slice 5 thin, attractive star-shaped slices from the middle of the star fruit, and reserve. finely chop the rest of the star fruit. cut and reserve 10 thin, attractive half moon-shaped slices of a pluot, and reserve; finely chop the rest of the pluots. stir chopped fruit into the prepared pudding. pour the pudding mixture into the baked pie crust; refrigerate until set, about 10 minutes.
• arrange the reserved slices of star fruit and pluot over the pie, and serve.

mexican mocha bundt cake

Ingredients

• Servings: 1
• 1 (5.1 ounce) package instant vanilla pudding mix, divided
• 1 cup milk
• 1 (18.25 ounce) package chocolate cake mix (such as pillsbury® moist supreme® dark chocolate flavor)
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup milk
• 1 tablespoon ground cinnamon
• 1/3 cup coffee flavored liqueur
• 1 1/2 tablespoons instant espresso coffee granules, divided
• 1 cup chocolate chips
• confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
• combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
• place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. gently fold in the chocolate chips.
• pour half the batter into the prepared cake pan. spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. let the cake cool in the pan for 5 minutes, and invert a plate. cool for 5 more minutes, and dust with confectioners' sugar.

Amish Cinnamon Bread

Ingredients

• Servings: 3
• 1 cup amish friendship bread starter
• 1 cup vegetable oil
• 1 cup white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 (3 ounce) package instant vanilla pudding mix
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans
• 1 cup peeled, cored and chopped apple
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 325 degrees f (165 degrees c). grease three 9x5 inch loaf pans.
• place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
• combine the flour, baking soda, baking powder, instant pudding, and cinnamon. add the flour mixture to the starter mixture and beat by hand. add the pecans, raisins and apples and mix well. pour batter into the prepared pans.
• bake at 325 degrees f (165 degrees c) for 1 hour.

tiramisu angel cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package angel food cake mix
• 1 1/4 cups water
• 1 (3.3 gram) packet instant coffee (such as starbucks via®)
• 3/4 cup water
• 3 tablespoons coffee-flavored liqueur
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup heavy cream
• 2 tablespoons butter, softened
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 1 (4 ounce) package cream cheese, softened
• 2 tablespoons heavy cream
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. change mixer speed to medium and beat 1 minute more.
• pour the batter into an ungreased 9x13-inch baking pan.
• bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
• remove cake from the oven, allow to cool completely, and remove from the pan. cut the cake horizontally into 2 layers. place 1 layer a serving platter to serve as the bottom of the cake; set the second layer aside.
• mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
• drizzle coffee liqueur over the bottom cake layer.
• beat 8 ounces cream cheese, 1/2 cup cream, butter, and french vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
• spread pudding mixture over the bottom cake layer.
• place the top cake layer the filling.
• beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
• spread the frosting over the top and sides of the cake. refrigerate leftovers.

Sour Cherry Pudding Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 cup milk
• 2 tablespoons vegetable oil
• 3 cups pitted tart red cherries
• 1 cup white sugar
• 1/4 teaspoon almond extract

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
• in a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
• in a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
• bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

surprise inside cake

Ingredients

• Servings: 1
• cooking spray
• 1 (18.25 ounce) package white cake mix
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 3/4 cup water
• 3/4 cup vegetable oil
• 4 eggs
• 1 drop red food coloring, or as needed
• 1 drop blue food coloring, or as needed
• 1 cup butter-flavored shortening
• 1 cup unsalted butter at room temperature
• 1 teaspoon salt
• 1 tablespoon clear imitation vanilla extract
• 8 cups confectioners' sugar
• 1 cup heavy cream

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). spray 3 9-inch cake pans with cooking spray.
• in a large bowl, beat the cake mix, instant pudding mix, water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. pour each bowl into a prepared cake pan.
• bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. the cakes will start to pull away from the sides of the pans when done. remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out 3 separate pieces of plastic wrap set a work surface to finish cooling.
• while the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable.
• to decorate, lift the red layer using the plastic wrap, and gently turn over and place a cake plate. remove plastic wrap. generously frost the top of the red cake, then place the blue cake on top. frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Eggnog Tapioca

Ingredients

• Servings: 10
• 1 cup pearl tapioca
• 3 cups water
• 2 1/2 cups 2% low-fat milk
• 2 cups prepared eggnog
• 1/2 teaspoon salt
• 3 eggs

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 6 hrs 30 mins


• place the tapioca pearls into a bowl and soak in the water for 6 hours to overnight.
• using a strainer, drain excess water from the soaked tapioca.
• mix the milk and eggnog in a large saucepan over medium-low heat and heat until barely warm; stir in salt and soaked tapioca. cook, stirring frequently, until the mixture barely simmers. cover the pan, reduce heat to low, and simmer for 1 hour, stirring occasionally.
• beat eggs in a bowl. temper the eggs by whisking about 2 tablespoons of the hot tapioca mixture into them. continue whisking small amounts of tapioca into the eggs until the egg mixture is about half tapioca.
• whisk the egg mixture into the saucepan of tapioca and turn heat up to medium-low. simmer the pudding until thickened, about 15 minutes. do not allow to boil. serve warm or cold.

Baby Food Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package moist yellow cake mix
• 1/2 cup white sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (4 ounce) jar apricot baby food
• 1 (4 ounce) jar plum baby food
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (175 degrees c). grease and flour one 9 or 10 inch bundt pan.
• combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. mix for 2 minutes. stir in walnuts and pour batter into the prepared pan.
• bake at 375 degrees f (190 degrees c) for 1 hour. wonderful with a light dusting of confectioner's sugar or with an almond frosting.

Watergate Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 2 (3 ounce) packages instant pistachio pudding mix
• 1 cup vegetable oil
• 1 cup carbonated water
• 3 eggs
• 1/2 cup chopped walnuts
• 1/4 cup milk
• 1 (1.5 ounce) envelope instant dessert topping
• 1/4 cup chopped walnuts
• 12 maraschino cherries

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan.
• combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. stir until just combined and pour into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 45 minutes. let cake cool then frost.
• to make frosting: beat the milk into the remaining box of pistachio pudding. prepare topping mix according to package directions. fold into pudding mixture. spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

high five orange rolls

Ingredients

• Servings: 18
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 cup warm milk
• 1/2 cup warm water
• 1 egg, beaten
• 1/2 cup orange juice
• 1/2 cup butter, melted
• 1/4 cup instant vanilla pudding mix
• 1 tablespoon orange extract
• 5 cups bread flour, or more if needed
• 1 teaspoon salt
• 1/2 cup butter, softened
• 2 tablespoons grated orange zest
• 1 teaspoon orange extract
• 3/4 cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons orange extract
• 2 tablespoons milk, or more as needed

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 11 hrs 35 mins


• sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. stir in 5 cups bread flour and salt. add more bread flour if the dough is too sticky. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• place the dough in an oiled bowl and cover with a clean cloth. allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
• combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. set aside. grease a baking sheet, or cover with parchment paper.
• turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. roll up the dough, beginning with the long side. cut the dough into 18 1 1/2-inch rolls. arrange the rolls cut-side up on prepared baking sheet. cover with plastic wrap and refrigerate overnight.
• preheat oven to 350 degrees f (175 degrees c).
• remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
• bake in the preheated oven until golden brown, 25 to 30 minutes. allow rolls to cool slightly before frosting.
• while the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. stir in the confectioners' sugar and 2 teaspoons orange extract. stir in milk, a little at a time, until frosting is smooth and spreadable. spread the frosting over the slightly cooled rolls.

Eggnog And Apple Bread Pudding

Ingredients

• Servings: 10
• 2 tablespoons butter, softened
• 4 cups cubed day-old bread, or as needed to fill a 9x12-inch baking dish
• 2 apples - peeled, cored, and chopped into 1/2 inch pieces
• 3 cups eggnog
• 4 eggs

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). generously grease a 9x12-inch baking dish with butter.
• spread bread into the bottom of the prepared baking dish. sprinkle apple pieces evenly over the bread pieces.
• beat eggnog and eggs together in a bowl; pour over the bread and apples. cover dish with aluminum foil.
• bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

Grandma Swallow's Corn Pudding

Ingredients

• Servings: 8
• 2 (15 ounce) cans cream-style corn
• 1 (14 ounce) can whole kernel corn
• 1/2 cup milk
• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
• bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

Sweet Rice

Ingredients

• Servings: 6
• 1 cup uncooked long-grain white rice
• 2 tablespoons unsalted butter
• 2 cups water
• 2 cups whole milk
• 1 tablespoon all-purpose flour
• 1/3 cup white sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 cup whole milk
• 2/3 cup heavy cream
• 1/2 cup raisins (optional)
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• bring the rice, butter, and water to a boil in a large saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. stir to combine, and simmer over low heat for 15 minutes. stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. serve warm or cold.

Coffee Jelly

Ingredients

• Servings: 4
• 1 (.25 ounce) package unflavored gelatin
• 2 tablespoons hot water
• 3 tablespoons white sugar
• 2 cups fresh brewed coffee

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 6 hrs 10 mins


• dissolve gelatin in the hot water in a small bowl. pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. pour coffee mixture into glasses for individual servings or a large pan for cubing. chill in the refrigerator until solidified, 6 to 7 hours.

Lemon Poppy Seed Amish Friendship Bread

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 cup poppy seeds
• 2 (3 ounce) packages instant lemon pudding mix
• 1 cup amish friendship bread starter
• 2 eggs
• 1/2 cup milk
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 1/2 cup vegetable oil

Recipe

• in a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. make a well in the center of the bowl.
• in a separate bowl, mix together the amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. add to dry ingredients and blend until just combined. pour batter into 2 greased loaf pans.
• bake in a preheated 325 degree f(165 degrees c) oven for one hour. cool for 10 minutes on a wire rack. remove bread from pan.

Fresh Pear Bread

Ingredients

• Servings: 12
• 2 pears - peeled, cored and shredded
• 1 pear - peeled, cored and mashed
• 1 egg, lightly beaten
• 1 egg white, lightly beaten
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup instant vanilla pudding mix
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a 5x9 inch loaf pan.
• in a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. in a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. stir the pear mixture into the flour mixture just until moistened. transfer to the prepared loaf pan.
• bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Simply The Best Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 2 cups milk
• 1 (5 ounce) package chocolate pudding and pie filling mix (not instant)
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans

Recipe

• prepare pudding mix in a 2 quart saucepan as directed on box, using 2 cups milk. stir dry cake mix into hot pudding. stir in nuts and chocolate chips. spread batter into a 9 x 13 inch ungreased pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until cake springs back when touched.

Angel Food Trifle

Ingredients

• Servings: 8
• 1 (9 inch) angel food cake, cut into bite-sized pieces
• 4 cups cold fat-free milk
• 2 (1 ounce) packages fat-free, sugar-free vanilla pudding mix (such as jell-o®)
• 1 cup sliced strawberries, or to taste
• 1 (8 ounce) can pineapple tidbits, drained
• 1 (8 ounce) container light whipped topping (such as cool whip®)
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• layer angel food cake in the bottom of a trifle bowl or large glass serving bowl.
• whisk fat-free milk and vanilla pudding mix together in a bowl; pour over angel food layer. sprinkle strawberries and pineapple over pudding layer; spoon whipped topping over fruit layer. top with walnuts.

chocolate turtles® cheesecake

Ingredients

• Servings: 1
• 7 ounces caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans
• 1 (9 inch) prepared chocolate cookie crumb crust
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups milk
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup hot fudge topping

Recipe

• place caramels and evaporated milk in a saucepan. heat over low heat, stir continually until smooth for about five minutes. stir in 1/2 cup chopped pecans. pour into pie crust.
• combine cream cheese, sour cream, and milk in a blender. process until smooth. add pudding mix; process for about 30 seconds more.
• pour pudding mix over caramel layer, covering completely. chill, loosely covered, until set (it usually takes about 15 minutes).
• drizzle fudge topping over pudding layer in a decorative pattern. sprinkle top of cake with remaining pecans. chill, loosely covered, until serving time.

Amish Friendship Bread Ii

Ingredients

• Servings: 2
• 1 cup amish friendship bread starter
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup milk
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 (5 ounce) package instant vanilla pudding mix
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/2 cup dates, pitted and chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease two 9x5 inch loaf pans.
• in a large bowl, stir together amish friendship starter, oil, applesauce, sugar, vanilla, eggs and milk. combine the flour, baking powder, baking soda, salt and cinnamon. stir into the starter mixture. mix in the vanilla pudding mix. fold in the chopped nuts, raisins and dates. pour the batter evenly into the prepared pans.
• bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. cool for 10 minutes in pans before removing to a wire rack to cool completely.

chocolate irish car bomb cake

Ingredients

• Servings: 1
• 1 tablespoon unsweetened cocoa powder
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 egg
• 6 tablespoons irish cream liqueur
• 1 (18.25 ounce) package chocolate cake mix without pudding
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 (12 fluid ounce) can or bottle irish (such as guinness®)
• 2 tablespoons butter
• 1 cup white sugar
• 1/2 cup

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10-inch fluted tube pan (such as a bundt®) and coat inside of pan with unsweetened cocoa powder.
• beat cream cheese, confectioners' sugar, 1 egg, and irish cream liqueur in a bowl until smooth and creamy. set aside.
• beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. slowly beat irish into the batter.
• spoon 1/3 of the cake batter into the prepared pan; layer the irish cream filling on top. spoon remaining cake batter over the filling.
• bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
• loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. invert pan over a wire rack to release cake and allow to cool completely on the rack.
• while cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and . bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
• transfer cake to a serving platter. generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

overnight cinnamon rolls ii

Ingredients

• Servings: 20
• 3/4 cup raisins
• 20 frozen dinner rolls
• 1 cup brown sugar
• 1/4 cup instant vanilla pudding mix
• 1 tablespoon ground cinnamon
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• soak the raisins in warm water for 10 minutes; drain.
• place the rolls in a lightly greased 10 inch bundt pan or a 13x9 inch cake pan. in a medium mixing bowl combine the brown sugar, pudding mix and cinnamon. sprinkle the soaked raisins and the cinnamon mixture over the rolls. pour the melted butter over the rolls, cover with a clean damp cloth and let stand overnight at room temperature.
• in the morning, preheat oven to 350 degrees f (175 degrees c).
• bake rolls for 25 minutes or until golden brown. let cool in the pan for 5 minutes and then turn out a serving plate.

Pudding You Can Feel Good About

Ingredients

• Servings: 4
• 1 avocado, peeled and pitted
• 1/2 cup agave nectar
• 1/4 cup carob powder
• 1/4 cup water
• 1 teaspoon vanilla extract
• 3 drops peppermint oil (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend avocado, agave nectar, carob powder, water, vanilla extract, and peppermint oil in a blender until smooth.

english trifle

Ingredients

• Servings: 1
• 1/2 cup margarine
• 1/2 cup white sugar
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 pint heavy cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 (4.6 ounce) package non-instant vanilla pudding mix
• 1 (8 ounce) jar seedless raspberry jam
• 1/2 cup
• 4 fresh peaches - peeled, pitted, and sliced
• 1 pint fresh strawberries, rinsed and sliced
• 1 pint blueberries

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x8 inch cake pan.
• in large bowl, cream together margarine and 1/2 cup sugar. beat in eggs, one at a time. combine flour, baking powder and salt. fold dry ingredients into butter mixture. pour into prepared pan.
• bake 25 minutes, or until cake springs back when lightly touched in center. cool in pan for five minutes, then remove from pan and cool completely on wire rack. cut into narrow pieces about 1 1/2 inches by 4 inches. set aside.
• in large bowl, beat cream with electric mixer until soft peaks form. beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. set aside.
• prepare vanilla pudding according to package directions. set aside.
• to assemble trifle: brush each piece of cake with raspberry jam. use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. sprinkle half of the over cake. layer half the peaches, strawberries and blueberries on top. cover with half the pudding and a third of the whipped cream. repeat layers with remaining cake, , fruit and pudding. top with remaining whipped cream. chill in refrigerator at least 30 minutes before serving.

Jelly Doughnut Cupcakes

Ingredients

• Servings: 2
• cooking spray
• 1 (18.5 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 eggs
• 1 (12 ounce) jar seedless raspberry jam
• 2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray 24 muffin cups with cooking spray; line cups with paper liners.
• beat yellow cake mix, instant french vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. scrape the bowl and stir one more time.
• fill prepared muffin cups about half full of batter.
• bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. a cake tester or toothpick inserted into the middle of a cupcake should come out clean.
• allow cupcakes to cool.
• cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake.
• fill the opening with raspberry jam.
• sprinkle cupcakes lightly with confectioners' sugar.

flourless chocolate roll

Ingredients

• Servings: 8
• 6 (1 ounce) squares semisweet chocolate
• 1/4 cup strong brewed coffee
• 6 eggs
• 1/4 cup white sugar
• 2 tablespoons white sugar
• 2 teaspoons vanilla extract
• 1/8 cup unsweetened cocoa powder, for dusting

Recipe

• preheat oven to 350 degrees f (175 degrees c). line a 17-1/2x11-1/2 inch jelly roll pan with foil leaving a 2 inch overhang on short sides, fold overhang under the pan. spray with foil with non-stick cooking spray and dust with flour. tap out any excess flour.
• in the top of a double boiler over hot, not simmering, water, melt the chocolate with the coffee stirring until smooth. remove from double boiler and cool about 10 minutes until tepid.
• separate the eggs. with an electric mixer beat the egg yolks at medium speed until blended. add 1/2 cup sugar in slow steady stream, beating. increase speed of mixer to medium high and continue beating 3 - 5 minutes until pale yellow and tripled in volume. beat in the tepid chocolate mixture and vanilla until blended.
• beat egg whites until frothy, increase speed of mixer and beat until soft peaks start to form. add the remaining 2 tablespoons of sugar and beat until stiff peaks.
• fold 1/3 whites into egg yolk/chocolate mixture to lighten it. fold in remaining whites gently, don't over fold or you'll deflate the cake.
• spread batter into prepared pan and bake at 350 degrees f (175 degrees c) for 12-15 minutes or until a toothpick comes out clean or cake springs back when gently touched in center.
• run knife around edges of pan, invert on clean kitchen towel. peel off foil and starting on one long side roll the cake with towel into long cylinder. cool on a rack for 20 minutes. when cool spread with mousse or whipped cream or pudding mixed with whipped cream and roll up again. dust with cocoa if desired or powdered sugar. great served with raspberries on the side as garnish.

Fantasy Fudge In A Cloud

Ingredients

• Servings: 1
• 1 (8 inch) prepared yellow cake, cut into cubes
• 1 (3.3 ounce) package instant white chocolate pudding mix
• 1 cup milk
• 8 ounces cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 ripe bananas
• 1 cup toasted, chopped pecans
• 1 1/4 cups chocolate fudge sauce
• 1 (21 ounce) can cherry pie filling

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a medium bowl, combine pudding mix and milk; beat until creamy. add cream cheese and beat until fluffy; fold in 1/2 whipped topping and set aside.
• in a large punch bowl, layer 1/3 of cake cubes; spread 1/3 of pudding mixture on top. continue layering with 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.
• repeat layering with 1/3 of cake and 1/3 of pudding mixture; add 1/2 of cherries, 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.
• repeat layers for a final time with remaining cake, pudding mixture, cherries, bananas and fudge sauce, reserving 1/3 of pecans for garnish.
• top with remaining whipped topping, drizzle with remaining 1/4 cup fudge sauce, and garnish with reserved pecans. refrigerate 4 hours; serve.

Tofu Chocolate Cake

Ingredients

• Servings: 12
• 3/4 cup all-purpose flour
• 1 1/4 cups ground almonds
• 3/4 cup packed brown sugar, divided
• 1/2 cup butter
• 1 1/2 pounds tofu
• 2/3 cup vegetable oil
• 1/2 cup orange juice
• 1/2 cup chocolate liqueur
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon almond extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 325 degrees f (165 degrees c). lightly grease a 9 inch springform pan.
• in a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. knead in the butter to form a dough. press the dough firmly into the bottom of the prepared pan.
• using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. blend until smooth and creamy. spread the batter in an even layer over the prepared crust.
• bake for 1 hour and 15 minutes in the preheated oven. allow cake to cool to room temperature, then refrigerate overnight. this cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.

monkey bread with butterscotch pudding

Ingredients

• Servings: 1
• 1 (3.5 ounce) package cook and serve butterscotch pudding mix
• 3/4 cup white sugar
• 1 (12 ounce) package frozen dinner rolls
• 3/4 cup chopped pecans
• 1/2 cup brown sugar
• 1/2 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 8 hrs 35 mins


• butter a large tube pan. sprinkle butterscotch pudding mix and white sugar into tube pan. arrange rolls around the pan. sprinkle with pecans and brown sugar, then drizzle melted butter on top. place pan in a cold oven and allow dough to rise overnight.
• remove pan from oven.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until golden brown, 25 to 30 minutes. invert pan a large plate to serve.

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.

Jelly Doughnut Cupcakes

Ingredients

• Servings: 2
• cooking spray
• 1 (18.5 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 eggs
• 1 (12 ounce) jar seedless raspberry jam
• 2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray 24 muffin cups with cooking spray; line cups with paper liners.
• beat yellow cake mix, instant french vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. scrape the bowl and stir one more time.
• fill prepared muffin cups about half full of batter.
• bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. a cake tester or toothpick inserted into the middle of a cupcake should come out clean.
• allow cupcakes to cool.
• cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake.
• fill the opening with raspberry jam.
• sprinkle cupcakes lightly with confectioners' sugar.

Lemon Poppy Seed Muffins

Ingredients

• Servings: 36
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 cup hot water
• 1/2 cup vegetable oil
• 1 (3 ounce) package instant lemon pudding mix
• 1/4 cup poppy seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line muffin cups with paper liners.
• beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes; pour into lined muffin cups to about 1/3 full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

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.