| 1 can cherry pie filling | 1 yellow cake mix |
| chopped pecans | 1 stick of butter |
| In a 9x13x2 pan spread the cherry pie filling. Sprinkle and spread the cake mix evenly over the filling. Sprinkle the chopped pecans over the cake mix then cut the butter into pieces and spread evenly over the cake mix and nuts. Bake at 350 degrees for approx. 30 mins. You want this to be a golden brown when done. You can omit nuts and it is still very delicious. You can also serve with whipped cream. You can serve this warm or completely cooled. Great recipe for the kids. |
| 1 Duncan Hines Devils Food Cake Mix | 1 pkg Toll house Chocolate chips |
| Mix the cake as directed on the box. You can bake this in a 9x13x2 or in 2 9in. cake pans or a bundt pan. When you have the cake mix ready stir in half of the bag of toll house chips. Pour into pan(s) and bake as directed. Use the rest of the toll house chips to make the icing. Just melt them in milk to a make a pourable but somewhat thick mixture. When the cake is completely cooled pour the icing over the cake. Sounds super simple for something that tastes so great =) Milk is a MUST with a slice of this cake! |
| 1-1/3 C. Butter softened & Divided | 1 C. packed brown sugar |
| 1 20oz. can Pineapple | 10-12 marichinos |
| 1/2 C. chopped pecans (opt) | 1-1/2 C. sugar |
| 2 eggs | 1 tsp. vanilla |
| 1 C. buttermilk | 2 C. flour |
| 2 tsp. baking powder | 1/2 tsp baking soda |
| 1/2 tsp. salt | 1/2 tsp cinnamon |
| In a small saucepan melt 2/3 C. of the butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12 inch skillet (I use a cast iron skillet) or a 13x9x2 pan. Arrange pinapple in a single layer over sugar mixture. Place the cherries. Sprinkle with sugar and set aside. Cream sugar and butter, beat in eggs and vanilla. Combine the dry ingredients; add alternately to butter with buttermilk, mixing well after each addition. Carefully pour over the pineapple. Bake at 350 degrees for 40 mins for skillet 50-60 mins for baking pan or until a wooden toothpick comes out clean. Immediately invert onto a serving platter. Everyone always asks me for this recipe...I hope you enjoy it =) |
| 2 sticks of Butter | 1/2 C. Crisco |
| 3 C. sugar | 5 whole eggs |
| 3 C. flour | 1 tsp. vanilla |
| 1 tsp. lemon | 1 C. 7-up |
| Cream butter and shortening. Add sugar and eggs one at a time. Add vanilla and lemon. Add 7-up. Stir well. Bake at 325 degrees for 1-1/2 Hours. Bake in a tube pan. My mom used to make this for me, I used to beg for her to sometimes =) |
| 1 Duncan Hines Yellow cake mix | 1 8oz. cream cheese softened |
| 1/3 C. sugar | 1/3 C. oil |
| 1 tsp. lemon juice | 2 eggs added seperately |
| Mix cake mix, 1 egg and oil until crumbly. Reserve 1 cup mix. Pat remaining mixture in an ungreased 13x9x2 pan. Bake 15 mins at 350 degrees. Beat cream cheese, lemon, sugar and the other egg until white and smooth. Spread over baked layer. Sprinkle with remaining mixture. Bake 15 more mins at 350 degrees. Cool and cut into bars. |
| 2 C Heavy whipping cream | 1 tsp. vanilla |
| 1 can sweetened condensed milk 1-1/3 C. water | 1 4oz pkg. instant vanill pudding |
| 1 box vanilla wafers | approx. 3 very ripe bananas |
| Whip the cream, do not sweeten, set aside. Combine sweetened condensed milk, vanilla and 1-1/3 C. water. Blend into pudding mix. Fold into whipped cream. Layer as usual and refrigerate atleast 4 hours. Overnight is best =) |
| 1/2 C. butter | 1/2 C. sugar |
| 1/2 C. brown sugar | 2 eggs |
| 1 tsp. vanilla | 2 C. flour |
| 1 tsp. baking powder | 1 tsp. baking soda |
| 1/2 tsp. salt | 1 C. sour cream |
| 1/3 C. brown sugar | 1/4 C. white sugar |
| 1 tsp. cinnamon | 1 C. chopped pecans |
| Cream butter and sugars. Add eggs one at a time, and blend in vanilla. Add dry ingredients alternating with sour cream, stirring until smooth. Spread half of the batter into a greased tube pan. Sprinkle half of the streusel topping over batter. Top with the rest of the batter and sprinkle with remaining topping. Bake at 350 degrees for 40 mins. |
| 3 8oz pkgs cream cheese | 1-1/2 C. sugar |
| 4 eggs | 1 pint sour cream |
| 1/4 C. Amaretto di Sarronno liqueur | 4 oz. sweet chocolate melted and cooled |
| In a large bowl beat cream cheese and sugar until light. Add eggs, one at a time, beating well after each addition. Add sour cream mix well, add chocolate and amaretto, beting until mixture is smooth. Pour mixture into a chocolate of oreo crust and place in a preheated 350 degree oven for about 1 hour and 15 mins. Remove from oven, let cool completely at room temp. |
