Find Recipes Instantly! (Type the Recipe name or any Ingredient) Easy Party Cake "This easy recipe can be whipped up at the last minute when unexpected guests arrive. Use any flavor of gelatin for unlimited variations. Serve with whipped cream. " 1 (18.5 ounce) package yellow cake mix 1 (3 ounce) package orange flavored gelatin mix 4 eggs 3/4 cup vegetable oil 2/3 cup water Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2 In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and water. Mix well and pour into a 9x5 inch loaf pan. 3 Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool Huge and Scary Spider Cake Bake a chocolate cake in two oven-safe bowls, one twice as large as the other. Once the cakes are cool, take the larger sized cake (this will be the spider's body) and cut it in half horizontally. Scoop out a good-sized cavity in the bottom half, then fill it with green, yellow or red colored filling. Try a putrid greenish yellow color, which can be achieved by mixing lemon or banana pudding with a touch of green food coloring. Attach the two halves back together. Arrange the filled cake and the smaller cake (the head) on a serving platter. Frost with a black tinted frosting. Attach black licorice for legs. Attach two large green or red colored gumdrops, then about four to six little gumdrops around the two big ones for eyes. Pumpkin Cheesecake Ingredients: Crust: 1-1/2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1/4 cup sugar Filling: 2 (250 g) pack cream cheese at room temperature 1 (125 g) pack cream cheese at room temperature 1 cup sugar 4 medium eggs 1 (14 oz.) can pumpkin (no spices added) 2-1/2 tsp. ginger 1 tbsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves whipped cream preserved ginger For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring form pan and 2 inches up sides. Bake in moderate oven, 350 degrees for 10 minutes. For filling beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and mix until well blended. Pour cheese mixture into crust and bake in slow oven, 325 degrees, for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger. Pumpkin Patch Cake Serving Size: 24 Notes: This is a fun cake to make. You have the choice of using any cake and frosting you like. Ingredients: 1 prepared cake 9 by 13 inches of your choice 1 recipe of frosting of your choice 1 pkg. generic chocolate sandwhich cookies 1/2 pkg. generic sugar cookies 1 pkg. Mellowcreme pumpkins 1 pkg. gummi worms 3 or 4 Chocolate Ghostcookies (optional) Preparation: Prepare cake and frosting of your preference. Frost cake. Crush about 12 oz. of generic chocolate sandwhich cookies and sprinkle them over the cake. Crush about 20 of the sugar cookies, and sprinkle them onto the cake into rows. Add Mellowcreme pumpkins over the "sandy" rows that you have made. Add a few gummi worms, and if you have them available add a few of the ghost cookies. Our favorite way to make this cake is with devil food cake mix, and cream cheese frosting. Pumpkin Sheet Cake 1 16-oz. can pumpkin 2 cups sugar 4 eggs 1 cup oil 2 cups flour 1 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 2 tsp. cinnamon Cream together pumpkin, sugar, oil and eggs. Add dry ingredients, mix well. Bake in a "15 1/2x10 1/2" greased cookie sheet for 20-30minutes in 350 degrees oven or until toothpick comes out clean. I bake it 20 minutes. ICING: 1 8-oz. pkg. cream cheese, softened 1 stick margarine, softened 1 lb. pkg. powdered sugar 1 or 2 Tbsp. milk 2 tsp. vanilla Cream together and spread on cooled cake. Serve, eat and enjoy. Spider Cake Serving Size: varies Notes: For this cake we made two nine inch rounds, and decorated some cupcakes into spiders. Ingredients: 1 (18 oz.) pkg. chocolate cake mix for the cake 1 (18 oz.) pkg. chocolate cake mix for the cup cakes. 1 stick (1/2 cup) butter or margarine Chocolate Frosting 2/3 C. Cocoa 3 C. powdered sugar 1/3 C. milk 1 tsp. vanilla extract 1 tube of decorator white frosting black pipe cleaners for cup cakes a few chocolate coated candies for cup cakes Preparation: Prepare one chocolate cake mix as directed but use two 9 inch pans for the cake. When the cakes cool, frost with chocolate frosting. Decorate with the white frosing by painting on a spiderweb shape. You can decorate cupcakes into spiders by frosting them with chocolate frosting, and cutting pipe cleaners into fourths, and adding four legs to each side. Add the eyes by placing two candies between the two sets of legs. It is the BEST chocolate cake in the world... The Cake: 1 chocolate cake mix 1 pt (2 cups) chocolate icecream (softened) 3 eggs 1 cup water Mix ingredients together with electric mixer. Pour into a greased and floured 9x13 cake pan. Bake 35-40 minutes @ 350 degrees. Cool. The Icing... 1 cup milk 1/2 pt heavy whipping cream 1 pkg instant vanilla pudding Mix together and beat until thick and creamy. Spread on cake and refridgerate. Upside Down Chocolate Pudding Cake 1 cup Bisquick 1 cup sugar 1/3 c. and 3 tbsp. unsweetened cocoa 1/2 cup milk 1 tsp. vanilla 1-2/3 c. hot tap water Mix Bisquick, 1/2 cp sugar, 3 tbsp. cocoa, milk and vanilla. Spoon batter evenly into lightly greased crockpot. Mix remaining sugar, cocoa,and hot tap water. Pour over the batter that is already in the crockpot. Cook on high 2-1/2 hours or until batter no longer looks shiny on top. **NOTE: This literally ends up looking like a cake from the top, but surprise! When you slice (scoop) the cake, there is a layer of pudding underneath it. When finished, it looks nothing like what you put in the crockpot in the first place. This is a very rich dessert Servings: 4 Hummingbird Cake 3 c All purpose flour 1 ts Baking soda 1/2 ts Salt 2 c Sugar 1 ts Cinnamon 3 Eggs, beaten 3/4 c Vegetable oil 1 1/2 ts Vanilla 8 oz Crushed pineapple Hummingbird Cake 1 c Pecans, chopped 1 3/4 c Bananas, mashed Cream cheese frosting 1/2 c Pecans, chopped Combine the first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of pecans and bananas. Pour batter into 3 greased and floured 9 inch pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick comes out clean, you know the routine by now. Cool in pans for 10 minutes; remove from pans and let cool on wire racks. Stir 1/2 cup of pecans in cream cheese frosting or reserve them for the top and the sides. Cherry Cream Angel Cake 10 oz Angel food cake 14 oz Sweetened condensed milk 1 c Water; cold 1 ts Almond extract 1 sm Vanilla instant pudding 2 c Whipping cream; whipped 21 oz Pie filling cherry Cut cake into 1/4 inch slices; arrange half of the slices on the bottom of a 9x13 baking dish. In a large mixer bowl, combine the condensed milk, water and extract;mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half of the cream mix over cake slices; top evenly with one can of pie filling. Top with remaining cake slices, cream mix and the other can of pie filling. Chill until set. Cut the squares to serve. Refrigerate leftovers. May use other flavors of pie filling.