#3302 - Pumpkin Caramel Poke Cake

(by Sue Sheaffer - friend)

1 box Duncan Hines spice cake mix
1 cup Eagle brand condensed milk (NOT evaporated)
1 cup caramel dip
10-15 ginger snap cookies (coarsely crushed)
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 cup milk; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1/2 tsp. pumpkin pie spice (optional)

Cake: prepare cake in a 9 x 13 cake pan according to box directions. While the cake is still warm, poke holes 1" apart all over the cake using the handle end of a wooden spoon (poke all the way to the bottom). In a bowl add the Eagle brand milk and caramel dip--stir well to mix. Pour the caramel mixture evenly all over the top of the warm cake. Cool to room temperature, then refrigerate for 1 hour. Frosting: in a mixer add vanilla pudding mix, 1 cup milk, powdered sugar and pumpkin pie spice--beat until mixed, then beat until mixture starts to thicken. Remove bowl from mixer--add Cool Whip--stir to mix. Frost the cake with the frosting, then sprinkle the coarsely crushed ginger snaps all over the top of the frosting. Optional: drizzle additional caramel dip all over the top of the cake. Refrigerate until cold. Keep refrigerated. Optional: the pumpkin pie spice makes the frosting very spicy. If you don't like that much of a spice flavor, either substitute the pumpkin pie spice with cinnamon or skip it altogether.

#2788 - Cake Mix Tomato Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 - 10.75 oz. can Campbell's condensed tomato soup
1/2 cup water
2 eggs
Frosting: 1 - 3oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add spice cake mix, tomato soup, water and eggs--beat until mixed and smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add vanilla--beat until mixed, then beat on high speed for 3 minutes. Frost the cake.

#1930 - Easy Pumpkin Spice Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix (do NOT mix according to box directions)
1 - 15oz. can Libby's pumpkin

In a bowl add cake mix and pumpkin--stir until well mixed (batter will be very thick). Spread batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 28-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#925 - Cream Cheese Pumpkin Spice Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 - 15oz. can Libby's pumpkin
1 cup Miracle Whip
3 eggs

Frosting: 1 - 8oz. Philadelphia cream cheese (softened), 1 stick softened butter, 1 TBSP milk, 1 tsp. vanilla, 2 cups Domino's powdered sugar

In a mixer add cake mix, Miracle Whip, and eggs--beat. Add pumpkin--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add butter--beat. Add milk and vanilla--beat. Slowly add powdered sugar--beat. If too runny add more powdered sugar--if too thick add a little milk. Refrigerate frosting ten minutes, then frost the cake.