#3827 - Gooey Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines white OR yellow cake mix
1 cup water
14oz. Eagle brand sweetened condensed milk (NOT evaporated)
1 cup canola oil
3 eggs
14oz. bag Kraft caramels (unwrapped)
1 cup chopped pecans
1/2 cup Parkay margarine (melted)
1lb. Domino's powdered sugar
6 TBSP milk
1 tsp. vanilla

In a bowl add cake mix powder, water, 1/2 of the condensed milk, the canola oil and eggs--beat until mixed. Pour HALF of the batter into a greased 9 x 13 cake pan. Bake at 350 degrees 30 minutes. In a saucepan over low heat add all of the unwrapped caramels and the remaining half of the condensed milk--cook/stir until melted and smooth. Remove from heat--add chopped pecans--stir. Spread the caramel mixture over the warm cake. Pour the remaining cake batter over the caramel layer. Return to oven and bake at 350 degrees for 20 minutes. Cool completely. Frosting: in a mixer add melted butter and slowly add powderd sugar while beating. Add milk and vanilla--beat until mixed, then beat on medium speed for 5 minutes. If frosting is too thick, add a little more milk and beat again. If frosting is too thin add more powdered sugar and beat again. Frost the cooled cake.

#3791 - Butterscotch Banana Cake

(by Shirley McNevich)

1 2/3 cups Nestle's butterscotch chips
1 box Duncan Hines yellow cake mix
4 eggs
3/4 cup mashed ripe bananas
1/2 cup canola oil
1/4 cup water
1/4 cup white sugar

In a microwave safe bowl add 1 1/3 cups of the butterscotch chips--microwave on 3/4 power in 30 second increments until melted and smooth. In a mixer add cake mix, eggs and mashed bananas--beat. Add canola oil, water and white sugar--beat until mixed, then beat for 2 minutes. Measure 2 cups of the batter and add it to the melted butterscotch chips--stir well. Pour the plain batter into a greased and floured tube cake pan. Pour the butterscotch batter evenly over the top, then use a greased butter knife to swirl the butterscotch batter through the plain batter. Bake at 375 degrees 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert the cake on to a cake plate. Melt the remaining butterscotch chips in a microwave safe bowl (as before), then drizzle the melted butterscotch over the cake.

#3715 - Box Mix Pound Cake

(by Shirley McNevich)

(this recipe is for Dec. 24th)

1/2 cup softened butter
1 cup white sugar
3 eggs
1 tsp. vanilla
1 tsp. lemon extract
2/3 cup water
1 - 8oz. Breakstone's sour cream
1 box Duncan Hines yellow cake mix
1 cup flour

In a mixer add butter and white sugar--beat. Add eggs, vanilla and lemon extract--beat. Add water and sour cream--beat. Slowly add cake mix powder--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" bundt cake pan. Bake at 350 degrees 60-80 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely, then dust with powdered sugar or glaze as desired.

#3680 - White Chocolate Graham Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 egg
1 stick softened butter
6 large graham crackers (less as necessary)
1 - 10oz. bag Nestle's white chocolate chips
2 cups mini marshmallows
1/2 cup Eagle brand condensed milk (NOT evaporated)

Line an 8 x 8 cake pan with foil--grease well with Pam. In a mixer add cake mix powder, egg and butter--beat on low until mixed, then beat on medium until dough forms. Press HALF of the dough evenly into the foil-lined cake pan. Make a single layer of graham crackers over the dough (breaking the graham crackers where necessary). Sprinkle the white chocolate chips over the graham crackers. Sprinkle the mini marshmallows over the white chocolate chips. Spread remaining dough over the top (press with your fingers to make sure the whole top is covered with the dough. Drizzle the Eagle brand milk all over the top. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool for 5 minutes, then use a tableknife to loosen the edges all the way around. Cool completely. Pull up on the foil to remove the whole thing from the pan and place it on a cake plate. Cut into bars or squares.

#3623 - Dream Coffee Cake

(by Alma Russell - friend)

1 box Duncan Hines yellow cake mix
1 cup canola oil
4 eggs
1 cup Breakstone's sour cream
3/4 cup Domino's dark brown sugar (packed)
3 TBSP butter
2 tsp. cinnamon
1 3/4 cups chopped walnuts

In a bowl add cake mix powder, canola oil, eggs and sour cream--mix with a pastry blender to make crumbs. In a separate bowl add brown sugar, butter, cinnamon and chopped walnuts--mix with a pastry blender to make crumbs. Spread half of the batter crumbs into a greased 9 x 13 cake pan. Sprinkle half of the walnut crumbs over the the batter crumbs. Spread the other half of the batter crumbs over the walnut crumbs. Spread the other half of the walnut crumbs over the batter crumbs. Bake at 350 degrees 35 minutes or until top is browned.

#3557 - Cream Cheese Butter Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup melted butter
3 eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar

In a mixer add cake mix powder, melted butter and 1 egg--beat. Press the mixture into the bottom of a greased and floured 9 x 13 cake pan. In a mixer add cream cheese and 2 eggs--beat. Slowly add powdered sugar--beat until smooth. Spread the cream cheese mixture over the top of the cake batter. Bake at 350 degrees for 35-40 minutes.

#3536 - Lemony Lemon Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix OR Duncan Hines lemon cake mix1 - 3oz. box lemon Jell-O
3/4 cup canola oil
4 eggs
3/4 cup water
1/4 tsp. lemon extract
1 cup Domino's powdered sugar
4 TBSP lemon juice

In a mixer add cake mix, Jell-O powder, canola oil, eggs, water and lemon extract--beat on low until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake according to the yellow box cake directions--test with a toothpick for doneness. Cool completely. In a bowl add powdered sugar and lemon juice--stir to mix. Drizzle the glaze mixture all over the top of the cooled cake.

#3533 - Peach Cobbler Dump Cake

(by Shirley McNevich)

1 - 29oz. can peaches (drain but save the syrup)1 - 6oz. box peach Jell-O
1 - box Duncan Hines yellow cake mix
1/2 cup cold butter
1/2 cup water
1 cup reserved peach syrup

Grease a 9 x 13 cake pan and spread the peaches evenly over the bottom of the pan. Sprinkle the peach Jell-O powder evenly over the peaches. Sprinkle the yellow cake mix powder evenly over the whole thing. Cut the butter into small pieces and arrange them evenly over the top. In a bowl add the water and the reserved peach syrup--stir to mix. CAREFULLY pour the peach syrup mixture evenly over the whole top. Bake at 350 degrees for 55-60 minutes or until top is browned.

#3491 - Coconut Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
1 - 20oz. can Dole crushed pineapple (drained but reserve the juice)
3/4 cup powdered sugar
1 cup Baker's angelflake coconut

In a mixer add yellow cake mix, evaporated milk and eggs--beat on low until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1 cup of the drained pineapple--stir. 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 for 10 minutes. In a bowl add 2 TBSP of the pineapple juice and the powdered sugar--stir to mix. Spread the glaze over the cake, then dot the top with remaining drained pineapple. Sprinkle coconut evenly over the top of the cake.

#3369 - Glazed Lemon Poke Cake

(by Aunt Eileen [Knouse] Carter)

Batter: 1 box Duncan Hines yellow cake mix; 1 - 3oz. box lemon Jell-O gelatin; 3/4 cup water; 4 eggs; 3/4 cup canola oil

Glaze: 2 cups Domino's powdered sugar; juice of 2 lemons; 1 tsp. lemon zest

In a mixer add yellow cake mix, lemon Jell-O powder, water, eggs and canola oil--beat until mixed, then beat on medium speed for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-38 minutes--test with a toothpick for doneness. While cake is baking, in a bowl add powdered sugar, lemon juice and lemon zest--stir until mixed. Taste--if you want more lemon flavor add more lemon zest and stir again. If too sour, add a little more powdered sugar and stir again. Remove cake from oven and use a large meat fork to poke holes all over the top of the warm cake. Spread the glaze all over the top of the cake so some of the glaze soaks down into the holes. Cool completely.

#3326 - Chewy Marshmallow Bars

(by Shirley McNevich)

1 cup butter (melted)
3 cups mini marshmallows
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 box Duncan Hines yellow cake mix
3 cups Cheerios cereal
1 can Eagle brand sweetened condensed milk (NOT evaporated)

Pour the melted butter into a 9 x 13 cake pan and shake pan back and forth to spread the melted butter evenly. Sprinkle the dry cake mix evenly over the top of the butter. Sprinkle the marshmallows evenly over the cake mix. Sprinkle the chocolate chips evenly over the marshmallows. Sprinkle the Cheerios evenly over the chocolate chips. Carefully pour the condensed milk evenly over the whole top. Bake at 350 degrees for 25 minutes or until golden brown. Cool completely. Cut into bars or squares.

#3193 - Easy Butter Cookies

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup softened butter
1 tsp. vanilla
1 - 8oz. Philadelphia cream cheese (softened)
1 egg
Domino's powdered sugar for rolling and dusting

In a mixer add cream cheese--beat. Add butter and vanilla--beat. Add egg--beat. Slowly add cake mix--beat. Remove bowl from mixer and cover it with Saran wrap. Refrigerate the dough for 30 minutes. Place some powdered sugar in a bowl. Grease cookie sheets. Remove dough from refrigerator. Form dough into balls (about the size of a quarter) and roll each dough ball in the powdered sugar before placing them on the cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool completely, then dust the tops of the cookies with more powdered sugar.

#3151 - Decadent Cheese Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 eggs
1 - 8oz. Philadelphia cream cheese (softened)
1 stick butter (melted)
1 lb. Domino's powdered sugar

In a mixer add cake mix, melted butter and one of the eggs--beat until dough forms. Press the dough into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese and two eggs--beat. Slowly add powdered sugar--beat until smooth. Pour the cream cheese batter evenly over the crust. Bake at 300 degrees for 40-50 minutes or until almost set and top is lightly browned. Cool completely. Cut into bars or squares.

#3100 - Cake Bars

(by Becky Lynn Mohr - friend)

1 box Duncan Hines white or yellow cake mix
2 beaten eggs
1/3 cup canola oil
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/4 cup butter
1 can Eagle brand condensed milk (NOT evaporated)

In a bowl add the cake mix powder, eggs and canola oil--mix until it forms a dough. Press 3/4 of the dough into the bottom of greased 9 x 13 cake pan--reserve the other 1/4 of the dough. In a microwave safe bowl add chocolate bits, butter and condensed milk--microwave in 20 second increments until melted and smooth. Pour the chocolate mixture evenly over the crust. Place the reserved 1/4 of the dough on a piece of Saran wrap and roll it thin to almost the size of the cake pan. Place the dough on top of the chocolate mixture. Bake at 350 degrees for 25-30 minutes. Cool completely. Cut into bars or squares.

#3091 - Quick Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 20oz. can Dole crushed pineapple
1 - 3oz. box Jell-O vanilla instant pudding
1 cup milk
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bag Baker's angelflake coconut (optional)

Prepare yellow cake in a 9 x 13 cake pan according to box directions. Cool cake for 5 minutes, then use the tines of a large fork to poke holes all over the cake (about 1" apart). Spread the can of pineapple (juice and all) evenly over the top of the cake. Cool completely. In a mixer add vanilla pudding mix and milk--beat until it thickens. Add the Cool Whip--beat until smooth. Spread the pudding frosting over the top of the pineapple. Sprinkle coconut evenly over the pudding frosting (optional). Refrigerate until cold. Keep refrigerated.

#3088 - Creamy Rhubarb Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
3 cups bite sized rhubarb pieces
1 cup white sugar
1 cup cream
1 - 8oz. Cool Whip (thawed)

Prepare cake mix according to box directions--pour batter into a greased 9 x 13 cake pan. Spread the rhubarb pieces evenly over the top of the batter. In a bowl add cream and white sugar--stir to mix. Pour the cream mixture evenly over the rhubarb. Bake at 350 degrees for 35-40 minutes. Cool completely. When serving, serve each piece upside down and top each piece with Cool Whip.

#3087 - Applesauce Nut Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla instant pudding mix
1/2 cup chopped nuts
1 tsp. cinnamon
1 1/2 cups plain applesauce
1/2 cup raisins
1/4 cup canola oil
3 eggs
Domino's powdered sugar for sprinkling

In a saucepan add raisins--cover with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add yellow cake mix, vanilla pudding mix, canola oil and eggs--beat. Add cinnamon and applesauce--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Dust each piece with powdered sugar when serving.

#3070 - Hawaiian Wedding Cake

(by Aunt Eileen [Knouse] Carter)

1 box Duncan Hines deluxe yellow cake mix (cake mix should have pudding in the mix)
1 - 11oz. can mandarin oranges (drained but save the juice)
3/4 cup canola oil
4 eggs
1/2 cup Baker's angelflake coconut
1/2 cup Dole crushed pineapple (drained)
Frosting: 1 - 8oz. Cool Whip (thawed); 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 1/4 cups milk; 1 cup Dole crushed pineapple (drained); 1 cup Baker's angelflake coconut

In a mixer add cake mix, canola oil and eggs--beat. Add the mandarin orange juice--beat. Add 1/2 cup coconut--beat. Remove bowl from mixer--add drained mandarin oranges and 1/2 cup drained crushed pineapple--stir. Pour batter into a greased and floured 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 vanilla instant pudding powder and milk--beat until thickened. Add Cool Whip--beat. Remove bowl from mixer--add 1 cup drained crushed pineapple and 1 cup coconut--stir. Frost the cake.

#3002 - Coconut Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5oz box Jell-O vanilla OR coconut cream INSTANT pudding mix
4 eggs
1 cup water
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut + extra for sprinkling

In a mixer add cake mix, pudding mix, eggs, water and canol oil--beat until mixed, then beat on medium speed for 4 minutes. Remove from mixer--add 1 1/3 cups of coconut--stir until mixed. Pour batter into a greased 10" tube cake pan. Bake at 350 degrees for 50-55 minutes--press lightly with your finger to test if done (if it springs back, it's done). Cool for 15 minutes, then loosen and invert on to a cake plate. Cool completely. Frost or glaze as desired, then sprinkle more coconut over the frost or glaze.

#2998 - Easy Fruit Cocktail Cake

(by Shirley McNevich)

1 box Duncan Hines orange OR yellow cake mix
1 - 15oz. can Dole fruit cocktail (do NOT drain)
1/2 cup Baker's angelflake coconut
1 cup chopped nuts
1/2 cup butter (melted)

Grease a 9 x 13 cake pan. Pour the fruit cocktail and its juice evenly into the cake pan. Sprinkle the dry cake mix evenly over the fruit cocktail. Sprinkle the coconut and chopped nuts evenly over the dry cake mix. Drizzle the melted butter over the whole top. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.