#1303 - Mini Pineapple Upside Cakes

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained BUT save the juice)
1/3 cup Parkay margarine (melted) + 2 TBSP Parkay margarine (NOT melted)
2/3 cup Domino's dark brown sugar (packed)
1 box yellow OR pineapple cake mix
1 jar maraschino cherries (drained)

In a bowl add brown sugar and melted Parkay--stir. Grease cupcake tins--do not use cupcake liners. Put about a teaspoonful of the brown sugar mixture into cupcake cups until you run out. Use your fingers to pat down the brown sugar mixture so they cover the bottoms of each cup. Place a drained cherry into the center of each cupcake. Place a tablespoonful of drained pineapple on each cupcake--spread it out using the spoon. Prepare the cake mix according to box directions BUT replace the water with the same amount of pineapple juice (that you saved earlier), and also add 2 TBSP Parkay margarine. Scoop enough batter into each cupcake cup until each is 2/3 full--repeat with all cupcake cups. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool them at least 5 minutes, then use a knife to loosen them and flip them upside down on to a serving plate.

#1156 - Pumpkin Dump Cake

(by Joanie [ Diehl] Koke - friend)

2 - 15oz. cans Libby's pumpkin
3 eggs
3 tsp. cinnamon
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 tsp. salt
1 cup white sugar
1 box Duncan Hines or Betty Crocker yellow cake mix
3/4 cup Parkay margarine
1/2 cup chopped pecans OR chopped walnuts

In a bowl add eggs--beat with a whisk. Add pumpkin--beat with a whisk. Add white sugar, salt and cinnamon--beat with a whisk. Add Carnation milk--beat with a whisk. Grease a 9 x 13 cake pan--pour the pumpkin mixture into the greased cake pan. Use your hands to sprinkle the entire box of cake mix (dry) on top of the pumpkin mixture. Cut the margarine into small pieces and place pieces evenly on top of the dry cake mix. Sprinkle chopped nuts on top. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Watch carefully so the chopped nuts don't burn.

#535 - Vanilla Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla instant pudding
4 eggs
1/2 cup canola oil
1 cup water
Frosting: 1 - 3oz. box Jell-O vanilla instant pudding, 1 cup milk, 1 - 8oz. Philly cream cheese, 1 - 8oz. Cool Whip (thawed), 1 - 20oz. can Dole crushed pineapple (well drained)

In a mixer add cake mix, first box of pudding mix, eggs, canola oil and water - beat well. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool the cake. In a mixer add second box of pudding mix, milk, cream cheese --beat. Remove from mixer and fold in Cool Whip and crushed pineapple--frost the cake.

#300 - Easy Upsidedown Cake

(by Shirley McNevich)

1 - 20oz. can Dole pineapple slices
1/4 cup melted butter
2/3 cup Domino's dark brown sugar (packed)
1 jar maraschino cherries
1 - 18.25 box yellow or pineapple cake mix

Drain pineapple slices and save 3/4 cup of the juice for later. Stir together the melted butter and brown sugar in a bowl. Pour the brown sugar mixture in a 9 x 13 x 2 cake pan and smooth it out so bottom is covered with the brown sugar mixture. Arrange the pineapple slices on top of the brown sugar and put a cherry inside the whole of each pineapple. In a mixer, prepare cake mix according to package directions EXCEPT replace 3/4 cup of the water called for in the cake mix directions with the 3/4 cup of pineapple juice you saved. Pour the cake batter evenly over top of all the pineapples in the cake pan. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean. After removing from oven, let it cool 5 minutes. Loosen the edges with a knife, place a piece of foil over the top of the cake, then turn it upside down on top of heat proof cutting board.

#168 - Cherry Crisp

(by Shirley McNevich)

(This recipe is very sweet. If you find it too sweet, try substituting apple filling rather than cherry filling).

2- 21oz. cans cherry pie filling
1 - 18oz. box Duncan Hines yellow cake mix- dry
3/4 cup chopped pecans
8 TBSP butter or margarine (=1 stick)

Preheat oven to 350 degrees. Spray a 9 x 13 x 2 cake pan with Pam. Spread the cherry pie filling evenly in the bottom of the pan. Spread dry cake mix and pecans evenly over the cherry pie filling. Cut butter into small pats 1/8" thick (butter needs to be cold when cutting). Spread the butter pats evenly over the top of everything else. Bake at 350 degrees for 45-50 minutes until top is golden brown and filling is bubbly. Let cool at least 30 minutes before serving.

#163 - Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 tsp. cinnamon
2 eggs
1 cup canned pumpkin
1 cup finely chopped nuts
1/3 cup water
1 cup powdered sugar
2 tsp. lemon juice
Enough milk to make glaze runny

In a mixer, add cake mix, cinnamon, eggs, pumpkin, water and beat until smooth. Add the nuts. Pour into a greased angel food cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness, Let cake cool for 5 minutes after removing from oven, then remove cake by sliding a knife around the edge and turning upside down. Glaze - by hand with a spoon, mix powdered sugar, lemon juice, and enough milk to make the glaze runny. Put glaze on the top and let the glaze run down the sides and through the hole. Does not have to be refrigerated.

#159 - Pineapple Dream Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 packages Jell-O instant coconut cream pudding
7 oz. Baker's angel flake coconut
4 1/2 cups milk
2 cups Dole crushed pineapple (drained)
1 - 8oz. package Philly cream cheese
1 - 8oz. container Cool Whip

Mix yellow cake batter according to directions on box. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Cool cake completely. Spread the crushed pineapple (drained) evenly over the top. In a mixer, combine pudding mix, cream cheese, and milk. Beat until thick. Spread this mixture over the top of the pineapple. Spread the Cool Whip on next. Sprinkle the coconut over the top of the cake. Refrigerate overnight before serving. Keep refrigerated.

#116 - Lemon Cake

(by Lillian Thomas - friend)

1 package Duncan Hines yellow cake mix
1 - 3.5oz. Jello lemon instant pudding
4 eggs
3/4 cup cold tap water
3/4 cup canola oil

In a mixer, combine all ingredients and blend all together. Once mixed, beat the mixture on medium for 5 minutes. Grease an angelfood cake pan. Pour the batter into the cake pan. Bake at 350 degrees for 1 hour. Use icing below.

Icing: 1 1/2 cups powdered sugar, 2 TBSP butter, the juice that you can squeeze out of a fresh lemon, 1/4 cup warm tap water (if it comes out thick, add more water). In a mixer, blend all ingredients until smooth. Ice the cake after the cake is cool.

#61 - No Name Cake

(by Aunt Betty [Herman] Arnold)

Bake 1 yellow cake mix (Duncan Hines) according to directions on the box. Use a 9 x 13 x 2 greased long cake pan. When cool, make the topping below and spread on cake:

1 - 20 oz. can DelMonte crushed pineapple (do not drain)
1 - 3 oz. package Jello instant vanilla pudding
1 - 8 oz. container of Cool Whip

In a large bowl, mix (by hand) the pineapple and the instant pudding. Let it stand for 5 minutes. Fold in Cool Whip. Spread over the whole cake and refrigerate before serving.

#5 - Ugly Duckling Cake

(by Aunt Dot [McNevich] Worhach)

1 package of yellow cake mix (Duncan Hines)
1 4 oz. package of Jello lemon instant pudding
1 16 oz. can of Del Monte fruit cocktail (including the juice)
1 cup of Baker's Angel Flake coconut
4 eggs
1/4 cup of Crisco canola oil
1/2 cup of packed dark brown Domino Sugar (push down into measuring cup with a spoon)
1/2 cup chopped nuts (optional)

Put eggs and canola oil into mixing bowl and beat slightly with mixer. Add fruit cocktail with its juice and the brown sugar. Mix slightly. Add cake mix, pudding, and coconut (nuts if you want). Mix until smooth--about 3-4 minutes medium speed.

Pour into long cake pan (greased and floured) 13x9x2. Bake at 325 degrees for 45 minutes. Test with toothpick. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest.

Icing for this cake:

1/2 cup Parkay margarine
1/2 cup white sugar
1/2 cup Carnation evaporated milk
Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cups of chopped nuts (optional--pecans work the best in this cake).

When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.