CHERRY DUMPCAKE

Granny used to make this and then fill little bowls with a serving and cover and freeze them...they last several months and are great to pull out when your sweet tooth hits! Just add a scoop of ice cream!

Ingredients:

1 (1 lb. 5 oz.) can cherry pie filling
1-8 oz. can crushed pineapple
1 tsp. lemon juice
1 pkg. dry yellow cake mix
½ C. chopped nuts (opt.)
½ C. (1 stick) melted butter

Directions:

Spread pie filling and pineapple in bottom of 9” square pan. Sprinkle with lemon juice. Mix dry cake mix, nuts and melted butter together to make a crumbly mixture. Add to top of fruit. (Or pour dry cake mix over fruit, then cut butter into pieces and place on top of mix). Bake at 350 degrees for 35 minutes, or until golden. Serve with ice cream or whipped cream.

Variations: can use your favorite pie-filling, such as blueberry instead of the cherry. You can also make a pumpkin pie according to the can directions and pour mixture in pan, then proceed with cake mix, butter, etc...

POUND CAKE

This is a great recipe for a Kitchen-aid stand mixer...you beat the cake for 20 minutes! And it's worth it!

Ingredients:

2 sticks butter, softened
½ C. Crisco vegetable shortening
3 C. sugar
5 large eggs
3 C. sifted flour
½ tsp. baking powder
1 C. milk
1 tsp. vanilla
2 tsp. lemon juice

Directions:

Grease and heavily flour a tube pan; set aside. Cream margarine, shortening, and sugar. Add eggs, one at a time. Beat 20 minutes. Combine flour and baking powder. Add flour mixture and milk alternately. Mix 5-10 minutes. Add vanilla and lemon juice. Pour into pan and bake at 350 degrees for 1 ½ hours covered with foil. Remove foil and bake 5-10 minutes more.

from Aunt Joy's friend, Ann

CINDY'S CHEESECAKE...THE BEST EVER!

Crust Ingredients:

1 ½ C. vanilla wafer or graham cracker crumbs
¼ C. butter
½ C. sugar

Cake filling Ingredients:

3 (8 oz.) pkg. cream cheese
1 C. sugar
4 egg whites
1 tsp. vanilla

Topping Ingredients:

2 C. sour cream
4 T. sugar
½ tsp. vanilla

Directions:

Mix cookie crumbs, melted butter and sugar together and press into cheesecake form pan. Beat cream cheese well to soften. Beat egg whites until stiff. Blend in one cup sugar and 1 tsp. vanilla. Combine with cream cheese and mix well. Pour into crust. Bake at 350 degrees for 25 minutes. While cheesecake is cooking, mix together sour cream, sugar and vanilla topping. Remove cake and spread the sour cream, sugar and vanilla topping on top. Chill and serve.

STRAWBERRY CAKE

This cake can also be made in a bundt pan (just cool and remove before pouring icing over).
It's a great one for a baby girl shower...pink!

Ingredients:
1 pkg. white cake mix
½ C. Wesson oil
2/3 of 1 lb. pkg. frozen strawberries (thawed)
1 small (3oz.) box strawberry jello
1/3 C. water
4 eggs, well beaten

Frosting:
1 box (1 lb. or 4 C.) powdered sugar
¼ C. strawberry juice
1 tsp. vanilla

Directions:
Mix cake mix, oil, jello, water and eggs together. Add strawberries. Pour batter into greased 9x13 pan. Bake at 350 degrees for 35-40 minutes. Immediately pour icing on top.

from Lori Stutler

RUM CAKE

Ingredients:
1 yellow cake mix
4 eggs
½ C. water
½ C. oil
½ C. rum
1-3.4oz. (sm.) pkg. instant vanilla pudding
½ C. pecans, chopped

Syrup:
¼ C. water
½ C. rum
1 C. sugar
½ C. butter (1 stick)

Directions:
Place cake mix, eggs, water, oil, rum and pudding in bowl and mix until smooth. Sprinkle pecans into a greased bunt pan (cooking spray oil is fine) and pour in batter. Bake at 325 degrees for 1 hour. Let cool for 10 to 15 minutes in pan. Boil syrup for 3 minutes and immediately pour over cake. Let cake cool completely in pan, then remove.

from Lori Stutler

GERMAN CHOCOLATE CAKE

Cake Ingredients:
1 C. Crisco
2 C. sugar
4 egg yolks, beaten
1 C. buttermilk
2 ½ C. flour, sifted
1 tsp. soda
½ tsp. salt
1 pkg. Baker’s German Sweet Chocolate
½ C. boiling water
1 tsp.vanilla
4 egg whites, beaten well

Frosting Ingredients:
1 C. evaporated milk
1 C. sugar
3 egg yolks
½ C. butter (1 stick)
1 tsp. vanilla
1 C. pecan pieces
1-7 oz. can coconut

Directions:
Cream shortening, sugar and add egg yolks, one at a time, beating thoroughly after each addition. Add buttermilk alternately with flour, salt and soda. Melt chocolate in boiling water over low heat. Add vanilla and let cool. Add chocolate to batter and mix well. Stiffly beat egg whites and fold in. Place in greased and floured pans: 2 (10”) or 3 (8”) or a 9x13 pan. Bake at 350 degrees for 30-35 minutes (maybe longer for 9x13). For frosting: mix milk, sugar, yolks, butter and vanilla in saucepan on low heat for 12 minutes or until thick. Do not cook too hot or eggs will cook. Add pecans and coconut and ice cake.

from Lynnie Jacoby