Italian Cream Bundt Cake

1 pkg. white cake mix
3 eggs, separated
1/2 cup softened butter
1 cup buttermilk
1/2 tsp. baking soda, dissolved in buttermilk
1 tsp. vanilla
1 cup coconut
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a bundt or tube pan.

Combine cake mix, egg yolks, butter, buttermilk, vanilla and coconut in a large mixing bowl. Beat until well combined. Beat egg whites until stiff, but not dry. Fold in pecans,then egg whites.
Pour into prepared pan. Bake 35-40 minutes or until cake tests done.

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Hawaiian Bundt Cake

1/2 cup margarine, melted
3 eggs
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup chopped pecans
1/2 cup coconut
1 mashed banana

Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan.

In a large bowl stir the melted margarine, eggs,and the banana. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans, and the coconut. Pour batter into prepared pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Strawberry Lemonade Cake

1 package lemon cake mix
1 (3 ounce) package Strawberry flavored gelatin mix
5 eggs
1 cup vegetable oil
1/2 cup fresh lemon juice

Glaze:
1/2 cup fresh lemon juice
2 cups confectioners' sugar

Preheat oven to 350 degree. Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cake mix and lime flavored gelatin. combine the eggs, oil and orange juice in a blender and blend for at least 5 minutes. Gradually add the blended ingredients to the dry mixture. beat for 5 minutes using an electric mixer. Pour into the prepared pan.
Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. When the cake comes out of the oven, prick holes all over it using a fork.

To make the glaze, combine the lemon juice and confectioners sugar in a small bowl. beat until smooth. Pour over the hot cake, this will soak into the cake.

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Moist Pound Cake

One pkg. Duncan Hines all butter cake mix
4 large eggs
3/4 cup vegetable oil
1/2 cup sugar
1 cup sour cream
1 tsp. vanilla

Combine cake mix, oil, sour cream, and sugar. Add eggs, beat 3 minutes at medium speed. Stir in vanilla until well blended.
Grease well a bundt cake pan. Coat the inside of the pan with sugar, this will make a crisp crust such as is found on old fashioned pound cakes. Pour batter into prepared pan and bake for approximately 45 minutes, at 350 degrees, or until cake springs back lightly when touched.

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Cake Mix Cinnamon Rolls

1 (18.25 ounce) box yellow cake mix
2-1/2 cups warm water
2 packages dry yeast
1 teaspoon salt
5 cups flour

Mix all; let double in size about 1 hour. Roll out and spread with butter. Sprinkle 1/2 cup granulated sugar and 4 teaspoons cinnamon over the top. Roll up and cut into 1-inch rolls. Let rise 1 hour.

Bake at 350 degrees F for 20 minutes. Ice with thin icing.

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Mountain Dew Cake

1 box orange or lemon cake mix
1 can Mountain Dew soda
1 box coconut pudding mix
3/4 cup oil
4 eggs

Preheat oven to 350 degrees. Grease a bundt or tube pan.

Mix all ingredients well. Blend at medium to high speed 3 minutes. Bake until wooden pick inserted into cake comes out clean. Cool in pan 10 minutes, invert onto serving plate.

Frosting:
1 (20 Oz. can pineapple
1-1/2 cups sugar
1/2 cup butter
3 tbl. cornstarch
1 cup flaked coconut
Cook all but the coconut over low heat until thickened. Add coconut.

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Banana Flip Cake

1 (18.25 ounce) box yellow cake mix
1 small box instant banana pudding mix
4 eggs
1 1/2 cups milk
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3/4 cup butter
3/4 cup shortening
3/4 cup milk
1 1/2 teaspoons banana extract

Preheat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.

In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and the 1 1/2 cups of milk. Divide the batter evenly between the two pans.

Bake 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean. While the cake is baking, make the filling.

Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

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Heath Bar Trifle

1 (18.25 ounce) box chocolate cake mix
2 large boxes instant chocolate pudding
2 regular or 1 large size container Cool Whip
6 Heath bars

Bake chocolate cake as directed. Break cake into large pieces. Use half for bottom layer. Mix pudding as directed on box, then spread half of pudding over cake layer. Top with half of Cool Whip.

Break candy into small pieces. Use half of candy over Cool Whip. Then repeat layers. Top with remaining candy.

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Rich Pound Cake

1/2 cup butter
1 cup white sugar
3 eggs
2 tsp. vanilla extract
2/3 cup water
1 (8 ounce) container sour cream
1 package Duncan Heinz Butter Recipe yellow cake mix
1/2 cup all-purpose flour

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Orange Creamsicle Cake

1 box Duncan Hines orange supreme cake mix
1 small box orange gelatin
1 cup hot water
1 cup cold water

Bake cake as directed in a 13 x 9-inch pan. When done, poke holes all over cake with a fork. Let cool on wire rack.

Dissolve gelatin in hot water for 2 minutes. Then add cold water and pour slowly over cake to allow it to run into holes. Refrigerate cake for 2 to 3 hours or until thoroughly chilled.

Frosting
8 ounces cream cheese, softened
1 small box instant vanilla or cheesecake
flavored pudding mix
1 small box orange gelatin (dry)
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed

In large bowl, beat cream cheese until creamy. Add dry gelatin, pudding mix, milk and vanilla extract. Beat well. Fold in Cool Whip. Spread on cake and refrigerate.

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