• 2 cups flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 eggs slightly beaten
• 1 20 ounce can crushed pineapple in its own juice undrained
• 1 cup chopped nuts

Frosting

• 1 8 ounce package cream cheese at room temperature
• 1 stick butter at room temperature
• 1 and 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Preheat oven to 350 degrees.  Grease and flour a 9X13 inch baking dish.  In a large mixing bowl mix together the flour, sugar and baking sodae.  Add the eggs and mix well.  Fold in the pineapple and nuts and combine gently.  Pour into prepared pan and bake for 35 to 40 minutes.  Cool before frosting.

Prepare the frosting.  In a large mixer bowl blend the cream cheese for a few seconds.  Then add powdered sugar, vanilla and salt.  Mix well and spread on the cooled cake.  Refrigerate.

Sift the following ingredients together into an ungreased 8X2 pan.

• 1 & 1/2 cups of flour
• 1/4 cup of cocoa
• 1teaspoon soda
• 1 cup sugar
• 1 teaspoon salt

Make 3 holes (wells) in the dry mixture.  Into first hole put 1 teaspoon white vinegar.  In the second hole put 1 teaspoon vanilla.  In the 3rd hole put 1/3 cup of oil.  Over the entire pan, gradually pour 1 cup of water while you are mixing (not beating) the mixture: lumps are OK.  Bake in 350 degree preheated oven for 35 minutes.  Dust powdered sugar over the hot cake.

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup margarine
• 1/2 cup extra crunchy peanut butter
• 1 cup water
• 1/2 cup buttermilk

Mix together the flour, sugar, baking powder and salt together in a bowl.  Set aside.  Bring the oil, margaine, peanut butter and water to a boil in  a saucepan.  Pour over the dry ingredients and mix well.  Add eggs, vanilla and buttermilk, stirring well to blend.  Pour the batter into an 11X15 greased sheet cake pan.  Bake in preheated 350 degree oven for 15 - 20 minutes or until a toothpick inserted in the center tests the cake done. 

ICING

• 1 cup sugar
• 1 tablespoon margarine
• 1/2 cup extra crunchy peanut butter
• 1/2 cup evaporated milk,
• 1 teaspoon vanilla
• 1/2 cup miniature marshmallows

Combine the evaporated milk, 1 tablespoon margarine and 1 cup of sugar in a clean saucepan.  Bring to a boil and cook for 2 minutes.  Add the marshmallows and peanut butter, stirring until melted.  Blend in the vanilla.  Spread the icing over the warm cake.  For extra pizazz, sprinkle with milk chocolate Heath bits.

*****This sounds like a bit of work but I think it would be delicious for a big family gathering.  I think it might work if you baked it in a 13X9 pan and adjusted the baking time upward to about 30 minutes, testing center for doneness with a toothpick, and as far as I am concerned there is never too much frosting on a cake.

• 1 & 2/3 cups pumpkin puree (or a 15 ounce can)
• 1 & 1/2 cups evaporated milk (12 ounce can)
• 1 cup sugar
• 2 eggs at room temperature
• 1/4 cup butter, melted and cooled to room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1 package yellow cake mix
• 1 cup raisins, pre-soaked in hot water for 15 minutes (drained)

Cream Cheese Frosting

• 8 ounce pkg cream cheese at room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• 1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Line a 9x13 inch pan with non stick foil or spray with pan spray.

In a large bowl beat pumpkin, milk, sugar, eggs, butter, vanilla, salt, cinnamon and nutmeg until well blended.

Mix raisins in the cake mix and add to the wet ingredients.  Stir only until combined.  Pour into prepared pan.  Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean.  Let cool to room temperature.

Cream Cheese Frosting:

Blend cream cheese, powdered sugar, vanilla and milk until smooth.  Frost cooled cake.  Sprinkle pecans evenly on top.

• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1lb of candied red cherries (cut in half)  add more if you want
• 1 lb of candied green cherries (cut in half)  add more if you want
• 1lb of candied pineapple(cut in chunks)  add more if you want
• 1 box of golden raisins
• 1 cup of walnuts broken
• 1 cup of pecans broken
• 1 cup margarine or butter (softened)
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs
• 1/2 cup applesauce
• 1 small jar orange marmalade

Preheat oven to 275 degrees.  Spray 3 or 4 medium size loaf pans with cooking spray.  Line bottom of pan with wax paper, then spray again.

Stir together the flour. baking powder and the salt and set aside.

Cream the butter, sugars, eggs and applesauce together.  Add the flour mixture, then fold in the fruit and nuts.  Make sure you are using a very large bowl.  Pour into prepared pans.  Decorate the tops with extra cherries, pineapples and nuts.   Bake for approximately 2 hours.  Check for doneness after 1 and 1/2 hours depending on the size of pan you are using.  Cool, put in a tin container and soak with golden rum and do this every week until time to eat it.  Keeps months in the fridge and is just a good frozen.

2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes

PREPARATION:
Preheat oven to 350 degrees. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in nuts, raisins and tomatoes.
Pour into a greased 9x13-inch pan.  Bake for one hour, or until a wooden pick inserted in center comes out clean.
Serves 12.

Frost with cream cheese frosting.

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup (1/2 stick) butter or margarine, softened

1 tsp. vanilla

1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted

BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.

ADD sugar gradually, beating until well blended after each addition.

Spread on cooled cake.

• 1 large can crushed pineapple
• 1 can cherry pie filling
• 1 yellow cake mix
• 1/2 cup chopped nuts
• 1 stick of margarine

Grease a 13X9 pan.  Have your oven preheated to 350 degrees.  Dump the undrained pineapple into the pan.  Smooth out to fill corners.  Dump in the cherry pie filling, spread evenly.  Sprinkle on dry cake mix.  Cut margarine into patties and place on top, then sprinkle the nuts on top.  Bake for 1 hour.

This is really good served with vanilla ice cream or whipped topping.  If you have any left over (highly unlikely) refrigerate it. 

• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts
• 1 & 1/2 cups thinly sliced peeled apples

Have oven preheated to 375 degrees.  Put 1/2 of batter in bundt pan sprayed with cooking spray.  Add apple mixture and top with remaining batter.  Bake approximately 45 minutes.  Cool in pan 10 minutes, then remove.  May glaze or sprinkle with powdered sugar.

• 4 tablespoons butter or margarine
• 1 cup brown sugar packed
• 1 lg can pineapple slices (15 or 16 ounces) drained (save juice)
• Maraschino cherries
• Pecan halves (optional)
• 1 yellow cake mix prepared according to directions on the box (except use the saved pineapple juice as part of the required liquid)

Melt butter over low heat in 13X9 pan (or in microwave for a few seconds)  Sprinkle with the brown sugar.  Arrange pineapple slices and nuts on the sugar mixture.  Put a cherry in the center of each pineapple slice.  Pour batter over the fruit in the pan.

Bake 40 - 45 minutes or until a toothpick inserted in center comes out clean.  Immediately invert cake over large serving platter.  Let the pan remain a few minutes so the sugar mixture may drizzle down the sides of the cake.

My favorite cake!! 

• 1 cake mix (white or yellow)
• 1 small package instant pudding (vanilla)
• 1 cup mayo
• 1 cup water
• 2 eggs

Have oven preheated to 350 degrees.  Spray 2 medium size loaf pans with cooking spray.

Blend all ingredients together with a mixer at medium speed until well mixed.  Pour into prepared loaf pans and bake until tooth pick inserted comes out clean.  About 30 - 35 minutes for smaller pans; longer if you use a large loaf pan.  Should be golden brown and the top cracked a bit.  Perfect with fresh strawberries and whipped topping.

• 2 cups flour
• 1 & 1/2 cups brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 - 16 ounce can fruit cocktail

Mix dry ingredients.  Add the eggs and juice from fruit cocktail; mix thoroughly.  Fold in fruit.  Use  8X8 greased pan.  Bake in preheated 375 degree oven for 30 - 35 minutes.  Serve warm with  whipped topping.

• 1 box yellow cake mix
• 1 small box vanilla instant pudding
• 4 eggs
• 3/4 cup vegetable oil
• 10 oz 7UP 

Mix everything together with mixer in a large bowl until light and fluffy.  Add the 7UP mixing on low speed until well blended.  Pour into lightly greased 13X9 pan.  Bake in preheated 350 degree oven for 40 minute or until it tests done with a toothpick.  Cover immediately with7UP cake topping.

7UP Cake Topping

• 2 eggs
• 1 & 1/2 cups sugar
• 1 tablespoon flour
• 1/2 cup butter or margarine
• small can crushed pineapple, undrained
• 1 cup shredded coconut.

In saucepan beat the 2 eggs with a fork.  Add the flour which has been mixed with the sugar.  Then add butter, pineapple and juice.  Cook over medium heat stirring constantly until thick.  Add coconut.  Prick cake with fork and pour topping over cake. 

• 2 cups brown sugar
• 2 cups water
• 2 cups raisins 
• 2 tablespoons shortening
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon baking soda
• 2 cups flour

Boil sugar, water, shortening, salt, raisins and spices together for 5 minutes.  Set aside to cool.  Preheat oven to 325 degrees.

Mix baking soda with flour.  Add to cooled raisin mixture.  Grease loaf pan, soup cans, or 8X8 pan.  Bake for about 40 - 45 minutes or until toothpick inserted comes out clean. 

• 1 & 1/4 cup sugar, divided
• 1 cup flour
• 7 tablespoons cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter or margarine, melted
• 1 & 1/2 teaspoons vanilla
• 1/2 cup packed light brown sugar
• 1 & 1/4 cups hot water
• whipped topping

Heat oven to 350 degrees.  In medium bowl stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.  Blend in milk, butter and vanilla, beat until smooth.  Pour batter into 8 or 9 inch square baking pan.  In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar  and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.  Pour hot water over top; do not stir.  Bake 35 to 40 minutes or until center is almost set.  Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.  Garnish with whipped topping.  Makes about 8 servings.

Mix ingredients with mixer until smooth.