Pina Colada pineapple upside down cake~ Dessert Now Dinner later

Piña Colada Upside-Down Cake
Ingredients
1/4 cup butter
1 cup packed brown sugar (light or dark)
1 medium pineapple
1/2 cup maraschino cherries, no stems
1 (15.25-18.25oz) box yellow cake mix
3 large eggs
1 (13.25oz) can coconut milk (I used light coconut milk)
1 tsp rum extract
1/2 cup sweetened flaked coconut
Instructions
1. Preheat oven to 350*F. Melt butter in the microwave & spread across the bottom & sides of a 12-
inch round pan. Sprinkle brown sugar over the butter on the bottom of the pan. Set aside.
2. Cut off the top & bottom of the pineapple, creating a flat base; slice off the rind from top to bottom.
Cut pineapple into slices about 3/4" each. Remove the core with a corer. Cut slices in half. Place
two slices in the center of the pan over the brown sugar to form a ring. Arrange additional pineapple
halves around the center ring until it fills up the pan. Place cherries in any holes that you see. Make
it pretty.
3. Combine cake mix, eggs, coconut milk & rum extract in a large bowl. Whisk until well-blended.
Carefully pour batter over the pineapple.
4. Bake 35-45 minutes or until the cake springs back when touched in the center or a toothpick
comes out clean.
5. Meanwhile, in a small saute pan, toast coconut on medium heat stirring frequently until lightly
browned & crisp. Once it starts to brown it happens quickly, so don't walk away or it might burn.
(Once you can hear a slight sizzle & smell it cooking, it will start to turn colors.) Once the coconut is
toasted remove it from the pan & put it in a bowl so it doesn't keep cooking in the warm pan.
6. When the cake is done, remove the cake from the oven & allow it to cool for 5 minutes on a cooling
rack. Then invert cake onto a large platter, removing the cake pan slowly to not burn yourself with
the sticky brown sugar mixture. Sprinkle & press toasted coconut onto the tops & or sides of the
cake. Enjoy!

Hot Chocolate Bundt cake~ Cookies and Cups

Hot Chocolate Bundt Cake

Ingredients

Cake
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/4 cup cocoa powder (I used Hershey's Special Dark)
• 1/2 cup dry hot chocolate mix
• 1 cup butter, room temperature
• 1 (8 oz) block cream cheese
• 2 cups sugar
• 3 oz milk chocolate, melted
• 5 eggs
• 2 tsp vanilla
Glaze
• 6 oz milk chocolate
• 2 Tbsp dry hot chocolate mix
• 1/4 cup heavy cream
• 1 tbsp butter

How to Make

1. Preheat oven to 325°
2. Spray 10" bundt pan liberally with baking spray.
3. Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
4. In large mixing bowl (or stand mixer) cream together you butter and cream cheese until smooth. Add in sugar and beat on medium about 2 minutes until light and fluffy.
5. In microwave safe bowl, melt milk chocolate on 50% power in 30 second increments, stirring after each. Add to butter mixture and mix until incorporated.
6. Add in eggs, one at a time, mixing well in between each and then add vanilla.
7. Turn mixer to low and slowly add in your sifted dry ingredients.
8. Mix ingredients until incorporated. Don't over mix.
9. Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.
10. Let cool in pan and then transfer to wire rack.
Glaze
11. In small saucepan over low heat melt milk chocolate, 2 Tbsp dry hot chocolate mix, heavy cream and butter together until melted, stirring frequently.
12. Remove from heat and let sit for 10 minutes.
13. Pour over cooled cake.
14. Garnish with mini marshmallows or Marshmallow Bits

Cake in a mug

1 cake mix any flavor
1 (4 serving instant pudding mix, any flavor)
Blend ingredients will until completely mixed. Measure 1/2 cup dry mix into small baggies. (makes 8-9) and tie closed
(Flavor ideas Lemon cake with lemon pudding
yellow cake mix with vanilla pudding
devils food cake mix with chocolate pudding
pineapple cake mix with coconut pudding
butterscotch cake mix butterscotch pudding
GLaze: In a seperate bag combine the following ingredients:
1/3 cup powered sugar
1 1/2 tsp dry flavoring
(like lemonade mix, powered drink or cocoa)
In a large mug place a cake mic and a glaze mix and attach a tag eith the instructions for cooking.
To USE:
Grease or spray mug with cooking spray. Empty cake mix into mug and egg white, 1 TBSP Oil and 1TBSP water. Blend with a forkuntil smooth. Place in microwave cook on high for 2 minutes
WHile cake is cooking add 1 1/2 tsp water to glaze mic in baggie. Close and gently smoosh baggie untill glaze is smooth. When cake is done, remove from microwave, cut hole in corner of glaze packet and apply glaze to your mug cake. Eat while warm!

Peppermint pattie poke cake~ Betty Crocker Cake

1 box triple chocolate fudge cake mix (any chocolate cake mix will do)
Water vegetable oil and eggs called for in the cake mix directions

Filling
1 box (4 serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 tsp peppermint extract

frosting
1/4 tsp peppermint extract 1 container whipped mild chocolate frosting
3/4 cup coarsely chopped chocolate covered peppermint patties (about 8 candies)

Heat oven to 350 Make cake as directed for 13x9 pan cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon in medium bowl, beat filling ingredients with wire whisk about 2 minutes Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled.
Stir 1/4 teaspoon peppermint extract into frosting spread frosting over the top of cake.Sprinkle with peppermint patties.

Strawberry Frosting & cake~ Allrecipes.com

Frosting:
1/2 cup butter
4 3/4 cup powdered sugar
5 oz of frozen strawberries (slightly defrosted)
beat with mixer till creamy (add more sugar for stiffer frosting) YUMM!
Strawberry Cake
1 package yellow cake mix
1 3oz package of strawberry flavored gelatin mix
3 TBSP flour
1/2 cup water
2/3 cup veg oil
4 eggs
5 oz frozen strawberries
Preheat oven to 350 prepare 2 9inch round pans or 1 9x13 pan
In large bowl stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water oil and eggs. Stir in the strawberries. Beat on low speed until blended. Scrape bowl and beat 4 min on med speed. Pour into pans.
Bake for 30 minutes and allow to cool.

German Chocolate Cake Frosting~ Michelle Quinn

1 cup evaporated milk
1 cup sugar
3 egg yoks
1/2 cup butter 1 tsp vanilla
Cook over med heat till thick
add 1 1/2 cup coconut
1 cup pecans
Spread over cooked German chocolate cake and eat the whole thing!

Choco-Holic Cake~ Magazine

1 pkg chocolate cake mix
1 pkg chocolate instant pudding pi mix
1 cup milk
1/2 cup sour cream
4 large eggs
1 cup chopped pecans
2 cups chocolate chips
Preheat oven to 350 deg grease and flour bundt pan
Combine cake mix, pudding mix, milk, sour cream, and eggs in large mixing bowl. Beat on low speed until blended, beat on high speed for 2 minutes stir in chocolate chips and nuts and pour in prepared pan.
Bake for 55-65 minutes
Cool in pan for 20 minutes and then invert onto wire rack to cool completely
Glaze:
1 bar 2 oz Unsweetened chocolate baking bar
1 1/2 cups powdered sugar
3 TBS butter
2-3 TBSP water
1 tsp vanilla
Melt baking bar and butter in small heavy duty sauce pan over low heat. Stir until smooth. Remove from heat. Stir in powdered sugar alternately with water until desired consistency. Stir in vanilla
pour over cake

Carrot Cake ~ Mom Workman

Mix
1 cup oil
2 cups sugar
3 eggs
2 cup shredded carrots
1 small can crushed pineapple drained
1 tsp vanilla
add 3 cups flour 1 cup chopped nuts
1 cup raisins
1tsp salt
1tsp soda
1 tsp cinnamon
mix well and bake 45 min at 350 deg

Cream Cheese Frosting
1)8 oz pkg cream cheese
1/2 stick butter
2 tsp vanilla
1Lb powderd sugar
soften butter and cream cheese, creame together and add vanilla and powdered sugar frost cake and sprinkle with 1 cup coconut.