Pineapple Crunch

Contributed by Gaye Fletcher

This is good served warm or cold.

Ingredients:

1 box yellow cake mix
1 cube butter
1 can of drained pineapple chunks

Directions:

• Melt butter and mix into cake mix
• Stir until well blended
• Place drained pineapple into a casserole dish, then cover with cake mix (as evenly as possible)
• Bake at 350 till done

Turtle Cake

Contributed by Caroline Zeeb, Martinez Ward

Ingredients:

German chocolate cake mix
1 14 oz bag of caramels
1/2 C. evaporated milk
3/4 C. melted margarine
2 C. chopped nuts (pecans or walnuts)
1 C. chocolate chips

Preparation Notes:
chop nuts ahead, unwrap caramels ahead, and start heating caramels before mixing cake mix.

Directions:

• Mix cake mix as directed on box
• Pour 1/2 mixture in a greased and floured 9x12 pan
• Bake 15 min. at 350
• Pour melted caramels, milk and oleo (melt in double broiler) over cake mix
• Sprinkle choc. chips and 1 C. nuts over mix
• Pour remaining batter over filling and sprinkle remaining 1C. nuts over it
• Bake 20 minutes longer

Pumpkin Pie Cake/Dessert

Contributed by Lori Brown, Martinez Ward

Ingredients:

CRUST:
1 package of yellow cake mix, minus 1 cup (set aside for use later)
1/2 cup of margarine melted
1 egg
Mix crust ingredients and press into a well greased and floured 9x13 pan. Set aside.

FILLING:
3 cups of pumpkin
2 1/2 pumpkin pie spice
1/2 cup brown sugar
2 eggs
1 2/3 cups of evaporated milk
Mix and pour filling onto UNBAKED crust that was set aside.

TOPPING:
1 cup of cake mix (set aside from crust)
1/4 cup of sugar
1 tsp cinnamon
1/4 cup margarine
Using a dough cutter mix until crumbled and sprinkle over the top of filling.

Bake @ 375 for 45 Minutes

This recipe works best with a metal pan. If glass is used, watch last 15 minutes to prevent crust from burning. Best served next day with whipped topping.

Apple Cake

Contributed by Charisse Stephens, Hilltop Second Ward

I got this recipe from a visiting teacher when I was in college.

Ingredients:

4 c. apples, peeled, cored, and chopped
2 c. sugar
2 c. flour
2 t soda
2 t cinnamon
2 t vanilla
1 t salt
1/2 c. salad oil
2 eggs, beaten
1 c. nuts (optional)

Directions:

• Toss apples in bowl with sugar until coated.
• Combine all other ingredients; add apples.
• Bake at 350 for 30 min.

Gooey Butter Cake

Contributed by Charisse Stephens, Hilltop Second Ward

We got this recipe off a package of Kroger brand cream cheese, and it's now tied for my family's favorite dessert of all time.

Ingredients:

1 yellow cake mix
1/2 c. butter
3 eggs, divided
8 oz cream cheese
2 1/2 c. powdered sugar.

Directions:

• Mix together cake mix, butter, and 1 egg.
• Spread in bottom of 9 x 13 pan.
• Beat together cream cheese, remaining 2 eggs, and powdered sugar.
• Pour over first layer.
• Bake at 350 for 40 minutes.
• Sprinkle with powdered sugar while warm.

Strawberry Swirl Cheesecake

Contributed by Sara Traverso

Ingredients:

1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon grated lemon peel
1/2 cup cold butter

Filling ingredients:
4 packages (8 oz each) cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
4 eggs, lightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup pureed fresh strawberries, divided
8 to 10 drops red food coloring (optional)

Directions:

• In a bowl, combine flour, sugar and lemon peel
• Cut in butter until crumbly
• Pat dough on to the bottom and 1 in. up the sides of a greased 9 in. springform pan
• Place on a baking sheet
• Bake at 325 degrees for 15-20min. or until lightly browned
• Cool on a wire rack
• In a larger mixing bowl, beat the cream cheese, sugar, flour and cream until SMOOTH
• Add eggs
• Beat on low speed just until combined
• Beat in lemon juice and vanilla just until blended
• Pour 2 1/2 cups batter into a bowl; set aside
• Stir 3/4 cup pureed straberries and food coloring (if desired) into remaining batter
• Pour into crust
• Place pan on a double thickness of heavy-duty foil (about 16 in square)
• Securely wrap foil around pan
• Place in a large baking pan
• Add 1 in of hot water to larger pan
• Bake for 35 min.
• Carefully pour reserved batter over bottom layer
• Spoon remaining pureed berries over batter
• Carefully cut through top layer only with a knife to swirl
• Bake 40-50 minutes longer or until center is almost set
• Remove pan from water bath
• Cool on a wire rack for 10 min
• Carefully run a knife around edge of pan to loosen
• Cool 1 hr longer
• Refrigerate overnight

Spumoni Cake

Contributed by Susan Berg, Pleasant Hill 2nd Ward

This is a recipe originally from the Make-a-Mix cookbook years ago that I altered to fit my life without using Make-a-Mix. Years ago I followed the Make-a-Mix recipe. It is a very pretty cake and really not all that hard to put together.

Ingredients:

1 box chocolate cake mix

1 can vanilla frosting

1 can chocolate frosting

Red food gel or food coloring

Yellow food gel or food coloring

Green food gel or food coloring

Peppermint extract

Lemon extract

Mint extract

Directions:

• Make chocolate cake mix (as directed) and divide the batter into 4 pans (you can use a cake mix and 1/2 or even 2) and bake as directed
• Divide vanilla frosting into 3 separate bowls
• In frosting bowl 1, add a couple drops of red food gel (or food coloring) and couple drops of peppermint extract
• In frosting bowl 2, add a couple drops of yellow gel (or food coloring) and a couple drops of lemon extract
• In frosting bowl 3, add a couple drops of green gel (or food coloring) and a couple drops of mint extract
• In a fourth bowl, spoon out chocolate frosting to equal about same amount as in the vanilla frosting bowls
• Frost each cake layer in a different frosting (just the tops) so that the color shows on the sides

Variations:

• Use a white cake mix with the color frostings
• Use a white frosting instead of chocolate for one layer
• Do a four-layer cake chocolate cake with alternating dark and light chocolate frosting and raspberry jam layers
• Do a four-layer white cake with white or cream cheese frosting alternating layers of a white frosting mixed with crushed pineapple or apricot (nuts sprinkled on top of this cake is nice too)

Seminary Students' Favorite Cake

Contributed by Tracey Schwartz, Martinez Ward

Here's an easy coffee cake recipe that my seminary students LOVE! However, instead of calling it coffee cake, I thought another title might be more appropriate.

Ingredients:

1 box of butter-flavor cake mix
2/3 cup Bisquick mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons firm butter or margarine

Directions:

• Mix cake mix according to package directions
• Pour into greased 13x9 cake pan
• In a separate bowl, combine all the other ingredients until well mixed............it should be crumbly.
• Sprinkle evenly over cake mix.
• Put in preheated 350 degree oven, bake for approximately 25-30 minutes.
• Let cool or eat warm (I make it the night before seminary).................enjoy!

Pumpkin Cake

Contributed by Roberta Thomsen, Concord 1st Ward

Ingredients:

1 large can Libby's pumpkin pie filling
1 large can evaporated milk
3 eggs
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup sugar

Crumble Topping Ingredients:

1 box of dry spice cake

2 sticks of margarine or butter

chopped walnuts

Directions:

• Combine all the above ingredients together and spread in the bottom of an ungreased 9X13 cake pan.
• In separate bowl, melt 2 sticks of margarine or butter in microwave and stir in dry cake mix until combined into a crumbly mixture.
• Sprinkle mixture over top of pumpkin mixture in cake pan.
• Spring chopped walnuts over top (whatever amount you like).
• Bake for 1 hour at 350 degrees.
• Serve with whipped cream or cool whip, if desired.

Ice Cream Cake

Contributed by Merrilyn Smith, Pleasant Hill 2nd Ward

This is the original recipe that we got from my husband's mother who was known as "Granny" to us. She was a great cook. Two of our children have adopted this as their own birthday cake tradition. We served it at the wedding open house of our son, Matt, and at showers and other special events. Enjoy!

Ingredients:

½ gal. vanilla ice cream
½ gal. rainbow sherbet (or your favorite flavor)
1 Angel food cake
1 pint whipping cream

Directions:

• Whip ½ pint cream until stiff.
• In large bowl, stir vanilla ice cream and whipped cream together.
• Fold in cake which has been broken up into pieces.
• Layer mixture in an angel food cake pan (or 2 loaf pans).
• Add a layer of sherbet and continue alternately cake and ice cream in layers, ending with a layer of the cake mixture (usually 3 layers of cake mixture and 2 of sherbet works nicely).
• FREEZE
• When frozen, remove from pan by slipping a knife around edges. Turn upside down and put a hot cloth on the bottom like you do for jello.

Topping ingredients (or use read-made Cool Whip):

½ pint cream

sugar (to taste)

vanilla extract (to taste)

Topping Directions:

• Whip ½ pint cream.
• Add sugar and vanilla and frost cake.

Helpful Hints:

• Once you've put on the topping, refreeze until ready to serve.
• This is a good one to do a day ahead.
• In our day, we often substitute Cool Whip when it comes time to frost the cake. It is just a little lighter.

Blueberry Crumb Cake

Contributed by Tammy Lee, Pleasant Hill 2nd

Ingredients (for cake batter):

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
2 cups fresh blueberries

Ingredients (for topping):
1/2 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 cup butter, chilled and cut into bits

Directions:

• In mixing bowl, combine and mix all cake batter ingredients except for blueberries
• Fold blueberries into mixed cake batter
• In separate mixing bowl, combine and mix all topping ingredients until it resembles coarse meal
• Preheat oven to 375
• Butter and flour 8 or 9 inch square baking pan
• Spread cake batter into pan
• Sprinkle topping evenly over top of unbaked cake batter
• Bake 35-45 minutes (or until tester comes out clean)

Pistachio Bundt Cake

Contributed by Doreen Barney, Martinez Ward

Ingredients:

1 pkg (18-1/4 oz) yellow cake mix
3 pkgs ( 3.4 oz each) instant pistachio pudding mix
1 cup water
1 cup vegetable oil
4 eggs

Glaze ingredients:

1 cup confectioner’s sugar
1 T butter or margarine, softened
2 or 3 T milk

Directions for cake:

• In a mixing bowl combine dry cake mix and pudding mix, water, oil and eggs.
• Beat with mixer on low speed for 1 minute.
• Pour into greased flute tube pan (use non-stick cooking spray).
• Bake at 350 for 60 to 70 minutes or until a tooth pick comes out clean.
• Cool for 15 minutes.
• Invert cake pan over baking rack and remove cake from pan.
• Cool completely.

Directions for glaze:

• Combine all glaze ingredients in mixing bowl.
• Beat until smooth thin glaze.
• Drizzle glaze over cooled cake after it has been removed from pan.

Non-Coffee Coffee Cake

contributed by Cindy Iverson, Martinez Ward

Have you ever wondered why a cake that has no coffee in it continues to be called "coffee cake"?

I never did, until my husband brought it to my attention after we got married. I grew up eating my mom's "coffee cake" and never questioned the name--just like I never questioned the reason why we called the piece of furniture in front of our sofa a "coffee table". It just "was". Who cared that we never drank coffee? It was just "coffee cake".

The cake is a moist and dense crumb cake that isn't overly sweet in order to balance out the sweetness of the crumble topping. It can be eaten hot or cold (it's really good the day after baking). I don't know how many calories are in it, and I don't want to know. Sometimes, I just need a taste of being a kid again.

Combine the following dry ingredients:

• 3 cups flour
• 1 1/2 cups sugar
• 4 tsp baking powder
• 1/2 tsp salt

Mix well and set aside.

Combine the following wet ingredients in a separate bowl:

• 1/2 cup vegetable oil
• 1 1/4 cup milk
• 2 beaten eggs

Mix the wet mixture well.

Add the wet mixture to the dry mixture. Mix well. Pour into a greased and floured 9" x 13" pan or pyrex dish.

Prepare the topping in a separate bowl by combining the following ingredients:

• 1/2 cup brown sugar
• 2 Tbsp flour
• 2 tsp cinnamon
• 2 Tbsp butter

Mix until crumbly. Dot and crumble the topping mixture over top of the batter.

Bake at 350 F for 25-30 minutes until a test toothpick (or other probe) comes out clean.