Butter Pecan Bundt Cake with Caramel Pecan Topping

Cake
1 Butter Pecan Cake Mix
1 - 3oz pkg. Vanilla instant pudding
1 cup sour cream
4 eggs
½ cup buttermilk (you can use water)
½ cup oil
Beat all ingredients on medium high for five minutes. Grease and flour bundt pan. Bake at 350* for 48 to 52 minutes or until toothpick inserted in center comes out clean. Invert on a plate that can go into the oven and let cool for 10 minutes. While waiting, make topping.
Caramel Topping
½ cup butter
6 tbsp. Cream
¾ cup brown sugar, packed
1 cup pecans, finely chopped
Melt butter in med. saucepan over moderate heat. Add cream, brown sugar, and pecans and stir for 3 – 4 minutes. Take cake out of pan and with a spoon, drizzle topping evenly over the top. Broil cake, watching carefully, until caramel topping begins to bubble, about 2 minutes.
(I like to serve it warm, it’s so yummy!)

Cheesecake for a Crowd

1 pkg. White cake mix
1 8 oz. Package cream cheese
1 ½ - 2 cups powdered sugar
1 pint whipping cream, whipped
2 16 oz. Cans pie filling (or danish dessert)


Make cake in two 9x13 inch pans or one sheet cake. Bake cake for 20 minutes @ 350. Whip cream cheese & powdered sugar together till fluffy. Add whipped cream. Spread on cakes. Put pie filling on top (I usually use danish dessert with fresh strawberries or raspberries). Chill until ready to serve.

Four Layer Pumpkin Cake

I love this cake - I'm always looking for an excuse to make it this time of year!





1 pkg yellow cake mix
½ Cup milk
4 large eggs
1 can (15 oz) pumpkin, divided
1/3 cup vegetable oil
1 ½ tsp pumpkin pie spice, divided
1 cup powdered sugar
1/4 cup caramel topping
1 pkg (8 oz) cream cheese, softened
1 tub (8 oz) cook whip
½ cup planters pecans

Preheat oven to 350. Grease & Flour two 9 in. round cake pans. Beat cake mix, 1 C. Pumpkin, milk oil, eggs, and 1 tsp. Of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 20 - 22 minutes or until toothpick comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining ½ tsp. Pumpkin pie spice; mix well. Stir in whipped topping. Remove cake layers from pans; cut each layer in half horizontally. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans.

I got this one out of the kraft foods magazine.
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=four%20layer%20pumpkin%20cake&u3=**1*1&wf=9&recipe_id=65930