Pineapple Angel Food Cake

Preheat oven to 350 degrees.

1 box Angel Food cake mix (your choice, I used Duncan Hines)
1 20 oz. can crushed pineapple w/juice

In a large bowl, hand stir cake mix and pineapple, with juice, until thoroughly combined. Pour batter into UNGREASED 9 x 13 pan/dish. Bake 35 - 45 minutes. Cool upside down. (May also bake in muffin tin for 10-12 minutes.)

Unbelievably easy to make and you won't believe how good it is, as is. 'Course a dollop of lite CoolWhip wouldn't hurt, if you were so inclined. But, if you care about these things, it's only 2 or 3 WW points without any topping.

Butter Pecan/Peach Dump Cake

Preheat oven to 350 degrees.

1 large can (30 0z) sliced peaches with juice
1 butter pecan cake mix (I've only seen this by Betty Crocker)
1 & 1/2 sticks melted butter
1/2 to 1 cup chopped pecans (if desired)

Layer in greased 9x13 pan as follows:

Peaches, including juice (I chop them smaller)
Sprinkle DRY cake mix evenly over peaches
Top with pecans
Drizzle melted butter evenly over dry cake mix

Bake at 350 Degrees for 45 minutes.
Serve warm with vanilla, butter pecan, or dulce de leche ice cream.
Refrigerate leftovers. Reheats nicely in microwave.

Cherry/Pineapple Dump Cake

1 20 oz can crushed pineapple, with juice
1 20 oz can cherry pie filling
1 cup shredded coconut (optional)
1 box yellow cake mix
1 stick butter, melted
1/2 - 1 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Dump pineapple, including juice, into a greased 9 x 13 pan, spread evenly. Spread cherry pie filling over the pineapple. Sprinkle coconut over cherry filling. Sprinkle DRY cake mix evenly over all. Sprinkle nuts over cake mix. Pour melted butter evenly over all. Bake approximately 1 hour or until golden brown and cake mix is absorbed in the fruit. Serve with whipped cream or ice cream.

Serves 6 - 8.

Layered Ice Cream Cake

12 Ice cream sandwiches
8 oz. Cool Whip™
1 bottle Smuckers™ chocolate syrup
1 bottle Smuckers™ caramel syrup
2 king size Butterfinger™ candy bars, chopped or crushed

There are as many variations for preparing this as there are recipes for it, but here's how I did it.

Layer 6 ice cream sandwiches in ungreased dish.
Squeeze 1/2 each caramel & chocolate sauce over sandwiches.
Spread 1/2 container Cool Whip™.
Sprinkle 1/2 crushed candy bars.
Repeat layers, ending with candy. The dish will be full.

Cover and freeze for several hours.
Remove from freezer about 15 minutes before serving.
Cut in squares and serve with additional sauce if preferred.

(May be frozen up to 2 months)

Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake

1/2 cup butter, room temperature
1/2 cup shortening
1/2 tsp vanilla
2 tsp coconut extract
6 eggs, room temperature
8 oz cream cheese, room temperature
3 cups flour
3 cups sugar
1/2 tsp baking powder
pinch of salt

1. Preheat oven to 350 degrees. Grease and flour 10" tube pan.
2. Cream butter, shortening and cream cheese in a large mixing bowl. Gradually add sugar, beating at medium speed, until light and fluffy.
3, Stir in vanilla and coconut extracts. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Add to batter and stir until just blended.
4. Pour batter into prepared pan and bake for 1 hour, 15 mins or until tester comes out clean.
5. Cool in pan for 15 mins, then remove from pan and cool completely on wire rack before cutting.

Serves 15

Note: Monitor baking time after 1 hour - cake can over-brown quickly.