Luscious Four Layer Pumpkin Cake

Originally from Kraft Food and Family Magazine

1 package (2 layer size) yellow cake mix

1 can (15 oz) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 large eggs

1 1/2 tsp pumpkin pie spice, divided

1 pkg (8 oz) cream cheese, softened

1 cup powdered sugar

1 tub (8 oz) frozen whipped topping, thawed

1/4 cup caramel topping

1/4 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Grease two 9 inch round cake pans.  Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl until well blended.  Pour evenly into prepared pans.

Bake 28-30 minutes or until wooden toothpick inserted in centers comes out clean.  Cool in pans 10 minutes.  Remove from pans to wire racks; cool completely.  Beat cream cheese in small bowl until creamy.  Add sugar, remaining pumpkin, and remaining 1/2 tsp pumpkin pie spice; mix well.  Stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife.  Stack layers on serving plate, spreading the cream cheese filling between layers.  (Do not frost top of cake)  Drizzle cake with caramel topping just before serving; sprinkle with the pecans, if desired.  Store leftover cake in refrigerator.

Thoughts and Tips: 

With fall in the air, I was in the mood for pumpkin and this cake definitely hit the spot!  The cake is just the right texture and has an excellent combination of flavors.  I love the filling, and will probably use it in other recipes as well.

Mint Chocolate Chip Ice Cream Cake

My amazing husband made this up as a surprise for my birthday!

15-20 Mint filled chocolate sandwich cookies, crushed

2 cartons (1 1/2 quart) mint chocolate chip ice cream, softened

1 jar hot fudge sauce, warmed to pouring consistency

15-20 Chocolate filled chocolate sandwich cookies, crumbled

Press crushed mint cookies into bottom of 9” round springform pan.  Spread ice cream over top to about 2 inches thick (you may not use a full carton).  Pour hot fudge sauce over ice cream, sprinkle with chocolate cookies.  Spread another 2 inch layer of ice cream over top (again, you may not use all the ice cream).  Freeze for several hours or overnight.  Remove from freezer and allow to soften at room temperature for a few minutes before serving.

Thoughts and Tips:

Do not use premium ice cream for this, as it will freeze too hard.  We like Kroger brand mint chocolate chip ice cream for its texture and flavor.  Generic brand cookies and hot fudge sauce are just as good as the name brand as well.

If you don't have a springform pan, you can make this in a round cake pan.  Line the pan with foil so you can lift the cake out for easy serving.

If desired, top with additional fudge sauce.

This was amazingly good and pretty easy to put together.  Leave some larger chunks of the chocolate cookies in the middle; if you crumble them too small, you lose the flavor and texture they add.

Luscious Tropical Dream Cake

Originally from Kraft Food and Family Magazine

1 can (20 oz) crushed pineapple, drained (reserve juice)

1 pkg (2 layer size) yellow cake mix

1 pkg (3.4 oz) lemon flavor instant pudding

1 1/2 cups cold milk

2 cups thawed whipped topping

1/2 cup coconut, toasted

1/2 cup chopped pecans

Heat oven to 350 degrees.

Prepare cake batter as directed on package, substituting 1 cup reserved pineapple juice for 1 cup of the water.  Pour into greased 15x10x1 inch pan.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean.  Cool completely.

Beat pudding mix and milk with whisk 2 minutes.  Stir in pineapple.  Spread over cake; cover with whipped topping.  Top with coconut and nuts.  Keep refrigerated.

Thoughts and Tips

If you don't like lemon, you can make this with vanilla pudding instead. 

You may not be able to get a full cup of pineapple juice from the crushed pineapple.  If not, just add water to make a cup.

The cake comes out fairly thin, but it is a good proportion to the topping.

It is hard to spread the whipped topping over the pudding without mixing the pudding into it.  Don't worry if it looks a little funny--once you sprinkle the coconut and nuts you can't tell.

This cake is delicious!  The combination of flavors is excellent and it is not too rich.  It's like a little taste of the tropics.