MerryHeartCrafts.com » Yellow Cake Mix

Honeybun Cake

dforgiven — Mon, 23 Jan 2012 21:14:17 +0000

1 box yellow cake mix, 4 eggs, 3/4 cup oil, 8 oz. sour cream. Mix ingredients, spread 1/2 of cake mixture in a greased 9 x13 cake pan. Sprinkle 1/2 of the following mixture on top:

1 cup brown sugar mixed with 1 tbsp. cinnamon

spread remaining cake mixture on top sprinkle remaining brown sugar mixture on top and swirl with butter knife. Bake at 350 degrees for 35 min or until done. Glaze cake when cooled.

Glaze for cake: 2 cups powdered sugar, 5-6 tbsp evaporated milk, and 1 tsp. vanilla.

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Pumpkin Spice Cake

dforgiven — Sat, 21 Jan 2012 17:14:40 +0000

1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup mashed cooked fresh pumpkin (I used store bought canned pumpkin)

1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)

1/2 cup water

3 eggs

1 Tbsp. pumpkin pie spice

HEAT oven to 350°F.

BEAT first 7 ingredients with mixer until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.

SPREAD with Cream Cheese Frosting; Keep refrigerated.

Kraft Kitchens Tips

How to Cook Fresh Pumpkin

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Cooking Know-How

Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin. (I used canned pumkin and it worked just fine)

I got this recipe from http://www.kraftrecipes.com/recipes/pumpkin-spice-cake-62402.aspx

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Honey Bun Cake Recipe

dforgiven — Sat, 06 Feb 2010 15:34:04 +0000

This is my honey bun cake recipe. It is really easy but oh so delicious. 1 box yellow cake mix, 4 eggs, 3/4 cup oil, 8 oz.sour cream (or sour cream substitute). Mix ingredients, spread 1/2 mixture in a greased 9X13 cake pan. Sprinkle 1/2 of the following mixture on top–1 cup brown sugar, 1 tbsp cinnamon. Spread remainder of cake batter on top sprinkle remaining brown sugar mixture on top of this. Swirl batter with a butter knife. Bake at 350 degrees 35 minutes or until done. For the glaze I use 2 cups powdered sugar, 2 tsp. vanilla and 5-6 tbsp evaporated milk. Drizzle glaze on while cake is still warm and enjoy. I would like to take a minute to thank my friend Marie for this recipe. She is one of the best cooks I have ever known. Unfortunately, Alzheimers has robbed her memory of many great recipes but every time I make this cake I think of her. I hope you all enjoy it as much as we do. God Bless.

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