Lemon Ice Box Pie-no baking

1 can condensed milk

yellow of one egg

lemon juice

graham cracker crust

Blend 1 can of condensed milk, yellow of 1 egg, and 1/2 cup lemon juice.  Mix thoroughly. Place mixture in crust.

Refrigerate until firm.

Add whipped cream if desired.

Pineapple Upside Down Cake

1 can crushed pineapple

2 cups brown sugar

1 stick butter or margarine

1 box yellow cake mix

cast iron skillet

In 12″ cast iron skillet, blend butter, brown sugar and pineapple over low flame.  Do not overcook!  Prepare cake mix according to package directions.  Pour cake mix equally over pineapple mix and bake in oven according to yellow cake mix package directions.

Dump Cake

1 can crushed pineapple

1 can pie filling (cherry, peach etc.)

1 box yellow cake mix

1 stick butter or margarine

nuts (optional)

Put pineapple in bottom of 9″x13″ pan.  Put pie filling on top.  Sprinkle cake mix over pie filling and cut butter thinly over cake mix.  Add nuts if desired.

Bake at 350 degrees for 50 minutes or until golden brown.

Gooey Butter Cake

1 box yellow cake mix

1 stick butter

8 oz. cream cheese

1 box powdered sugar

1 tsp. vanilla

4 eggs

1/2 to 1 cup nuts (optional)

Combine cake mix, softened butter and 2 eggs.  Line a greased and floured 9″x13″ pan with mixture.  Mix 2 eggs, cream cheese, powdered sugar (save 3 tbs. of powdered sugar),  and vanilla.  Pour on top of cake mix.  Bake 15 minutes.  Remove and sprinkle saved powdered sugar and nuts on top.  Bake 30 minutes longer at 350 degrees.

Fruit Cocktail Cake

2 eggs

2 cups flour

1 1/2 cups sugar

2 tsp. baking soda

1 tsp. salt

1 can fruit cocktail (do not drain)

Combine above ingredients by mixing until smooth and pour into greased, floured 9″x13″ pan.  Sprinkle 3/4 cup brown sugar and 1/2 cup nuts over top.  Bake in 375 degree oven for 30 minutes.

Sauce to pour on cake, while still hot, is made by combining 3/4 cups sugar, 1 stick butter, 1 tsp vanilla, 1/2 cup Pet Milk, and 1 cup coconut (optional).

Swiss Pineapple Cake

2 cups flour

2 cups sugar

2 eggs

2 tsp baking soda

1 tsp. vanilla

1 tsp. salt

1 large can crushed pineapple (do not drain)

1 cup nuts (optional)

Combine ingredients listed above.  Pour mixed ingredients into greased and floured 9″ x 13″ pan.  Bake at 350 degrees for 40-45 minutes.

Icing for Swiss Pineapple Cake is made by combining 1 stick butter, 18 oz. cream cheese and 2 cups powdered sugar.  Mix until smooth and spread on cake while cake is still warm.

Caramel Brownies

14 oz. package caramels

1/3 cup evaporated milk

1 box German Chocolate Cake Mix

3/4 cup melted butter

1 cup nuts

1 cup chocolate chips

1/3 cup evaporated milk

Melt 14 oz. package of caramels with 1/3 cup evaporated milk.  Set aside.

Combine cake mix with butter, milk and nuts to make a thick dough.  Press 1/2 of combined ingredients in 9″x13″ pan.  Put other half of mixture in refrigerator.  Bake mixture in pan at 350 degrees for 6 minutes.  Spread caramel mixture and chocolate chips over baked half. Crumble refrigerated half of mixture over baked half. Bake at 350 degrees for 18 minutes.  Refrigerate for 30 minutes before serving.