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Pumpkin Gooey Butter Cake

Gooey Pumpkin Butter Cake


I love to serve these at Thanksgiving or any time during the fall.  They are so buttery and moist!  Since my kids are not keen on pecans, this is a perfect Thanksgiving dessert!   I always take home an empty platter and I am ALWAYS asked for the recipe!!  Enjoy this yummy, buttery treat!




1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted








Preheat oven to 350 degrees F.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.


To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.


Serve with fresh whipped cream or powdered sugar on top.



Original source:  Paula Deen


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Apple Pie Cake

apple pie cakeThis cake is the most moist I have ever had!  Buttery, melt in your mouth goodness!!!  It is surprising this cake has no eggs.  You will never notice it, it is that good.  Perfect for any celebration or get together.  Grab a cup of coffee or glass of cold milk and enjoy!!


2 cups sugar

1 cup canola oil

1 teaspoon vanilla

1 teaspoon salt

1  1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3 cups flour

1 (21 oz) can apple pie filling

1 cup chopped walnuts

Cream Cheese Icing Ingredients:

8 oz cream cheese

1/2 cup butter

1 box powdered sugar

1 teaspoon vanilla extract

1 cup walnuts, chopped

Directions for cake:

Mix sugar and oil well.  Add vanilla, salt, baking soda, cinnamon, and nutmeg.  Mix well with electric mixer.  Add flour, about half at a time until well blended.  Add apple pie filling by hand.  Stir in walnuts and pour into a greased and floured (may use nonstick spray) Bundt pan.  Bake at 325 degrees for an hour and thirty minutes.  Let the cake cool before removing it from the Bundt pan.  Sprinkle with powdered sugar or drizzle with cream cheese icing on cooled cake.

Directions for icing:

Cream together thoroughly cream cheese and butter.  Add powdered sugar, small amounts at a time.  Blend well.  Add vanilla extract.  Drizzle on cake and top off with chopped walnuts.

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RECIPE-MeMe’s Super Easy Butterfinger Cake

butterfinger cake

Heaven on the lips, y’all!!  I am not kidding or exaggerating!  My sweet friend, MeMe brought this cake over tonight and I decided to take just a little taste with a spoon.  Then hubby and Aggie girl wanted  a taste…well, the cake almost didn’t make it for “dessert time”!!  Don’t let the words “super easy” fool you!  This cake is to curl up and groan for!  You will be the hit of the get-together with this cake in tow!  Here is the recipe…

1 butter yellow cake mix (I use Duncan Hines)

1 large Cool Whip

2 large Butterfinger candy bars

1 container of caramel sauce

Prepare the cake according to directions for a 9×13.  When cake is done, take a spoon (not the handle end) and poke holes throughout the cake, but don’t scoop any cake out.  Fill the holes in with the caramel sauce.  Spread the remaining caramel all over cake.  Crush a candy bar and spread all over the caramel topping.  Let cake cool COMPLETELY!  Add Cool Whip and spread all over cake.  Crush another candy bar and top the cake with the candy.  Refrigerate until ready to serve, if the cake makes it that far!  Enjoy, precious reader!!

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RECIPE-An FYI And Quick And Easy Fresh Apple Cake




Before I give this recipe that I found on Facebook  which Darla Braden shared, let me give you an FYI.  I have never thought of this before, but I am so glad to know it now!  There are two things in you never want to be without in your pantry;  they are yellow cake mix  and canned chicken!!  

Let me start with the canned chicken tip.   In the past 2 weeks, I have made incredible chicken salad from canned chicken and it was delicious!  Using the canned chicken is easier than the boiled and it is definitely less time-consuming!  When I think over the years and all the time I wasted thawing, boiling,  letting it cool down so I could shred the chicken, when all the while all I had to do was open a can and crumble it I could kick myself!  You cannot tell the difference and who has extra time to waste??

I then thought of canned chicken with casseroles.  I thought of all the times I went to Wal-Mart and was so frustrated because they NEVER in my town have rotisserie chickens at 12 p.m. or at 5 p.m..  They sell out fast and all the complaining in the world is just a waste of breath and upsets my joy!  Well, my joy can remain full because canned chicken works wonders in chicken salad, casseroles, and chicken and dumplings!  The sky is the limit with canned chicken!

My next “cannot ever be without” is yellow cake mix!  These make the best cobblers, as you can see in the picture above.  From berry cobblers, to apple cobblers, to quick cakes for unexpected company this is a must have for your pantry!  Thank you to my pastor’s wife, Kathy for teaching me this invaluable tip!  I have several recipes with yellow cake mix, so make sure you hop over and visit the recipe section! 

I did tweak this recipe.  It originally called for 1 stick of butter but I used 2.  Also, I used “champagne” apples, but they can be hard to find.  Another great choice is “gala” apples.  If you don’t like apples, any fruit will do!  One more tip on the apples.  I cut the skin off and I squeezed fresh lemon on my slices so they wouldn’t turn an ugly dark color.  This will leave the apples too tart, so I added 2 Tablespoons of sugar and stirred.  I hope y’all enjoy this one as much as we did!

Fresh Apple Cake  
Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray.   Sprinkle on boxed cake mix.   Pour melted butter over the fruit and dry cake mix.   Bake at 350* for about 35-45 minutes — it’s done when it is nice and bubbly.
I served this with caramel sauce (straight out of the jar, but heated a bit) and whipped cream.  You could use ice cream, too!  If this was any easier…you would be SLEEPING!!  Blessings, precious friends and happy eating!!  Simply, Juliana
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Cream Cheese Pound Cake

cream cheese pound cake

This cake is so moist and yummy,  you will not have to even add the powdered sugar to it!  All you will need is someone to eat it and that should not be hard to find.  I got this recipe from a friend, who called me after she made it the first time to tell me how good it was.  She even made pancakes for her children out of the batter!  I have discovered a secret to the success of this cake and I am going to happily share it with you.   The last five minutes of baking time, with mitts reach in and pull the rack halfway out.   Give the cake a little shake or two until you see it fall slightly.  If you wait until the cake is completely done, it is too late!  This causes the cake to collapse trapping the butter and oil.  When it is finished baking you will have a cake that will literally melt in your mouth!


1 (8 ounce) package cream cheese (room temperature)

1/2 cup warm water

2 Tablespoons of butter

1 yellow or butter cake mix

1/2 cup sugar

1/2 cup canola oil

4 large eggs

Instant pudding (any flavor, but I prefer Banana Cream)


Mix the cream cheese, warm water and 2 Tablespoons of butter.  Add the cake mix, sugar, canola oil,  eggs , and pudding.   Mix well.  Pour into a bundt pan that has been sprayed generously with Pam or a nonstick cooking spray.  Bake at 325 degrees for 35 minutes.   Pull the rack halfway out and give the cake a good shake.  You may have to give it two.  You want to see it fall somewhat in the middle.  Put the cake back in the oven and bake until done, about 3-5 more minutes or until a toothpick comes out clean after being inserted into the middle.  You may top with sifted powdered sugar.  Enjoy!!

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