20 QUICK CAKE RECIPES ON A BUDGET

& FOR THE WHOLE FAMILY

Table of Contents
Introduction To Deliciousness....................................................................................5
Gingersnap Cherry Cheesecake.................................................................................5
Ingredients.................................................................................................................5
Directions..................................................................................................................5
Pecan Cake With Rum Frosting..................................................................................7
Ingredients.................................................................................................................7
Directions..................................................................................................................7
Glazed Lemon Pound Cake.........................................................................................8
Ingredients.................................................................................................................8
Directions..................................................................................................................8
Mexican Chocolate Cake..............................................................................................9
Ingredients.................................................................................................................9
Directions..................................................................................................................9
Black Forest Dump Cake II........................................................................................10
Ingredients...............................................................................................................10
Directions................................................................................................................10
Cookies & Cream Cake...............................................................................................11
Ingredients...............................................................................................................11
Directions.................................................................................................................11
Ingredients...............................................................................................................12
Directions................................................................................................................12
Tres Leches Cake.......................................................................................................12
Ingredients...............................................................................................................12
Directions................................................................................................................13
Key Lime Coconut Cake with Marshmallow Frosting.............................................15
Ingredients...............................................................................................................15
Directions................................................................................................................15
Double-Boiler Marshmallow Frosting...............................................................17
Ingredients...............................................................................................................17
Directions................................................................................................................17
Old-Fashioned Yellow Cake.......................................................................................18
Ingredients...............................................................................................................18
Directions................................................................................................................19
Black Forest Dump Cake II........................................................................................20
Ingredients...............................................................................................................20
Directions................................................................................................................20
White Chocolate Cream Cake....................................................................................21
Ingredients...............................................................................................................21
Directions................................................................................................................22
Dollar Chocolate Cake...............................................................................................23
Ingredients...............................................................................................................23
Directions................................................................................................................23
Perfect Chocolate Cake..............................................................................................25
Ingredients...............................................................................................................25
Directions................................................................................................................26
Hot Milk Cake..............................................................................................................27
Ingredients...............................................................................................................27
Directions................................................................................................................28
Cream Cheese Pound Cake.......................................................................................29
Ingredients...............................................................................................................29
Directions................................................................................................................29
Million Dollar Cake......................................................................................................30
Ingredients...............................................................................................................30
Directions................................................................................................................30
Pineapple Cake...........................................................................................................31
Ingredients...............................................................................................................31
Directions................................................................................................................31
Orange Sunshine Cake..............................................................................................32
Ingredients...............................................................................................................32
Directions................................................................................................................32
Mandarin Orange Cake...............................................................................................33
Ingredients...............................................................................................................33
Directions................................................................................................................33
Lemon Cheesecake....................................................................................................34
Ingredients...............................................................................................................34
Directions................................................................................................................34
Ending Of Deliciousness...........................................................................................36

Introduction To Deliciousness
We all have a sweet tooth. Some more than others but it is safe to say we all can agree up on a piece
of delicious cake made from scratch with ingredients that's already present in your kitchen cabinets
right now. You can turn it in to a family tradition. You can make baking cakes a perfect family
weekend activity for some catching up from the long hours spent apart during the work week. You can
also save some hard earned cash on snacks during the week with baking a cake every weekend. Here
is 20 recipes you can use for your newly started family tradition or any occasion and for save some
money while you at it. Thank you for purchasing my book, have fun and stay healthy.

~Anthony~
Chapter 2

Gingersnap Cherry Cheesecake

Ingredients
3 cups ground gingersnap cookies 1/2 cup (1 stick) unsalted butter, melted 3 8-ounce bars cream
cheese, at room temperature 1 1/4 cups sugar 2 large eggs 2 cups sour cream 2 teaspoons pure vanilla
extract 1/2 cup cherry preserves

Directions
Heat oven to 350 F. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-
sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch spring-
form pan.

Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs,
one at a time. Beat in cup of the sour cream and 1 teaspoon of the vanilla.

Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

Meanwhile, in a small bowl, combine the remaining 1 cups of sour cream, cup of sugar, and 1
teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool
in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before
unmolding.

Spread the preserves over the cheesecake before serving.

Pecan Cake With Rum Frosting

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan 1 1/4 cups pecans 1
1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup light brown
sugar 1/2 cup granulated sugar 3 large eggs 3/4 cup buttermilk 1 1/2 teaspoons pure vanilla extract 2
cups confectioners' sugar 2 tablespoons heavy cream 1 teaspoon dark rum 1/2 teaspoon baking soda

Directions
Heat oven to 350 F.
Butter an 8-inch square baking pan.
In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and
salt and pulse to combine; set aside.
Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and
fluffy, 5 to 6 minutes. Beat in the eggs one at a time.
Gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1 teaspoon
of the vanilla. Transfer the batter to the prepared pan. Bake until golden brown and a toothpick
inserted into the center comes out clean, 30 to 35 minutes. Cool for 10 minutes, then transfer to a rack
to cool completely.

Using an electric mixer, beat the remaining butter with the confectioners' sugar and cream until fluffy.
Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on
top.

Glazed Lemon Pound Cake

Ingredients
1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan 2 1/2 cups all-purpose
flour, spooned and leveled, plus more for the pan 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2
teaspoon baking powder 3 cups granulated sugar 2 tablespoons finely grated lemon zest, plus 6
tablespoons lemon juice 6 large eggs, at room temperature 1 cup plain full-fat Greek yogurt 1 cup
confectioners sugar.

Directions
Heat oven to 325 F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour,
salt, baking soda, and baking powder.

Using an electric mixer, beat the butter, granulated sugar, and lemon zest on mediumhigh until light and
fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping
down the sides of the bowl as necessary.

Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour
mixture. Mix just until combined (do not over mix).

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out
clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to
cool completely.

In a small bowl, whisk together the confectioners sugar and 1 of the remaining tablespoons of lemon
juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable
glaze.

Mexican Chocolate Cake

Ingredients
Cake: 1 1/2 cups all-purpose flour 1 cup sugar 1/2 cup unsweetened cocoa 2 teaspoons cinnamon 1
teaspoon baking soda 1/4 teaspoon cayenne pepper or ground Mexican chili powder 1/4 teaspoon salt
1 cup cold water 1/4 cup canola oil 1 tablespoon balsamic vinegar 1 tablespoon vanilla extract
Chocolate glaze: 1 cup confectioners' sugar 1/2 cup cocoa 6 tablespoons water 10 small fresh
strawberries

Directions
Heat oven to 350 F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake
25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.

When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into
the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top.
Set aside to dry, about 30 minutes.

Black Forest Dump Cake II

Ingredients
1 2-layer-size package dark chocolate fudge cake mix

2 10 - ounce jars black cherry spreadable fruit or preserves

2 tablespoons kirsch, brandy or cherry juice
Sweetened whipped cream
Chocolate curls

Directions
Grease a 13x9x2-inch baking pan. Prepare cake mix according to package directions. Cool thoroughly
on a wire rack.

To serve, in a small bowl, stir together spreadable fruit and the kirsch. Cut cake into squares. Top
with whipped cream and spreadable fruit mixture. Garnish with chocolate curls. Serve immediately
or chill for no more than 1 hour.

Cookies & Cream Cake

Ingredients
1 package (2-layer-size) white cake mix

1 1/4 cups water

1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich cookies with white filling
1 recipe Creamy White Frosting (see recipe below)
2 ounces semisweet chocolate
1 teaspoon shortening

Directions
Prepare cake mix according to package directions, using the water, oil, and egg whites. Fold in
crushed cookies.

Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake in 350 degree F oven for 25 to
30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire
racks. Remove from pans and cool cake layers.

Prepare the Creamy White Frosting. Fill and frost layers.

In heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted
chocolate around top of cake. Garnish with additional sandwich cookies, if you like. Makes 16
servings.

Creamy White Frosting

Ingredients
1 cup shortening

1 tablespoon vanilla
2 1/2 cups sifted powdered sugar
2 tablespoons milk
2 cups sifted powdered sugar

Directions
In large bowl, combine shortening and vanilla. Beat with electric mixer on medium to high speed for
30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating well. Add milk. Slowly beat in 2
additional cups sifted powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, until
frosting is easy to spread.

Chapter 8
Tres Leches Cake
Ingredients
5 eggs

Nonstick cooking spray

1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup whole milk
1 1/2 teaspoons vanilla
1/3 cup packed brown sugar
1 14 - ounce can sweetened condensed milk
1 12 - ounce can evaporated milk
2 cups whipping cream, divided
2 3 - inches stick cinnamon (optional)
3 tablespoons powdered sugar Quartered strawberries.

Directions
Separate eggs; allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile,
in an extra-large bowl, combine the flour, baking powder and salt; set aside. Preheat oven to 350
degrees .

In a large bowl, beat the egg yolks and granulated sugar with an electric mixer on high speed until
yolks are pale yellow and doubled in size, about 3 minutes. Add whole milk and vanilla; beat 1
minute more. Pour yolk mixture over dry ingredients; fold together with a rubber spatula until
combined.

Thoroughly wash and dry the large bowl and beaters, then beat egg whites on medium speed until soft
peaks form (tips curl when beaters are lifted). Add the brown sugar and continue beating until stiff
peaks form (tips stand straight). Gently fold egg whites into the batter until just combined. Spread
batter evenly in a greased 3-quart rectangular baking dish.

Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool in the
pan on a wire rack.

Meanwhile, in a medium saucepan, combine the sweetened condensed milk, evaporated milk, 1/2 cup
of the whipping cream and the cinnamon sticks (if using). Bring just to boiling over medium-high heat.
Reduce heat and simmer gently, uncovered, for 15 to 20 minutes or until reduced to 3 cups, stirring
constantly. Remove from heat. If the pan doesn't have a pour spout, transfer the mixture to a 4-cup
measuring cup or small pitcher.

Using a paring knife or skewer, pierce the cake all over. Slowly pour half the milk mixture very
evenly over the cake, going all the way to the edges. Wait 1 minute, then repeat with remaining milk.
Let cake cool to room temperature, then chill, covered, for 8 to 24 hours.

To serve, beat the remaining 1 1/2 cups cream and the powdered sugar with an electric mixer on
medium to high speed until stiff peaks form. Spread whipped cream over cake. Top with
strawberries, if desired.

Chapter 9
Key Lime Coconut Cake with Marshmallow Frosting
Ingredients
3/4 cup butter, softened

3 eggs
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup milk
1/2 cup cream of coconut*
1 tablespoon Key lime or Persian lime zest
1/4 cup Key lime or Persian lime juice
2 1/2 cups all-purpose flour
1 recipe Seven Minute Frosting
1/2 cup raw coconut chips or flaked coconut, lightly toasted
Thinly sliced Key lime or Persian lime

Directions
Directions
inch tube pan; set aside. Preheat oven to 350 degrees .

In a large mixing bowl, beat butter, baking powder and salt with an electric mixer on medium to high
speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until
well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well
after each addition. Beat in vanilla. In a small bowl, combine milk, cream of coconut, lime zest and
lime juice. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed
after each addition just until combined. Spoon batter evenly into the prepared pan.
Bake for 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in
pan on a wire rack for 15 minutes. Remove cake from pan; cool on wire rack. (At this point, the
unfrosted cake can be stored in an airtight container up to 2 days at room temperature.)

To serve, place cooled cake on a serving plate. Generously frost with Marshmallow Frosting.
Sprinkle with coconut chips and lime slices. Serve cake the same day it is frosted, preferably soon
after frosting it.

Double-Boiler Marshmallow Frosting

Ingredients
1 1/2 cups sugar

1/3 cup cold water

2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Directions
In the top of a double boiler combine sugar, cold water, egg white, and cream of tartar. Beat with an
electric mixer on low speed for 30 seconds.

Place over boiling water (upper pan should not touch water). Cook, beating constantly with the
electric mixer on high speed, about 10 minutes or until frosting forms stiff peaks (tips stand straight)
and mixture reaches 145 degrees F for 3 minutes or 160 degrees F for 15 seconds when tested with an
instant read thermometer. Scrape pan occasionally. Remove from the heat; add vanilla. Beat 2 to 3
minutes more or until frosting reaches spreading consistency.

Old-Fashioned Yellow Cake

Ingredients
1/3 cup shortening

1/2 cup sugar

1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
PENUCHE FROSTING:
2 tablespoons butter, cubed
1/4 cup packed brown sugar
3 tablespoons 2% milk
1/2 cup confectioners' sugar

Directions
In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour,
baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for
two minutes. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pan to a wire rack to cool completely.

Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook
and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually
stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired
spreading consistency. Spread frosting over top of cake.

Black Forest Dump Cake II

Ingredients
1 (21 ounce) can cherry pie filling

1 (16.5 ounce) can pitted dark sweet cherries

1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces

Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.

Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle
cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly
over the top.

Bake in the preheated oven for 45 minutes.

White Chocolate Cream Cake
Ingredients
3 (1 ounce) squares white chocolate, chopped

2 1/4 cups all-purpose flour

1 1/2 cups white sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups heavy cream
3 eggs
1 teaspoon almond extract
3 (1 ounce) squares white chocolate, chopped
3 1/2 cups confectioners' sugar
1/4 cup butter, softened
4 tablespoons water
1/2 teaspoon almond extract.

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.

In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally,
until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and
salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.

In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon
almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about
1/2 cup at a time. Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the
cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool
completely.

To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low
heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed,
combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract.
Beat until smooth and of spreading consistency.

Dollar Chocolate Cake

Ingredients
1/2 cup butter

1/2 cup vegetable oil

4 tablespoons unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter
6 tablespoons heavy cream
4 tablespoons unsweetened cocoa powder
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan,
combine 1/2 cup butter, oil, 4 tablespoons cocoa, and 1 cup water. Boil for 1 minute.

In a large bowl, mix flour and white sugar. Beat in chocolate mixture. Beat in eggs, buttermilk and 1
teaspoon vanilla. Pour batter into prepared pan.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake
comes out clean. Allow to cool.

To make the Frosting: In saucepan, combine 1/2 cup butter, 6 tablespoons cream, and 4 tablespoons
cocoa. Boil for 1 minute. Place confectioners' sugar in a large bowl. Pour in chocolate mixture and
beat until desired consistency is achieved. Beat in vanilla.

Perfect Chocolate Cake

Ingredients
1 cup unsweetened cocoa powder

2 cups boiling water

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/3 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir
together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together
the flour, baking soda, salt and baking powder, set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the
vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide
evenly between the three prepared pans, and spread the batter out flat.

Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the
cake pulls away from the sides of the pan. Cool cakes on a wire rack.
In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the
confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and
spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones
on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with
a long serrated knife. Frost the sides with the chocolate buttercream frosting.

To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa
until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over
the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles,
chocolate curls or seasonal fresh fruit.

Hot Milk Cake

Ingredients
4 eggs

2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed.

In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually
add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder;
gradually add to batter; beat at low speed until smooth.

In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just
until combined.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Cream Cheese Pound Cake

Ingredients
1-1/2 cups butter, softened

1 package (8 ounces) cream cheese, softened

3 cups sugar
6 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional
Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt;
beat into creamed mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 for 1-1/4 to 1-1/2 hours or until a
toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with
confectioners' sugar, strawberries and whipped cream if desired. Yield: 16 servings.

Million Dollar Cake

Ingredients
1 (18.25 ounce) package yellow cake mix

8 ounces cream cheese

1 1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool,
and then split each layer in half so as to have 4 layers.

In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in
the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices
to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.

Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side
down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit
of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate
overnight before serving.

Pineapple Cake
Ingredients
1/2 cup margarine, softened

3 eggs
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup chopped pecans
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans.

In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and
crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.

Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick
inserted into the centers of the cakes comes out clean. Allow to cool.

To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until
smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.

Orange Sunshine Cake

Ingredients
1 (18.25 ounce) package yellow cake mix

4 eggs
2 (3.5 ounce) packages instant vanilla pudding mix
1/2 cup vegetable oil
2 teaspoons orange extract
1 (11 ounce) can mandarin orange segments
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained

Directions
Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges
and beat well for about 3 minutes.

Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a preheated 350 degree F
(175 degrees C) oven.
To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep
refrigerated.
Mandarin Orange Cake
Ingredients
1 (18.25 ounce) package yellow cake mix

4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl,
combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into
prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the
cake comes out clean. Allow to cool.
To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry
pudding mix until blended. Spread on cake.
Lemon Cheesecake
Ingredients
Crust1 box Betty Crocker SuperMoist yellow cake mix

1/4 cup vegetable oil

1 egg
1 teaspoon grated lemon peel
Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping

Directions
1Heat oven to 300F. Spray bottom and side of 10-inch springform pan with baking spray with flour.
Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large
bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until
crumbly. Press in bottom and 1 inch up side of pan.

2In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on
medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.

3Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles
slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30
minutes longer.

4Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife
around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely;
refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping
around outside edge of cheesecake. Store covered in refrigerator.

Ending Of Deliciousness
I hope you enjoyed your new recipes. Remember you can get very creative and mix some of these
recipes up and come up with your own style of cake. It can be tons of fun for the whole family. Thanks
again for purchasing my book. Have a great year.

~Anthony~