Pumpkin Spice Cake II

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 4 eggs
• 1 cup chopped pecans

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Ingredients

• 1 (15 ounce) can canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (18.25 ounce) package yellow cake mix with pudding
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
•  
• 1/2 cup butter, softened
• 4 (3 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
2. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Blueberry Snack Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup cold butter or margarine
• 1 teaspoon baking powder
• 1 cup milk
• 2 eggs, separated
• 2 cups fresh blueberries or frozen blueberries*

Directions

1. In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Blueberry Breakfast Cake

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 egg, lightly beaten
• 1/2 cup milk
• 1/4 cup butter or margarine, softened
• 1 teaspoon grated lemon peel
• 2 cups fresh or frozen blueberries
• TOPPING:
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 1/4 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter or margarine

Directions

1. In a mixing bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.

Ice Cream Sundae Dessert

Ingredients

• 2 cups semisweet chocolate chips
• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon salt
• 1 (12 ounce) package vanilla wafers, crushed
• 1/2 cup butter or margarine, melted
• 2 quarts vanilla ice cream or flavor of your choice, softened

Directions

1. In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about 25 minutes. Remove from the heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into a greased 13-in. x 9-in. x 2-in. pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

Fruited Ice Cream

Ingredients

• 2 (14 ounce) cans sweetened condensed milk
• 5 cups milk
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 3 cups chopped strawberries

Directions

1. Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker. Freeze according to manufacturer's directions.

Blueberry Cream Cheese Pound Cake I

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1/4 cup white sugar
• 3 eggs
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/4 cups blueberries

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 40 to 45 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.