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Mountain Dew Cake
My whole family loved this cake. It is a spongy cake. My husband said it reminded him of lemon pound cake.
1 box Lemon Cake Mix
1 box Lemon Instant Pudding Mix (3.4 oz)
2/3 cup oil
1 can Mountain Dew (12 oz.)
1. Spray bundt pan with cooking spray. Next flour the bundt pan. Remove excess flour. Set aside.
2. Preheat oven to 325 degrees.
3. Mix together the lemon cake mix and instant pudding.
4. Add eggs, oil and mountain dew.
5. Mix until well blended and thick.
6. Bake in a 325 degree oven for 45-50 minutes.
7. Let cool for 20 or so minutes before removing from pan.
8. SERVE! You can serve this cake as is, which is really good. Add a glaze. Or sprinkle with Powdered Sugar.
Easy Double Layer Pumpkin Pie
It is also a No Bake Pie!!!
1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk
For the Cream Cheese Layer:
In a medium bowl cream together softened cream cheese, milk and sugar until well combine. Mix in half of the tube of cool whip until smooth.
Pour into graham cracker crust smoothing out and set aside.
For the Pumpkin Layer:
In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk. Mix until Thick and pour on top of cream cheese layer. Evenly spreading over the cream cheese layer.
Refrigerate until firm. At least 4 hours. I prefer 8 hours.
***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.
Chewy Goo Goo Bars
Since Goo Goo Clusters are a Tennessee Candy…..I thought I should make something since we live in the Great state of Tennessee. Where 2 out of 4 of my children were born.
For the base:
1 (18.25 ounce) box Yellow Cake Mix ( I used Pillsbury Moist Supreme Classic Yellow)
1 stick butter, melted
5 to 6 Goo Goo Clusters, chopped (If you have a hard time finding Goo Goo Clusters search your local Dollar Tree! I was able to pick them up for $.25 cents each!)
For the Gooey Topping:
8 oz cream cheese, softened
4 cups powdered sugar
1. Preheat oven to 300 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
2. Mix the cake mix, one egg, and melted butter. This will form a pretty thick dough.
3. Using your hands press it into the prepared baking dish.
4. Chop Goo Goo Clusters. Spread chopped Goo Goo Clusters evenly over the dough. You might want to purchase one or two extra….who knows how many chunks of those clusters will make it into your mouth while you chop them up.
5. Mix powdered sugar, cream cheese and last 2 eggs until smooth. Pour pretty evenly over top of the Goo Goo Clusters. It doesn’t have to be pretty.
6. Bake at 300 degrees for 45-50 minutes. I actually let mine go for 52 minutes and they were fine. Cool for at least 3 hours…or chill overnight in fridge. Cut into squares and serve.
Note: These are gooey…..if left out the tops will spread out…I would keep them stored in the fridge until ready to serve.
These little bars are yummy and OH SO RICH!!!!!
I had such a wonderful response (via pinterest) with my strawberry cake mix cookies. I thought why not make them into brownies. And it is SO easy!
1 (18.5 oz) box Strawberry cake mix
1/3 cup oil
Milk or water
1. Combine cake mix, eggs and oil. The batter will be thick. Spray a 9 X 13 baking pan with cooking spray. Using your fingers press dough into pan.
2. Bake at 350 degrees for 12 to 14 minutes. Or until edges of the brownies are light brown.
You can let them cool and eat as is. Or glaze them right out of the oven hot! Or let cool then glaze them.
Peanut Butter and Jelly Muffins
Do you like peanut butter and jelly sandwiches? Do your kids? Then you are going to love these muffins. They are a dense muffin. They taste just about as close as you can get to a peanut butter and jelly sandwich.
2 cups Flour
3/4 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
3/4 cup Peanut Butter (Crunchy or Creamy, either will work)
1 cup Milk
1 teaspoon Vanilla
Your favorite Jam, Jelly or Preserves
1. Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
2. In a large bowl combine Flour, Sugar, baking powder and Salt.
3. Next you need to cut in the peanut butter using a fork (like if you were making a pie crust or a pastry). I used my pastry blender. You can also use a food processor. The mix should be crumbly.
4. In a small bowl mix together the milk, egg and vanilla.
5. Add the milk mixture to the flour mixture until just combine.
6. Drop spoonful of batter into the bottom of each muffin cup. Making sure the bottoms are completely covered.
7. Next place a teaspoon to a teaspoon and a half of jelly in the center.
8. Top with the remaining peanut butter batter. Taking care that the Jelly is completely covered.
9. Bake for 20 to 25 minutes in a 350 degree oven.
Easy No-Bake Chocolate Cheesecake
1- 9 inch chocolate pie crust
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup powered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup melted semi-sweet chocolate chips
Mini-chocolate chips for garnish
This is another VERY simple recipe.
1. Make sure that the cream cheese is softened.
2. In a Large bowl cream together the softened cream cheese, all three sugars, milk, vanilla extract and cinnamon. Make sure it is mixed together good. I cream them together for about 2 minutes.
3. Add in melted chocolate and cream together for an additional 2 minutes.
4. Pour into pie plate and garnish with chocolate chips.
5. Chill in refrigerator for at least 3 hours. Five hours is really better. But three is okay if you just can’t wait!