Out Of This World Cake Recipes

Steps:

• Combine all the cake ingredients except the pineapple (the first 8 ingredients).
• Beat with mixer until well blended.
• Pour into a 9 x 13 pan.
• Bake for 45 minutes in a 350 degree fahrenheit oven.
• Remove from oven. While cake is still hot pour pineapple over it and allow it to soak in throughly.
• Let cake cool completely before frosting.
• FOR FROSTING:.
• Mix all ingredients together and beat until of spreading consistency.
• Spread on cake.
• Sprinkle with pecans.

Steps:

• CAKE:.
• Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
• Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
• TOPPING:.
• Pour the undrained pineapple over the baked layer.
• Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
• In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
• Add the pudding mixture to this beating till smooth.
• Spread over the prepared layers.
• Top with whipped topping.
• Sprinkle with the coconut and pecans.
• Chill covered for several hours.

Steps:

• Mix in the order given. Bake at 350° for 35 to 45 min. Will make three layers or one oblong pan.

Steps:

• Preheat oven to 350 degrees F. Spray bundt cake pan or tube cake pan with non-stick cooking spray. Place pecan pieces in small baking pan & place in oven for five minutes (watch carefully).
• While pecans are toasting, start mixing cake batter: Put cake mix, pudding mix, eggs, water, rum and oil into medium mixing bowl. Slowly stir together until all is well blended. Beat at medium speed with mixer for no more than two minutes (longer will result in a tough cake). Batter will be rather thick.
• Place toasted pecans evenly around bottom of sprayed cake pan. Pour cake mix into cake pan (over the pecans). Using a cooking spoon or spatula, gently run over top of cake mix to make it an even thickness.
• Place in preheated oven; middle of center rack. Bake for 40 minutes. During the last 15-20 minutes of baking, make the icing.
• Icing: Place the butter in a small sauce pan; melt it slowly (low heat). When butter is melted, add the artificial sweetener, and stir well. When icing begins to bubble, slowly pour in the rum. Let all simmer together, stirring frequently, until the icing looks like it is starting to thicken. When it has reached the slightly thickened stage, turn heat off, but continue to stir frequently to keep blended.
• Remove cake from oven and let sit on a cooling rack for about ten minutes. With cake still in the pan, use a toothpick to poke holes all over the cake. NOTE: At this point, strain the icing into a cup or bowl to remove any flakes or residue. Stir strained icing again, and immediately (using a basting tube) gently squeeze 1/2 of the icing over the bottom of cake, especially over the areas where you poked the holes. Turn the cake out onto a cake platter (or whatever the cake will sit on until it's all gone). Again, using a toothpick, poke holes over top of cake (as done on bottom). Stir remainder of icing and squeeze over top of cake with basting tube. Slice and serve.