Yum Yum Cupcakes Recipes

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.

Steps:

• Cream together all filling ingredients except chocolate chips. (cream cheese, sugar, egg and salt).
• Add chocolate chips and set aside.
• Mix cake ingredients together.
• Fill cupcake papers 1/3 full then using a teaspoon put 1 spoonful of filling mixture in center of each cupcake.
• Fill papers another 1/3 with cake ingredients.
• Bake at 375°F for 20-25 minutes.
• Cool and serve (if they make it through the cooling stage).

Steps:

• Preheat the oven to 400 degrees F.
• Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
• Cook's Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!
• Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
• Allow to cool slightly and then serve. Garnish with fresh berries, if using. Enjoy!

Steps:

• Bake 1 lemon cake according to pkg. directions in a 9x13 pan.
• Add enough water to pineapple juice to make 2 cups liquid. Prepare 1 pkg. lemon pudding according to directions using the 2 cups liquid.
• Cool until warm; fold in the pineapple.
• Spread over the cake.
• Mix topping ingredients together.
• Beat to soft peaks.Spread over pineapple mixture.
• . Refrigerate till serving time.

Steps:

• Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
• Bake 20 to 25 minutes.
• Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
• Cut strawberries into slices, reserve some for top.
• When cake is cool, layer with frosting then strawberries.
• REFRIGERATE cake OVERNIGHT or it will be a total flop!

Steps:

• Bake the cake according to package directions in a 13 x 9-inch pan.
• Cool completely.
• In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
• Spread the cream cheese mixture on top of the cake.
• Spread the blueberry pie filling on top of the cream cheese mixture.
• Spread the Cool Whip or whipped cream on top of the cake.
• Sprinkle with fresh blueberries if desired.
• Delicious!

Steps:

• Crust: Melt stick of butter and add flour. Spread the mixture at the bottom of the cake pan to create a thin layer of crust. Bake the crust for 10 minutes or until golden brown on 350. LET CRUST COOL COMPLETELY BEFORE YOU ADD THE SECOND LAYER!!!
• 2nd Layer: In a mixing bowl, pour the powdered sugar, cream cheese and ONE CUP OF COOL WHIP. Mix the contents with an electric mixer until smooth. Spread the mix on top of the crust very carefully. HINT: I work from the middle to the outside corners using a spoon.
• 3rd Layer: In another mixing bowl pour the vanilla and chocolate pudding into the bowl and add the milk. Stir using an electric mixer until smooth. Spread the mix on top of the 2nd layer very carefully. Again, work from the middle to the outside corners.
• 4th Layer: Add a 1/2 inch layer of Cool Whip. You're done!
• Note: Let sit in the refrigerator to set up before serving. Best served the next day!

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.