Pumpkin Pudding

1 lg. can pumpkin
1 cup sugar
3 eggs
½ tsp. salt
1 can evaporated milk
4 tsp. pumpkin pie spice
1 pkg. yellow cake mix
1 cube butter
Whipped cream

Mix pumpkin, sugar, eggs, salt, spice, and milk. Spread into greased 9x13 pan. Melt butter and mix with cake mix. Sprinkle over pumpkin mixture. Bake at 350° for 40 min. Serve with whipped cream.

Hawaiian Cake

Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Directions:

Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.

Chocolate Lemon Cake

1 devils food cake - prepared as directed, using 2 - 9" round cake pans for baking

Cool cakes and cut each one in half to make 4 layers

2 pints whipping cream - whip with powdered sugar and lemon flavoring to taste

Chocolate Frosting:
2 cubes butter
6 c. powdered sugar
1/2 c. cocoa
2 tsp. vanilla
2 - 4 Tbs. milk

Layer the cake with the whipped cream, then frost the entire cake with the chocolate frosting.

Coconut Cupcakes

Cake:
1 pkg. Coconut cake mix or White Cake
2 sm. pkg. coconut pudding mix
4 eggs
1/2 c. vegetable oil
1/2 c. water
1 cup sour cream or plain yogurt
1-2 tsp. coconut extract/flavoring

Beat on high until mixed & whipped looking. Pour into cupcake tins 2/3 full, bake on 350 for 15-18 minutes.

Frosting:
2 cubes butter
1 bag powdered sugar
2 tsp. coconut extract/flavoring
1/2 c. milk - add a little at a time until right consistency