Pumpkin Suprise

1 box yellow cake mix

1 29 oz can of pumpkin

4 eggs beaten

1 can of evaporated milk

1 1/2 cup sugar

1 tsp salt

1 1/3 tsp of pumpkin spice

1 tsp cinnamon

1 cup melted butter

1 cup of chopped nuts (optional)

Mix together pumpkin, eggs, milk, sugar, and spices in a bowl.

Pour into an ungreased 9x13 pan and sprinkle on pkg of yellow cake mix and then the nuts over the top. Pour butter over all.

Bake at 375 for 1 hour and 15 minutes or until knife comes out clean.

Serve warm or cold with either ice cream or whip cream.

Chris Stokes

Strawberry-Mango Trifle

3 cups angel food cake (1 inch cubes)

1 1/2 cups raspberries

3 cups prepared fat free vanilla pudding

1 ripe mango, pared, pitted and cubed

In a clear glass bowl arrange half of the cake cubes. Top with half of the raspberries, pudding and mango.

Repeat layers.

Weight Watchers

Strawberry Cheesecake Torte

1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400°F. Line stoneware bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.

In small micro-cooker, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of large cutting board; remove paper. Prick cake at 1/2-inch intervals. Brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

Zest lemon; set aside. Juice lemon to measure 2 tablespoons juice. In a bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)

Place one cake layer on a platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries and slice. Place strawberries and reserved gelatin mixture in a bowl; mix gently. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Pampered Chef

Grand Raspberry Trifle

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream. To make individual raspberry trifles, follow steps 1 through 3. In each of 10 glass serving dishes or wineglasses (1 1/2-cup capacity), follow procedure in step 4, making only two layers in each glass.

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries.

Refrigerate until ready to serve, up to 24 hours. Serves 10

Martha Stewart

Strawberry Cream Cheese Cake

1/2 pkg white cake mix
1 pkg (8oz) cream cheese
1 cup powdered sugar
1/2 pint whip cream (or 1 pkg dream whip with 1/2 cup powdered sugar)
1 pkg Danish dessert
1 1/2 cup water
1 pkg frozen strawberries (or fresh sliced or cool)

Prepare cake mix and bake for 15 minutes at 375. Cool. Mix cream cheese with powdered sugar. Blend cream cheese and whip cream and spread on cake. Cook Danish dessert per package instructions using 1 1/2 cup water. Stir in strawberries. Spread on cream cheese mixture and refrigerate.

Linda Wayment Cookbook from Erin

Pumpkin Cake Rolls

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp nutmeg

Beat eggs on high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift together remaining ingredients. Fold this into pumpkin mixture. Spread into a greased and floured jelly roll pan or medium sized cookie sheet. Bake at 375 for 15 minutes.

Turn out on dish towel (not terry) that has been sprinkled with powdered sugar. Roll towel and cake together. Cool.

Filling

1 cup powdered sugar
1 pkg (6oz) cream cheese
4 Tbsp butter
1/2 tsp vanilla
1 cup chopped nuts

Mix all ingredients together except the chopped nuts. Beat until smooth. Spread over cake. Top with chopped nuts. Roll up and chill and freeze.

Linda Wayment Cookbook from Erin