Pooh’s Punch Bowl Cake

Ingredients: 1 can pineapple chunks 3 ripe bananas 2 baskets of strawberries 1 butter pound cake (sliced into 1″ pieces) 1 container Coolwhip® 1 box vanilla instant Jello® pudding (prepared using packages directions) 1 bag shredded coconut Instructions: Peel bananas and cut into bite size chunks. Wash strawberries and slice into thin pieces and set aside. In a large punch bowl add all of your ingredients in layers. First, layer bottom of bowl with pound cake. Then put in a thin layer of vanilla pudding. On top of that add a layer of banana, pineapple, coconut, and strawberries topping this with Coolwhip®. Keep doing this until you reach the top of your punch bowl. Save some of the strawberries and coconut for the top of your bowl. Arrange in a spiral direction to give it a design and then serve. Feeds up to 12 persons.
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Vivian’s Lemon Pound Cake

Ingredients: 3 cups flour 3 cups sugar 3 sticks of butter 6 large eggs 1 tablespoon baking soda 1 tablespoon vanilla 1 tablespoon lemon 1 cup of any lemon-lime can soda Instructions: Mix baking soda to 3 cups of flour and set aside. Cream softened butter and sugar with a mixer. Add eggs one at a time, mix well and add flavoring. Add the flour mixture and lemon-lime soda alternately to the cream mixture. Pour into a greased and floured tube pan. Bake for 1 hour 10 minutes at 350 degrees Note: When this cake has cooled, turn upside down on a plate and frost with creamy lemon frosting. Store bought frosting works just fine. Delicious!
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Better Than Sex Cake (chocolate version)

Ingredients: 1 box devil’s food cake mix 1 jar caramel topping 1 8oz Cool Whip® 5 Heath® bars (chopped into small pieces)   Instructions: Bake cake according to directions on package using a 13×9 pan. Let cake cool for about 10 minutes. Make small holes in cake (the round part of a wooden spoon works). Heat Caramel topping in microwave for 45 seconds. Pour into holes in cake. Spread with Cool Whip®. Add candy on top. Place in refrigerator for 2 hours. Note: Be careful not to eat alone – you could eat the whole thing.
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Better Than Sex Cake

Ingredients: 1 yellow cake mix 1 8 oz. (small) instant vanilla pudding 1 pineapple; large can – crushed (don’t drain) 1 cup sugar 1/2 cup walnut or pecan for top; chopped 1 Cool Whip®; large 1 cup shredded coconut Instructions: Bake yellow cake according to directions in a 9×12 pan. Using a wooden spoon handle, poke holes in warm cake. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding and coconut. Simmer 5 minutes. Pour into holes in cake. Evenly cool. Spread whipped topping evenly over cake and sprinkle with nuts. Chill at least 2 hours before serving.
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My Sin

Ingredients: 1 1/2 cup flour 1 cup chop walnuts or pecans 1 1/2 cup butter 2 large 16 oz cream cheese 1 large container cool whip® 1 cup sugar 1/2 cup brown sugar 1 large instant vanilla pudding Instructions: Mix flour and nuts with brown sugar and butter. Mix still smooth spread mixture in baking dish and bake at 350 for 20 minutes..let cool for 2 hours. Blend cream cheese with 1 c. cool whip® and sugar. Spread mixture on top of crust and chill 1 hour. Make pudding according to pie directions on box spread on top of cream cheese. Spread remainder of cool whip® on top and chill 5 hours..can be made the day before. Very rich and just as good..indulge.
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Old-Fashioned Pound Cake

https://youtu.be/gIcNdLOWm2s Ingredients: 1 1/2 Cup Butter or Margarine 3 Cups Sugar 1 Teaspoon Vanilla Extract 1 Teaspoon Lemon Extract 1 Tablespoon Fresh Lemon Juice 1 Teaspoon Grated Lemon Rind 6 Eggs 3 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1/4 Teaspoon Salt 1/2 Cup Evaporated Milk Instructions: Heat oven to 325 degrees. Grease and flour 10 inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean; about 90 minutes. Cool 20 minutes; remove from pan. Yields 1 cake
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Sour Cream Cake

Ingredients: 1/2 pound butter or margarine softened (room temperature) 6 eggs separated 3 cups of white sugar 3 cups of sifted cake flour 1/4 teaspoon baking soda 1 cup sour cream 1 teaspoon vanilla flavoring 1 teaspoon almond, or butter, or lemon, or any one flavor of your choice Instructions: Grease and flour bundt pan. Pre-heat oven to 325 degrees. Beat egg yolks, sugar, and butter until creamy. With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition. In a separate glass bowl, beat egg whites until stiff not dry. Fold the stiff egg whites into blended ingredients above. Add flavoring and blend well. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. *DO NOT OPEN THE OVEN DURING THE BAKING PROCESS.*
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