PUMPKIN PUDDING CAKE
1 box yellow cake mix
1 lg can pumpkin
2 cups sugar
3/4 cup soft butter
6 eggs
3/4 T pumpkin pie spice
1/2 t salt
In separate bowl, mix dry cake mix and butter until crumbly.
In large mixing bowl, combine remaining ingredients. Mix well. Pour into greased 9x13 pan. Put crumbly mixture on top and swirl in with knife.
Bake at 350 degrees for 1 1/2 hours
Serve with cool whip
CARAMEL APPLE CAKE
1/2 cup chopped nuts
1/3 cup brown sugar
1 cup flaked coconut
1 1/2 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
2 eggs
1/2 cup evaporated milk
1/3 cup water
2 cups peeled, diced apples (I use granny smith)
Topping:
2/3 cup brown sugar
1/2 cup evaporated milk
4 T butter
Cake: Combine nuts, brown sugar and coconut in small bowl. Set aside. In mixing bowl, combine next 6 ingred. Add eggs milk water and apples. Mix well. Pour into greased 9x13 pan. Sprinkle with nut mixture. Bake at 375 degrees for 45-50 mins.
Topping: In heavy saucepan, combine topping ingred. Cook over med heat, stirring constantly until the sugar dissolves and mixture has thickened (about 8 mins). Poke holes in the top of the cake with a fork and pour topping over cake. Let cool completely.
Enjoy!
Kat
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