Back to Recipe page
Andrea’s Cuban Rum Cake        (The Next Chapter)
1 18 oz pkg of yellow cake mix
4 eggsGlaze:
2 tbsp grated lemon peel   4 oz butter
1 3oz pkg Jello vanilla pudding 1 cup sugar
½ cup Bacardi dark rum     ½ cup Bacardi rum
½ cup water               ¼ cup water
½ cup canola cooking oil            dusting of powdered sugar

Preheat oven to 350°.  Prepare the cake mix, using a large bowl.  Using an electric mixer, first whip the eggs, then add in the yellow cake mix, pudding filling, lemon peel, rum, water and oil.  Mix well.  Grease and flour the bundt pan, then pour mix into it.  Use a 12 cup bundt circular pan.  Bake for 1 hour, inserting a skewer in the cake to make sure it is baked thoroughly.  Remove cake from oven and let cool.

Glaze - Prepare the glaze by melting butter in a saucepan.  Add the sugar, water and rum, and slowly bring to a boil.  Then reduce to medium, and let cook for 10 mins.  Let cool.  Make holes in cake by pricking the top of the cake all over.  Slowly pour the glaze all over the cake evenly and let sit for 1 hour to let cake absorb the glaze.  Sprinkle powdered sugar on top of cake.  Serve using serving plate and enjoy!

* Andrea got this recipe from 

Angie’s Dr Pepper Cake       (The Next Chapter)  
1 cup butter or margarine (butter is better)
1 cup Dr Pepper
2 cups  unsifted all-purpose flour
1 ½ cups sugar
1 tsp cinnamon
1 tsp baking soda  Frosting:
pinch salt½ cup Dr Pepper
4 tbsp cocoa   ¼ cup butter
2 beaten eggs                3 tbsp cocoa
2 tsp vanilla                   3 cups sugar
½ cup buttermilk            ½ cup pecans
1 ½ cups miniature marshmallows   1 tsp vanilla

Melt butter.  Add the Dr Pepper and stir well.  Mix all of the dry ingredients together in a large mixing bowl.  Add the eggs, buttermilk, vanilla and marshmallows.  Pour the Dr Pepper mixture over the rest of the ingredients in the mixing bowl.  Mix them together well.  Bake at 350° in a greased 9x12” pan for 30-35 minutes.

Frost – Heat Dr Pepper, cocoa and butter, but don’t bring to a hard boil.  Stir in rest of ingredients and mix together well.  Spread Dr Pepper frosting on while cake is still hot.
After cake is frosted, put it under the broiler on the top oven rack.  Broil for a few seconds only, just until frosting starts to get tiny air bubbles.  Watch carefully so as not to burn cake.  Let cake cool for about half an hour before eating.

* Angie got this recipe

Hawaiian Wedding Cake
1 Yellow Cake Mix
15 ounce can crushed pineapple, with liquid
1/2 cup milk
1 small package vanilla instant pudding mix
9 ounce carton of Cool Whip
coconut (in the amount that suits your taste)

Bake cake mix according to package directions.  Remove from oven and spread the can of pineapple over the top of the cake, juice and all.  Cool.
Mix the milk and pudding mix.  Blend in the Cool Whip. When cake is cool, spread the topping over cake.  Sprinkle with desired amount of coconut.

* I don't know exactly why this cake has this name, except for the fact that it is white, and the pineapple and coconut make it seem Hawaiian.

Someone made this cake for me for the shower my co-workers gave me when I married my first husband (1983).  I shared the recipe with my mother and she made it for one of my baby showers.  It is a favorite in my family!

Quick Lunchbox Cake

2 ¼ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup brown sugar
2 eggs
½ cup soft butter
1 lb. can fruit cocktail, drained
½ cup chocolate chips
½ cup nuts

Combine all ingredients except chocolate chips and nuts.  Blend well at low speed, beat 2 minutes at medium speed.  Pour batter into greased & floured 13”x 9” pan.  Sprinkle with chocolate chips and nuts.  Bake at 350 degrees for 35-40 minutes.

Maple-Walnut Pumpkin Pie
I got this recipe from the Pillsbury 2011 Calendar - November

1 box Pillsbury refrigerated pie crust

1 can (15 oz) Pumpkin - (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk - (not evaporated)
2 eggs
2 tablespoons real maple syrup or maple-flavored syrup
1 1/2 teaspoons pumpkin pie spice

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all purpose flour
2 tablespoons cold butter

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.

Meanwhile, in small bowl, mix the brown sugar, chopped walnuts, and flour; cut in butter until crumbly. Set aside.

Reduce oven temperatur to 350 degrees. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.

Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time. Top with whipped cream to serve, if desired.