Emilie’s Lemon Cake


I got this delicious recipe from Emilie.


  • 1 box lemon cake mix
  • 3/4 cup oil
  • 1 small package lemon Jell-O
  • 4 eggs
  • 3/4 cup hot water
  • 1 tsp. lemon extract

Grease and flour bundt pan. Dissolve lemon Jell-O in hot water. Mix cake mix, lemon extract, eggs, oil, water and Jell-o. Bake 350 degrees for 40-45 mins. Glaze: 5 tsp lemon juice 1 1/2 C powered sugar Mix together until smooth. (Add more lemon juice if too thick). Poke holes in top of warm cake and immediately pour glaze over cake.

Better Than Pumpkin Pie Cake

pumpkin pie cake

Ingredients: (Makes 1 (9×13 pan) or 12 servings. )

  • 1 box Yellow Cake Mix (reserve 1 cup)
  • 1 stick butter or margarine, melted
  • 4 eggs
  • 1 can (29-ounces) pumpkin
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1-1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Topping :
  • 1 cup Yellow Cake Mix reserved
  • 1 stick butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 cup mixed nuts, chopped

Preheat oven to 350° F. Grease and flour a 9×13-inch baking pan. In a mixing bowl using a spoon, mix the cake mix, butter or margarine, and 1-egg. Pour mixture into pan and level across pan. In another mixing bowl, mix the canned pumpkin, 3 eggs, evaporated milk, brown sugar, sugar, cinnamon, and nutmeg. Pour ingredients into pan and spread over first layer. To make the topping, in a mixing bowl cut butter or margarine into the reserved Yellow Cake Mix, add the sugar and mix nuts. Sprinkle over Second layer. Bake for 50 to 55 minutes. Cool for 30 minutes.

Lemonade Pie


Another super easy summer pie.  I remember making this as a newlywed.


  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 tsp. Crystal Light Lemonade Flavor Drink Mix
  • 1/4 cup cold fat-free milk
  • 1 tub (8 oz.) Cool Whip Topping, thawed
  • 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Beat cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. Stir in Cool Whip; spoon into crust. Refrigerate 4 hours or until firm.

Old Fashioned West Virginia Cobbler

This is a recipe from a lady in our neighborhood when we were newlyweds.


Melt 1 cube butter in a 10x10x2″ baking dish.

Mix together:

  • 1 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 3/4 cup milk

Pour into pan with melted butter.  Do NOT stir.  Pour 1 quart fruit and juice over top  (4 cups of fruit/juice) of mixture.  Do NOT stir.

Sprinkle well with cinnamon and sugar.

Bake at 325 for one hour.  Best when served hot or warm.  Serve with vanilla ice cream.

Easy Banana Cream Pie


Servings: 8

  • 1 refrigerated pie crust
  • 1 3.4-ounce box banana pudding mix
  • 2 cups milk
  • 3 cups unsweetened whipped cream
  • 2 bananas, sliced


1. Preheat oven to 450°F/230°C.

2. Place pie crust in a 9-inch pie dish. With a fork, poke holes all around the bottom of the crust.

3. Bake crust in oven for 10-12 minutes.

4. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.

5. Add 2 cups whipped cream to bowl and fold in until evenly mixed.

6. Once the crust is cooled, cover bottom with banana slices.

7. Top the slices with the pudding and whipped cream mixture and chill for at least 3 hours.

9. Top pie with 1 cup of whipped cream and decorate with remaining banana slices.

10. Slice pie and serve!

Texas Sheet Cake



  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 eggs
  • 1 cup butter
  • 1 cup water
  • 5 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Graham Cracker Icebox Cake

I first had this recipe in Florida at a stake women’s meeting:
  • 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
  • 3½ cups whole milk
  • 12 oz. cool whip
  • 2 (14.4) oz packages graham crackers
  • – FROSTING (May want to double it)
  • 3 Tbsp. butter
  • 3 Tbsp. milk
  • 3 Tbsp. cocoa
  • 1 cup powdered sugar
  1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
  2. In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
  3. Pour half of pudding/cool whip mixture on top and level.
  4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
  5. Put the second half of pudding/cool whip mixture on top and level.
  6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
  7. FOR THE FROSTING: You may want to double it.  Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.
  8. Refrigerate overnight.

Grandma Roberta’s Oatmeal Cake and Coconut Frosting

Photo credit: http://hannahrchertok.blogspot.com/2012/06/broiled-coconut-oatmeal-spice-cake.html

I got this recipe from Grandma Roberta Smith who made it for dad’s birthday one year.  I thought it was delicious.

CAKE ingredients:

  • 1 1/4 cups boiling water
  • 1 cup quick cooking oats
  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon

FROSTING ingredients:

  • 6 tbsp. butter
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 1/2 tsp. vanilla
  • 1 cup shredded coconut
  • 1 cup chopped nuts (walnuts or pecans work well)


CAKE: In large bowl, pour boiling water over oats and let cool. Cream butter and sugar; add eggs and blend well. Add to cooled oat mixture. Sift dry ingredients and add to mixture; mix thoroughly by hand. Divide batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees for 30 minutes or until done. FROSTING: In saucepan, melt butter over low heat. Add sugar and milk; stir over heat until sugar is dissolved. Remove from heat and add rest of ingredients. Frost cake when cooled.

Carrot Cake

This is an excellent carrot cake recipe.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (Use 2 tablespoons cinnamon)
  • 2 cups white sugar (can cut this down to one cup)
  • 4 eggs
  • 1 1/3 cups vegetable oil (I use one cup of applesauce and 1/3 cup of oil instead.)
  • 4 cups grated carrots
  • 3/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cream Cheese Frosting: 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extract In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Halloween Spider Cupcakes

Your problem isn’t the problem. Your reaction is the problem. ~Anonymous

These are fun to make.

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 pound black shoestring licorice
  • 1 (16 ounce) can white frosting
  • 48 pieces candy corn
  • 48 cinnamon red hot candies
  • 1/4 cup orange decorator sugar
  1. Prepare cupcakes according to package directions. Let cool completely.
  2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn’t set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.