Apple Pie Spice Cake

Becki Perkings made this for a potluck dinner and it was a hit . . . a cake that I just couldn’t stop eating! Because it’s a dump cake, it is super easy, too. Dump cakes were popular in the late 60s and early 70s and I often made a version of this cake back then. I found the recipe in a Kansas City Nazarene Church cookbook by soon-to-be sister-in-law gave me for a shower gift. It’s one of those old recipes that become new again!   

Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

   
   
   
4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

   
   
   
5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes
   
   
   

Recipe without photos . . .Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes

Anna’s Lots of Lemon Squares — Cake Mix Cookies

Anna Gugler's cake-mix cookies are always a hit with Barry. First it was her Spicy Butterscotch Cookies. Now,  it's her Lots of Lemon Squares that have him begging for more!

Luckily, she willingly shared her recipe, but aware that cake mixes have shrunk in size over the years, she even provided an adjustment:

If a recipe calls for an 18.25-ounce cake mix and all you call finds is a box mix ranging in size from 15.25 – 15.5 ounces, add the following:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon baking powder

 

By the way, those Lemon Squares were also a big hit at the latest Ladies Literary League meeting as well.

 

 

Anna’s Lots of Lemon Squares — Cake Mix Cookies Yield: 13 x 9-cake pan

Crust

1 (18.25 oz.) lemon cake mx

1/2 cup finely chopped hazelnuts (or almonds)

1/2 cup butter, melted

 

Topping

4 eggs

2 cups granulated sugar

1/3 cup lemon juice

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon grated lemon zest 

 

Powdered sugar for sprinkling on top, optional

1. Crust — In a large bowl, combine cake mix, hazelnuts and melted butter; mixing until well blended. 
2. Press firmly into prepared pan. 
3. Bake for 12 minutes or until light golden browns.
4. Topping — In a small bowl, whisk together eggs, sugar and lemon juice until well blended.
5. Add flour, baking powder and zest. Mix well.
6. Pour over hot crust.
7. Bake 20 to 25 minutes longer or until set and light goldens.
8. Cool completely in pan on a wire rack. 
9. Dust with powdered sugar before serving, if desired. 
10. Cut into squares.

Anna’s Spice Cookies made from a cake mix

Anna Gugler made these cookies for a gathering at the Gugler farm. Barry managed to eat most of them. She delivered another batch and he took the advice she added to her recipe card . . . “After they have cooled, eat as many as you can hold.”

Chock-full of spices, these flavorful cookies are quick to mix up and bake.

Anna’s Spice Cookies made from a cake mix  Yield: 3 1/2 dozen

1 spice cake mix (cake mixes generally vary in size from 15.25 oz. to 16.5 oz.)

2 eggs

1/4 cup vegetable oil

1/2 cup quick oats

1/2 cup butterscotch chips

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon each ground ginger & nutmeg

1/8 teaspoon each ground cloves & mace (no mace, use a little more nutmeg; mace is the outer covering found on nutmeg)

1. Mix all ingredients. Chill
2. Roll into balls.
3. Place on sprayed cookie sheet. Flatten with the bottom of a sugared glass. 
4. Bake in a preheated 350° oven for 9 minutes. 
5. Cool. After they have cooled, eat as many as you can hold.

Cake Mix Cookies - Spicy Butterscotch

I have a friend that makes Cake Mix Cookies and experiments with lots of flavor combos . . . but I had never tried them. Ran across a jar of homemade spice cake mix that needed to be used + had some butterscotch chips . . . so now I can say I've make Cake Mix Cookies. So easy and tasty, too. Barry just had one before he delivered them to Neighbor to Neighbor earlier this week. (At least I think he only ate one!)

Found a basic recipe for Cake Mix Cookies @ Taste &Tell Blog and have included it below. However you may may to check out their interesting flavor combos titled “Cake Mix Cookies – 12 Ways!”

            

 Cake Mix Cookies - Spicy Butterscotch   Makes 3 dozen smaller sized cookies

1 cake mix*—dry ingredients only (I used a homemade spice cake mix) 

1/2 cup vegetable oil

2 large eggs

1/2 cup mix ins (I used butterscotch chips but other options could include coconut, chocolate chips, chopped candy bars, etc.)

1. Preheat the oven to 350ºF. Line a baking sheet with a silicon liner or parchment paper
2. In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins.
   
3. Scoop the dough onto the prepared baking sheet, at least 2” apart; I flattened them slightly with a fork. Bake just until the cookies are set in the middle, 10 to 12 minutes.
4. Cool for 2 minutes on the baking sheet then transfer to a cooling rack.
   

* Cake mix sizes vary from 15.25 oz. to 18.25 oz. According to the info at Taste & Tell blog—they all seem to work just fine. You won’t need to adapt the other ingredients.

Recipe without photos . . .

Cake Mix Cookies - Spicy Butterscotch   Makes 3 dozen smaller sized cookies

1 cake mix*—dry ingredients only (I used a homemade spice cake mix) 

1/2 cup vegetable oil

2 large eggs

1/2 cup mix ins (I used butterscotch chips but other options could include coconut, chocolate chips, chopped candy bars, etc.)

1. Preheat the oven to 350ºF. Line a baking sheet with a silicon liner or parchment paper
2. In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins.
3. Scoop the dough onto the prepared baking sheet, at least 2” apart; I flattened them slightly with a fork.Bake just until the cookies are set in the middle, 10 to 12 minutes.
4. Cool for 2 minutes on the baking sheet then transfer to a cooling rack.

* Cake mix sizes vary from 15.25 oz. to 18.25 oz. According to the info at Taste & Tell blog—they all seem to work just fine. You won’t need to adapt the other ingredients.

Dreaming about Dream Coffee Cake

Ever since Marge Green served this coffee cake at a Beta Sigma Phi meeting, I have been dreaming about this tender cake full of walnuts, cinnamon and spice. It's also a dream to make as it can me mixed up and assembled quickly. Thank you to Marge for sharing.
The recipe instructions were for a 13x9" baking pan. I used two 8" square pans. I also used a homemade cake mix.

Dream Coffee Cake  Makes one 13x9" cake or two 8x8"cakes / Serves 20
Cake
1 (18 oz.) yellow cake mix or use a homemade cake mix
1 cap vegetable oil
4 eggs
1 cup sour cream
Nut & Spice Mixture
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 cups chopped walnuts

1. Preheat oven to 350°. Grease or spray a 13x9" baking pan or two 8x8" pans.
2. Cake: Combine cake mix, vegetable il, eggs and sour cream in a large bowl. Beat 2 minutes with a mixer at low speed, scraping sides of bowl frequently.
   
3. Nut & Spice Misture: Mix sugar, cinnamon and walnuts in a medium bowl.
4. Spread half the batter in the 13x9"pan. Sprinkle half the walnut mixture over top. Repeat with remaining batter and walnut mixture. (Adjust the amounts accordingly if using two 8x8" pans.)
   
   
   
   
   
   
   
5. Bake the 13x9" cake for 40 minutes (about 30 for the two 8x8" cakes) or until a wooden toothpick instead in the center comes out clean.
   
6. Serve warm or freeze and serve later.

Recipe without photos . . .

Dream Coffee Cake  Makes one 13x9" cake or two 8x8"cakes / Serves 20

Cake
1 (18 oz.) yellow cake mix or use a homemade cake mix
1 cap vegetable oil
4 eggs
1 cup sour cream
Nut & Spice Mixture
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 cups chopped walnuts

1. Preheat oven to 350°. Grease or spray a 13x9" baking pan or two 8x8" pans.
2. Cake: Combine cake mix, vegetable il, eggs and sour cream in a large bowl. Beat 2 minutes with a mixer at low speed, scraping sides of bowl frequently.
3. Nut & Spice Misture: Mix sugar, cinnamon and walnuts in a medium bowl.
4. Spread half the batter in the 13x9"pan. Sprinkle half the walnut mixture over top. Repeat with remaining batter and walnut mixture. (Adjust the amounts accordingly if using two 8x8" pans.)
5. Bake the 13x9" cake for 40 minutes (about 30 for the two 8x8" cakes) or until a wooden toothpick instead in the center comes out clean.
6. Serve warm or freeze and serve later.

Timely and Trendy — Pumpkin Crunch Cake

Another yummy, timely and trendy treat made with farm-to-kitchen pumpkin puree

(using Moosecreek Pumpkin Patch's  fairytale pumpkins).

Pumpkin Crunch Cake   Makes one 9x13" cake

2 cups pumpkin puree or 1 (15.5 oz.) can pumpkin without added sugar or spices

1 (12 oz.) can evaporated milk

3 large eggs

¾ cup granulated sugar

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground ginger

Pinch of cloves

1 teaspoon salt

½ to 1 box (18.25 oz.) yellow cake mix (for a more cake-like consistency use up to the full box; for  a pie like texture, use around ½  the box)  Click here for homemade cake mix.  

1 cup chopped pecans

1 cup (2 sticks) butter, melted

1. Preheat oven to 350° F. Spray a 9x13” baking dish with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. 
   
   
   
   
3. Pour into the prepared baking dish.
   
4. Sprinkle the top with as much yellow cake mix as desired.
   
5. Sprinkle with the chopped pecans.
   
6. Pour the melted butter evenly over the top of the cake.
   
7. Bake for 60 to 70 minutes or until the top is lightly browned and the custard is set.
   
8. Serve warm or cold. Store in the refrigerator.

Recipe without photos . . .

Pumpkin Crunch Cake   Makes one 9x13" cake

2 cups pumpkin puree or 1 (15.5 oz.) can pumpkin without added sugar or spices 

1 (12 oz.) can evaporated milk

3 large eggs

¾ cup granulated sugar

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground ginger

Pinch of cloves

1 teaspoon salt

½ to 1 box (18.25 oz.) yellow cake mix (for a more cake-like consistency use up to the full box; for  a pie like texture, use around ½  the box)   Click here for homemade cake mix  

1 cup chopped pecans

1 cup (2 sticks) butter, melted

1. Preheat oven to 350° F. Spray a 9x13” baking dish with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. 
3. Pour into the prepared baking dish.
4. Sprinkle the top with as much yellow cake mix as desired.
5. Sprinkle with the chopped pecans.
6. Pour the melted butter evenly over the top of the cake.
7. Bake for 60 to 70 minutes or until the top is lightly browned and the custard is set.
8. Serve warm or cold. Store in the refrigerator.

Lemon Blossoms -- my version of Paula Deen's recipe

   

 I saw Paula Deen make these on her cooking show and immediately downloaded the recipe. However, I prefer to make my own cake mixes so that’s what I always use when recreating her recipe . . . but I have yet to come up with a homemade lemon pudding mix so I do rely on the commercial product for that particular ingredient.

     These little lemon cakes literally bloom in your mouth – they are light, yummy and a nice addition to any sweet tray.

Lemon Blossoms    Makes 4 to 5  dozen mini cakes

1 (18 ½ -oz. pkg. yellow cake mix ( I use homemade cake mix)

1 (3 ½ -oz.) pkg. instant lemon pudding mix

4 large eggs

¾ cup vegetable oil (I use canola)

Glaze:

4 cups powdered sugar

⅓ cup fresh lemon juice (juice of 1 large lemon)

1 lemon, zested

3 tablespoons vegetable oil (I use canola)

3 tablespoons water

1. Preheat the oven to 350°.  Spray miniature muffin tins with cooking spray.
2. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
   
3. Pour a scant tablespoon of batter into each muffin tin (should be about half full when mixture settles.

   

   Note -- the batter is quite thick!

4. Bake for 10 to 12 minutes.
5. Let cool slightly and then turn out onto a tea towel (run a kitchen-type knife around the edges if needed).

   

   Note -- the cakes sink slightly in the center. Fill in the depression with extra lemon glaze.

6. To make the glaze — sift the sugar into a mixing bowl.
7. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix until smooth.
   
8. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.
9. Place on wire racks with waxed paper underneath to catch any drips.

   

   Fill in the slight depression with extra glaze.

10. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

    

    Lemon Blossoms make a nice addition to any sweet buffet. Here they are pictured with individual Fudge Cakes (watch for this upcoming recipe post.)

Recipe without photos . . .

Lemon Blossoms    Makes 4 to 5  dozen mini cakes

1 (18 ½ -oz. pkg. yellow cake mix ( I use homemade cake mix)

1 (3 ½ -oz.) pkg. instant lemon pudding mix

4 large eggs

¾ cup vegetable oil (I use canola)

Glaze:

4 cups powdered sugar

⅓ cup fresh lemon juice (juice of 1 large lemon)

1 lemon, zested

3 tablespoons vegetable oil (I use canola)

3 tablespoons water

1. Preheat the oven to 350°.  Spray miniature muffin tins with cooking spray.
2. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
3. Pour a scant tablespoon of batter into each muffin tin (should be about half full when mixture settles.
4. Bake for 10 to 12 minutes.
5. Let cool slightly and then turn out onto a tea towel (run a kitchen-type knife around the edges if needed).
6. To make the glaze — sift the sugar into a mixing bowl.
7. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix until smooth.
8. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.
9. Place on wire racks with waxed paper underneath to catch any drips.
10. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Ready in a “JIFFY” — Corn Muffins or Cornbread

     This is the cornbread/muffin recipe my mom swears by and mothers are never wrong! Normally I do not use boxed mixes or if I do, I make them from scratch (see our tab – Mixes and More), but this is an exception. The resulting product in sweet and tender yet doesn’t crumble when eaten.

     Mom used Jiffy® mixes when I was growing up so I got to wondering how long they’d been around. Of course, I found what I wanted to know on the company’s webpage. Jiffy® mixes are produced by the Chelsea Milling Company of Chelsea, Mi. The mill is operated by the Holmes family whose roots in the flour milling business date back to the early 1800’s; they’ve been milling flour for over 120 years. And, according to the site, Mabel White Holmes, grandmother of current President, Howdy S. Holmes, developed and introduced the first prepared baking mix product, “JIFFY” Baking Mix, in the spring of 1930.

Ingredients are assembled.

Jiffy® Corn Muffins or Cornbread   Makes 4 doz, mini muffins, 1 ½ to 2 doz. standard-sized muffins or an 8”x8” pan of cornbread

1 (9 oz.) box Jiffy® cornbread mix

1 (9 oz.) box Jiffy® yellow cake mix

½ cup water

½ cup milk

2 eggs

¼ cup oil (1 used canola)

Optional – chopped jalapeño peppers

1. Preheat oven to 400°.

2. Combine all ingredients and mix by hand just until combined (overmixing may result in tunnels in the interior of muffins or bread).

Stir just until wet & dry ingredients are combined -- the batter will be slightly lumpy.

3. Spray muffin tins or 8”x8” pan with pan release (such as Pam®).

Spray both the sides and bottoms of the muffin tin depressions.

4.     Muffins – fill muffin tins ½ to ¾ full (I used a scoop to transfer batter). Cornbread – pour batter into prepared pan.

I topped half of the muffins with chopped jalapeño peppers.

5. Place in the middle of preheated oven and bake: Mini muffins – 10 min. @ 400°; standard-sized muffing – 15 to 20 min. @ 400°; cornbread – bake 5 minutes @ 400°, then 20 to 25 minutes @ 350°.

6. Remove to cooling rack. For muffins – turn pan over so muffins can slide out (if needed, run a knife around the edge of individual muffin tins. Let cornbread baked in pan cool slightly and then cut into squares.

Chocolate Caramel Nut Bars – Mrs. Haas gives these bars high marks!

     When I interviewed Elinor Haas for my monthly food column (in the Abilene Reflector-Chronicle) she extolled the virtues of chocolate and suggested it might even qualify as another essential food group! That was in 2005 and she hasn’t changed her mind as evidenced by the latest recipe she shared with me.

    It also meets another one of her criteria — easy to make. As a matter of fact, the most difficult thing about this recipe is unwrapping the caramels. Aren’t you surprised that some company hasn’t yet marketed an unwrapped version?

     We both agree —this recipe is really rich so you may need to cut it into really small bars . . . or not.

Chocolate Caramel Nut Bars   Yield: one 13”x9” pan

1 (14 oz.) bag caramels

2/3 cup evaporated milk -- divided use

1 (18 ¼  oz.) 2-layer German chocolate cake mix

1 1/2 cups nuts, chopped  (walnuts, pecans, your choice) – divided use

1/2 cup (1 stick) butter or margarine, melted

1 (6 oz.) pkg. semi-sweet chocolate chips

1.     Melt caramels with 1/3 c. milk over low heat, stirring until smooth. Combine remaining milk, cake mix, and butter or margarine; mix well.  

2.     Press half of cake mixture into bottom of greased 13”x9” baking pan.

3.     Bake in a preheated 350° oven for 6 minutes.

4.     Sprinkle 1 cup nuts and the chocolate chips over crust; top with caramel mixture, spreading to edges of pan.

5.     Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture.

6.     Sprinkle with remaining nuts. Press lightly into top.

7.     Return to oven; bake at 350° for another 20 minutes.

8.     Cool slightly and then refrigerate.  Cut into bars to serve.