Red Cherry Velvet Dump Cake 1 can (21oz.) Cherry Pie Filling 1 can (8oz.) Crushed Pineapple, Undrained 1 Box, Red Velvet Cake 1 Stick Butter (Melted) 1 cup Pecan (Chopped) In an ungreased 9x13 Spread Pie Filling & Pineapple, Dump dry mix evenly on cake then butter. Run a fork through it all a few times and top with pecans Bake @ 350 for 35 -45 min. or tell Lightly Browned. By: Tanya Clark
Crack Cake -Crack Cake 1 box yellow cake mix, 1/4 c brown sugar, 1/4 c white sugar, 1 box instant vanilla pudding mix, 2 t cinnamon, 4 eggs, 3/4 c water, 3/4 cup oil, 1/2 c white wine. Glaze: 1 stick butter, 1 c sugar, 1/4 white wine, melt together and pour over hot cake.
In a 9x13 inch pan, pour undrained crushed pineapple on the bottom. Next layer cherries, then coconut and then nuts. Sprinkle cake mix over entire cake. Do not mix. Melt butter and drizzle all over cake. Place in a 350F oven for 45 minutes. Serve with vanilla ice cream or cool whip.
Pour can of cherry pie filling and can of pineapple filling into dutch oven. Mix well. Cover evenly with cake mix. Pour melted butter over the top. Sprinkle with cinnamon and walnuts if desired. Cover and cook 15-45 minutes, or until done.
3 INGREDIENT PUMPKIN CAKE. Use sugar free yellow cake mix instead of Spice Cake, a 15 oz can pumpkin (1 3/4 cups), and a couple eggs. You don't really need the eggs, but it does enhance the texture somewhat. You could add some pumpkin pie spice if you want, too. Mix cinnamon with a sugar free cream cheese icing recipe to top. Pretty easy and tasty!