Pumpkin Pie Dump Cake

1 large can pumpkin (not soup can size...bigger like 28 or 32 oz)
13 oz. can evaporated milk
3 eggs
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice

Mix above ingredients together, pour into a 9x13" pan (ungreased).
Crumble a dry yellow cake mix over top of pumpkin mixtue and pat down gently.
Melt 3/4 cup butter and pour over top of dry yellow cake mix.
Sprinkle with chopped nuts (if you aren't allergic to them...pecans/walnuts used to be good in this)

Bake for 45-60 minutes at 350*

Serve warm or cold with cool whip. Great for breakfast with coffee too. :)

First Sunday in the Park Coffee Cakes

1 yellow cake mix
1 small pkg. instant vanilla pudding (4 serving size)
1/2 cup Wesson Oil (that's what the recipe says)
1 cup sour cream
4 eggs

Mix in a small bowl:
2/3 cup sugar
4 tsp cinnamon
1 cup walnuts

With a mixer, beat together the first five ingredients. Pour half of this batter in a greased bundt pan. Swirl half of the nut mixture over the top of the batter in the pan. Pour balance of batter over the swirled mixuture. Swirl remaining balance of nut mixture over top.
Bake for 50-60 minutes at 350*. Make lots and lots of these the night before First Sunday in the Park to sell at Bethel #217's hot dog booth. :)
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Mother's Club Coffee Cake
(the original from "scratch" version, provided by Sandi Weaver circa 1977)

1 cup Margarine (2 sticks)
1 1/2 cup Sugar
2 Eggs
1 cup Sour Cream
1 tsp. Vanilla
2 cups Flour
1 tsp Baking powder
1/2 tsp Baking Soda

Topping
3/4 cup Brown sugar
1 Tbsp Flour
1 tsp Cinammon
2 Tbsp Margarine
1/2 Cup Walnuts

Cream together margarine & sugar. Then add eggs, sour cream and vanilla and stir until mixed. Then add flour, baking powder and baking soda and mix until combined.

Mix all of the topping together in a separate bowl.

Pour 1/2 of the batter in a bundt cake pan, then sprinkle 1/2 of the topping, then pour the rest of the batter and then top with the rest of the topping.

Bake @ 350 degrees for 1 hour. Cool in pan and then turn out onto a plate and enjoy!!!

Rum Cake...m-mm-mmm-good!

1 pkg. Duncan Hines Butter Recipe Golden Cake Mix
1 pkg. Instant vanilla pudding mix
4 large eggs
1/2 cup Rum
1/2 cup oil
1/2 cup water
1/2 cup to 1 cup chopped walnuts

Grease 2 loaf pans well. Place chopped nuts in bottom of pans. Beat remaining ingredients together at high speed for 4 minutes. Divide batter between the two pans and bake at 325* for 1 hour. Take cakes out of the oven and let cool and "fall".

In a saucepan, mix together:
1/4 cup rum
1/4 cup water
1 cup brown sugar
1 cube butter (1/2 cup)

Boil for three minutes. Pour over cooled (and fallen) cake. Let rest until all the sauce has been absorbed. Turn pan over to release cake with the nuts being on the top on the cake now. Tastes better after it sits for a day. Wrap as a lovely...rum-ly fragrant gift cake. Yummy with coffee.