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NO MIX CAKE

In a 9 x 13 pan put the following ingredients in the order they are listed. DO NOT MIX.

1 can cherry pie filling
1 can crushed pineapple with juice
(coconut to taste)
1 box yellow cake mix
1 stick melted butter (Spoon the butter over the dry cake mix.)

Bake at 350 degrees for 45 minutes.

DUMP CAKE Here is another variation of a No Mix Cake.

In a 9 x 13 cake pan put the following ingredients in by layers DO NOT MIX.

1 can of pie filling
8 oz. crushed pineapple
1 box cake mix
1 cup pecans
1 stick of melted butter

Bake at 350 degrees for 1 hour and 10 minutes.

WARTIME CAKE Here is a recipe from my father-in-law. I have not made the cake myself. The cake uses no eggs, milk or white sugar.

1 cup brown sugar
1 1/4 cups water
1/3 cup shortening
2 cups seeded raisins
1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. water
2 cups sifted flour
1 tsp. baking powder

In a saucepan over medium heat, stir together the brown sugar, 1¼ cups water, shortening, raisins, nutmeg, cinnamon and cloves. Bring to a boil and boil for 3 minutes.

Remove from heat and cool.

Add salt and baking soda dissolved in 2 tsp. water. Blend in flour that has been sifted with baking powder.

Pour batter into greased and floured 8 inch square pan. Bake about 50 minutes to 325 degrees.

I am told that this cake is delicious without icing.

Out of the family cakes on this page, this next one is our favorite!

CARLISLE'S RUM CAKE (My father-in-law made this every year around the holidays!)

1 box of yellow cake mix

1 3 3/4 oz. pkg. of Jello instant vanilla pudding

4 eggs

1/2 c. cold water

1/2 c. oil

1/2 c. Barcardi light rum (80 proof)

Glaze

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Barcardi light rum (80 proof)

Preheat oven to 325 degrees. Grease and flour a 10” tube or 12-cup Bundt pan. Mix all cake ingredients together. Pour batter into pan. Bake one hour. Cool. Invert on serving plate. Prick top. For Glaze, melt butter in saucepan. Stir in water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

COTTON CAKE (This was one of my mother’s favorite recipes)

2 cans shredded coconut (2 cups)
2 sticks melted butter
2 cups pecans
2 cups sugar
1/2 cup milk
6 eggs
12 ounces vanilla wafers – crushed

Stir up mixture as given above and bake in slow oven, 275 or 300 degrees for almost 2 hours in a greased tube pan. After it cools, be sure to cover, keeps for a long time if kept covered. No icing is necessary.

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