Pumpkin Pie Cake

Okay Sisters, this is THE dessert of the year! I know Sister Jessica is the queen of pies, so she will especially love this! I've made it twice this year already and almost everyone who eats it says, "Let's to away with the old pumpkin pie and eat this instead!". Everyone is begging for the recipe(which I got from a friend) so I thought I'd better share with you two:)

Crust:

1 box yellow cake mix(set aside 1 cup for topping)

1 egg

½ cup margarine, melted

Mix together and press into a greased 13x9 pan

Filling

1, 30oz can pumpkin pie filling

2-3 eggs

2/3 cup evaporated mils

½ cup brown sugar

½ cup granulated sugar

1 ½ teaspoon cinnamon

Beat well and pour over crust

Topping:

1 cup yellow cake mix

½ cup brown sugar

½ cup chopped nuts

¼ margarine, melted

Combine and sprinkle over filling.

Bake at 350 for 50-60 minutes. Serve with whipped cream. Keep refrigerated(tastes best cold!). ENJOY!!!

Five Flavor Pound Cake

Sams cousin gave this to me at my bridal shower... I think it is in the family cookbook already, but I just thought I'd share. It's super yummy good.

2 sticks butter

1/3 cup shortening

3 cups granulated sugar

5 eggs

3 cups all purpose flours

½ tsp. baking powder

1 cup milk

1 tsp each: coconut, rum, butter, lemon, and vanilla extracts/flavoring

Cream butter, shortening and sugar until lights and fluffy. Add eggs one at a time. In a separate bowl, combine flour and baking powder. Add to butter mixture, alternating with milk. Stir in flavorings. Spoon mixture into 10 inch greased and floured bunt pan and bake at 350 for an hour and a half. Allow cake to cool in pan for 10 minutes. Enjoy!