1/2 cup canned pumpkin pie mix
3 tablespoons vanilla pudding snack pack
2 tablespoons Cool Whip, thawed
1/4 teaspoon pumpkin pie spice
white chocolate curls/shavings
mini phyllo shells
Combine pie mix, pie spice and vanilla pudding. Fold in Cool Whip. Serve in mini phyllo shells with shaved white chocolate.
Tiffany Martin, Barnum
Turtle Sundae Cake
1 chocolate cake mix
3/4 cup butter
1/2 cup evaporated milk
1 cup chocolate chips
1 cup chopped nuts
1 – 14 ounce package caramels (50 pieces)
Prepare the cake mix according to the package directions. Pour half of the cake batter in a greased and floured 9-by-13-inch cake pan. Bake at 350 degrees for 10 to 15 minutes until gooey and puffy. Melt the caramels, butter and milk. Pour over the baked cake layer. Add chocolate chips and nuts. Pour remaining batter on top and bake for 30 to 35 minutes.
Joyce Polo, Cloquet
Gingerbread Upside Down Apple Cake
1/4 cup butter
1/2 cup brown sugar
2 cups thinly sliced, peeled apples
Melt the butter in a 9-inch square pan. Blend in the brown sugar. Place the apples in the pan, overlapping them. Add a layer of cherries and pecans, then another layer of apples and repeat. Prepare the gingerbread mix as directed on the package. Pour into pan and bake at 350 degrees for 35 to 40 minutes. Immediately invert on serving plate. Leave the pan over the cake for a few minutes. Serve warm. Makes 9 servings.
Mae Nelson, Duluth