OLD FAMILY CAKE RECIPES SO YUMMY!!

GOOEY PUMPKIN BUTTER CAKE

This cake is very gooey & rich… In general, it is served as a coffee cake and not as a dessert cake.
My family didn’t care how it was served!

INGREDIENTS;
1 yellow cake mix
1 stick of butter melted
1 egg
Beat this till mixed and moist. Grease hands and pat this crust into a greased 9”x13” cake pan.
FILLING:
1 (8OZ) package cream cheese softened
1 pound powdered sugar (3-3/4 cups)
1 stick soft butter
1 teaspoon vanilla
1 can pumpkin
1 teaspoon cinnamon
½ teaspoon nutmeg
DIRECTIONS:
Cream cheese, sugar & butter together.
Add eggs one (1) at a time: mix well
Add vanilla, pumpkin. cinnamon & nutmeg.
Mix well and pour over crust Bake in 350% oven for 45 to 50 minutes.
Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and then you can sprinkle powdered sugar on top if you wish. Allow to cool slightly. Cut into squares and serve with whipped cream.

TURTLE CAKE

I made this cake when we were having company over to play cards.
It will taste like turtle candy if set up properly!


INGREDIENTS:
1 German chocolate cake mix
Mix as directed. Pour half (1/2) of batter in a greased & floured 9”x13” pan and bake 20-22 minutes…Take out of oven and pour the following on top;

Melt together in sauce-pan.
1 14-oz bag of caramels
½ cup evaporated milk
¾ cup butter
Pour caramel mixture over warm cake in pan
Sprinkle on top of caramel mixture 1 cup chocolate chips and 1 cup chopped pecans
Spread the last half (1/2) of batter on top and bake another 20-25 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Store loosely covered at room temperature.
Serve with Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired

LEMON PECAN CHRISTMAS CAKE

My mother made this every year the Saturday after Thanksgiving and when I got married I started making it. My daughters and daughters-in-law would help and we would make 8-10 cakes. They were so much nicer for gift giving than the usual fruit cake and people liked this cake.
We made this cake so far ahead to allow the flavors to blend!

INGREDIENTS:
1 pound unsalted real butter
1 pound brown sugar
6 egg yolks
3 cups flour
1 teaspoon baking powder
1 & 1/2 ounces lemon extract
1-1/2 pounds candied pineapple
1-1/2 pounds candied red & green cherries
2 cups golden raisins
6 egg whites

DIRECTIONS:
Cream butter, sugar & egg yolks well
Chop fruit and dredge with 2 cups of the flour
Mix all ingredients together thoroughly then fold in egg whites that have been beaten (not as stiff as for angel food cake).
Cover and let sit overnight.
Preheat oven to 300%
Grease & flour tube pan before putting cake batter in.
Bake at 300% for 1-1/2 hours with pan of water on rack below the cake.
Cool in pan for 15 minutes and remove from the pan.
If making ahead cut an apple into 8 pieces put on top of fruit cake, pore on a table spoon of brandy and wrap in cheese cloth, put back in pan and wrap with foil.
Remove the old apples every week, put on fresh ones and another tablespoon of brandy and rewrap the cakes….This really makes a fantastic cake, but it doesn’t have to be done.