Easy Black Forest Torte

1 bag mini marshmallows
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles

Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.

Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.

Let cool. Ice with cool whip and decorate with holiday sprinkles.

Pumpkin Dump Cake

1 28 oz. (i used 30 oz. can) can of pumpkin
1 13 oz. can of evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
3 eggs
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1 yellow cake mix
1/2 cup chopped walnuts
1 cup melted butter

Beat pumpkin, evaporated milk, sugars, eggs, and spices in a large bowl until well blended. Pour into a greased 9x13 inch pan. Sprinkle with yellow cake mix and chopped walnuts. Over that, pour the melted butter. Bake in a 350 degree oven for 60 minutes.

From Cherry Ames at SL

Coconutty Cake

4 large eggs, separated
1 (13.5 oz) can coconut milk (not coconut creme!)
1/3 cup oil
1-2 tsp coconut extract (use the greater amount if using light coconut milk)
1 box white cake mix (or the dry ingredients for your favorite from-scratch white cake)

Topping:
2 cup coconut flakes
1/2 cup brown sugar
1/2 cup macadamia nuts, chopped (optional)

1 stick butter, melted

Grease and flour a 9 x 13 inch pan. Preheat oven to 350.

Mix coconut flakes, brown sugar, and nuts and set aside.

Whip egg whites until soft peaks form. Set aside. Beat egg yolks, coconut milk, oil, and extract together. Blend liquids into cake mix gradually. Fold egg whites gently into batter. Pour batter into pan and lightly sprinkle topping over top. Drizzle melted butter over topping.

Bake at 350 for 30 minutes. Test with toothpick for doneness.

From: 50th Anniversary Best of our Favorite Recipes 1946-1996: Island of Maui

Stephanie's One-Layer Yellow Cake

Makes 1 9" square or round cake--just the right size for "just family"

1 1/2 c. flour
1 c. sugar
2 tsp baking powder
1/2 tsp salt
1/2 c. butter, softened
2/3 c. milk
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees F. Grease and flour a 9" pan.

Sift dry ingredients together. Blend in softened butter. Pour in milk and vanilla and beat for 2 minutes. Add eggs and beat for an additional 2 minutes.

Bake for 35-40 minutes or until center tests done.

Kahlua-Orange Fudge Cake

Recipe from Maui Extension Homemakers cookbook

1 pkg Devil's Food or German Chocolate cake mix
1 (8 oz) ctn dairy sour cream
1/2 c cooking oil
1/2 c water
4 eggs
1/4 c Kahlua or other coffee liqueur
2 TBSP finely shredded orange peel
1 tsp ground cinnamon
1 (12 oz) pkg semi-sweet chocolate chips
1 (4-serving size) pkg instant chocolate fudge pudding mix
Powdered sugar (optional)

Grease and flour a 10-inch fluted tube pan or Bundt pan. In large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl frequently. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan and bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar if desired. Makes 12-16 servings.