Cake, Pie, & Cobbler RecipesUltimate Peach Cobbler Pineapple Butterscotch Cake Hummingbird Cake Poppy Seed Bundt Cake No-Guilt Chocolate Cream Pie Ultimate Peach Cobbler 
You'll never want to eat traditional peach cobbler again, and it's SOOOO easy to make!! Pineapple Butterscotch CakeThis may sound like a strange combination, but it's delicious and easy. I found this recipe on a can of crushed pineapple - I changed it slightly by adding more butterscotch chips.1 20 oz can crushed pineapple 1 12 oz bag butterscotch chips 1 16 oz box pound cake mix 1 3 1/2 oz box instant butterscotch pudding mix Drain pineapple, keep syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Set aside. In another bowl, combine pound cake mix and pudding mix. Mix pound cake as package directs using pineapple syrup as the liquid per directions. Stir in remaining pineapple. Pour into 9 X 13 baking pan. Top with pineapple-butterscotch chip mixture. Bake at 325 for 55 - 65 minutes. Back To Top
Hummingbird CakeYou knew we had to have a Hummingbird Cake recipe! A rich and fruity cake with nuts and a cream cheese icing - it's not on any diet I know of. :) It's not on this site for its ease, but if you go to the trouble, it's worth it! Check out my own preparation variation at the end.Cake: 3 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda 3 eggs, well beaten 1 1/4 cup oil 1 1/2 teaspoons vanilla 1 8 oz. can crushed pineapple, undrained 3/4 cup chopped pecans 1/2 cup chopped black walnuts 2 cups chopped bananas Sift all dry ingredients together in a large mixing bowl. Add eggs and oil stirring until dry mixture is moist (do not use mixer). Stir in vanilla, pineapple, and nuts. Finally, add bananas. Spoon into three nine inch cake pans (greased and floured). Bake at 350 for 30 minutes. Cool in pans for 10 minutes. Turn on to cooling racks. Ice when completely cooled. Icing: 8 oz. cream cheese, softened 1 stick butter or margarine, softened 3 3/4 cups confectioners sugar 1 teaspoon vanilla Beat all ingredients until smooth. Ice tops of 2 cakes. Stack cakes on top of one another, placing the third un-iced cake on top. Ice sides. My RV Variation Because of our limited space, I do not have a layer cake storage container. Also, if we don't give any of the cake away, it would need to be stored in a refrigerator. An RV fridge wouldn't hold the cake taker anyway. So based on RV storage issues and wanting to share, I take the batter and make three dozen cupcakes. I then use a cake decorating tool to inject the icing into the center of the cupcakes. Finally, I ice the tops and we are ready to eat them, share them, and keep them around for a few days.
Poppy Seed Bundt Cake
An easy cake that starts from a mix, but is jazzed up to make it taste like it is totally from scratch. Also, it is very easy to change flavors by making small adjustments. No-Guilt Chocolate Cream Pie
Found this recipe on a Weight Watcher member's website. It's a very quick pie with few ingredients and no baking required!
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