Let’s eat cake

It’s finally starting to feel like spring, so let’s eat cake.

Blueberry Dump Cake

1 can crushed pineapple, not drained

1 pkg. yellow cake mix

1 can cherry or blueberry pie filling

1/2 lb. (2 sticks) margarine, cut up

1 c. chopped pecans

Grease a 9- by 13-inch pan. Put in cake mix, add pineapple and spoon pie filling over this dump cake. Cover with pieces of margarine over all and sprinkle with nuts. Bake one hour at 350 degrees. Serve warm with ice cream or CoolWhip.

Orange Cake

1 pkg. yellow cake mix

1 pkg. orange Jello

3/4 c. apricot nectar

2/3 c. oil

Mix and beat three minutes. Add: 2 tsp. orange extract and 4 beaten eggs.

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for one hour. When done, poke holes in cake and pour icing over cake. Cool.


1-1/2 c. powdered sugar

3 Tbsp. orange juice

Banana Pudding Cake

1 or 2 small, ripe bananas

1 pkg. yellow cake mix

1 pkg. Jello instant pudding (banana cream or vanilla)

4 eggs

1 c. water

1/4 c. oil

1/2 c. chopped nuts

Slice bananas into large bowl. Beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for two minutes. Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes.

Remove from pan and finish cooling. Sprinkle with powdered sugar.