Pineapple Pecan Cake
Pistachio Cake
Pumpkin Cake

Pineapple Pecan Cake 

1 15 oz. can crushed pineapple with juice 

1 cup chopped pecans 

2 cups flour 

2 cups sugar 

1 teas. baking soda 

2 eggs, beaten 

1 teas. vanilla extract 

Preheat oven to 350 degrees F.  Spray a 9×13-inch pan with cooking spray or grease and flour the pan.  In a mixing  bowl sift the flour, sugar and baking soda together. Stir the pecans into the dry mixture.   Stir in the eggs, pineapple and vanilla and mix until well blended.  Pour the batter into the prepared pan.  Place pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.  Recipe makes 12 servings. 

Pistachio Cake 

1 3.4 oz. package instant pistachio pudding mix 

1 18.25 oz. package yellow cake mix 

4 eggs. 

¼ cup vegetable oil 

½ teas. almond extract 

1 ½ cups water 

7 drops green food coloring 

Preheat oven to 350 degrees F.  Spray a 10-inch tube pan with cooking spray or grease and flour the pan.  In a mixing bowl combine the cake mix and the pudding mis.  Make a well in the center of this mixture and pour in the eggs, water, oil, almond extract and green food coloring.  Blend all the ingredients together and them beat the mixture at medium speed for 2 minutes.  Pour the batter into the prepared pan and place in preheated oven.  Bake the cake for 50-55 minutes or until a toothpick inserted into the center of the cake comes our clean.  Invert the cake onto a wire rack and cool completely.  Recipe makes 14 servings. 

Pumpkin Cake 

2 cups canned pumpkin 

2 cups flour 

2 cups sugar 

1 ¼ cups vegetable oil 

4 eggs 

1 teas. vanilla extract 

3 teas. baking powder 

2 teas. baking soda 

¼ teas. salt 

2 teas. ground cinnamon 

1 cup chopped walnuts, optional 

Preheat oven to 350 degrees F.   Spray a 12×18-inch pan with cooking spray or grease and flour the pan.  In a  bowl sift together the flour, baking powder, baking soda, salt and cinnamon then  stir in the  nuts and set aside.  In a large mixing bowl combine the sugar and oil.  Blend in the vanilla and pumpkin.  Beat the eggs in one at a time.  Slowly beat in the flour mixture.  Spread the batter in the prepared pan and place the pan in the preheated oven.  Bake the cake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  Recipe makes 14 servings.