Jo

Nancy

Annie

Thanks!
Teresa

CARAMEL GOOEY BUTTER CAKE

Base:
1 (18.5 oz.) box Duncan Hines caramel cake mix
1 stick butter, melted
1 egg

Topping:
1 (14 oz.) can dulce de leche
16 oz. confectioners' sugar
8 oz. cream cheese, softened
1 stick melted butter
3 large eggs
1 tsp. vanilla

Preheat oven to 350 degrees F. Spray a 13- x 9-inch baking dish with cooking spray and set aside.

In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish.

In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.

Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.

Bake at 350 degrees for 45-50 minutes. When you remove it from the oven, the cake will still appear a little "jiggly."

Allow the cake to cool to room temperature then cut into small squares.

PEAR-PUMPKIN PUDDING CAKE - 6 servings

1/2 cup flour
1 tsp. baking powder
1/2 tsp.. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. salt
3 large eggs, room temperature
3/4 cup packed brown sugar
2 ripe pears, pared, cored, cut into small dice
1/2 cup canned pumpkin puree
1/2 cup chopped toasted pecans
1/2 tsp. vanilla extract
1cup heavy cream, whipped (optional)

Heat oven to 375. Butter 8 inch square baking dish. Mix flour, baking powder, spices, and salt in a small bowl. Using electric mixer, beat eggs and brown sugar on medium speed until thickened, about 2 minutes. Reduce speed to low and mix in flour mixture. Stir in pecans, pears, pumpkin and vanilla by hand. Pour batter into prepared baking dish.

Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream if desired.

Teresa