Bundt(R)).
Mix butter pecan cake mix, water, vegetable oil
salt. Stir in the melted butter. Add flour and mix with
Mix together brown sugar, flour, and salt.
Cut in butter and peanut butter until texture is like cornmeal.
Take out 2/3 cup of this crumb mixture. Set aside.
To the rest of the flour mixture, add buttermilk, eggs, baking soda dissolved in 1 tablespoon water, and vanilla.
Beat and pour into a greased pan.
Sprinkle with reserved crumbs.
Bake at 375\u00b0F for about 30 minutes or until done.
sturdy baking sheet.
Crumb Topping:
In a medium
on-stick 8 inch round cake pan with non-stick cooking
Preheat oven to 425\u00b0F.
Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
Can be served immediately or is also good room temperature.
Drain pineapple well.
Melt butter in pan (9-inch round or 8 or 9-inch square).
Remove from heat and stir in brown sugar. Arrange pineapple and cherries in sugar mixture.
Prepare crumb cake and pour over all in pan.
Bake at 350\u00b0 for 40 to 50 minutes until tests done.
nd lemon zest.
Add butter to dry ingredients mixture. Now
Heat oven to 350\u00b0. Grease and flour oblong pan, 13 x 9 x 2-inches. In large mixer bowl, blend sugar, peanut butter and cake mix on low speed until crumbly. Reserve 2/3 cup crumb mixture; set aside. Blend remaining crumb mixture, the eggs and water on low speed until moistened, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spread batter in pan. Sprinkle reserved mixture over batter. Sprinkle chocolate chips and nuts over top. Bake 40 to 45 minutes or until toothpick in center comes out clean.
b>butter, and melted butter until crumbly; set aside.
MAKE THE CAKE BATTER
Topping: Cut butter into brown sugar, flour mixture until crumbly.
Grease bottom only of a 9 x 13-inch cake pan.
In mixing bowl cream butter and cream cheese until light and fluffy.
Add remaining ingredients and beat at low speed until well blended.
Spread in prepared pan and sprinkle topping over top of cake.
Bake at 350\u00b0 for 30-35 minutes.
nd flour 2 - 8 inch cake pans. In a saucepan over
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Pour the peaches and juice of two cans in a 9x13 pan.
Sift the cake mix over the peaches.
Pour the melted butter over the cake mix.
Pour the peaches and juice of third can on top of butter and cake mix.
Sprinkle the coconut and nuts on top.
Bake at 350 degrees F for 40 minutes or until brown and bubbling.
n medium bowl. Cut in butter with pastry blender or 2
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Combine sugar, flour and salt; cut in butter and peanut butter until mixture resembles corn meal.
Reserve 2/3 cup.
To the remaining mixture, add milk, eggs and soda, dissolved in water and flavoring.
Pour into greased 9 x 12-inch cake pan.
Sprinkle with crumbs.
Bake at 375\u00b0 for 30 minutes.
Add baking soda to boiling water, mix and let cool.
Cream sugar and shortening.
Add eggs and water to creamed mixture and beat well.
Sift flour, salt and cocoa.
Fold flour mixture and peanut butter chips into sugar and shortening.
Add vanilla.
Pour into greased 13 x 9-inch pan.
Combine brown sugar, chocolate chips and walnuts together.
Sprinkle on the cake batter.
Bake at 350\u00b0 for 45 to 50 minutes or until done.
Mix brown sugar, flour, salt and peanut butter. Add margarine. Mix until mixture is of corn meal consistency.
Reserve 1/3 of this for topping (about 2 cups).
Add sour milk, baking soda, eggs and vanilla.
Pour into a greased 9 x 13-inch pan and sprinkle with reserved crumbs.
Bake 30 minutes at 350\u00b0.
Cream butter and cream cheese until light and fluffy; add remaining ingredients and beat until moistened, then beat 3 minutes at medium speed.
Pour into one 13 x 9-inch or two 8-inch square pans, greased.