Strawberry Cream Cheese Frosting will work well with this cake

SERVINGS 10-12

INGREDIENTS:

1 (18.25 ounce) white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup diet 7-Up or Sprite soda (can use water)

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Lightly grease two 9-inch round cake pans.

In a large bowl combine cake mix and gelatin.

Add pureed strawberries, eggs, oil, and 7-Up or water; beat at medium speed with an electric mixer until smooth.

Pour into prepared pans.

Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10-12 minutes then remove to racks

Taken from my “Favorites” folder!

SERVINGS 10-12

1/2 cup butter, cubed (no substitutes)

1/4 cup heavy (35%) whipping cream

1 cup brown sugar, packed

1 teaspoon vanilla

3/4  cup chopped walnuts or pecans

2 large Granny Smith apples, peeled, cored and thinly sliced (or use 3 small apples)

1 (18 ounce) package yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

INGREDIENTS:

Taken from my “Favorites” folder!

Servings 12

Ingredients:

1 cup butter, softened

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon almond extract (can omit and use 3 teaspoons vanilla)

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cups sour cream

1 (21 ounce)  can peach pie filling

1(15-1/4 ounce) can sliced peaches, drained

STREUSEL:

1 cup packed brown sugar

1 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 to 1 teaspoon ground cinnamon

1/2 cup cold butter, cubed

GLAZE:

1 cup confectioners’ sugar

1 to 2 tablespoons light cream

Instructions:————————

• For Cake; in a large bowl cream the butter and sugar until light and fluffy.
• Add in eggs, vanilla and almond extract;  beat for 2 minutes.
• In a bowl combine the flour with baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream, beating just until combined.
• Pour half of the batter into a greased 13 x 9-inch  baking pan.
• In a bowl combine the pie filling and peaches; spread over batter.
• Drop the remaining batter by tablespoonfuls over filling.
• For streusel; combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly, then sprinkle over batter.
• Bake in a preheated 350 degrees F oven for 70 minutes or cake tests done.
• Cool on a wire rack.
• Combine glaze ingredients then drizzle over coffee cake.

Taste tester Notes; for a more extreme lemon flavor mix 2 tablespoons fresh lemon juice with the 7-Up or Sprite to measure 1-1/3 cups

Servings 12

Ingredients:

1 (18-1/4 ounce) package lemon cake mix (such as Duncan Hines cake mix)

3 large eggs

1-1/3 cups 7-Up soda (can use Sprite, use sugar-free for a less sweet taste)

1/2 cup vegetable oil

2 tablespoons poppy seeds

2 tablespoons grated lemon peel

Instructions:————————————-

Preheat oven to 350 degrees F.

Generously grease and flour a bundt pan or a 10-inch fluted tube pan.

In a large bowl combine the dry cake mix with eggs, 7-Up or Sprite soda and oil; beat on medium speed for 2 minutes or until smooth and well combined.

Fold in the poppy seeds and lemon peel.

Transfer to baking pan.

Bake for 40-45 minutes or until cake tests done.

Drizzle with lemon glaze or dust with confectioners sugar.