MANDARIN-ORANGE PINEAPPLE CAKE

A friend from Kentucky sent me this cake recipe. Some call it Pig Cake or Pig Pickin' Cake.

1 box Duncan Hines Butter Cake mix

1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Icing
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.

  — with Dianna Emmert Gillia

PEACH UPSIDE DOWN CAKE

3 cups peaches, sliced or coarsely chopped

1 box peach-flavored gelatin
1 stick butter
2 cups miniature marshmallows
1 box yellow cake mix

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Spread the peaches over the bottom of the prepared pan; sprinkle the dry gelatin over the peaches. Cut butter into thin pats and layer over the peaches and gelatin. Sprinkle the marshmallows over all.

Prepare the cake mix according to package directions and pour over the top of the ingredients in the pan. Bake at 350 degrees for about 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: This cake is delicious served warm.

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PUMPKIN LATTE CUSTARD

 1 can (29-oz) pumpkin

1 1/2 cups sugar

1 can (13-oz evaporated milk

4 large eggs

1 tbsp pumpkin pie spice

1 tbsp instant espresso powder

3/4 tsp salt

Whipped cream, optional

Gingersnap cookies, crushed, whole cookies for garnish, optional

Pour 1-inch of water into a 6-qt slow cooker. Layer two 24-inch pieces of foil; roll up lengthwise to make a 1-inch-thick roll. Shape roll into a ring and place in slow cooker to make a rack.

Whisk together first 7 ingredients. Transfer mixture into a greased 2-qt baking dish. Very gently lower onto the foil rack, being careful not to allow dish to touch sides of cooker. Cover slow cooker with a double layer of white paper towels. Place lid securely over the paper towels.

Cook, covered, on low 6 to 7 hours or until a food thermometer reads 160-degrees. Carefully remove dish from cooker. Top servings with the whipped cream and crushed cookies. Garnish with additional cookies, if desired.

Personally, I would dip servings directly from the dish in the slow cooker, using potholder gloves and a long-handled spoon.

Yield: 8 servings

recipe idea and photo TOH 2026

CREAM CHEESE PEACH PIE DELIGHT

1 package of white or yellow dry cake mix

1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Source Huffington Post 

ORANGE SNOW BALLS

This recipe was the grand prize winner in a Party In A Pinch Contest in Taste of Home.

1 pkg (11-oz) vanilla wafers

2/3 cup chopped pecans

1/2 cup butter, melted

1/4 cup frozen orange juice concentrate, thawed

3 cups confectioners' sugar, divided

Place vanilla wafers and pecans in a food processor; pulse until fine crumbs form. Add butter, concentrate, and 1 cup sugar; pulse until mixture comes together.

Shape mixture into 1-inch balls; roll in remaining sugar. Store at room temperature.

Taste of Home recipe and photo

SMALL SHORTBREAD COOKIES WITH BUTTERCREAM

This recipe is from a 2026 TOH magazine. It was submitted by a lady in Ohio.

1 cup unsalted butter, softened

1/4 cup maple syrup

1/2 cup confectioners' sugar

2 cups all-purpose flour

1/2 tsp kosher salt

3 tsp minced fresh rosemary

Buttercream:

1/2 cup unsalted butter, softened

2 cups confectioners' sugar

2 tbsp strong brewed coffee

1 tsp Nescafe Gold Espresso Intense powder

In a large bowl, cream butter, maple syrup and sugar until light and fluffy, 5 to 7 minutes. In another bowl, whisk flour, salt and rosemary; gradually beat into creamed mixture.

Divide dough in half; shape each into a 1-inch roll. Wrap in waxed paper; refrigerate until firm, about 2 hours.

Preheat oven to 350-degrees. Unwrap and cut dough crosswise into 1/2-inch slices. Place 1-inch apart on greased baking sheets. Bake until set, 15-20 minutes. Cool on pans for 5 minutes before removing to wire racks to cool completely.

Meanwhile, in a large bowl, cream butter and confectioners' sugar until well blended. Add coffee and espresso powder. Pipe or spread frosting over cooled cookies.

Yield: about 4 dozen

TOH photo

DING DONG CAKE

This recipe is a repeat of one of the most popular recipes on this blog.

1 box (2-layer size) chocolate cake mix
1 brick (8-oz) cream cheese, softened
3 cups powdered sugar
1 stick butter, softened
1 carton frozen whipped topping, thawed
1 can chocolate frosting
2 tbsp milk

Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.

When cake is cooled, cut in half lengthwise; return bottom half to the pan. 

To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.

Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.

Keep cake in the refrigerator.

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PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS

This is a Kraft Foods Recipe.

What You Need

52

 vanilla wafers, finely crushed (about 2 cups)

3

Tbsp.  butter or margarine, melted

4

 eggs, divided

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-3/4

cups sugar, divided

3

Tbsp.  flour

1

Tbsp.  zest and 1/3 cup juice from 2 lemons, divided

1/2

tsp.  vanilla

2

Tbsp.  cornstarch

1/2

cup  water

Fresh blueberries for garnish, optional

HEAT oven to 325ºF.

LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.

SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.

SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve. Garnish each serving with blueberries, if desired.

CRAZY BANANA CAKE WITH CREAM CHEESE ICING

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
 3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

To prepare: Pre-heat oven to 275º F, and grease and flour (or spray), a 9×13 cake pan.

Mash banana and mix with lemon juice and set aside.

In a med bowl, mix flour, baking soda and salt.  Set aside.

If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

In a large bowl, cream butter and sugar. Beat in eggs, one at a time.  Stir in vanilla. Beat in flour mixture alternately with buttermilk.

Stir in bananas.

Pour into greased/floured (or sprayed) cake pan and bake at 275º F for 1 hour and 10 mins (or until knife comes out clean).

NOW, FOR THE CRAZY PART:

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

No need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.

CREAM CHEESE ICING:

1/2 cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner’s sugar)

1. Cream butter and cream cheese.
2.  Beat in vanilla and icing sugar on low until combined, then high until smooth.

This makes a ton of icing.  You could probably halve the recipe, but I love cream cheese icing, so the thick layer that this produces makes me a very happy hooligan indeed.

Source: Happy Hooligans

QUICK AND EASY NUTELLA MOUSSE CRUNCH

1 jar (13-oz) Nutella or another brand of hazelnut spread
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)

Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds.  Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks.  Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes.  Crush some biscotti and sprinkle over the tops for a crunch effect.  Serve the remaining biscotti with the mousse. 

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