Cherry Upside Down Cake

CHERRY UPSIDE DOWN CAKE
Serves 6-8
2 cups cherries (stoned)

2/3 cup soft brown sugar

6 TBSP butter

3 large eggs lightly beaten together

1 1/2 cup self-rising flour

½ teaspoon vanilla extract
Pre-heat oven to 350 F

Butter and flour a cake tin, and line the base with baking parchment.Arrange the cherries over the bottom of the tin, and sprinkle 1/2 cup of the sugar over them. Beat the butter and remaining sugar together until pale and fluffy then add some of the egg, beating it in well before adding some of the flour and more egg and continue beating. Add the remaining flour and egg alternately beating each addition in well before adding the next; add the vanilla essence with the last addition of egg.Pour the cake mixture over the cherries and sugar, and smooth it level with a spatula if necessary.Bake in oven for 25-30 minutes until risen and golden and just beginning to come away from the sides of the tin. It may not need quite as long if it is in a fan oven.Remove from the oven and allow to cool for a couple of minutes.Place a large serving plate over the tin, and carefully invert it.
Serve warm or at room temperature with crème fraiche or with whipped cream.

Pumpkin Dump Cake

Pumpkin Dump Cake

30 oz. can of pumpkin pie mix
1 1/2 cup granulated sugar
3 tsp. ground cinnamon
1 tsp. salt
3 large eggs
12 oz. can of evaporated milk
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted butter

Preheat oven to 350 degrees.
Mix first 6 ingredients until smooth andpour into a greased 9x13 in. pan.
Sprinkle cake mix over pumpkin batter and then cover with the chopped pecans.
Drizzle melted butter over top and bake for 45-50 minutes.
The recipe says to refrigerate until completely cold and serve with coolwhip.
However, I like it warm. It's up to you. It's good either way!

Carrot Cake

Buddha Girl has been begging for this recipe. It is awesome!

Carrot Cake

2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (I add 1 tablespoon, cuz I like it)
3 cups finely shredded carrot
1 cup cooking oil
4 eggs

optional:
finley chopped English walnuts

*Grease and lighly flour a 13 x 9 x 2 pan. (I use a bundt pan)
In a large bowl, combine the first six ingredients.
Add the next three ingredients, beating with an electric mixer until combined.
Continue beating two minutes on medium speed.
Turn into the pan and bake at 325 for 40 minutes or until done.
Frost with your favorite cream cheese icing.

***I also like to pour this prepared mix in mini loaf pans and use as a mini bread loaf.
This makes an excellent gift!