Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 1 1/4 cups water
• 1/2 cup poppy seeds
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• 1 (21 ounce) can lemon pie filling
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• 1 (3.4 ounce) package instant lemon pudding mix
• 1 cup milk
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Spread lemon pie filling over the cooled cake.
4. In a large bowl, mix instant lemon pudding with milk. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping. Spread over pie filling. Refrigerate for at least 4 hours before serving.

Ingredients

• CAKE:
• 2 cups flour
• 2 teaspoons MAGIC Baking Powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash of ground cloves
• 1/2 teaspoon salt
• 4 eggs
• 1 1/4 cups oil
• 2 cups granulated sugar
• 2 cups grated carrots
• 1 (19 ounce) can crushed pineapple, well drained
• 1/2 cup chopped walnuts or pecans
• ICING:
• 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
• 1/4 cup butter, melted
• 2 cups icing sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon peel

Directions

1. Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
2. Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Ingredients

• 1 (18.25 ounce) box devil's food chocolate cake mix
• 1 1/2 teaspoons ground ancho chile pepper
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
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• 1 teaspoon ground ancho chile pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 4 cups confectioners' sugar, or more as needed
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1/2 teaspoon clear vanilla extract, or to taste
• 24 small dried red chiles

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
4. In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Ingredients

• 1 (29 ounce) can pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 3 eggs
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
3. Bake in the preheated oven 50 to 60 minutes. Cool before serving.

Ingredients

• 1 (29 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 1/2 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
4. Bake for 55 to 60 minutes, or until done.

Ingredients

• 1 (29 ounce) can pumpkin puree
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• salt to taste
• 1 3/4 cups white sugar
• 3 eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 (18.25 ounce) package yellow cake mix with pudding
• 1 cup chopped pecans
• 1 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.