Pineapple Sheet Cake

INGREDIENTS
1 Box Yellow Cake Mix (French Vanilla Cake Mix)

1 Box Instant Vanilla Pudding (small)
3 eggs
1/2 c. vegetable oil
20 oz. crushed pineapple

Cake Instructions
Preheat oven to 350 Degrees and spray a 9X13 rectangular pan with baking spray and set aside.
In a large mixing bowl, add the yellow cake mix, add the 3 eggs, vegetable oil, and the crushed pineapple and mix using a handheld mixer. Blend until smooth. Pour in the sprayed prepared pan and bake on the middle rack for 35 minutes or until a toothpick can be inserted and comes out clean. Allow the cake to cool completely.

Cream Cheese Frosting Option One
8 oz. cream cheese, softened
1 1/2 c. heavy whipped cream
2 tsp. Vanilla extract
1/2 c. powdered sugar

In a  large bowl, add the cream cheese and use a mixer to blend until creamy. Use a spatula to scrape the sides of the bowl. On a slow speed, add 1/2 cup of the whipping cream to combine the cream and cream cheese together.
Increase the speed to medium. Once you see the cream begin to firm, add the remaining 1 cup of cream, powdered sugar, and vanilla extract and whip the cream on high speed until firm peaks form about 3 minutes. Once the peaks are firm stop the mixer.
Spread the whipped topping to the top of the cake, cut into squares, and serve.

Recipe from bsugarmama.com

Cream Cheese Frosting Option Two

Ingredients

1 (8-ounce) package brick style cream cheese softened

1/2 cup (115 grams) unsalted butter softened

2 cups (240 grams) powdered sugar (2 1/2 cups)

1 teaspoon pure vanilla extract (1 1/2 teaspoons)

In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.

Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.

Pipe or frost on cooled cupcakes, cakes, or other desserts.

Recipe from livewellbakeoften.com

black text - original recipe
purple text - my changes

Cinnamon Streusel

Cinnamon Streusel Topping
Ingredients
2 tablespoons butter or margarine (firm)
1/4 cup Gold Medal™ all-purpose or whole wheat flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Steps
1 Cut butter into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

bettycrocker.com

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Cinnamon Layer:

3/4cup brown sugar

1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

allrecipes.com

The BEST Jiffy Cornbread

Ingredients
1 cup sour cream
2/3 cup milk
2 large eggs
1/2 cup butter, melted
2 boxes Jiffy corn muffin mix
1 tablespoon sugar

For a different flavor try adding one of the following:
- 1c caramelized onions
- 1/2c diced green onions

- 1/4c chopped fresh rosemary, sage, thyme, or basil
- 1c shredded cheese
- 3 tablespoons honey or maple syrup

- 1/2c each onion and bell pepper (any color), diced and lightly sautéed

Instructions
Preheat oven to 400 degrees and grease a 9x13-inch baking dish.
In a large bowl, whisk together the sour cream, milk, and eggs.
Whisk in the butter.
Add the corn muffin mix and sugar and stir in with a wooden spoon. Transfer batter to prepared pan.
Bake for 25 to 30 minutes or until golden. Serve warm.

Recipe and picture from spicysouthernkitchen.com

Purple text - changes/additions I made

Easy Cake Mix Coffee Cake

Ingredients
1 box vanilla cake mix
2 eggs
1/4 cup Greek yogurt or 1 additional egg
1/3 cup Mazola Corn Oil
4 oz applesauce or 3.2oz pack of instant pudding
2 tsp cinnamon
1/2 cup water (brewed coffee)

CRUMB TOPPING
1/2 cup flour
1/4 cup brown sugar
2 tsp cinnamon
4 tbsp chilled butter cubed

1/2 cup chopped pecans

ICING
1 cup powdered sugar
1 tsp vanilla
3-4 tsp milk

Instructions
Using a hand mixer, in a large bowl, mix together cake mix, eggs, yogurt (or extra egg), corn oil, applesauce (or pudding packet), cinnamon and water. Beat until just blended.

Pour cake batter into a greased 9x12 pan. Bake at 350˚ for 18-22 minutes or until a toothpick poked through the center comes out clean.

While cake is baking, get a new bowl or clean the batter bowl, and mix together flour, sugar, brown sugar, cinnamon and cubed butter using an electric mixer. Beat on a high speed until big crumbles form. About 2-3 minutes of mixing.

Immediately spread out crumbles on a baking sheet. Put the baking sheet in the oven along with the cake, on a different rack. Bake for 4 minutes then remove from oven and scrape crumbs back into the bowl. Lightly beat the cooked crumbles using the mixer to break them up. Add in pecans. Carefully sprinkle cooked crumbles on top of the cake so that they cook on top of the cake the last 4 minutes of baking. When done, remove coffee cake from oven and let cool.

Prepare the icing by beating powdered sugar, vanilla extract and milk together in a bowl.
To pipe the icing onto the cake, fill a plastic sandwich bag with icing and cut a small hole in the corner. Squeeze the bag of icing over the cake in a zig zag fashion.

Cut cake into 12 squares and serve warm or make ahead the night before and seal with plastic wrap once cooled until morning.

Recipe and picture from mightymrs.com
 

Cranberry Pecan Cookies

Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened **
1 cup chopped pecans **
2/3 cup white baking chips
2/3 cup dried cranberries **
1 teaspoon vanilla extract

Directions
1. Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

2. Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

**alternative ingredients

caramel apple cookie dough

walnuts

no cranberries 

no pecans

Recipe and picture from Tasteofhome.com

Apple Kuchen Bars

Ingredients
3 cups all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups cold butter, divided
4 to 5 tablespoons ice water
8 cups thinly sliced peeled tart apples (about 8 medium)
2 cups sugar, divided
2 teaspoons ground cinnamon

Directions
1. Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 20-25 minutes. Cool on a wire rack.

2. In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake until golden brown and apples are tender, 60-70 minutes. Cool completely on a wire rack. Cut into bars.

Recipe and picture from Tasteofhome.com

Cinnamon Topped Apple Cake

Apple cake
210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams (3/4 cup) caster sugar or granulated sugar
1 cup (approximately 1 large) red apple, peeled and roughly chopped
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) vegetable oil
120 ml (1/2 cup) Greek yogurt

Cinnamon topping
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon ground cinnamon (pie spice)
1 tablespoon butter, melted

I doubled sugar and cinnamon - too soupy as written. Amount would only provide a sparse topping.

Sugar glaze
30 grams (1/4 cup) icing sugar or powdered sugar, sifted
1–2 tablespoons milk

1/8t vanilla

INSTRUCTIONS

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. (I used an 8x8 square pan)
2. In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine.
3. In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.
4. Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.
5. To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
6. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. (8x8 square needed 45-50 minutes) Transfer cake to a wire rack to cool completely. (cooled in pan, when cooled enough to touch pan I lifted it out of pan long enough to remove parchment paper then returned it to the pan)
7. To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake. 

May try adding a bit of cinnamon to the dry ingredients to give the cake a bit more flavor. 

Topping worked well with changes I made. 

Has a coffee cake vibe to it, tasty and moist.

Original recipe from sweetestmenu.com

Purple text - my changes