Banana Cream Éclair Cake

This delicious "Banana Cream Éclair Cake" will be the talk of any of your parties.

Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) banana cream pudding; made according to the directions on the package 
1 large banana

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whip cream.

Cover and refrigerate overnight.

Before serving slice a banana and place the slices evenly on top of the cake.

Cinnamon Apple Upside-Down Cake

Bake a classic dessert! Buttery rich and the Cinnamon and Apples make this yellow cake flavorful and delicious.

Ingredients

1 Betty Crocker Super Moist Butter Yellow Cake Mix

2/3 cup packed brown sugar

3 ripe Granny Smith apples

Cinnamon

¼ cup margarine (not butter, you need the moisture)

Directions

Preheat oven to 350°F.

In 9-inch square pan, melt butter in oven.

Sprinkle brown sugar evenly over melted butter.

Sprinkle cinnamon over the brown sugar.

Peel, remove core, and slice apples (thickness ¼).

Arrange apples over brown sugar.

In medium bowl, mix the cake batter according to the directions on the box.

Pour batter over apples.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Serve warm.

Store cake loosely covered.

Pumpkin Pie Spice Bundt Cake

Rich with the fragrance of cinnamon and nutmeg, creamy Pumpkin Pie Spice brings home the flavors of fall. Stir up a moment of sweet inspiration and make your party a delight.

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) International Delight^® Pumpkin Pie Spice 
3¼ cups powdered sugar
1 tsp. vanilla extract 

Glaze:

3¼ cups powdered sugar 
1 tsp. vanilla extract 
3 Tbsp water
¼ cup cold International Delight^® Pumpkin Pie Spice

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight^® Pumpkin Pie Spice; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Pineapple Pound Cake

Pineapple Pound Cake, by Sandra Lee's tip on using cake mix saves time and money.

Ingredients

Cooking spray
1 (8-ounce) can pineapple slices- drained, juice reserved
1 (16-ounce) box pound cake mix
2 eggs
1 (6-ounce) can pineapple juice
1/4 cup water
1/2 cup brown sugar
2 tablespoons butter

Directions

Preheat oven to 350 degrees F. 

Spray a 9 by 5-inch loaf pan with cooking spray and set aside.

Remove 3 pineapple slices from the can and reserve the juice and set aside. 

Chop remaining pineapple slices into small pieces and set aside.

In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. 

Blend with an electric mixer on low speed for 30 seconds. 

Scrape down the sides of the bowl and beat for 3 minutes on medium speed. 

Stir in the chopped pineapple and combine well. 

Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. 

Remove and cool completely.

In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. 

Add the brown sugar and butter and bring to a simmer. 

Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. 

Remove from the heat. Reserve.

To serve, remove the pound cake from the pan and transfer it to a serving plate. 

Arrange pineapple rings on top and secure with toothpicks, if necessary. 

Pour the sauce over the cake and serve.