LAYERED PUMPKIN CAKE WITH CARAMEL AND PECANS 
Ingredients:  1 pkg. (2-layer size) yellow cake mix  1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling  1/2 cup milk  1/3 cup oil  4 eggs  1-1/2 teaspoon pumpkin pie spice,  1 pkg. (8 oz.) Cream Cheese, softened  1 cup powdered sugar  1 tub (8 oz.) whipped topping, thawed  1/4 cup caramel ice cream topping  1/4 cup chopped Pecans 
Directions:  Preheat oven to 350°F BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. Pour into 2 greased and floured 9-inch round pans. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer! Drizzle with caramel topping just before serving; top with nuts. 

Fresh Blueberry Pie Recipe
Ingredients
3/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon salt 1/4 cup cold water 5 cups fresh blueberries, divided 1 tablespoon butter 1 tablespoon lemon juice 1 pastry shell (9 inches), baked
Directions In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.

CHOCOLATE EXPLOSION CAKE

Nonstick cooking spray 

1 cup shredded sweetened coconut 

1 cup chopped walnuts or pecans 

1 package German chocolate cake mix 

10 bite-size coconut candy bars, chopped, such as Almond Joy 

One 8-ounce package cream cheese, at room temperature 

1/2 cup (1 stick butter), at room temperature 

2 cups confectioners' sugar 

Chocolate Pecan Glaze, recipe follows...

Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray. 

Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them. 

Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy. 

Chocolate Pecan Glaze: 

1/2 cup (1 stick butter) 

1/4 cup milk (more if a thinner consistency is desired) 

2 tablespoons cocoa powder 

1 teaspoon vanilla extract 

1 1/2 to 2 cups confectioners' sugar 

1 cup pecans, chopped

In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.

CREAM PUFF CAKE

Ingredients

1 stick margarine

1 cup water

1 cup flour

4 eggs

1 large box instant vanilla or white chocolate pudding

3 cups milk

1 – 8 oz. pkg. cream cheese, softened

1 – 8 oz. carton cool whip

chocolate syrup

Instructions

Boil together the margarine and water.

Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.

Bake at 400 for 30 minutes. Cool completely.

In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.

Pour into cream puff crust.

Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

This keeps well for days

This is a fabulous recipe, and with summer coming it is just a good healthy way to eat.

The Best Fruit Salad in my opinion!

1 (29 ounce) can peach slices 

1 (20 ounce) can pineapple chunks

1 (3 1/8 ounce) box dry vanilla instant pudding mix 

1 lb strawberry, (quartered) 

1 banana, (sliced)

1/2 pint blueberries 

1 bunch grapes (I use the red ones) 

1 -2 tablespoon sugar (optional)

Directions:

In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.