Here is Joan Bailey's recipe for the Pumpkin Pie Cake:

1 (29 ounce) can pumpkin puree              4 tsp. pumpkin pie spice

1 (12 ounce) can evaporated milk             1 pkg. yellow cake mix

3 eggs                                                      3/4 cup butter or margarine

1 cup white sugar                                      1 cup chopped walnuts

1/2 tsp. salt

Preheat oven to 350 degrees.  Lightly grease a 13 x 9 pan.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, & pumpkin pie spice.

Mix well. Pour batter into prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin pie mixture.  Melt the butter or margarine

and drizzle it over the cake mix.  Sprinkle walnuts on top.

Bake 55 to 60 minutes or until done.

****************************************************************

Here is Duncan MacVean Lemon Cake Recipe

TOO E-Z TOO FUN LEMON CAKE

1.       Mix ½ pkg lemon jello with one pkg of Duncan Hines lemon cake mix.

2.       Follow cake mix pkg directions for baking (will need 3 eggs, veg. oil, & water

3.       Drink a glass of wine.

4.       After cooling, poke holes in cake.

5.       Frost cake with one can of Duncan Hines lemon frosting mix,

Or, pour lemon glaze* over the cake, or do both (glaze first). Do this before you are glazed over after step 6.

6.       Drink another glass of wine.

*Lemon glaze: 

Mix other ½ pkg lemon jello with ¼ C. lemon juice (or more).  Mix in powdered sugar until thickened, and then pour over cake.  Be sure to get it down into the cake through the holes. Sprinkle powdered sugar on top of the glaze; or, if you like it very tart, forget the sugar.

 

TOO E-Z LEMON COOKIES

1.       Add 2 eggs + ½ C. oil + 1tsp. vanilla to one pkg lemon cake mix.

2.       Form into cookies, any size or shape, on cookie sheet or baking pan.

3.       Bake 10 minutes @ 350 degrees F.