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Dessert Recipes - Pies, Brownies, Cakes, Dumplings, Brittle and More.

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Crunchy Caramel Pecan Apple Pie
Attention: This is the Best Apple Pie you will ever eat!

1 Recipe Pastry for single Pie Crust.
½ cup Sugar.
3 tbsp. All-Purpose Flour.
1 Teaspoon. Ground Cinnamon.
1/8 Teaspoon. Salt.
6 cups peeled & thinly sliced (very important) cooking Apples (Green Apples).
1 recipe Crumb Topping.
1- ½ cup chopped Pecans.
1/4 cup Caramel Ice Cream Topping.

Instructions:
Prepare pastry for single crust pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate, ease pastry into pie plate, being careful not to stretch pastry trim, crimp edge as desired.

Option: You may use your favorite frozen deep dish pie crust.

In a large mixing bowl stir together Sugar, Flour, Cinnamon and Salt. Add Apple mixture to pastry-lined pie plate. Sprinkle Crumb Topping over Apple mixture.

To prevent over browning cover the edge of pie with Foil. Bake in a 375° oven for 25 minutes. Remove Foil. Bake for 25 to 30 minutes more or till top is golden. Remove from oven; sprinkle pie with ½ cup Pecans. Then drizzle with Caramel Topping. Cool on a wire rack. Makes 8 servings.

Pastry for single crust pie: In a bowl stir together 1-1/4 cups All-Purpose Flour and 1/4 Teaspoon. Salt. Using a pastry blender, cut in 1/3 sup shortening till pieces are pea-sized. Using 4 to 5 tbsp. Total, sprinkle 1 tbsp. Of Water at a time over the Flour mixture, tossing with a fork till all the dough is moistened. Form dough into a ball.

Crumb Topping: Stir together 1 cup Brown Sugar, ½ cup All-Purpose Flour, 1 cup broken Pecan pieces and ½ cup Quick Cooking Rolled Oats. Using a Pastry Blender, cut in ½ cup Butter or Margarine till the topping mixture resembles coarse crumbs.

Recipe Created by Michael Pitre

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Apple Dumpling’s
Attention: You Gotta Try This Recipe it is not your ordinary Apple Dumpling Recipe. This recipe is Totally Awesome, you will absolutely Love it and so will everyone else.

Note: Doubling this recipe will require using a 9 x 13 baking pan and will use the whole can of Mountain Dew. This dessert is so good you will be glad you doubled it.

Ingredients:
1 Can Pillsbury Crescent Rolls.
1 Granny Smith Apple, cut into 8 equal pieces.
1 Stick of Sweet Cream Salted Butter, melted.
3/4 Cup of Sugar.
½ Teaspoon of Vanilla Flavoring.
½ Teaspoon of Cinnamon.
½ Can of Mountain Dew, room temperature.

Instructions:
Preheat oven to 350°.
Roll out each of the 8 crescent rolls onto a flat surface.
Then at the widest end of the crescent roll place a piece of apple slice.

Then roll each one up like a crescent roll & place in a 9" round baking pan or the best thing to do is to double the recipe and place in a 9 x 13 baking pan and you’ll use up the whole can of Mountain Dew. 

Mix together thoroughly the butter, sugar, vanilla flavoring & cinnamon.
Spoon the mixture over each dumpling covering the top completely with a layer of sauce. 

Finally pour the Mountain Dew into the pan without washing the sauce off of the bundles.
Place in the preheated oven & Bake for 40-45 minuets. Serve hot or let cool. 
Enjoy.

Recipe Created by: Unknown 

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Carmel Apple Dumpling’s
Attention: You Gotta Try This Recipe it is not your ordinary Apple Dumpling Recipe. This recipe is Totally Awesome, you will absolutely Love it and so will everyone else.

Note: Doubling this recipe will require using a 9 x 13 baking pan and will use the whole can of Mountain Dew. This dessert is so good you will be glad you doubled it.

Ingredients:
1 Can Pillsbury Crescent Rolls.
8 Tablespoons of Carmel Ice Cream Topping.
1 Granny Smith Apple, cut into 8 equal pieces.
1 Stick of Sweet Cream Salted Butter, melted.
3/4 Cup of Sugar.
½ Teaspoon of Vanilla Flavoring.
½ Teaspoon of Cinnamon.
½ Can of Mountain Dew, room temperature.

Instructions:
Preheat oven to 350°.
Roll out each of the 8 crescent rolls onto a flat surface.
Spoon approximately one tablespoon of Carmel Ice Cream Topping onto the surface of each roll.
Then at the widest end of the crescent roll place a piece of apple slice.

Next roll each one up like a crescent roll & place in a 9" round baking pan or the best thing to do is to double the recipe and place in a 9 x 13 baking pan and you’ll use up the whole can of Mountain Dew.

Mix together thoroughly the butter, sugar, vanilla flavoring & cinnamon. Spoon the mixture over each dumpling covering the top completely with a layer of sauce.

Finally pour the Mountain Dew into the pan without washing the sauce off of the bundles.
Place in the preheated oven & Bake for 40-45 minuets. Serve hot or let cool.

Enjoy!
Recipe Created by Michael Pitre 

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Creamy Maraschino Cherry Dumplings
Attention: Another Fabulous Dumpling Recipe you gotta try.
Note: This recipe is already doubled.

Ingredients: Makes 16 Servings
2 Can’s of Pillsbury Crescent Rolls, Butter Flake Flavor.
3 14 ounce Jars of Maraschino Cherries. 48 Cherries (Chopped) will be needed for the Creamy Filling 
2 Sticks of Sweet Cream unsalted Butter, melted.
1 Cup of Brown Sugar divided.
4 Ounces of Cream Cheese
1/3 Cup of Maraschino Cherry Juice.
12 Ounces of Mountain Dew, room temperature.

Garnish ingredients:
1 Can of Whipped Topping.
1 Piece of Chunk Semi-Sweet Chocolate to make shavings.
16 Cherries whole.
16 Cherries chopped.
1 Jar of Chocolate Ice Cream Topping.

Instructions:
Preheat oven to 350°.
Separate the Cherries from the juice into two separate bowls. Select 48 Cherries and chop into small pieces about 1/4" x 1/4". Place chopped Cherries, Cream Cheese and Cherry Juice in a mixing bowl and blend ingredients until they are all incorporated into a creamy filling.

Next roll out each of the 16 crescent rolls 8 at a time onto a flat surface. Spoon approximately one tablespoon of the Creamy Cherry Cream Cheese Filling onto the widest end of each crescent roll triangle. Now roll each one up like a crescent roll and place back to back in a 9" x 13" baking pan.

Next melt the Butter in the Microwave and mix together thoroughly with the sugar then spoon some of the mixture over each crescent roll dumpling covering the top surface completely with a layer of sauce once all dumpling are covered just pour in the rest of the mixture.

Finally pour the Mountain Dew into the pan without washing the sauce off of the Dumplings.

Place in the preheated oven and Bake for 40-45 minuets. Serve hot or let cool then serve.
Garnish each dumpling with Whipped Topping, then sprinkle with some chopped cherries, top with 1-whole cherry, drizzle with Chocolate Ice Cream Topping and finally add some Chocolate Shavings and serve. May be served with a side of Vanilla Ice Cream.

Recipe Created by:
 Michael Pitre

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BaZillion Dollar Banana Bundles
Attention: Another Fabulous Dumpling Recipe you gotta try.

Note: Doubling this recipe will require using a 9 x 13 baking pan and will use the whole can of Mountain Dew. This dessert is so good you will be glad you doubled it.

Ingredients:
1 Can Pillsbury Crescent Rolls, Butter Flake Flavor.
8 Tablespoons of Carmel Ice Cream Topping.
8 Tablespoons of Crunched up Banana Nut Flavor
2 Packs of 2 bars in each pack for a total of 4 bars of Nature Valley Crunchy Granola Bars.
40 Walnut Halves.
1-1/3 Ripe Bananas, cut into 8 equal pieces.
1 Stick of Sweet Cream Salted Butter, melted.
½ Cup of Sugar.
½ Teaspoon of Banana Flavoring.
½ Teaspoon of Cinnamon.
½ Can of Mountain Dew, room temperature.

Instructions:
Heat oven to 350°.

Roll out each of the 8 Crescent Rolls onto a flat surface. Spoon approximately 1-Tablespoon of Carmel Ice Cream Topping onto the surface of each Roll.

Sprinkle approximately 1-Tablespoon of crushed up Banana Nut Flavor Nature Valley Crunchy Granola Bars on top of the Carmel. Then at the widest end of the Crescent Roll place 3-Walnut halves or more if you like. Then place 1/6th of a Banana on top of the Walnuts. Then roll each one up like a Crescent Roll and place in a 9" round Baking Pan or if you doubled the recipe then use the 9 x 13 Pan. If you have any Carmel Topping left over drizzle over the Bundles.

Mix together thoroughly the Butter, Sugar, Banana Flavoring and Cinnamon. Spoon over each little Bundle covering the top completely with a layer of Sauce. 

Finally pour the Mountain Dew into the pan without washing the Sauce off of the Bundles.

Place in the preheated Oven and bake for 40-45 minuets. Serve hot or let cool. 
Enjoy. 

Recipe Created by:
Michael Pitre

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Impossible French Apple Pie

Ingredients:
6 Cups sliced pared tart Apples
1-1/4 Teaspoons Ground Cinnamon
1/4 Teaspoon or more Ground Nutmeg
1 Cup Sugar
3/4 Cup Milk
1/2 Cup Bisquick Mix
2 Eggs
2 Tablespoons softened Margarine

Streusel Topping:
3/4 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Butter

Directions:
Preheat oven to 325° F. Grease the 10-1/2-inch x 11-inch Pie Plate. Mix the Apples and Spices and pour into the Pie Plate. Beat the non Streusel remaining Ingredients until smooth about 1-Minute. Pour over Apples. In small bowl combine all Ingredients for Streusel Topping and mix until crumbly. Sprinkle Streusel Topping over Pie. Bake Pie for 55 to 60 minutes. Cover top with Foil for the last 20 minutes of baking time.

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Bayou Goo Pie
“You Gonna LOVE Dis Pie Sha”!

Ingredients for the Crust:
1 Cup Flour
1 Stick of softened Butter
3/4 Cups chopped Pecans
Filling:
1 Package 8oz Cream Cheese
1 Cup Powdered Sugar
1 Container 8 or 9 oz Cool Whip
Topping:
2 small 4 oz Boxes of Instant Pudding Chocolate and Vanilla
2 Cups Milk
1 Teaspoon Vanilla Flavoring

Directions:
Preheat oven to 350°. Mix together the first 3 ingredients: Flour, Butter and Pecans. Press into a
9 x 13 Glass Baking Dish. Place Pie in Oven and bake for 20 30 minutes until you see the edges are a golden brown. Let cool completely. Mix together the Cream Cheese, half of the Cool Whip and the Powdered Sugar. Spread on top of the cooled Crust. Mix each of the Puddings; Chocolate and Vanilla with each a Cup of Milk. Pour each on top of the white layer and swirl together. Add the rest of the Cool Whip on top of the Pudding Layer. Sprinkle 1/4 Cup of Chopped Pecans if desired. Refrigerate until ready to eat. Enjoy.

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Buttermilk Pie

Ingredients:
1 9 inch un-baked Pie Shell
1/2 Cup Butter
2 Cups Sugar
3 Tablespoons Flour (rounded)
3 Eggs beaten
1 Cup Buttermilk
1 Teaspoon Vanilla Flavoring

Directions:
Preheat Oven to 350°. Have Butter soft at room temperature. Add Sugar. Cream together well. Add Flour to Butter/Sugar mixture, cut in and blend well. Add Eggs. Beat well. Stir in Buttermilk and Vanilla Flavoring. Pour into the un-baked Pie Shell and bake approximately 50 60 minutes or until knife inserted into center of pie comes out clean.

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Peach Praline Pie

Ingredients:
1 un-baked 9 inch Pie Crust
1/2 Cup Sugar
4 Cups sliced ripe Peaches Can or Frozen could be substituted
2 Tablespoons quick Tapioca
1 Teaspoon Lemon Juice
1/2 Cup sifted Flour
1/4 Cup Brown Sugar
1/4 Cup Butter
1/2 Cup chopped Pecans

Directions:
Preheat Oven to 450°. In a large bowl, combine the Peaches with the Sugar, Tapioca and Lemon Juice. Let set for 15 minutes. Meanwhile combine the Flour, Brown Sugar, and Pecans in a small bowl and cut in the Butter until crumbly. Sprinkle 1/3 of the Pecan mixture in the bottom of the Pie Shell. Cover with the Peaches; then sprinkle the remainder of the Pecan mixture on top. Bake for 10 minutes at 450° then lower the temperature to 350° open your Oven Door to lower the temperature and bake for an additional 25 minutes.

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Easy as Pie Hershey Bar Pie

Ingredients:
6 Hershey Bars with Almonds
1 large Container of Cool Whip
1 10 inch Pie Crust 

Directions:
Bake pie crust according to directions on package. Let cool. Melt Hershey bars in Microwave or Double Boiler. Let cool to lukewarm. Add to large container of Cool Whip and refrigerate until time to serve. Now that was Easy as Pie!

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Cajun Cream Cheese Brownies

Ingredients:
1 Box Yellow Cake Mix
1 Stick melted Butter
1 Egg beaten
Topping for Brownies
1 8 oz Cream Cheese
1 Box Powdered Sugar
2 Eggs beaten until fluffy

Directions:
Preheat Oven to 350°. In a Glass bowl, mix the first three Ingredients thoroughly and press into an 8 x 8 greased Pan. Mix the Topping ingredients (Cream Cheese, Sugar and Egg). Pour on top of what you pressed into pan. Bake for 30 minutes or golden brown.

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Sawdust Pie

Ingredients:
1 9 inch Pie Crust
1-1/2 Cup chopped Pecans
1-1/2 Cup Coconut
1-1/2 Cup Sugar
1-1/2 Cup Graham Cracker Crumbs
1 Cup Egg Whites

Directions:
Bake Pie Crust according to Package Direction. Cool. Reduce Oven temperature to 325°. In large Bowl, combine Coconut, Graham Cracker Crumbs, Pecans and Sugar. In another Bowl, beat Egg Whites just until foamy. Add to the mixture, and mix well by hand. Mixture will be stiff. (Optional add 1/2 Cup Chocolate or Vanilla Chips to the mixture). Pour into prepared Pie Shell. Bake, uncovered, 25 to 35 minutes or until set. Do not over bake or the middle will be Gooey. Optional: You can top with sliced Bananas and Whipped Cream.

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Wonderful Pineapple Meringue Pie

Ingredients:
3 extra large Eggs, at room temperature, separated (Egg Yokes from Egg Whites)
1-1/4 Cups plus 2 Tablespoons Sugar, divided
1/4 Cups plus 2 Tablespoons Cornstarch
Pinch of Sea Salt
2 Cups Milk
2 Teaspoons Vanilla Flavoring, divided
1 (8 oz.) Can Crushed Pineapple in Heavy Syrup, drained well
1 baked and cooled 9 inch Pastry Shell

Directions:
Preheat Oven to 400°. Beat Egg Yolks at high speed with an Electric Mixer, adding 1 Cup of Sugar slowly while continuing to mix. Gradually add in Cornstarch, Salt, Milk, and 1-Teaspoon of Vanilla Flavoring. Transfer Mixture to a Saucepan and cook over low heat stirring gently and constantly with a Whisk until Mixture boils and thickens slightly. Add in drained Pineapple and continue to cook and stir gently for 1-Minute. Pour Mixture into baked Pastry Shell and set aside.
Next beat Egg Whites at high speed with an Electric Mixer until Soft Peaks form. Gradually add in 6-Tablespoons of Sugar 1-Tablespoon at a time, beating until stiff (but not dry) Peaks form and Sugar dissolves. Beat in remaining 1-Teaspoon of Vanilla Flavoring. Spread Meringue over hot Filling, sealing to edge. Bake for several minutes or until Meringue is browned (watch closely).

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Pecan Praline Pecans

Ingredients:
2 Cup whole Pecans
1/2 Cup packed Light Brown Sugar
4 Tablespoon Heavy Cream

Directions:
Preheat Oven to 350°. In a medium Bowl combine all of the Ingredients. Spread into a shallow Baking Pan that has been sprayed with a non flavored cooking spray. Bake for approximately 20 minutes or until the mixture on the Pecans has slightly crystallized. You might need to stir the mixture once during the cooking phase. Remove from oven and cool stirring once more. Store in an airtight container and hide real good or you won’t have any for yourself later.

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Pecan Brittle

Ingredients:
2 Cups Pecans, toasted whole
1 Tablespoon Sea Salt
1 Cup Water
1-1/4 cups Light Corn Syrup
2-1/2 Cups Sugar
4 Tablespoon Butter
3 Teaspoon Baking Soda

Directions:
In a nonstick Saucepan heat and stir Sugar, Corn Syrup, Water and Salt over medium heat until Sugar has dissolved. Over high heat using a Candy Thermometer cook Sugar Mixture to a Hard Crack Stage (290° F). Add Pecans and Butter and cook to 300°F stirring constantly to keep the Pecans from burning. Remove from heat when mixture reaches 300°F and stir in Baking Soda while beating to a Froth for 30 Seconds. Pour at once on to 4 well Buttered 15-1/2-inch x 10-inch x 1 inch Baking Pans. Spread out the Pecan Brittle Mixture with a Spatula as thin as possible. As the Pecan Brittle cools you may use Gloves to hand stretch the Pecan Brittle which will give it a much better eating quality.

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Homemade Marshmallows

Ingredients:
2-1/2 Tablespoons Gelatin, unflavored
1 Cup Water, cold and divided
1-1/2 Cups Sugar
1 Cup Light Corn Syrup
1-1/2 Tablespoons Vanilla Flavoring
1/4 Teaspoon Sea Salt
1 Cup Powdered Sugar, for dusting

Directions:
In the bowl of an Electric Stand Mixer, combine 1/2 Cup Cold Water and the Gelatin. Allow the Mixture to sit for 30 Minutes.

In a small heavy bottom Saucepan over low heat, combine granulated Sugar, Corn Syrup and remaining 1/2 Cup of Water and Salt. Sir until the Sugar dissolves. Use a wet Pastry Brush to wipe down the Sides as needed when Sugar Crystals form.

Raise the heat to high under the Pan and clip a Candy Thermometer on the side. Cook the Syrup WITHOUT stirring until the Temperature reaches 244ºF (firm ball stage). Immediately remove the Pan from the heat.
Using a Whisk Attachment, turn your Standing Mixer to low and slowly pour the hot Syrup into the softened Gelatin. Increase the speed to high and beat until the Mixture has tripled in size. This should take about 15 18 Minutes. The Mixture will be very thick and white. Add in the Vanilla Flavoring and beat to incorporate thoroughly. Generously dust an 8-inch x12-inch Glass Baking Dish with Powdered Sugar. Pour Mixture into Pan. Dust the top of the Mixture with Powdered Sugar and press flat into the Pan with wet hands. Dust again with Powdered Sugar. Set out overnight uncovered. Turn out onto a Cutting Board and cut Marshmallows with a dry hot Knife into 1-1/2” squares. Dust again with Powdered Sugar.

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Pecan Clusters

Ingredients:
1 7-Ounce Jar of Marshmallow Cream
3/4 Pound of Chocolate Kisses
2-1/2 Cups Sugar
1 6-Ounce Can of Evaporated Milk
1/2 Stick of Butter
2 Cups of Pecans roughly chopped, keep Pecan pieces about the size of a Pecan piece cut into 4-pieces.
Whole Pecan Pieces

Directions:
Preheat Oven to 350° Roast all Pecans in the Oven for 3-4 Minuets, remove mix up then put back in Oven for another 3-4 Minuets and set aside to cool.
Place Marshmallow Cream and Kisses into a large Bowl and set aside. Combine Sugar, Milk and Butter in a Saucepan. Bring to a boil and cook for 8 Minutes. Pour over Marshmallow and Chocolate, stirring until well blended. Stir in Pecans. Drop by Teaspoonfuls onto Wax Paper then place a whole half of a Pecan onto each Cluster and press into the Cluster and let cool.

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Perfectly Pecan Praline Cookies

Ingredients:
1/3 Cup Sugar
2 Tablespoons Water
1 Cup toasted Pecans, finely chopped, plus 2 Tablespoons for sprinkling
1 Cup Butter, at room temperature
1 Cup Brown Sugar, packed
1/2 Cup Granulated Sugar
2 Eggs
1 Teaspoon Vanilla Extract
2-1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
4 Ounces White Chocolate

Directions for the Pralines:
In a small heavy bottom Saucepan over medium heat, Mix together the 1/3 Cup of sugar and the 2-Tablespoons of Water stirring constantly. Cook until boiling for 2-1/2 to 3 Minutes or until the Syrup is golden brown in color. It is important to remove the Saucepan from the heat just as the Sugar begins to darken to an Amber Color. Remove from the heat and stir in 1 Cup of Pecans. Carefully pour the hot Mixture onto a Parchment Paper lined Cookie Sheet. Let cool until completely firm. Transfer to a plastic bag and crush with a Rolling Pin and reserve for the Cookie Dough.

Directions for the Cookies:
Preheat oven to 350°F. In a large Bowl, cream the 1-Cup of Butter with the 1-Cup of Brown Sugar and the 1/2 Cup of Granulated Sugar together with a hand mixer. Add the Eggs, 1 at a time, beating well after each addition. Add in the Vanilla Extract and beat until combined.
Stir in the Flour and Baking Soda and mix until incorporated. Fold in the reserved crushed Praline Mixture until combined. Drop 1 Tablespoon or a small Ice Cream Scoop of the Dough onto a Parchment Paper lined Cookie Sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
While the Cookies are baking, melt the Chocolate in a Double Boiler and stir until smooth. When the Cookies are done drizzle the White Chocolate over the Cookies and sprinkle with the chopped Pecans.

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French Coconut Pie

Ingredients:
4 Tablespoons (1/2 Stick) Butter, melted
2 Eggs, beaten
1 Tablespoon All-Purpose Flour
3/4 Cup Sugar
1 3-1/2 Ounce Can of shredded sweetened Coconut (about 1 cup)
1 Cup Milk
1 9 inch, un-baked Pie Shell

Directions:
Preheat oven to 350°F. In a large Bowl combine melted Butter, Eggs, Flour, Sugar, Coconut and Milk. Pour into Pie Shell and bake until firm, about 45 to 60 minutes.

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Ooey Gooey Butter Cake

Ingredients for the Cake:
1-18 1/4 Ounce Package of Yellow Cake Mix
1 Egg
8 Tablespoons Butter, melted

Filling:
1-8 Ounce Package Cream Cheese, softened
2 Eggs
1 Teaspoon Vanilla Flavoring
8 Tablespoons Butter, melted
1-16 Ounce Box of Powdered Sugar

Directions:
Preheat oven to 350°. Combine the Cake Mix, Egg and Butter and mix well with an Electric Mixer. Pat the mixture into the bottom of a lightly greased 9 x 13 inch Baking Pan.

Filling:
In a large Bowl, beat the Cream Cheese until smooth. Add the Eggs, Vanilla Flavoring and Butter and blend together. Next add the Powdered Sugar and mix well. Spread over Cake Batter and bake for 40-50 Minutes. You want the center to be a little Gooey so do not over bake. Let cake partially cool on a wire rack before cutting into pieces.

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The Elvis Presley Ooey Gooey Butter Cakes

Ingredients for the Cake:
1 18-1/4 Ounce Package Yellow Cake Mix
1 Egg
8 Tablespoons (1 stick) Butter, melted

Ingredients for the Filling:
1 8 Ounce Package Cream Cheese, softened
3 Eggs
1 Teaspoon Vanilla Flavoring
1/2 Cup Peanut Butter
1 whole Banana
8 Tablespoons (1 stick) Butter
1 16 Ounce Box Powdered Sugar

Directions:
Preheat the Oven to 350°F. Combine the Cake Mix, Egg and Butter together and mix well. Pat into a lightly greased Glass 9 x 13 Inch Baking Pan.
Beat the Cream Cheese until smooth. Add the Eggs and Vanilla Flavoring. Add the Peanut Butter and mix well. Add the Banana and Butter and mix well. Add the Powdered Sugar and mix well. Spread over the Cake Mixture. Bake for 45 - 50 Minutes. You want the center to be a little Gooey so do not over bake. Let cake partially cool on a wire rack before cutting into pieces.

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Ooey Gooey Double Chocolate Butter Cake

Ingredients:
1 16 Ounce Box Powdered Sugar
3 to 4 Tablespoon Cocoa Powder
1 Egg, plus 2 Eggs
1 8 Ounce Package Cream Cheese, softened
1 18.25 Ounce Package of Chocolate Cake Mix
Butter for greasing Pan plus 16 Tablespoons (2 Sticks) Butter, melted
1 Teaspoon Vanilla Extract
1 Cup chopped Pecans

Directions:
Preheat oven to 350 °F. Lightly grease a 9 x 13 Inch Baking Pan. In a large Bowl combine the Cake Mix, 1 Egg, and 8 Tablespoons (1 Stick) melted Butter and stir until well blended. Pat Mixture into prepared Pan and set aside. In a Stand Mixer or with a Hand Mixer beat the Cream Cheese until smooth. Add the remaining 2 Eggs and the Cocoa Powder. Lower the speed of the Mixer and add the Powdered Sugar. Continue beating until Ingredients are well mixed. Slowly add the remaining 8 Tablespoons (1 stick) of melted Butter and the Vanilla Extract continuing to beat the Mixture until smooth. Stir in the Pecans with a Rubber Spatula. Spread Filling over Cake Mixture in the Pan.
Bake for 40 to 50 minutes. You want the center to be a little Gooey so do not over bake. Let cake partially cool on a wire rack before cutting into pieces.

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Ooey Gooey Toffee Butter Cake

Ingredients for Cake:
1 18.25 Ounce Box Yellow Cake Mix
1 Egg
1 Stick Butter, melted

Filling:
1 8 Ounce Package Cream Cheese, softened
2 Eggs
1 Teaspoon pure Vanilla Extract
1 16 Ounce Box Confectioners’ Sugar
1 Stick Butter, melted
1 Cup Almond Toffee Bits or Chocolate Toffee Bits

Directions:
Preheat oven to 350°. Lightly grease a 9 x13-Inch Baking Pan. In the Bowl of an Electric Stand Mixer combine Cake Mix, Egg, Butter and mix well. Pat into the bottom of prepared Pan and set aside.
Still using an Electric Stand Mixer, beat Cream Cheese until smooth, add Eggs and Vanilla Extract. Dump in Confectioners’ Sugar and beat well. Reduce speed of Mixer and slowly pour in Butter. Mix well. Fold in Toffee Bits.

Pour Filling onto Cake Mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time because Oven Temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point! 
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

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Pumpkin Gooey Butter Cake

Ingredients for the Cake:
1 18.25 Ounce Package Yellow Cake Mix
1 Egg
8 Tablespoons Butter, melted

Ingredients for the Filling:
1 15 Ounce Can of Pumpkin
1 8 Ounce Package Cream Cheese, softened
3 Eggs
1 Teaspoon Vanilla Extract
8 Tablespoons Butter, melted
1 16 Ounce Box Powdered Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg

Directions:
Preheat oven to 350° F. To make the Cake combine all of the Ingredients and mix well. Pat the Mixture into a lightly greased 9 x 13 Inch Baking Pan.

Prepare filling:
In a large Bowl beat the Cream Cheese and Pumpkin until smooth. Add the Eggs, Vanilla Extract and Butter and beat together. Next add the Powdered Sugar, Cinnamon and Nutmeg and mix well. Spread Pumpkin Mixture over Cake Batter and bake for 40 to 50 minutes. You want the center to be a little Gooey so do not over bake. Let cake partially cool on a wire rack before cutting into pieces.

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