EASY RUM CAKE

1 box yellow cake mix

1 small pkg. instant vanilla pudding

½ C. water

½ C. oil

4 eggs

Coat bottom of bunt pan with spray.

Sprinkle ½ C. chopped pecans into the pan. Pour batter over pecans. Bake @325 for 50 to 60 minutes or until tester comes out clean.

Let sit in pan for 5 minutes. Turn onto dish and pour ½ c. rum over warm cake, if desired.

Sprinkle with powdered sugar.

PEANUT BUTTER COOKIES

½ C. chunky peanut butter

½ C. butter, softened

½ C. sugar

½ C. packed brown sugar

½ t. baking soda

¼ t. salt

1 egg

½ t. vanilla

1 ¼ C. flour

Mix all ingredients and chill in refrigerator until firm. Roll into balls, roll in sugar and flatten with fork making criss-cross design. Place 2” apart on ungreased cookie sheet. Bake @350 for about 8 minutes. Let rest on cookie sheet then transfer to rack. Makes about 3 dozen cookies, depending upon the size of the balls.

EASY CARROT CAKE

2 C. self rising flour

2 t. ground cinnamon

2 C. sugar

2 – 4 oz. jars strained carrot baby food

4 eggs

1 ½ C. vegetable oil

Mix together and put into a sprayed & floured bunt pan.

Bake @325 for 25 to 30 minutes, or when tester comes out clean.

Frosting:

½ C. butter or margarine

1 – 8 oz. cream cheese

1 – 16 oz. box powdered sugar

1 t. vanilla

POPPYSEED CAKE

1 box white cake mix

1 small box instant vanilla pudding

1 ¼ C. water

4 eggs

½ c. oil

½ C. poppyseed

Combine all ingredients and bake in 9 x 13 sprayed & floured pan. Bake @350 for 35 to 40 minutes, or when tester comes out clean.

Top with vanilla frosting or lemon pie fill.