Banana Split Poke Cake

Banana Split Poke Cake 1 box yellow cake mix, plus ingredients to make cake 1/2 cup crushed pineapple, drained 1 can (14 oz) sweetened condensed milk 1 jar (11.75 oz) strawberry ice cream topping 1 (8oz) container Cool-Whip 2 -3 bananas, sliced 1/4 cup chopped peanuts 2 Tbsp chocolate syrup 12 cherries Prepare cake according to package directions. Stir in crushed pineapple. Pour batter into a lightly greased 9x13-inch pan. Bake according to package directions. While cake is baking, stir together strawberry ice cream topping and sweetened condensed milk. Set aside. Remove cake from oven. Poke holes all over cake with the handle of a wooden spoon. Pour strawberry mixture over cake. Cool completely. Place sliced bananas on top of cake. Spread Cool-Whip over bananas. Drizzle chocolate syrup over Cool Whip. Sprinkle chopped peanuts on top of cake and place cherries on top. Refrigerate at least 2 hours before serving.

Gooey German Chocolate Bars

Gooey German Chocolate Bars 1 cup shredded sweetened coconut 1 cup chopped pecans 1 box German Chocolate cake mix, plus ingredients to make cake 1 (8-oz) package cream cheese, room temperature 1/2 cup butter, room temperature 1 (1-pound) box powdered sugar Preheat oven to 350ºF. Grease and flour a 9x13-inch pan. Sprinkle coconut and pecans in bottom of prepared pan. Prepare cake mix according to package directions and pour over coconut and pecans. Mix together cream cheese, butter and powdered sugar with a hand held mixer. Pour over cake mix. Bake for 40 to 50 minutes. Allow to cool completely before cutting.

Pineapple Upside Down Dump Cake

Pineapple Upside Down Dump Cake 2 (20-oz) cans diced pineapple, drained 1 (10-oz) jar cherries, drained 1/2 cup brown sugar 1 box yellow cake mix 3/4 cup butter, sliced Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Pour drained pineapple and cherries into the pan, sprinkle with brown sugar. Sprinkle dry cake mix evenly over pineapple. Cover cake mix with butter pieces. Bake for 25 to 30 minutes.

Easy Biscuit Waffles

Easy Biscuit Waffles 1 can Grands Jr. Golden Layers biscuits cooking spray butter syrup Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into 10 biscuits. Place up to 4 biscuits at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown. Serve immediately with butter and syrup.

Honey Bun Cake

Honey Bun Cake 1 package plain yellow cake mix 1 cup sour cream 3/4 cup oil 4 eggs 1/3 cup honey 1/3 cup packed brown sugar 1 Tbsp cinnamon or pumpkin spice 2 cup powdered sugar 1/3 cup milk 1 tsp vanilla Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray. In a large bowl, mix together cake mix, sour cream, oil and eggs on low speed of an electric mixer for 1 minute. Increase speed to medium and beat 2 minutes more. Pour into prepared pan. Drizzle honey on top of batter, then sprinkle on the brown sugar and cinnamon or pumpkin spice. With a knife, swirl topping to blend. Bake 38-40 minutes. Whisk together powdered sugar, milk and vanilla. Pour over warm cake. Allow cake to cool at least 20 minutes before cutting.

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread 2 cups flour 1-1/2 cups sugar, divided 1 tsp baking soda 1/2 tsp salt 1-1/4 cup buttermilk 1 tsp vanilla 1 egg 1/4 cup canola oil 1 Tbsp cinnamon Glaze 1/4 cup confectioners' sugar 2 tsp milk Preheat oven to 350ºF. Lightly spray a 9x5-inch loaf pan or line with parchment paper. Combine the flour, 1 cup sugar, baking soda, salt, buttermilk, egg, vanilla and oil; stir just until moistened. In a small bowl, combine cinnamon and remaining sugar. Pour half of the batter into bread pan; sprinkle with half of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl. I go back and forth both ways in the pan to really mix it up. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

Biscuit French Toast

Biscuit French Toast 8 day old cooked biscuits (better if slightly stale) 4 eggs 3/4 cup milk 1/2 tsp vanilla 1/2 tsp cinnamon butter Cut biscuits in half. Whisk together eggs, milk, vanilla and cinnamon. Melt some butter in a skillet over medium-high heat. Dip biscuit halves into milk mixture, allowing the biscuits to soak up some of the mixture. Shake off excess and place in skillet. Cook the biscuit until brown on one side, flip and brown the other side. Serve with butter, syrup and berries.