Tip 1: Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Tip 2: Special Extra
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.

Tip 3: How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Tip 4: Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted and sauce is well blended. Drizzle over cake just before serving; top with nuts.

Tip 5: How to Store
Keep prepared dessert refrigerated.

To Make this Recipe You’Il Need the following ingredients:

Ingredients

3 cups all purpose flour2 tsp baking powder1 tsp baking soda1 tsp Chinese five-spice powder*1/2 tsp fine sea salt1 cup (2 sticks) unsalted butter, room temperature2 cups (packed) golden brown sugar3 large eggs, room temperature1 (15-ounce can) pure pumpkin1/3 cup whole milk1 cup (2 sticks) unsalted butter, room temperature2 1/2 (8-ounce packages) cream cheese, room temperature1 Tbs finely grated orange peel1/4 cup orange juice3 cups powdered sugar, siftedChopped walnuts or walnut halves, toasted

STEPS

For cake:Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely.DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.For frosting:Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin).DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.Decorate cake with walnuts and serve.Servings: 16

For the dough:
1 package active dry yeast
¾ cup warm water
1½ cups warm milk
½ cup sugar, divided
1½ teaspoons salt
4½ cups flour, divided
¼ cup shortening, melted

For the orange icing:
4½ tablespoons butter, softened
1½ tablespoons orange zest
3 tablespoons orange juice
2¼ cups powdered sugar

Directions

In a large bowl, dissolve yeast in warm water. Add milk, ¼ cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be runny. Let rise in a warm place for about 1 hour.
Stir in the remaining ¼ cup of sugar and shortening. Add remaining 1½ cups of flour. Dough will still be wet – this is ok, don’t be tempted to add any more flour! Let rise until double, about an hour.
Meanwhile, in a medium bowl, cream butter for icing. Add orange zest, juice and powdered sugar and beat until well incorporated!
After second rise, dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with ⅓ of the icing. Roll up into a log from the long side. Cut each roll into 9 sections (about 2 inches each). Place cut rolls into a greased 9×13-inch pan*. Let rise until doubled.
Preheat oven to 350 degrees!
After the final rise, bake rolls for 20-25 minutes or until golden brown. Allow to cool slightly before frosting with the remaining icing. If freezing, allow to cool completely before cutting apart and placing in zip-top bags – you can fit about 9 rolls in a gallon-sized zip-top bag.
To reheat, remove individual rolls from the freezer and reheat in the microwave for about 30-45 seconds per roll (length of time in the microwave will vary based on the strength of your microwave and the size of the roll).

1 box Yellow Cake Mix (plus box ingredients)

2 small boxes (3.4 oz) Instant Vanilla Pudding Mix

4 cup Milk

1 container Chocolate Frosting

Directions:

Prepare cake in 13×9″ pan according to box directions.

Allow to cool until just slightly warm.

Use spoon handle to poke holes evenly across cake.

Combine milk and pudding mix and whisk until well blended.

Pour pudding over cake making sure it gets down into holes.

Refrigerate cake for several hours to allow pudding to settle and set up.

Open frosting container and remove foil seal.

Microwave for 15 seconds and stir. Repeat this until frosting is pourable.

Pour over pudding layer and spread with spatula to cover completely.

Refrigerate for at least several more hours.

1(21 ounce) can cherry pie filling
1⁄2 teaspoon McCormick’s almond extract (I use 1 teaspoon)
1 cup Bisquick baking mix
1 tablespoon Pioneer sugar
1⁄4 cup Tru Moo milk
1 tablespoon Land O Lakes butter, softened
sugar

Instructions

Mix pie filling & almond extract in ungreased 8x8x2″ square baking dish.
Place in COLD oven.
Heat oven to 400 degrees.
Mix Bisquick, 1 Tbl sugar, milk & butter with fork until a soft dough forms.
Drop SIX spoonfuls onto warm filling. It’s not meant to be a top crust, just 6 individual biscuits with filling showing inbetween.
Sprinkle with additional sugar.
Bake 18-20 minutes or until topping is lightly browned.

Source : allrecipes

Directions
1. Cream butter, Crisco and sugar. Add eggs one at a time beating well after each. Add coconut flavoring. Sift flour and add baking powder. Alternate adding flour and milk to sugar mixture. Add coconut. Spray tube pan with Crisco no stick spray with flour. Bake @325-350 for 1 hr to 1 hr 15 minutes. Cool in pan for 10 minutes turn on cooling rack.
2. Note: You can make a glaze of powdered sugar, milk and small amount of coconut flavoring.
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