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Bundt Cake

Submitted By: Betty C., Jonesborough

1 box yellow cake mix, without pudding
1 can coconut pecan frosting
4 eggs
1 c water
¼ c oil

Mix and pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes.



Submitted By: Jan F., Piney Flats

2 oz softened cream cheese
1 tbsp lemon juice
1 egg (yolk only)
¾ c sugar
1 tsp vanilla
2 large cans crescent rolls
Powdered sugar (optional)

Butter a 9 x 13 dish. Flatten 1 can of rolls in bottom of dish. Mix other ingredients together until blended. Spread cream cheese mixture over dough. Flatten other can of rolls between sheets of wax paper and place over cream cheese mixture. Brush whipped egg over crust. Bake at 350 degrees for 30 minutes or until brown. Sprinkle powdered sugar over cake if desired when cooled.


Cherry Fudge Cake

Submitted By: Jean W., Johnson City

1 Box Devil Food Cake Mix
1 Can Cherry Pie Filling
2 Eggs
1 tsp. Almond Flavoring

Sift cake mix into bowl (it removes lumps and is easier to mix).  With a spoon stir in all ingredients.  Mix well.  Pour into a 13 x 9 x 2 greased glass baking dish.  Bake at 350 degrees for 30 minutes.  Cool in baking dish.


1 Cup Sugar
1/3 Cup Margarine
1/3 Cup Milk
6 oz. Package of Chocolate Morsels

In sauce pan mix sugar, margarine, and, milk.  Bring to a boil.  Boil 1 minute.  Remove from heat and stir in morsels until well-blended.  Cool.  Pour over cool cake.  Cover with plastic wrap and keep on cabinet top. 


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