Retro recipes Pumpkin bars, Coconut choco-swirl cake Date bar cake

Retro recipes for fall: Pumpkin pie bars, Coconut choco-swirl cake & Date bar cake (1971)

Make these desserts with the help of cake mix

Recipes for three desserts! Pumpkin pie dessert squares, Coconut choco-swirl cake & a delicious date bar cake

Pumpkin bars, Coconut choco-swirl cake & Date bar cake (1971)


Coconut choco-swirl cake recipe

(Adapted from a winner in Pillsbury’s 22nd Bake-off)

Ingredents

1 package Pillsbury German Chocolate Cake Mix
1-1/2 cups water
4 eggs
1 cup (5-3/4 oz. pkg.) milk chocolate or semi-sweet chocolate pieces
1 package Pillsbury Coconut Almond or Coconut Pecan Frosting Mix

Directions

Grease and flour a 10-inch Bundt or tube pan. In large mixing bowl, blend 1 cup dry frosting mix (reserve remaining for layering), dry cake mix, water and eggs until moistened: beat as directed on package.

Pour about 1/3 of batter into prepared pan. Sprinkle with about 3/4 cup dry frosting mix and 1/2 cup chocolate pieces. Repeat with another 1/3 of batter, about 3/4 cup dry frosting mix and 1/2 cup chocolate pieces. Cover with remaining batter.

Bake at 350 degrees F for 45 to 55 minutes until a toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; remove from pan. Cool completely.

If desired, glaze. Prepare glaze by combining 1 cup powdered sugar, 1 tablespoon softened butter or margarine, 1 to 2 tablespoons cocoa and 2 to 3 tablespoons milk. Drizzle over cake.

High Altitude (5200 feet): Add 2 tablespoons flour to cake mix. Bake at 375 degrees F for 45 to 50 minutes.

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Date bar cake recipe

Ingredents

1 package Pillsbury Lemon Cake Mix
1/2 to 3/4 cup chopped dates
1 package Pillsbury Lemon Frosting Mix
2 eggs
2/3 cup water
1/4 cup butter or margarine, melted

Directions

Grease and flour 13×9-inch pan. In large mixing bowl, combine 2 cups dry cake mix, 1-2/3 cups dry frosting mix, butter, dates and 1 egg. (Measure dry cake and frosting mixes by lightly spooning into cup and leveling with a spatula.) Mix well. Pat into pan.

To remaining cake mix, add 1 egg and 2, cup water. Blend, then beat 1 minute at medium speed. Pour over base. Bake at 350 F for 35 to 40 minutes until crust is golden brown. Cool completely.

Frost with remaining frosting mix, prepared using half the butter and water called for on the frosting mix package.

High Altitude (5200 feet): Add 1 tablespoon each of flour and water to remaining cake mix. Bake at 375 degrees F for 30 minutes.

Retro recipes Pumpkin bars, Coconut choco-swirl cake Date bar cake


Pumpkin pie dessert squares recipe

Ingredents

1 package Pillsbury Yellow Cake Mix
1/2 cup butter or margarine, melted
1 egg

FILLING:
3 cups (1-lb. 14-oz. can) pumpkin pie mix
2 eggs
2/3 cup milk

TOPPING:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter or margarine

Directions

Grease bottom only of 13×9-inch pan. Reserve 1 cup cake mix for Topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare Filling by combining all ingredients until smooth. Pour over crust. For Topping, combine all ingredients. Sprinkle over Filling. Bake at 350 degrees F for 45 to 50 minutes until knife inserted near center comes out clean. If desired, serve with whipped topping.

TIP: For use with 1-lb. can solid-pack pumpkin, add 2-1/2 teaspoons pumpkin pie spice and 1/2 cup firmly packed brown sugar. Prepare as directed above.

High Altitude (5200 feet): Add 2 tablespoons flour to cake mix. Bake at 375 degrees F for 45 to 50 minutes.

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