Ingredients:
1 cup Mayonnaise
1 pkg (2-layer size) yellow cake mix
4 eggs
2-1/2 tsp ground cinnamon
2 cups finely grated carrots
1/2 cup chopped Walnut Pieces

Directions:
1. Beat mayo, cake mix, eggs, 1/4 cup water and cinnamon in large bowl with electric mixer on medium speed for 3 minutes. Stir in carrots and walnuts.

2. Pour into greased 13×9-inch baking pan.

3. Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost cake if desired.

These will look good on your thanksgiving buffet table! And since it is made with store bought cake mix and icing that’s less the cook/baker has to do!

Ingredients:
1/2 cup finely chopped pecans
3 tablespoons sugar
1 box Yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Cream Cheese frosting

Directions:
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.

3. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

5. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.

Once again I present to you a recipe that has, arguable, the greatest cookie ever invented included in it.

Ingredients:
1/2 cup hot fudge ice cream topping, warmed
1 tub Whipped Topping, thawed, divided
1 pkg. Chocolate Instant Pudding & Pie Filling
8 Oreo Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

Directions:
1. Pour the fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

3. Freeze at least 4 hours before serving.

Ingredients:

4 eggs, separated
3/4 cup plus 1 tablespoon sugar, divided
1/2 cup all-purpose flour
1/3 cup Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
Pumpkin Filling (recipe after directions)
Chocolate Glaze (recipe after directions)
Sliced almonds

Directions:

1. Heat oven to 375°F. Line 15-1/2×10-1/2×1-inch jelly roll pan with foil; generously grease foil.

2. Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.

3. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.

4. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.

5. Meanwhile, prepare Pumpkin Filling. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread Chocolate Glaze over top; garnish with almonds, if desired. Refrigerate until serving time.

Pumpkin Filling
1 cup canned pumpkin
1/4 cup all-purpose flour
1/3 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-3/4 cups powdered sugar

1. Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.

2. Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.

Chocolate Glaze

1 tablespoon butter or margarine
2 tablespoons Cocoa
1 tablespoon water
1/4 teaspoon vanilla extract
2/3 cup powdered sugar

Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened

Ingredients:

1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
2 eggs
1 teaspoon vanilla extract
Fudge Frosting (recipe after directions)

Directions:

1. Heat oven to 350°F. Grease and flour 13×9x2-inch baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with Fudge Frosting.

Fudge Frosting

3 tablespoons butter or margarine
1/3 cup Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

Ingredients:

Crust
1 box (15 oz) refrigerated pie crusts, softened as directed on box
1/4 cup finely chopped pecans

Filling
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
6 cups sliced peeled apples

Topping
1/3 cup caramel ice cream topping
1/4 cup chopped pecans

Directions:

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.

2. In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar.

3. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

4. Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.

For the crust use one box of refrigerated pie crusts.

Ingredients:

6 cups apples, sliced and peeled.
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Directions:

1. Pre Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.

Ingredients:

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Yellow cake mix

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract
1 can (21 oz.) cherry pie filling
1-2/3 cups all-purpose flour
1 cup sugar
1/4 cup Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream.

Ingredients:

1 can (21 ounces) cherry pie filling
1 cup Original Bisquick mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened

Directions:

1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.

2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.

3. Bake 18 to 20 minutes or until topping is light brown.