Frosting:
3 oz cream cheese, softened
2 1/2 cups sifted confectioner’s sugar
2 T crushed pineapple, well drained

Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in a large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut. Pour into greased and floured 10″ tube pan; bake at 325F. for 1 hr. Cool completely before frosting.

Frosting: Combine cream cheese with confectioner’s sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.

Preheat oven to 325° F. Prepare 18 muffin cups.

Mix pears and sugar in medium bowl. Blend oil, eggs, and vanilla in large bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in another medium bowl.

Stir pear mixture into egg mixture; mix in dry ingredients. Fold in raisins and walnuts; do not overmix.

Divide batter among cups. Bake 25 – 30 minutes at 325° F.

Preheat oven to 350 degrees F.

Combine slices with sugar and cinnamon in large bowl. Sprinkle 1/4 of cake mix over the top. Toss until apples are completely coated. Spoon into a greased 8-inch square baking dish. Bake for 30 minutes.

Place remaining cake mix in medium bowl. Dribble 1/2 cup melted butter over the top. Toss until mixture forms large crumbs. Sprinkle over partially cooked apple mixture. Bake for 20 minutes longer or until the top is puffed and yellow. Serve warm.

PREHEAT oven to 350°F. Mix butter and graham crumbs in 13×9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.

BAKE 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

In a separate bowl combine Oreos, chocolate chips, flour and melted butter. Mix well and set aside.

Prepare cake mix using the water and eggs listed in recipe. Grease an angel food pan or Bundt cake pan. Put half of the cake batter into pan. Sprinkle 2 cups of Oreo mixture over cake batter. Top with remaining cake batter, then remaining Oreo mixture. Bake at 350 degrees F for 30 to 45 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven and let cool in pan on wire rack for 10 minutes. Invert cake onto cooling rack, then invert again so cake is right side up. Cool completely. After cooled, in small bowl combine confectioners’ sugar and milk until smooth. Drizzle over cake.

PREHEAT oven to 350° F.

COMBINE cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.

DROP remaining batter by heaping teaspoon over caramel mixture.

BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack.