Wow this is a good cake . . .

Pineapple Cake

1 white cake mix (mix that calls for 3 eggs)
2 cans crushed pineapple (one 20 oz. and one 8 oz.- about 3 c)
1 large size instant vanilla pudding mix
1-½ c milk
12 oz thawed Cool Whip
2 c (more or less) flaked coconut

Mix cake batter according to directions on box. It is not necessary to add flour for altitude if 3 eggs are used in the recipe (like I ever do that anyway).

Spray or grease and flour a 13x9 cake pan. Pour batter into pan. Bake at 350° for 25 minutes. Cool to room temperature.

Using a long-tined fork, poke holes all over cake. Pour crushed pineapple (including the juice) over cake.

In a separate bowl, mix dry pudding with milk; blend well; fold in Cool Whip. Spread over pineapple and cake. Cover cake with a generous amount of coconut. Cover and refrigerate overnight.

This cake is "just okay" if you serve it immediately--but it's wonderful after being refrigerated overnight. It is very refreshing and luscious. My kids love to eat just the pudding part. . .

Corky's Favorite Lemon Bundt Cake

Lemon Bundt Cake

1 lemon cake mix
1 large pkg instant Jello lemon pudding
4 eggs
2/3 c. salad oil
1 c. water

Beat all ingredients with mixer. Pour into very well greased bundt pan. Bake 350° for 40 minutes or until done.

Remove from pan onto plate immediately, poke holes with a toothpick. Pour the following glaze on top (or use a pastry brush) until all is absorbed:

Glaze: 1-1/3 c. powdered sugar
¼ c Real lemon juice (or juice of 2 lemons)

This is a pretty cake--and it's wonderful!

Corky's boss used to bring this cake to work once in a while--he raved about it. I started remembering a bridal shower attended by women in his ward--hmm, I had this recipe all along, I'd just never tried it. Now it's a family favorite. I believe the original (from his boss) used granulated sugar and not powdered sugar in the glaze. I prefer powdered sugar.

Feather Light Muffins

Feather Light Muffins

1/3 cup shortening
1/2 cup sugar
1 egg
1 ½ cups cake flour
1-½ tsp baking powder
½ tsp salt
¼ tsp ground nutmeg
½ cup milk

TOPPING:
½ cup sugar
1 tsp ground cinnamon

½ cup butter or margarine, melted

In a mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm. Yield 8-10 muffins.

These are wonderful! I like to make them in a tart tin so you get a tiny mouthful of goodness. Okay, that sounds corny, but it's really good. Tart size makes it so the butter and sugar/cinnamon is all the way around the muffin, not just on a bite. Hmm, maybe I'll go home and make some of these. . .