Type what you have

Ingredients

• ✓ oil
• water
• tempura batter mix
• banana
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Pour cold water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should still be slightly lumpy.
3. 3 Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat to dip and fry remaining banana slices.
4. 4 Dust with confectioners' sugar to serve.

By baby23

Ingredients

• ✓ oil
• brown sugar
• banana
• lumpia wrapper
• water

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.
3. 3 Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.

By Mina

Ingredients

• ✓ oil
• banana
• spring roll wrapper
• brown sugar

Instructions

1. 1 Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
2. 2 Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
3. 3 Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

By BINEVE

Ingredients

• ✓ oil
• sugar
• cinnamon
• nutmeg
• flour tortilla

Instructions

1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Ingredients

• ✓ oil
• cream cheese
• white sugar
• cinnamon
• wonton wrapper

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, 8 tablespoons sugar, and 1 tablespoon cinnamon in a bowl until well blended. Spoon 1 teaspoonful of the filling into each wonton wrapper. Fold the wonton like a triangle and seal 2 edges together with water; squeeze the sides together to lock out the air. Wet the ends of the triangle; fold into the center 1 at a time.
3. 3 Place the filled wontons carefully into the oil; cook until golden brown on 1 side, about 2 minutes. Turn wontons over and cook until the other side is golden brown, about 2 minutes.
4. 4 Mix 1 tablespoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of fried wontons.

By Jennelle

Ingredients

• ✓ oil
• apple pie filling
• cinnamon sugar
• flour tortilla
• toothpick

Instructions

1. 1 Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
2. 2 Place cinnamon sugar in a shallow dish.
3. 3 Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.
4. 4 Heat oil in a large, deep saucepan over medium heat.
5. 5 Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

By 80percentgray

Ingredients

• ✓ oil
• white cake mix
• egg white
• water
• milk
• lemon pudding mix

Instructions

1. 1 Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
2. 2 Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
3. 3 Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

By Baker's

Ingredients

• ✓ oil
• brownie mix
• egg
• water
• cream cheese
• white sugar
• butter
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Make the brownie batter: Mix brownie mix, oil, eggs, and water together in a bowl until well combined.
3. 3 Make the cheesecake batter: Mix cream cheese, sugar, butter, flour, and vanilla together in a separate bowl.
4. 4 Spoon brownie batter into the prepared muffin cups, filling each 1/2 full. Top with cheesecake batter, then spoon brownie batter over top. Reserve any remaining brownie batter for another use.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.
6. 6 Remove from the oven and let cool on a wire rack.

By Kat

Ingredients

• ✓ oil
• rhubarb
• sugar
• all-purpose flour
• wonton wrapper

Instructions

1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra

Ingredients

• ✓ oil
• all-purpose flour
• salt
• baking powder
• banana
• sugar

Instructions

1. 1 Heat oil in a deep fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).
2. 2 Sift flour, salt, and baking powder into a medium bowl.
3. 3 In a separate bowl, mash together bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. 4 Working in batches if necessary, drop spoonfuls of batter into hot oil and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

By TUNASUSHI

Ingredients

• ✓ oil
• half-and-half
• white sugar
• sweetened condensed milk
• bread

Instructions

1. 1 Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
2. 2 Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
5. 5 Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
6. 6 Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

By Tooba1980

Ingredients

• ✓ oil
• chocolate cake mix
• egg
• pumpkin puree
• white sugar
• water
• cinnamon
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. 2 Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

By Dianna Jacobs-Fresh

Ingredients

• ✓ oil
• vanilla ice cream
• cornflake cereal
• cinnamon
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop ice cream into eight 1/2-cup-sized balls.
3. 3 Place on a baking sheet and freeze until firm, about 1 hour.
4. 4 Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
5. 5 Roll ice cream balls in egg whites.
6. 6 Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
7. 7 Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.
8. 8 Drain quickly on paper towels and serve immediately.

By Jeri

Ingredients

• ✓ oil
• chocolate cake mix
• water
• egg
• cream cheese
• white sugar
• vanilla extract
• chocolate chip
• cream cheese frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
3. 3 Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
5. 5 Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

By Anne

Ingredients

• ✓ oil
• carrot
• all-purpose flour
• white sugar
• walnut
• egg
• baking soda
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
2. 2 Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.

By skylar

Ingredients

• ✓ oil
• all-purpose flour
• all-purpose flour
• brown sugar
• baking powder
• salt
• cinnamon
• nutmeg
• butter
• sweet potato
• milk
• applesauce
• egg
• vanilla extract

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
3. 3 Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
4. 4 Pour wet ingredients into dry ingredients and combine, kneading well.
5. 5 Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
6. 6 Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.

By Debbie

Ingredients

• ✓ oil
• devil's food cake mix
• water
• egg
• sweetened condensed milk
• hot fudge dessert topping
• caramel dessert topping
• whipped topping
• chocolate-covered peanut butter candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Remove from the oven and immediately poke holes in the cake using a skewer or straw.
4. 4 Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.
5. 5 Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.

By RDANIEL511

Ingredients

• ✓ oil
• vanilla cake mix
• water
• egg
• banana
• cinnamon
• baking soda
• milk
• banana cream pudding mix
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
4. 4 Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.

By librachic17

Ingredients

• ✓ oil
• banana
• rolled oat
• dried fruit
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
2. 2 Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 20 minutes.

By Jax

Ingredients

• ✓ oil
• all-purpose flour
• sugar
• cinnamon
• white wine
• egg yolk

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Ingredients

• ✓ oil
• egg
• cake flour
• confectioners' sugar
• salt
• honey
• walnut

Instructions

1. 1 Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
2. 2 Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
3. 3 Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

By JimMorrison

Ingredients

• ✓ oil
• active dry yeast
• water
• milk
• shortening
• white sugar
• salt
• potato
• egg
• all-purpose flour
• powdered sugar
• water
• vanilla extract

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
3. 3 Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
4. 4 Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
5. 5 Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
6. 6 Cover and let rise until doubled in size, about 30 minutes.
7. 7 Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
8. 8 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
9. 9 Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
10. 10 Dip doughnuts in glaze or drizzle over top.

By nresch

Ingredients

• ✓ oil
• sugar
• cinnamon
• brown sugar
• cinnamon
• all-purpose flour
• baking powder
• baking soda
• cream of tartar
• salt
• cinnamon
• nutmeg
• white sugar
• butter
• egg
• pumpkin puree
• vanilla extract
• plain greek yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
2. 2 Mix brown sugar and cinnamon together for the filling. Set aside.
3. 3 Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
4. 4 Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
5. 5 Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.

By Kim

Ingredients

• ✓ oil
• butter
• spice cake mix
• pudding
• egg
• pumpkin puree
• milk
• pumpkin spice
• neufchatel cheese
• powdered sugar
• vanilla extract
• salt
• pumpkin spice baking morsel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
3. 3 Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
4. 4 Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

By Yoly

Ingredients

• ✓ oil
• sugar
• egg
• salt
• zucchini
• all-purpose flour
• baking soda
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together sugar, oil, eggs, and salt in a large bowl with an electric mixer until creamy. Add zucchini and mix on low speed until blended. Add flour, baking soda, and cinnamon; beat until batter is smooth. Pour batter into an ungreased 8x12-inch baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out dry, about 20 minutes.

By Elizabeth Lhamon

Ingredients

• ✓ oil
• cooking spray
• fudge brownie mix
• devil's food cake mix
• coffee
• egg
• heavy cream
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan or Bundt pan with nonstick spray.
2. 2 Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4. 4 Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
5. 5 Pour ganache over cooled cake.

By Yoly

Ingredients

• ✓ oil
• all-purpose flour
• white sugar
• salt
• nutmeg
• active dry yeast
• water
• milk
• egg
• raisin
• butter
• water
• confectioners' sugar
• cornstarch
• heavy cream
• vanilla extract

Instructions

1. 1 In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla.
4. 4 Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.

By Lynette

Ingredients

• ✓ oil
• milk
• egg
• glutinous rice flour
• white sugar
• baking powder
• salt
• mixed fruit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan generously with oil.
2. 2 Whisk milk and egg together in a bowl.
3. 3 Sift rice flour, sugar, baking powder, and salt together in a separate bowl. Mix in milk mixture until well blended. Fold in dried fruit. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until edges start to brown, about 1 hour. Let cool completely, 20 to 30 minutes, before slicing.

By daidai

Ingredients

• ✓ oil
• water
• white sugar
• vegetable oil
• salt
• all-purpose flour
• white sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, 2 ½ tablespoons sugar, 2 tablespoons vegetable oil, and salt in a small saucepan over medium heat; bring to a boil then remove from heat.
3. 3 Stir in flour, stirring constantly, until mixture forms a ball.
4. 4 Heat 2 quarts oil in a deep fryer or deep pot to 375 degrees F (190 degrees C). Transfer dough to a sturdy pastry bag fitted with a medium star tip.
5. 5 Carefully pipe dough, working in batches of a few 5- to 6-inch strips at a time, into the hot oil.
6. 6 Cook until golden; transfer churros to paper towels to drain using a spider or slotted spoon.
7. 7 Combine ½ cup sugar and cinnamon in a bowl; roll churros in cinnamon and sugar mixture. Serve warm.

By Delia

Ingredients

• ✓ oil
• cooking spray
• red velvet cake mix
• water
• egg
• milk
• instant cheesecake-flavored pudding mix
• cherry pie filling
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
2. 2 Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
4. 4 When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
5. 5 Meanwhile, cut the cooled cake into 1-inch cubes.
6. 6 Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
7. 7 Garnish with whipped cream.

By Deb Weddle