Hi Zabby, Is this the one you are looking for? It is very good and easy too. Originally posted by jojoco on the cooking forum. This is, without question, one of my all time favorite recipes. It is also one of the easiest recipes I've ever made. It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully. Summer Torte by Marion Burros 1 stick butter, softened (I always use unsalted) 3/4 cup sugar 1 cup flour; sifted 1 tsp baking powder 2 eggs pinch of salt fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries all work great and in combination) cinnamon sugar for top Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit). Bake for 45 min.

I'd love to see your filling recipes. The Apple Crisp I make is a little different: APPLE CRISP (serves 6-8) 1 cup graham cracker crumbs 1 TBL flour 1 cup chopped walnuts or pecans 1 cup firmly packed brown sugar 1/4 cup granulated sugar 1 TBL grated orange zest 1/2 tsp cinnamon (I use more) 1/2 tsp nutmeg Pinch of salt 1/2 cup butter, melted 4 large tart apples In a medium bowl, combine the graham cracker crumbs, flour, nuts, brown sugar & granulated sugar. Stir in the orange zest, cinnamon, nutmeg & salt, then blend in the butter. Lightly butter a 13x9" baking dish. peel, core & thinly slice the apples. Place the slices on the bottom of the dish & scatter the crumb mixture over the top. Bake in a preheated 350 oven for 45 minutes.~~The Maine Collection PEAR CRISP (serves 6) 6 ripe Bosc or Anjou pears, peeled, cored, sliced 1 TBL lemon juice 1/2 tsp cinnamon 1/4 tsp nutmeg 3/4 cup flour 1/2 cup butter, softened 1/2 cup quick-cooking oats 1/2 cup brown sugar Place pears in a greased 2 qt baking dish. Toss pears w/lemon juice, cinnamon & nutmeg. In a bowl, combine flour & butter until mixture resembles crumbs. Add oats & brown sugar. Stir well; sprinkle over pears. Bake in a preheated 375° oven 20-25 minutes or until browned & pears are tender. Serve w/ice cream or whipped cream.~~Food for Thought RASPBERRY ALMOND SQUARES 2/3 cup blanched whole almonds 1 cup butter, softened 1 cup granulated sugar 1/4 cup lightly packed light brown sugar 1 egg, separated 1 tsp vanilla 2 cups flour 3/4 tsp cinnamon 1/4 tsp salt 3/4 cup raspberry preserves Using a processor with a steel blade, process the almonds until finely chopped but not powdered. Or finely chop in ablender or by hand. Set aside. In a large bowl, cream the butter, granulated sugar & brown sugar. Beat in the egg yolk & vanilla. In a medium bowl, mix the flour, cinnamon & salt. Stir into the creamed mixture, blending well. Press the dough into a lightly buttered 14x11" jellyroll pan. Spread the preserves evenly over the top. Beat the egg white until frothy & brush over the preserves. Sprinkle w/the almonds & gently pres into the preserves. Place in the center of a preheated 350° oven & bake 30-35 minutes or until the edges are browned & the center is almost browned. Remove from the oven & immediately loosen the sides with a spatula. Let cool in the pan 40 minutes, then cut into squares.~~Our Town Cookbook APRICOT BARS 1 2/3 cups quick oats 1 2/3 cup flour1 scant tsp baking soda 1/4 tsp salt 1 cup packed light brown sugar 1 stick butter, melted 10 oz jar apricot preserves Preheat oven to 350°. Grease a 15x10x1" jellyroll pan. In a mixing bowl, combine the oats, flour, baking soda, salt & brown sugar. Add the butter & mix until crumbly. Pack 1/2 the mixture firmly into the prepared pan. Spread the preserves evenly over the mixture. Sprinkle remaining mixture evenly over the preserves & pat down gently. Bake 30 minutes or until lightly browned.~~Gator Country Cooks

Well, my "recipe" depends on how you want to use the mix. If you want to actually make a yellow cake, I like this one. I got the recipe in a link from a site called "Community Chickens", LOL. Yup, it's about chickens, go figure. Anyway, it linked to a blog called "chickensintheroad", who had this recipe. How to make Homemade Yellow Cake Mix: (This is the standard size mix for recipes calling for an 18.25 ounce mix.) 2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 cup non-fat dry milk Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months! To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix: Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix). Or to make a basic yellow cake, use the following instructions. Cake mix directions:. 1 recipe Homemade Yellow Cake Mix 3/4 cup water 1 teaspoons vanilla 1/2 cup butter, softened 3 eggs Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary��"test for doneness using a toothpick): 8″ or 9″ cake rounds ��" 20-25 minutes 13 x 9 pan ��" 35-40 minutes cupcakes ��" 12-15 minutes tube/bundt pan ��" 45-50 minutes Don’t overbake! You’ll dry out your cake. NOTE: If you don’t like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk. If you're using it for topping, etc., one with added fat would probably work better, like this one: Yellow Cake "Master Mix" 2 1/2 cups cake flour 1 1/2 cups granulated sugar 1/4 scant teaspoon salt 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup butter Thoroughly combine dry ingredients together. Cut the butter into small pieces throughout the flour. Using a pastry cutter or food processor, cut the butter into the flour mixture until the butter is thoroughly incorporated (very small pieces, like sand). To make this into two 8 inch layers, use the entire recipe of Master Mix and add: 2 tsp. vanilla 1/2 cup oil 3 eggs 1 cup milk Preheat oven to 350 degrees. Spray two 8" round cake pans OR one 13" x 9" cake pan with nonstick baking spray containing flour and set aside. Pour cake mix into a large bowl. Make a well in center of mix and add vanilla, oil, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth. Pour into prepared pans and bake the layer cakes at 350 degrees for 20-30 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan. Bake the 9" x 13" cake for 25-35 minutes until the cake tests done. The "Master Mix" can be made in larger quantities, but must be refrigerated, whereas the first recipe can just be kept in the pantry without spoiling or becoming rancid. Have fun! Annie

We used to call it Dump Cake because you just "dumped" everything in. I hope this is it. Dump Cake Ingredients 1 (21 ounce) can cherry pie filling 1 (15 ounce) can crushed pineapple 1 (18.25 ounce) package yellow cake mix 8 ounces chopped walnuts 1/2 cup butter Directions In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.