I prefer from scratch. I did a little research on some recipes and came up with this one. I decided to make little bundtlettes but it could be made in a standard sized bundt pan or in loaf pans. Vanilla Bean Butter-Rum Poundcakes 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 vanilla bean 1-1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk, room temperature Glaze 1/2 cup granulated sugar 1/4 cup butter 1-1/2 tablespoons water pinch of salt 2 tablespoons dark rum Preheat oven to 350 F. Butter and flour muffin tin. Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy. Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture. Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean. Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled. Make glaze: Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes. Lori Here is a link that might be useful: All That Splatters - Vanilla Bean Butter Rum Poundcakes

aprile421, Yes, dump cake is made with cake mix, pie filling, canned crushed pineapple, and nuts like almonds or pecans, which are optional. sooz, I have a cobbler recipe that might be of some use to you. Express Fruit Cobbler 2 20 oz. cans fruit pie filling 1/2 cup (1 stick) butter, softened 1 18 oz. box white cake mix (I have used the 16 oz. with no trouble) 1 egg Preheat oven to 350 degrees. Spread pie filling in a 9 x 13 inch baking pan. In a large bowl, cream butter to smooth texture. Add dry cake mix and egg and blend well. (Mixture will be very stiff). Spoon mixture over pie filling. Bake for 40 minutes or until golden brown. Cut into squares. Serves 16. It is very good with some Cool Whip or ice cream over top :-). Here is a link to a dump cake that sounds very interesting and easy. Brad AKA Moonwolf Here is a link that might be useful: 1-1-1 Dump Cake

BTW -- I do not mix the chopped nuts into the batter - only put them into the bottom of the bundt pan before the batter goes in. I also use Pecans only. My take on the Giant Food glaze for this rum cake includes McCormick Imitation Rum Extract. The flavor of the McCormick Imitation Rum extract is exactly the same as that used in the Giant Food cake. I am almost 100% sure the store bakery did not use real rum. DL

Here's my grandmother's angel food cake recipe. Have no idea how she whipped those egg whites without an electric mixer but no such things when my mother was growing up (mother born in 1908). She always made one for the birthdays of her 6 children, my mother made it for me, I made it for my children and now for two local grandchildren. ALL have loved it! MEMO's Angel Food Cake Whites from 1 doz extra large or jumbo eggs. Eggs should be a week or two old - no new eggs - and should be at room temp 1 1/2 cups granulated white sugar 1 cup sifted cake flour such as Swans Down 1 heaping tsp cream of tartar 1/2 tsp salt 1 tsp vanilla extract 1 heaping tsp almond extract Beat egg whites a few beats and add salt. Beat till frothy and add cream of tartar. Continue beating until they make good peaks. Sift sugar twice and sift into egg whites while beating. Add extracts while beating. Sift flour three times and gently fold it, by hand, into egg whites. Put angel food cake pan under running cold water in the sink. Dry pan. Scoop batter into cake pan, gently, and even it on top. Put cake in a cold oven and bake at 300 degrees for 1 hour. Check after 50 minutes and if cake is very lightly browned and pulling away from the sides of the pan, it is done. Cool pan upside down (Pans often have legs for this. If not, turn it over a tall, skinny bottle) When completely cooled, remove from tube pan and place on a plate, removing the tube part carefully, with a long, slim knife. Eat as is or first as desired.