cakes

Enjoy Peachy Gingerbread or Rhubarb Sour Cream Cake with a cup of tea, or make a company-worthy Sour Cream Peach or Spicy Chocolate Pumpkin Cake.

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Moist & Creamy Coconut Cake

1 (15¼-oz) box yellow cake mix Butter or oil, for cooker

1¼ cups milk

½ cup sugar

2 cups shredded unsweetened coconut, divided

1 (9-oz) container frozen whipped topping, thawed

1 tsp vanilla extract

1. Prepare cake mix as directed on package. Spoon into greased crock, smoothing batter.

2. Cook on High 2½ to 3½ hours, or until tester inserted into center of cake comes out clean.

3. Remove crock from cooker and place on a baking rack to cool 15 minutes.

4. In a large saucepan, combine milk, sugar and ½ cup coconut. Bring to a boil, stirring frequently. Reduce heat and simmer 1 minute. Spoon evenly over warm cake. Let cool completely.

5. In a large bowl mix together ½ cup coconut, whipped topping and vanilla. Spread over cooled cake. Sprinkle remaining coconut evenly over top of cake.

6. Cover and chill overnight in fridge. Slice, or spoon out of crock, to serve. Serves 12

Pineapple Nut Cake

2 cups all-purpose flour

2 cups sugar

2 tsp baking powder

2 eggs

1 tsp vanilla extract

1 (20-oz) can crushed pineapple, undrained

1 cup chopped nuts

Butter or oil, for pan

Topping:

3 oz cream cheese, softened

4 Tbsp butter, softened

¾ cup powdered sugar

¼ tsp vanilla extract

¼ cup chopped nuts

1. In a large bowl, mix flour, sugar and baking powder. Stir in eggs, vanilla and pineapple. Stir in nuts.

2. Grease a baking dish that fits into your slow cooker. Pour in batter. Cover with the greased side of a piece of aluminum foil. Put pan into slow cooker and cover with lid.

3. Cook on High 2½ to 3 hours, or until tester inserted in center comes out clean.