Beth's Mom's Strawberry Cake

Ingredients:

Cake:
1 white cake mix
1 box of strawberry jello
1 c. oil
1/2 c. milk
4 eggs
1/2 c. frozen strawberries (thawed and undrained)
1 c. coconut
1 c. chopped pecans

Mix cake mix with box of jello. Add above ingredients. Bake in 3 layers at 350 degrees until sides pull away from pan.

Frosting:
1 stick margarine
1 box confectioner's sugar
1/2 c. strawberries, drained
1/2 c. pecans
1/2 c. coconut

Cream sugar and butter. Add other ingredients and spread on cool cake.

Recipe from Beth Pitt

Honeybun Cake

Ingredients:

Batter:
1 box yellow cake mix
1/3 c. oil
1 vanilla pudding mix
1/3 c. water
8 oz. sour cream
3 eggs

Pecan Mixture:
1/2 c. brown sugar
1 tsp. vanilla
1 c. chopped pecans

Icing:
1 c. powdered sugar
1/2 tsp. vanilla
2 tbsp. milk

Combine cake mix, oil, pudding mix, water, sour cream & eggs. Pour 1/2 of batter in prepared cake pan (9x13 or bundt). Sprinkle 1/2 of pecan mixture on top. Cover with remaining batter & sprinkle remaining pecan mixture. Take blade of knife and gently swirl batter. Bake at 350 degrees for approximately 45 minutes or until toothpick comes out clean. Drizzle icing over top of cake and serve.

Recipe from: Sandy Johnson

Caramel Pie

Ingredients:

1 can sweetened condensed milk
1 carton Cool Whip
1 graham cracker crust

Remove label from can of milk. Place can in a large pot of water. Bring water to a boil and allow to boil for 3 hours. After boiling, remove can from water & allow can to cool completely. After cooled, pour milk into a bowl and stir to remove lumps. Pour milk into graham cracker crust. Place in refrigerator until set. Spread Cool Whip on top and serve. Can top with chocolate chips, pecans, etc. if deserved.

**I usually make more than one at a time. You can boil as many cans as you want or will fit in the bottom of your pot of water.

Recipe from: Mandy Burns (sister-in-law)