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Makes 18-20 servings Ready in eight hours Crisco Original No-Stick Cooking Spray Cake 1/2 cup Smuckerís Caramel-Flavored Topping 1 (18.25-ounce) box Pillsbury Moist Supreme Devilís Food Premium Cake Mix 1/2 cup Crisco Pure Vegetable Oil 3 large eggs 1-1/4 cups water Flan 4 ounces cream cheese, softened 4 large eggs, at room temperature 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 1 (12-fluid ounce) can PET Evaporated Milk 1 teaspoon vanilla extract

Heat oven to 350 degrees. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled-up foil in tube opening of pan to prevent cake from baking over top. Pour caramel-flavored topping into prepared pan. Prepare cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel-flavored topping. Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. Coat piece of foil with no-stick cooking spray. Cover pan tightly with foil and place coated side down. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches. Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight. TIP: Be careful when inverting hot cake onto serving plate: Place plate upside down on top of pan, place another cooling rack on top, then invert.