DiscussionsSweet Treats and Desserts

I'm loking for some eazy sheet cake recipes potluck dinners.

Here are two for you.  If you want more let me know what flavor you would prefer.
Chocolate Caralmel Pecan Cake
Filling and topping:
1 Cup butter
1 Cup packed brown sugar
1 Cup sweetened condensed milk not evaporated.
1/4 Cup corn syrup
1 Cup milk chocolate chips or semi sweet
2 Cups finely chopped pecans, divided
Cake:
1 package (18.25 ounce) devils food cake mix
3 eggs
1 1/4 Cup water
1/3 Cup vegetable oil

* Pre heat oven to 350
*Grease a 13X9 inch pan
1. Filling: In a heavy sauce pan, combine butter, brown sugar, sweetened condensed milk and corn syrup.  Cook over medium heat stirring constantly until mixture comes to a boil, then simmer for 5 minutes.  Keep warm over a bowl of hot water, stirring occasionally, while preparing cake.

2. Cake: In a large mixing bowl, combine cake mix, eggs, water and oil.  Beat at medium speed for 2 minutes.  Spread 1/2  of batter in pan.  Bake for 15 minutes or until center of cake is set.  Remove from oven.
3.Topping: Pour warm caramel mixture over baked cake.  Sprinkle chocolate chips and 1 cup of the pecans on top.  Spread remaining cake batter over the caramel layer.  Sprinkle remaining pecans over the top.  Bake for 25 to 35 minutes longer or until the cake springs back when lightly touched. 
Cool completely on wire rack.

Bumbleberry Lemon Upsidedown Cake
1/3 Cup butter
1 Cup packed brown sugar
1 1/2 Cup fresh raspberries
1 1/2 Cup fresh blueberries
1 Cup fresh strawberries
1 package (18.25 ounce size) lemon cake mix
*Preheat oven to 350
*13X9 inch pan
1. In cake pan melt butter.  Sprinkle brown sugar evenly on top.  Scatter fruit over sugar.
2. Prepare cake mix according to package directions.
   Pour batter over fruit.  Bake 45-to-50 minutes or until a tester come out clean.  Let stand 5 minutes, then turn upside down onto a large platter or cookie sheet.  Serve warm with whipped cream.

Variation:  Try different fruit combinations, keeping size uniform and the total measure 4 cups.

Hope these help you out a bit.  Let me know if you want others.
By the way have you tried a dump cake?  Very good and easy.  I will look for my recipe and post it for you.

For a quick and easy chocolate cake I have this one I have used a lot I do not always add the nuts.

QUICK AND EASY SHEET CAKE  

2 c. cake flour (unsifted)
2 c. sugar
4 tbsp. cocoa
1/2 tsp. salt
1 tsp. soda
2 eggs
1/2 c. buttermilk
1 c. water
1/2 c. cooking oil
1/2 c. butter
1 tsp. vanilla
1/2 c chopped nuts

Sift dry ingredients together in large mixing bowl. Combine butter, water and cooking oil in saucepan.

Bring to boil. Pour over dry mixture. Mix well. Add eggs, buttermilk, vanilla and nuts. Beat well. Pour

into greased and floured 11x16 inch jelly roll pan. Bake in 375 degree oven, 20 to 25 minutes. Frost with favorite icing

Another easy cake that has always been a hit in the fall and holiday times is this one. It can be done as sheet cake or in a bundt pan or whatever pan you like

I also use a lot of the recipes online that use cake mixes as a starter and than you add in special touches.

this is one of my favorites

Chocolate Cherry Cake

Ingredients:
•1 (18-ounce) package devil's food or chocolate cake mix
•1 (21-ounce) can cherry pie filling
•1 teaspoon almond extract
•2 eggs
•1 cup sugar
•7 tablespoons butter
•1/3 cup whole milk
•1 (12-ounce) package semisweet chocolate chips
•1 teaspoon vanilla

Preparation:
Preheat oven to 350 degrees F. Spray a 13x9" pan with nonstick baking spray containing flour and set aside. In large bowl, combine cake mix, cherry pie filling, extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set.
While cake is in the oven, combine sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving. 16 servings

 Also this one I use a lot that came from a site online i do not remember which sorry i just put them on notepad and save in a folder then print them out on to note cards and out in my recipe box.