INGREDIENTS

• 2 cans crescent rolls
• 2-8 oz. pkgs. cream cheese (room temperature)
• 1 cup sugar (or 2 cups powdered sugar)
• 1 tsp. vanilla
• 1 stick butter, melted
• ½ cup sugar
• 1 tsp. cinnamon

DIRECTIONS

Grease 13×9 inch pan and preheat oven to 350°. Open 1 can crescent rolls and cover the bottom of the pan. In a bowl, mix the cream cheese, sugar, and vanilla until smooth. Spread over the crescent rolls. Place the other can of crescent rolls on top of the cream cheese mixture. Sprinkle ½ cup sugar on top of the crescent rolls and then pour the melted butter over the sugar. Sprinkle the cinnamon over the top. Bake for 25 minutes.

I got this recipe from my good friend Cindy Hays Beatty. Her niece Jennifer brought this to a family gathering and everyone just had to have the recipe!

INGREDIENTS

• 1 cup chopped nuts or walnuts
• 1, 18 ounce package yellow cake mix
• 1, 3 ¾ ounce package Jello vanilla instant pudding or pie filling
• 4 eggs
• ½ cup cold water
• ½ cup Wesson oil
• ½ cup Bacardi dark rum (80 proof)

GLAZE

• ¼ pound – butter (1 stick)
• ¼ cup water
• 1 cup sugar
• ½ cup Bacardi dark rum

DIRECTIONS

Preheat oven 325°.  Grease and flour 10” tube pan or 12 cup bundt pan.  Sprinkle nuts over bottom of pan.  Mix cake ingredients together. Pour batter over nuts. Bake 1 hour, or until toothpick inserted into middle of cake comes out clean. Cool and invert on serving plate.

Prepare the glaze. Melt butter, stir in water and sugar.  Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Take an ice pick and poke holes in top of cake. Spoon/brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

This recipe came from a wonderful lady that lives down the street from Cindy in Dallas. When I visit in September for my birthday she bakes it for me every time. Thank you, Carole Walker.

INGREDIENTS

• 1 pkg. yellow cake mix
• 1 pkg. vanilla instant pudding
• 1 1/4 cups water
• 4 eggs
• 1/2 cup oil
• 2 cups angel flake coconut
• 1 cup chopped nuts (pecans are a favorite)

Blend water, eggs, oil, cake mix and pudding.  Stir in coconut and nuts. Beat 4 min. on medium speed.  Divided into 2 greased and floured 9 in. pans at 350° F degrees for 35 minutes.

(I have also made this as a 3-layer cake, in a 9 x 13 sheet pan, and also in a jelly roll pan. It is always good.)

FROSTING

• 4 T butter/margarine
• 1 cup angel flake coconut
• 1 8 oz. pkg. cream cheese
• 2 tsp. milk
• 3 1/2 cups powdered sugar
• 1/2 tsp. vanilla

Melt 2 T butter and cook 1/4 cup coconut until brown. Cool.

In a separate bowl, cream 2 T. butter and the cream cheese. Add milk, sugar, vanilla and 3/4 cup coconut. Ice layers and top of cake. Sprinkle toasted coconut over cake.