1 box yellow cake mix
1 1/4 cups fat-free salad dressing, such as Miracle Whip
1 egg
2 teaspoons ground cinnamon
2 cups finely shredded carrots
1/2 cup chopped walnuts
1 container cream cheese frosting

Preheat the oven to 350 degrees. Spray a 9×13x2″ baking dish with vegetable oil cooking spray. Put the cake mix in a large bowl and add the salad dressing, egg, cinnamon, and 1/4 cup of water. Beat on low speed with an electric mixer just until blended. Stir in the carrots and walnuts. Pour the batter into the baking dish and bake for about 35 minutes, or until a wooden pick inserted near the center comes out clean. When the cake is cool, frost with cream cheese frosting.

1 package Duncan Hines pineapple cake mix
1 package pineapple pudding mix or vanilla pudding mix
3/4 cup vegetable oil
4 eggs
10 ounces 7-Up

Frosting:
1 1/2 cups sugar
2 tablespoons flour
1 stick margarine
2 eggs
1 large can crushed pineapple
1 can coconut

CAKE:
Mix all ingredients and beat well. In a greased and floured 9×13-inch pan, bake at 350 degrees until done.

FROSTING:
Mix all together except coconut. Cook over medium heat, stirring constantly, until it thickens. Remove from heat and beat well. Add coconut and beat until thick enough to spread on cake.

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unpacked brown sugar
1 tsp baking powder
1 tsp baking soda
1 cup crushed pineapple in juice
1/3 cup mashed banana (ripe!)
1 egg
2 egg whites
3/4 tsp vanilla
1/2 cup mini chocolate chips
1/3 cup chopped walnuts
1 tbsp all purpose flour

Preheat oven to 350

Combine flour, sugar, brown sugar, baking powder, and baking soda in a medium bowl. Mix well and set aside.

In a large bowl, blend together cushed pineapple (and juice), banana, egg, egg whites, and vanilla using an electric mixer on low speed. Do not over beat. Gradually add flour mixture and beat on medium-high speed until all flour has been incorporated.

In a small bowl, mix together chocolate chips, walnuts, and 1 Tablespoon flour. Fold into batter.

Spray an 8X8 inch baking pan with non-stick spray. Pour batter into pan. Bake for 40-45 minutes, until wooden pick inserted in center comes out clean. Let cake cool completely in pan. Cut into 12 pieces and store at room temperature in an air tight container.

(Note: You can also make this into cupcakes and bake for 20-25 minutes.)

You need 3 cupcakes for one pair of booties.

Slice one cupcake in half horizontally. (You will end up with two short circles.) Then slice off a part of the curved section on both circles to get a flat edge on both circles. Discard the small curved section.

Put some frosting on the flat edge of one short circle and attach to one whole cupcake. (The whole cupcake is the high-top of the bootie and the short circle is the toe of the bootie.)

Repeat with the other short circle and whole cupcake. Frost the cupcakes with either pink or blue icing and then sprinkle generously with coconut. The coconut makes them look fuzzy.

Then use tube-type decorating icing to make shoelaces. You can also dye the coconut pink or blue to match the frosting if you like.

8 frozen yeast rolls, thawed and risen
1 8-oz package cream cheese
1/4 cup sugar
1 teaspoon lemon juice
1 tablespoon butter or margarine, melted
1/4 cup raisins

Icing:
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
4 teaspoons milk

Press rolls together and roll into a 12 x 15-inch rectangle. In a small bowl, blend cream cheese, sugar, lemon juice, and butter. Add raisins. Spread filling on dough. Starting with shorter side, roll dough up tightly. Pinch edges to seal. Join ends to form a ring and place seam side down on a baking sheet sprayed with non-stick cooking spray.

With scissors, make cuts nearly to the center of ring about 11/2-inches apart. Turn each slice on its side, resting on the adjoining slice. Cover with sprayed plastic wrap.

Let rise until almost double. Remove wrap and bake at 350F 20-25 minutes or until golden brown. Combine icing ingredients. Ice while still warm.