12 refrigerator cake easy Recipes

refrigerated crescent dinner rolls, sugar, cream cheese, softened, vanilla, egg, separated, whole pecans, chopped

lemon , zest of, granulated sugar, butter, chilled and cut into pieces (2 sticks), cake flour , sifted, baking soda, salt

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), sugar, milk, coconut

refrigerated cinnamon roll dough , with icing, cherry pie filling (from 21 oz. can), almonds

refrigerated chocolate chip cookie dough, philadelphia cream cheese, softened, eggs, sugar, vanilla

ready made coconut pecan frosting , the type used for german chocolate cake, canned works great, chopped pecans, refrigerated breadstick dough, sugar, cinnamon

cream cheese, softened, sugar, almond extract, sliced almonds, maraschino cherry, well drained and chopped, refrigerated crescent dinner rolls, powdered sugar, milk

cherry pie filling, brown sugar , firmly packed, ground cinnamon, refrigerated buttermilk biscuits, unsalted butter or 1/2-1 cup margarine, melted

spaghetti sauce, diced tomatoes, undrained, low sodium beef broth, zesty italian dressing, refrigerated cheese ravioli, shredded mozzarella cheese

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime