20 easy frosting pie Recipes

yellow cake mix, vanilla flavor instant pudding and pie filling mix, pumpkin puree, oil, eggs, pumpkin pie spice, philadelphia cream cheese frosting (or home-made cream cheese frosting), chopped toasted planters pecans

pack pumpkin, eggs, sugar, vegetable oil, yellow cake mix, pumpkin pie spice, vanilla frosting, cream cheese, softened

food cake mix, instant chocolate pudding, eggs, milk, vegetable oil, vanilla, chocolate extract, almond extract, milk chocolate bar, about three 1 . 55-oz bars, chopped, ready to eat cheesecake filling, cherry pie filling, divided, chocolate frosting, chocolate-covered cherry

food cake mix, instant chocolate pudding mix, eggs, milk, canola oil, vanilla extract, chocolate extract, almond extract, milk chocolate bars-chopped, ready-to-eat cheesecake filling-divided, cherry pie filling, chocolate fudge frosting, chocolate covered cherries-cut in half (optional)

yellow cake mix ( usually will need eggs, oil, and water), sm boxes of instant vanilla pudding, milk, chocolate fudge frosting

pack pumpkin, eggs, sugar, canola oil, yellow cake mix, pumpkin pie spice, vanilla frosting, cream cheese, softened

yellow cake mix, egg whites, water, vegetable oil, pumpkin, pumpkin pie spice, cinnamon, neufchatel cheese, room temperature, unsalted butter, room temperature, powdered sugar, cinnamon

flour, sugar, cinnamon, nutmeg, salt, baking soda, canola oil , your choice of oil, water, eggs, pumpkin puree (libby s 100% pure pumpkin, not pie mix), cream cheese frosting (optional), walnuts (to garnish ) (optional)

chocolate frosting, eggs, tall can evaporated milk, softened butter, i am not sure of the size pie shell. i would imagine 9 .

chocolate frosting, eggs, evaporated milk, butter, softened, unbaked 9-inch pie crust

easy cherry cake with pudding frosting, cherry pie filling -- (20 oz), all-purpose flour, salt, baking soda, eggs, oil, vanilla, sugar, chopped nuts, combine all ingredients in a large bowl; mix together well with a, spoon. pour into a greased 9x13-inch cake pan. bake at 350 f . for 40- 50 minutes. cool, and frost with vanilla pudding frosting (see recipe below)., vanilla pudding frosting, combine 1 4-oz. package instant vanilla pudding mix with 1-1/2 cups, cold milk and 1 envelope dream whip topping mix. beat together in, deep bowl at high speed until fluffy and smooth .

chocolate frosting, eggs, tall can evaporated milk, softened butter, ready made pie crust

sugar, vegetable oil, eggs, pack pumpkin, yellow cake mix, pumpkin pie spice, vanilla frosting, vanilla, cream cheese, softened

betty crocker super moist spice cake mix, water, vegetable oil, eggs, apple pie filling, betty crocker buttercream frosting

pumpkin, eggs, veg. oil, baking soda, cinnamon or pumpkin pie spice, yellow cake mix, cream cheese frosting

instant oats, all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, egg, egg white, pumpkin pie filling, butter, melted, cream cheese frosting

graham crackers, french vanilla instant pudding, milk, milk, milk chocolate frosting

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