Desserts
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1 box Pecan Butter Nut Cake Mix Ingredients called for on the box
1 can Coconut Pecan Frosting
1 tbsp butter, melted
¼ cup sugar
Mix cake according to the box in Tupperware Mix N Stor Plus
Pitcher. Add Coconut Pecan Frosting and mix well. Let stand 5 to 10
minutes. Sprinkle sugar in Vent N Serve Large Deep. Pour butter on sugar
and spread evenly. Pour in cake mix. Microwave on HIGH for 8-10 minutes.
Cool. Turn over onto Rectangle Cake Taker and Serve.
2-12 oz. Packages of refrigerated biscuit dough
1 cup sugar
1 stick butter
2 tbsp. Simple Indulgence Cinnamon Vanilla Spice
Melt butter in microwave using micro pitcher set or rock n serve
medium shallow. Mix together sugar and spice in quick shake; set aside.
Separate biscuits and cut into quarters using chef series kitchen shears or
pairing knife. Mix butter and biscuits together in the Thatsa Bowl. Add
spice mix, seal and shake to coat. Pour into Tupperwave Stack Cooker 3
qt container with cone and microwave 6 minutes. If not cooked through
cook longer in 30 second intervals. Enjoy.
1 yellow or butter recipe cake mix
3 eggs
2tbsp Cinn. Vanilla Spice
1/3 cup mayo
½ cup chopped nuts
1 cup water
1 cup brown sugar
1 stick cold butter
Mix cake mix, eggs, mayo, and water together and set aside. Mix
brown sugar, cinnamon vanilla spice and chopped nuts together and cut cold
butter into mixture. Pour ½ of mixture in base of Stackcooker. Add ½ of
cake batter pour rest of mixture around cake batter and mix in using a knife
in a swirling motion. Add rest of cake batter and cook for 10 min. let stand
for 3 min. and dump and serve.
2 eggs
¾ cup sugar
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
1 tsp Simple Indulgence Cinnamon Vanilla Spice
2 – 5 oz cans of evaporated milk
1 – 15 oz can of Libby’s Pumpkin (not “pie mix”)
Whisk together all but evaporated milk and pumpkin in Mix and Stor Plus
Pitcher. Add evaporated milk, whisk till blended. Add pumpkin, whisk till
blended. Pour in Vent N Serve Large Deep or Base of Oval Microwave
Cooker. Microwave on high power 4 minutes. Microwave on 70% power for
11 minutes more. Let cool and enjoy!
6 oz. Instant Vanilla Pudding
2 ½ cups milk
8 oz. Cool Whip
1 cup caramel topping
2 Heath bars, crushed
½ – 1 cup chopped pecans
Bake cake as directed above, cut into pieces. Shake Instant Vanilla Pudding
and milk in the Quick Shake until set. Place ½ the cake pieces in the bottom
of the Ice Prisms Large Bowl. Top with ½ of each: pudding, cool whip,
caramel topping, heath bars, pecans. Repeat the process for the second ½.
Cover and Chill for 20-30 minutes before serving.
1 Spice Cake Mix
3 eggs
1 can pumpkin
1-2 tsp cinn. Vanilla spice
1 tub cream cheese frosting
Mix all ingredients except the frosting in the Mix N Stor Plus Pitcher. It will be
very thick, that’s ok. Pour batter into 3-qt casserole of the Stack Cooker with
Cone insert. Place in Microwave and cook on high for 8-10 minutes. If you
don’t have a carousel, turn the cake every couple of minutes. Let cool and
turn over onto the Round Cake Taker. Heat the frosting in the microwave for
30 seconds to 1 minute, just until soft. Pour over the cake and serve!
1 Yellow Cake mix Ingredients according to box
1 small can pineapple rings Maraschino Cherries
½ cup brown sugar ½ cup butter
Mix cake according to the directions on box and let sit for 5 to 10 minutes. In
3 qt Tupperwave Stack Cooker with cone, place pineapple rings with a cherry
in the center of each ring. Sprinkle with brown sugar. Melt butter in small
Vent N Serve and pour over brown sugar. Pour the cake mix over top.
Microwave on high for 13 minutes. Let stand 5 minutes and turn onto
Tupperware Round Cake Taker.