Coconut Poke Cake

I'm not sure why coconut reminds me of spring.  But this is my new favorite cake right now, and I keep looking for excuses to make it.  It is that good!

Coconut Poke Cake

1 box white cake mix (and ingredients listed on mix)
1 (14 oz) can sweetened condensed milk
1  (15 oz) can cream of coconut
1 (8 oz) ctn whip topping
1 (7 oz) bag sweetened coconut flakes

Directions
Bake the white cake in a 9x13 pan according to package directions
Cool cake completely
Poke holes in cake using the handle of a wooden spoon
In a separate bowl mix condensed milk and cream of coconut
Pour mixture over the top of the cake
Place in the refrigerator and let soak overnight
Remove cake from fridge and spread whip topping over cake
Place coconut on an ungreased baking sheet in an even layer
Bake coconut at 350° for about 5-10 minutes until coconut begins to lightly brown
Cool coconut and sprinkle over whip topping

Pumpkin Bundt Cake with Cream Cheese Frosting

It is my favorite time of year...PUMPKIN SEASON!  This is an awesome cake my mom use to make for us when I was little.  Funny enough she made it for me recently and when I took a bite it was so amazing how familiar it was even though it had been such a long time since I had tasted it.  It is so good!

Pumpkin Bundt Cake

2 cups sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 (15 oz.) can pure pumpkin

Directions
Preheat oven to 350°F
In a large bowl blend sugar and eggs
Pour in oil and mix on medium speed until incorporated
Add in flour, cinnamon, baking soda and salt
Stir in pumpkin until well blended
Pour batter into a well greased bundt pan and bake for 1 hour
Let cake cool completely before frosting

Cream Cheese Frosting

1 (8 oz.) block of cream cheese, room temperature
1 stick butter, softened
2 tsp vanilla
1 (16 oz) box powdered sugar

Directions
In a large bowl blend cream cheese and butter until combined
Add vanilla and sugar and blend until smooth