David Mamet said,“We must have a pie. Stress cannot exist in the presence of a pie,” so with Thanksgiving and other holidays quickly approaching here are some easy and tasty recipes for pie and other desserts to try. Since they are based on boxed cake mix, canned fillings, and frozen whipped topping, they’re great for novice bakers.

Pound Cake with Strawberry Topping

With only 10 ingredients and super easy directions, this is a good last-minute recipe that is moist and delicious!

Pound Cake:

• 1/3 cup sugar
• 1 box Duncan Hines yellow cake mix
• 1/3 cup salad oil
• 1 cup sour cream
• 1 block butter, melted
• 4 eggs

Mix all dry and wet ingredients together. Bake in two loaf pans at 350° for 40 minutes. Let cool.

Strawberry Topping:

• 1 tablespoon lemon juice
• 1/3 cup confectioners (powdered) sugar
• 2 cups sliced fresh strawberries
• 1-1/2 cups frozen whipped cream, thawed

Mix the strawberries, confectioners sugar, and lemon juice together; let sit for 15 minutes to form the syrup. Stir lightly once or twice.

After the pound cake is cool, slice and scoop spoonfuls of strawberries and juice onto each slice and finish with a dollop of whipped cream. Serve and eat immediately, the pound cake will get soggy once the strawberries are added.

If you’re in a hurry, use packaged, pre-made pound cake.

Pumpkin Crunch

Cake

• 1/4 teaspoon cinnamon powder
• 1 cup chopped walnuts
• 1 cup sugar
• 1 box Duncan Hines yellow cake mix
• 1 large can of pumpkin
• 1 large can of evaporated milk
• 2 cups butter or margarine, melted
• 3 eggs, beaten

Mix pumpkin, evaporated milk, eggs, and cinnamon powder together. Poor into 9×13 pan covered in wax paper. Evenly sprinkle box of Duncan Hines yellow cake mix over pumpkin mixture. Sprinkle chopped walnuts and spoon melted butter or margarine over nuts. Bake at 350° for 50-60 minutes until fully baked. Let sit for 5-10 minutes to cool. Flip cake over onto a large tray and peel off the wax paper.

Frosting:

• 1/2 cup powder sugar
• 3/4 cup whipped topping
• 1 cup cream cheese

Mix all ingredients together until fluffy; then top the cake with the frosting.

Blueberry Cream Cheese Pie

Crust:

• 4 tablespoons powdered sugar
• 1/2 cup chopped walnuts
• 2 cups flour
• 2 blocks margarine or butter, softened

Mix all ingredients together. Press into 9×13 pan to make the crust. Refrigerate for 30 minutes. Bake at 350° for 15-20 minutes until slightly brown.

Filling:

• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar, sifted
• 1 cup cream cheese
• 1 cup whipped topping
• 1 can blueberry pie filling, chilled

Mix sugar and cream cheese; add whipped topping and vanilla extract. Spread filling on cooled crust. Refrigerate for 20 minutes. Serve with a spoonful of chilled blueberry pie filling on top.

*The blueberry pie filling can be replaced with cherry pie filling, fresh raspberries, or any other fruit.