Red Velvet Cake with Pecan Cream Cheese Frosting

OK, just go ahead and ignore the calories in this cake.  I have often thought of trying to bake a lower calorie version, but why mess with perfection?  This cake is so light and moist, and the pecans are the perfect addition to the cream cheese frosting.

(note: cake pictured here is two layers, recipe makes a 3-layered cake)

Cake Ingredients:

2 1/2 cups self-rising flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp unsweetened cocoa powder
1 cup buttermilk
1 1/2 cups vegetable oil
1 tsp vanilla extract
1 oz bottle red food coloring
1 tsp white vinegar
2 large eggs

Heat oven to 350 F. 
Sift together all of the dry ingredients - fold in wet ingredients and mix with an electric mixer for two full minutes.
Spray three (3) 9-inch cake pans with nonstick baking spray.
Pour batter equally into the 3 pans and bake for 20 minutes. (Check with a toothpick for doneness before removing from oven).
Cool layers in pans for 10-15 minutes before removing to cool on wire racks.
Allow layers to cool completely before icing.

Icing Ingredients:
1 1/2 sticks butter, softened
2 - 8 oz. cream cheese, softened
1 - 1 lb box powdered sugar
1 tsp. vanilla extract
2 cups chopped pecans, divided

Combine butter and cream cheese in a bowl, beat until fluffy with an electric mixer.
Fold in powdered sugar, add vanilla and 1 1/2 cups of pecans. (Note: I chop the pecans that are used in the frosting finer than the ones I place on top of the cake - it makes the cake easier to ice).
Frost the cake.
Use the remaining 1/2 cup of pecans to garnish the top of the cake.
Refrigerate for at least 1 hour before serving.
Store any uneaten portion in the refrigerator.

Blueberry Pineapple Dump Cake

Yes, I realize that fresh blueberries are out of season.  However, thanks to my in-laws, we have several gallons of fresh blueberries frozen in our freezer :)  My husband worked late this week, so I thought I would surprise him with a fresh blueberry cake when he got home.

Ingredients:

3 cups fresh or frozen blueberries
20 oz can crushed pineapple with juice
yellow cake mix (just the dry mix)
1 1/2 sticks melted butter
1 1/2 cups chopped pecans

Place blueberries in greased 9x13 pan.  Pour pineapple evenly over the blueberries. 
Next place the dry cake mix on top.  Use a fork to gently even out the cake mix and break up any large clumps.  Cover cake mix with the chopped pecans.
Finally, pour the butter evenly over the top.
Bake at 350F for 45 minutes or until lightly golden brown.  Let cool at least 15 minutes before serving.