Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.
Make pudding according to package directions and let cool. Add pudding to cake mix; add 2 eggs and 3/4 cup oil.
Mix with mixer.
Pour into 9 x 13-inch cake pan.
Top with butterscotch chips and pecans.
Bake at 350\u00b0 for 35 to 45 minutes.
Preheat oven to 350 degrees F.
Spray
Add box of cooked vanilla pudding to cake mix in large mixing bowl and mix as box says, using the butter recipe.
Put cake in oven at 350\u00b0 for 30 to 35 minutes or until done.
Let cake cool.
Cook pudding according to directions.
Set aside to cool; beat egg and add oil.
Add egg and oil mixture to cooled pudding.
Use large bowl.
Add mixture to cake mix.
Beat until smooth.
Mixture will be rather thick.
Pour into greased and floured 9 x 13-inch pan and sprinkle top of cake mixture evenly with chips and nuts. Bake 36 minutes at 300\u00b0.
Bake longer if necessary, but do not raise temperature of oven.
Mix pudding and eggs.
Add mixture to cake mix and beat with mixer.
Pour into 9 x 12-inch greased and floured cake pan.
Top with butterscotch chips and nuts.
Bake at 350\u00b0 for 35 minutes. This cake freezes well.
Bake cake as directed.
Cool and crumble half in bottom of punch bowl.
Add 1 box of pudding mixed with 3 cups of milk as directed on box.
(Mix one box at a time or it may get too thick.) Add pudding to cake crumbs; then add 1/2 can of fruit cocktail with juice and 1/2 can of cherries (mainly around the edges, so it will show).
Add 1/2 of the 8 ounces Cool Whip.
Sprinkle with coconut and nuts, if desired.
Repeat all layers.
Leave enough cherries to put on top of Cool Whip.
Add instant pudding to cake mix.
In separate bowl, blend oil, water, juice and eggs.
Combine all ingredients, crushed pineapple last.
Grease and flour tube pan.
Bake immediately in oven at 350\u00b0 for 45 minutes.
Add pudding to cake mix.
Mix and put in 2 (9-inch) round cake pans.
Bake as directed on the box.
When cake is cold, cut both layers in half so that you end up with 4 layers.
Empty cake mix into bowl with flour.
Mix eggs, oil and water together.
Add to cake mix.
Mix until well blended.
Shape into balls the size of walnuts.
Place on ungreased baking sheets. Flatten slightly with fingers.
Bake at 375\u00b0 for 10 minutes.
This recipe can also make drop cookie.
Add anything such as chips, nuts, raisins, coconut, etc.
Cook pudding mix with milk according to package directions. Add hot pudding to cake mix in bowl. Mix well. Pour into greased and floured pan. Sprinkle with butterscotch chips and pecans. Bake for 30 minutes or until done.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Add 1 pudding to cake mix and make as directed on box.
Prepare and bake cake mix as directed on package for 13 x 9-inch baking pan.
Remove from oven.
Immediately poke holes down through cake to pan with round handle of wooden spoon.
Holes should be at 1-inch intervals.
Add to cake mix, eggs, shortening and water.
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, dropped by spoonfuls for drop cookies or rolled into balls and flattened for decorated cookies.
Bake at 375\u00b0 for 8 to 10 minutes.
By adding nuts, fruit or chips or substituting ingredients, this recipe will make an endless variety of cookies.
Beat first 6 ingredients above for 8 minutes.
Combine chocolate bar and chocolate chips; add half to cake; mix.
Put in lightly greased Bundt pan.
Put remaining chocolate mixture on top.
Bake at 350\u00b0 for 1 hour.
Let set in pan 15 minutes to cool, then flip over on to plate to finish cooling.
Sprinkle with powdered sugar.
Pour cake mix into a large bowl. Whisk dry mix to remove lumps or sift
Preheat oven to 350\u00b0.
In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
Bake for 25 - 30 minutes, test with a toothpick for doneness.
Cool on wire rack.
Add boiling water to Jell-O; set aside to cool.
Add oil to cake mix; beat one minute.
Add eggs one at a time, mixing after each one.
Add Jell-O mixture to cake mix and beat for one minute. Bake in a 13 x 9-inch pan at 350\u00b0 for 30 minutes.
Add water to cake mix and Jell-O.
Beat ingredients.
Add oil. Beat.
Add egg whites.
Beat.
Add strawberries.
Bake at 350\u00b0 for 35 minutes in 2 (9-inch) cake pans (2 layers).