Bake cake as directed in 9 x 13-inch pan or dish.
Punch holes in cake with a fork while still hot.
Drain pineapple juice over the holes.
Spread pineapple on top; set aside.
Bake cake as directed on box.
Punch holes in cake while hot. Spread pineapple over cake.
Cool. Mix pudding in milk; spread over pineapple.
Mix cream cheese, powdered sugar and Cool Whip together.
Spread on top of cake.
Let chill in refrigerator before serving.
Keep refrigerated.
Prepare cake according to directions and bake in 9 x 13-inch pan.
When done, punch holes in the cake with a fork.
Pour pineapple with juice over cake.
Beat cream cheese, pudding mix and milk together until thick.
Spread over pineapple.
Cover with Cool Whip.
Garnish with coconut.
Prepare cake mix as directed.
Bake in a 13 x 9-inch cake pan. When cake is done, prick cake with fork while still warm.
Pour pineapple and juice over warm cake.
Blend pudding with milk and beat in cream cheese (small amount at a time).
Spread over pineapple.
Cover with Cool Whip.
Garnish with nuts and coconut. Refrigerate until serving time.
The longer the cake is refrigerated, the better the flavor.
Bake cake mix as directed. Pick cake with fork all over while cake is hot. Pour pineapple and juice over cake. Blend pudding, milk and cream cheese together. Spread over cake. Put Cool Whip on cake and sprinkle with coconut and refrigerate.
Prepare cake mix as directed.
Bake in a 13 x 9-inch sheet cake pan.
After baking, prick cake with fork while cake is still warm.
Pour undrained pineapple over hot cake.
Blend pudding with milk and beat in cream cheese, a small amount at a time.
Spread over pineapple.
Cover with whipped topping.
Garnish with chopped nuts or coconut or both.
Refrigerate until ready to serve.
The longer the cake is refrigerated the better the flavor.
Bake cake according to directions in a 9 x 13-inch pan.
Prick hot cake with fork; pour pineapple over top.
Cool; leave in pan. Blend pudding and milk.
Add cream cheese slowly.
Spread this over the pineapple.
Cover with Cool Whip and decorate with nuts or coconut.
Cover and let stand overnight.
Refrigerate.
The longer this cake sets, the better it gets.
Prepare cake mix as directed.
Bake in 13 x 9 inch sheet cake pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Prepare cake mix as directed. Bake in a 13 x 9 inch sheet cake pan. After baking, prick cake with fork while cake is still warm. Pour pineapple with juice over cake. Blend pudding w/milk and beat in cream cheese. Spread over pineapple. Cover w/cool whip. Garnish with chopped nuts or coconut. Refrigerate until serving time.
Bake cake mix in a 9 x 13-inch pan according to the directions on the box.
When done and while hot, prick generously with fork. Pour crushed pineapple with juice over surface.
Mix instant pudding mix with milk.
Blend in softened cream cheese; spread over cake and pineapple.
Cool.
Over this spread the Cool Whip. Sprinkle with grated coconut or nuts.
Refrigerate until ready to serve.
Prepare cake as directed; bake in 13 x 9-inch pan.
When done, prick cake generously with fork.
Pour pineapple over top while cake is hot.
Blend pudding with milk and beat in cream cheese.
Spread over pineapple and cover with Cool Whip. Refrigerate.
If desired, garnish with chopped nuts and/or coconut.
Prepare cake mix as directed on package.
Bake in 13 x 9-inch pan or baking dish.
When done, take from oven and prick with fork while still hot.
Pour pineapple over top.
Blend pudding with milk and beat in softened cream cheese; spread over layer of pineapple.
Then cover with whipped topping.
If desired, cake may be garnished with chopped nuts and coconut.
Bake a yellow cake in a 9 x 3 x 2-inch pan as directed.
When cool, punch holes in cake and spread a large can crushed pineapple (juice and all).
Make a large package of vanilla instant pudding and combine with 8 ounces softened cream cheese and spread on top of pineapple.
Cover with Cool Whip and sprinkle with pecans and coconut.
Refrigerate.
Prepare cake mix as directed in 13 x 9-inch pan or baking dish.
Remove from oven and prick generously with fork.
Pour pineapple over top while cake is hot.
Blend pudding with milk and beat in cream cheese.
Spread over pineapple, then cover with whipped topping.
Refrigerate until ready to serve.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Directions for cake:.
Melt white chocolate in
Bake as directed in 9 x 13 sheet cake. Pour pineapple and juice over hot cake. Blend pudding with milk and beat in cream cheese, a small amount at a time. Spread over pineapple. Cover with Cool Whip. Garnish with pecans or coconut if desired. Refrigerate until serving time.