Mix and bake cake according to directions on package.<
r 40 minutes or until cake tester inserted in centre comes
enter.
Insert toothpicks in cake at corners of rectangle to
Preheat oven to 350\u00b0.
Grease and flour a 13 x 9-inch pan. In a large bowl, add eggs, sugar, vanilla, baking soda, salt and pineapple; mix well.
Add pecans to flour.
Add flour mixture and stir until well blended.
Pour into prepared pan.
Bake for 35 to 40 minutes.
Cool.
Spread Cream Cheese Frosting over baked cake.
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).
After you have baked your cake in a 9x13 pan, allow
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
br>Butter three 9\" round cake pans and line them with
Prepare and cook cake mix according to package directions.<
b>baked mine for 41 minutes in a bundt pan).
Remove cake
Leave baked cake in deep large 9 x 13 or size larger pan.
Add mixed banana cream pudding.
Layer with Cool Whip.
Top with cherry or strawberry pie filling.
Break up baked cake. Lay in punch bowl. Use 1/2 of crushed pineapple over crumbs, press down into cake.
Alternate layers of cherry pie filling, pudding, crushed pineapple, Cool Whip and coconut and nuts on top.
Chill.
Poke holes in baked cake and pour Eagle Brand milk over evenly.
Pour topping over cake.
Frost with Cool Whip and then sprinkle crushed Heath bars over all.
Chill.
Cool baked cake layers.
In small bowl, combine pudding, topping mixes and milk; beat with electric mixer until stiff. Place 1 cake layer, flat side down on serving plate.
Use about 1 cup of pudding mixture and make a ring 1/2 inch high on top of cake.
Fill center of ring with cherry pie filling.
Place second layer on top.
Put remaining mixture on top, then cherry filling. Chill 1 hour.
Makes 12 to 16 servings.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine cake mix and butter. Mix until crumbly. Pat mixture into bottom of 9x13 inch glass baking dish.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
In large bowl, combine cream cheese and confectioners sugar. Mix until smooth. Pour over pre-baked cake mix. Top with cherry pie filling.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or when you see the cheese rise to the top. Cherries usually go under when baked.
Bake cake by package direction.
Put Pet milk, sugar and margarine in pan, heat to melt sugar, but don't boil.
Add coconut flavoring.
Pour over baked cake while still hot.
Punch holes in cake with fork so it will soak up milk and sugar mixture.
Mix coconut into sour cream frosting and ice cake.
Bake cake mix as directed on box.
Drain pineapple.
Retain juice and mix with sugar, bring to a boil.
Boil until the sugar dissolves.
Poke holes in the baked cake (using the handle of a wooden spoon works well).
Pour the juice into the holes.
Spread the crushed pineapple on top of the cake, then add the cooked pudding.
Cover with foil and refrigerate overnight or at least 3 hours.
Spread with Cool Whip and sprinkle on coconut, if desired.
Crumble baked cake in large pieces.
Layer:
1/2 cake, 1/2 vanilla pudding, 1/2 pineapple, 1 banana, all blueberry filling. Repeat layers beginning with 1/2 cake, remainder of pudding and pineapple, 1 banana and all cherry pie filling.
Top with Cool Whip and coconut.