large mixing bowl, place cake mix, water, oil, eggs and almond
Bake layer cake in 13 x 9-inch cake pan.
Spread pineapple and juice over cake; add cheese, mixed with pudding.
(Mix cream cheese with 1/4 cup milk and pudding with 2 cups milk.)
Spread cheese mixture over cake.
Spread with Cool Whip and top with coconut.
Whisk together cake and pudding mixes.
Add rest of ingredients at medium speed. Pour into a greased and floured tube pan.
Bake 45 to 55 minutes at 350\u00b0.
Cool in pan for 25 minutes.
Cake: In bowl, cream butter with
Heat oven to 350\u00b0.
Grease and flour 2 (9-inch) round cake pans.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased and floured pans.
Bake at 350\u00b0 for 25 to 30 minutes or until top springs back when lightly touched in center.
Cool 15 minutes; remove from pans.
Cool completely.
One sixteenth of recipe equals 500 calories.
Ice with seven minute icing or your favorite icing.
Crumble 1 cake layer into bottom of punch bowl.
Layer 1/2 of all ingredients on crumbled cake.
Repeat with second layer. Optional:
garnish with sliced bananas (soaked in pineapple juice) and maraschino cherries.
Set cream cheese aside to soften.
Mix cake as directed on package using milk instead of water.
Bake in oblong pan at 350\u00b0 until done.
Remove from oven and punch pencil-size holes in the top (I use the end of a spatula).
Mix sugar and pineapple (with juice) and bring to a boil.
Then slowly pour over the cake.
Let set a few minutes.
Mix pudding as directed on the box.
Mix cream cheese with pudding using a mixer.
Spread over cake and cool in refrigerator (I let it set overnight).
Mix all ingredients together.
Spread in a greased 9x13 glass dish.
Use wet hands to spread this out evenly, batter will be THICK!
Bake at 350 for 20 minute.
Allow pan tyo cool on top of stove for 1 hour.
Cut with a pizza cutter into squares.
Great served with a dollop of vanilla ice cream, but this is one bar that can stand on its own.
Preheat oven to 375\u00b0.
In a medium bowl, combine mix, oil and water.
Stir vigorously with a spoon until well blended, about 1 to 2 minutes.
Drop from a teaspoon onto an ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool on cookie sheet for about 1 minute, then remove to cooling racks to finish cooling.
Mix all and drop by tablespoon on ungreased pan.
Bake 8 to 10 minutes at 350\u00b0.
Let stand 2 minutes.
Makes 3 1/2 dozen.
Do not overbake.
Good recipe for children.
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.
In a large bowl, stir in all ingredients.
Mix well.
Drop from a teaspoon onto ungreased cookie sheet.
Bake 10 minutes or until centers of cookies are golden brown.
Edges will look darker.
Cool on cookie sheet for a few minutes before removing from pan.
nd spray again.
Beat cake mix, eggs, water and melted butter
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.
ust been incorporated.
Add cake mix, 1 cup of flour, sour
Preheat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan.
For cake, combine cake mix, egg whites, water, oil and poppy seed in large bowl.
Prepare, bake and cool cake following package directions for no cholesterol recipe.
Preheat oven to 350 degrees.
Peel, core, and slice apples. Spread over the bottom of a greased 8 x 8-inch pan.
Mix cake mix, oats, sugar and cinnamon together in large bowl. Pour melted butter over the top. Mix with fork until crumbly.
Bake 35-40 minutes, until apples are tender and top is golden brown.
Empty cake mix into mixing bowl.
Add
Preheat oven to 350\u00b0F (or as instructed on cake mix box).
Mash the sweet potatoes in a bowl.
Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
Add cake mix and apple pie spice. Mix on medium speed until smooth.
Pour into pan of choice. I used a bundt.
Chop pecans coarsely.
Slice cake in half horizontally, set aside top half.
Pour caramel topping over bottom half.
Sprinkle 1/2 cup chopped nuts over sauce.
Cover with top half of cake.
Frost whole cake with cream cheese frosting, and sprinkle liberally with remaining nuts.
I personally recommend serving with a scoop of vanilla ice-cream, if possible.
note: prep time is for pre-baked cake.