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.
dium bowl, stir together the cake mix, vanilla pudding mix, and
FOR THE CAKE: Place eggs in blender container
Follow directions on cake box, substituting champagne in place
our onto cooled cake, spreading evenly.
Cut cake into squares to
Mix and cook cake mix as directed.
Make 4 layers or make 2 layers and split.
Mix softened cream cheese and blend in Cool Whip and sugars.
Spread mixture between each layer and top with blueberry pie filling, including top of cake.
Real good!
et aside.
For the cake:
Adjust oven rack to
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
Cook cake mix as directed on package. Cool.
Combine sour cream, Cool Whip and vanilla.
Frost cake with this mixture.
Put pie filling on top of cake.
Refrigerate.
Mix cake mix according to package directions.
Bake in four layers.
(You can make 2 layers and split.)
While cake is baking, prepare filling.
Mix softened cream cheese with sugar, then blend in Cool Whip.
Spread mixture and pie filling between each layer including top of cake.
Bake cake in three layers.
Mix powdered sugar and cream cheese together for your icing.
Between layers put icing and pie filling.
On top layer, put icing and remainder of pie filling.
For the cake, cream sugar and shortening.
Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
Add blueberries last and pour into 9\" x 9\" baking dish.
Bake for 35-40 minutes at 300 degree or until centre is set.
For the sauce, mix brown sugar, flour and salt together in a saucepan.
Add boiling water and cook over low heat until thickened.
Add butter and vanilla last.
Stir and serve over warm blueberry cake.
5 L) metal cake pan; set aside.
rozen berries, see note in recipe description above).
Continue to
Grease 2, 8\" cake pans with butter-flavored crisco
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!