5 to 60 minutes.
Cake is done when toothpick inserted
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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Bake cake mix as directed on box. Use 13 x 9 x 2-inch pan. Remove cake from oven. Punch holes in it. Simmer pineapple and sugar. Pour pineapple mixture over cake. Put in refrigerator to cool. Mix pudding. Add coconut to pudding. Spread coconut/pudding mixture over pineapple. Cover with topping of Cool Whip and sprinkle with nuts.
Prepare cake mix by directions on box.
Pour half of batter into a greased and floured 13 x 9 x 2-inch pan.
Add cherry filling, then remaining batter.
Mix sugar, nuts and cinnamon. Sprinkle over cake.
Bake at 350\u00b0 for 45 minutes.
Blend together margarine, cream cheese, sour cream and sugar. Add undrained pineapple and coconut; blend.
Sprinkle with dry pudding mix as it comes in the package.
Fold in whipped topping. Use to fill and frost layers of yellow cake.
Use yellow cake mix and follow directions on package to make layers for cake.
Let frosting set in refrigerator for a while and it will spread better.
Blend together butter, cream cheese, sour cream and sugar. Add undrained pineapple and coconut; blend.
Sprinkle with dry pudding mix as it comes in the package.
Fold in whipped topping. Use to fill and frost layers of yellow cake.
Melt butter in a 13 x 9 x 2-inch pan.
Stir in brown sugar. Arrange pineapple slices or crushed pineapple in pan.
Arrange sliced cherries.
Mix yellow cake mix according to directions, except substitute juice for water.
Pour over pineapple.
Bake at 350\u00b0 for 35 to 40 minutes.
Test with cake tester.
Cool 10 minutes and remove from pan.
Mix yellow cake mix according to directions on box for Bundt recipe.
Bake in Bundt pan.
Remove from pan.
Bake yellow cake as directed.
While hot, poke holes in the cake with a meat fork; pour can of crushed pineapple (with juice) onto cake.
Let cake cool.
Mix yellow cake mix according to directions on package. Grease and flour 9 x 13-inch pan.
Punch holes in cake when done. Mix pineapple and sugar.
Pour over cake and cool.
Prepare pudding according to directions on package.
Top cake with pudding, Cool Whip, coconut and nuts.
Refrigerate.
Will keep for several days.
Bake yellow cake as usual.
Cool.
Blend milk, pudding and cream cheese with mixer.
Put this on cake.
Next, put pineapple on (well drained).
Top with Cool Whip, coconut and chopped walnuts.
Prepare the yellow cake mix as directed for a
ll need:
Pre-colored yellow fondant.
Pre-colored white
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Grease and flour a 9 by 13\" cake pan.
Put the dry yellow cake mix at the bottom.
Pour the can of crushed pineapple with juice over the cake mix.
Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
Bake the cake at 325 for 45 minutes, or until done.
Let rest for 20 minutes before serving.
This is best served warm.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
To make cake:
Bake cake according to package directions substituting
lour bundt or angel food cake pan. Sprinkle layer of pecans
Grease a 9x13-inch cake pan.
Stir yellow cake mix, eggs, water