Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
To make chiffon cake: Let egg whites warm
n inverted pan.
**Lemon Chiffon Cake: In place of the 3
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
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.
This mixture will form the chiffon cake layer.
Pour the batter
Slice cake into 3 layers.
Mix well the eggs, 1/2 cup sugar, butter and orange juice.
Then add coconut, pecans and pineapple.
Mix pineapple, lemon juice and pudding.
Beat whipping cream until milky; mix with pudding mixture.
Cut cake into 4 layers. Spread pudding mixture on all cake layers.
Let set overnight in refrigerator.
Prepare the cake according to package directions, using
Melt vanilla ice cream.
Mix with frozen pink lemonade concentrate.
Slice a chiffon cake into 3 layers.
Spread ice cream mixture onto bottom layer and onto middle layer.
Put together; freeze on a plate wrapped in aluminum foil.
Serve when needed with whipped cream and crushed pineapple on sides and top.
Bake cake in layers as directed.
Spread Cider Filling (following) between cooled layers.
Frost top and sides with White Butter Icing.
Bake cake by directions on box.
Let cool.
Poke holes in cake with fork.
Mix Jell-O by box directions and pour over cake.
Let chill for 30 minutes.
Mix 2 boxes pudding with 3 1/2 cups milk. Pour over cake and chill.
Add pie glaze on top of pudding.
Wash and trim strawberries.
Slice and put on top of glaze.
Keep refrigerated at all times.
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake according to directions on box. Place one cake layer on serving plate. Spread with strawberry glaze.
Place second cake layer on top.
Frost top and sides of cake with Cool Whip.
Garnish with strawberry slices.
Refrigerate at least 1 hour before serving.
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.
Beat eggs.
Add cake mix and jello (do not mix up jello, add dry).
Add oil and water.
Beat, then add juice from strawberries. May add a few strawberries, if desired.
Beat well.
Bake at 350\u00b0.
Cool.
Bake cake with no oil and use milk instead of water; let cool. Have strawberries defrosted and ready to go.
Mix Cool Whip with strawberries and blend well with electric mixer.
Frost cake and refrigerate before you serve.
Enough to do 1 (9 x 13) pan or 1 round 2-layer cake.
You can also use bananas (banana cake mix or yellow) or pineapple (pineapple cake mix, drained well).
Make cake like it says on box.
Then after cake is done, let it cool.
Poke holes 1 inch apart in cake with wooden spoon.
Then take strawberries and puree in blender.
Pour strawberries on top of cake.
Cream sugar, butter and egg yolks together. Add milk, jam, raisins and floured nuts (use 1 cup flour).
Then sift remaining 3 cups flour and the rest of the dry ingredients.
Add to the egg yolk mixture.
Bake in 4 well-greased 9-inch cake pans. Bake at 375\u00b0 for 40 to 50 minutes. Spread with strawberry jam cake filling.
Blend until moistened.
Beat on medium for two minutes.
Pour into a greased and floured Bundt cake pan.
Bake in a 350\u00b0 oven for 50 to 55 minutes.