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.
Mix yellow cake mix according to directions on box for Bundt recipe.
Bake in Bundt pan.
Remove from pan.
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.
1 1/2 inch cake plans line bottoms with parchment
dium bowl, stir together the cake mix, vanilla pudding mix,
Prepare the yellow cake mix as directed for a
Amish Friendship Cake Initial STARTER:
Day 1-
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.
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.
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.
Mix cornbread mix as directed in small baking bowl.
Mix yellow cake mix as directed in large mixing bowl.
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.
Bake yellow cake mix.
When cool, crumble cake into punch bowl, dividing the amount so as to have enough for layers in your punch bowl.
Add layer of crumbs, one layer of vanilla pudding, one layer of Cool Whip and one layer of strawberry jello.
It's best to put the strawberry jello next to the cake crumbs.
Prepare yellow cake mix as directed on package.
In a 9 x 13-inch pan, bake yellow cake as directed and cool completely.
Place pineapple and sugar in small pan and boil 5 minutes, then cool.
Punch holes in cake with a fork, then top with pineapple glaze.
Mix pudding and milk, then pour over pineapple. Top with Cool Whip.
Garnish with coconut and nuts.
Chill completely.
Mix yellow cake mix, margarine, egg and 1/2 cup chopped nuts. This mixture will be thick.
Press into greased 9 x 10-inch pan. Mix confectioners sugar, cream cheese and 2 eggs.
Beat until smooth.
Pour over cake batter.
Bake at 350\u00b0 for 45 minutes.
For cake: Preheat oven to 350\u00b0F.
In large bowl combine all ingredients; beat on medium speed for 3 minutes.
Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
Bake cake according to package instructions.
Let cool.
In saucepan, combine pineapple with juice and sugar.
Bring to boil and stir until sugar is dissolved.
Poke holes in cake with fork. Spread pineapple mixture over cake.
Prepare pudding, spreading to edge of cake.
Cover and refrigerate overnight.
Serve with whipped topping and coconut.