Prepare cake mix and bake in a 9 x 13-inch prepared pan at temperature recommended on box.
Bring crushed pineapple with juice and sugar to a boil.
Cool pineapple mixture completely. Prepare pudding as directed on box for pie filling; add vanilla and let it cool.
Stir pudding mixture while cooling.
When cake is done, remove from oven and make holes in top, using a fork. Spoon pineapple over cake and let cool.
Spread pudding mixture over cake.
Put Cool Whip on top of pudding.
Top with coconut and 1/2 cup pecans.
Mix cake mix as directed and bake in 11 x 16-inch pan.
While cake is baking, mix pineapple and sugar and boil 5 minutes.
While cake is hot, punch holes in it and pour pineapple mixture over it. Let cake cool, then mix pudding as directed and pour over it. Sprinkle coconut over top, then add sliced bananas and cover all with Cool Whip.
Sprinkle generously with pecans; chill and serve. This cake is better if made and chilled overnight.
Mix cake mix according to directions and bake in a 9 x 15-inch pan.
See box for baking time.
Remove cake from oven when done and immediately poke holes all over the cake with the end of a wooden spoon.
Pour the jar of caramel sauce all over the cake and then do the same with the sweetened condensed milk.
Let cake cool in refrigerator.
Spread Cool Whip on top of cake and top with broken Skor bars.
Bake according to directions on box. Punch holes in top of cake as soon as it comes out of oven.
Pour sweetened condensed milk over top of cake.
Pour caramel sauce over the top of cake. Let set for at least 1 to 2 hours so cake can absorb milk and caramel sauce.
When cake is cool, spread
Cool Whip over top. Decorate with chopped cherries and nuts.
Bake yellow cake mix in 9 x 13-inch pan.
Combine crushed pineapple and its juice and 1 cup sugar.
Bring to boil for 5 minutes.
Punch holes in cake and pour pineapple mixture over cake.
Let cool.
Prepare vanilla instant pudding.
Pour over cool cake.
Slice 3 bananas and layer over pudding.
Spread with 8 once carton Cool Whip.
Sprinkle with nuts and coconut.
Keep in refrigerator.
Bake cake according to sheet cake directions on box.
Boil pineapple and sugar for 4 minutes.
Leaving cake in pan, pour pineapple over it.
Mix pudding as directed and spread over cake. Spread Cool Whip on top of pudding.
Top with coconut.
Chill before serving.
Bake cake as directed.
Boil pineapple and sugar for 5 minutes.
Immediately poke holes (with wooden spoon handle) into cake when removed from oven.
Pour hot pineapple mixture over cake.
Cool; prepare pudding and put over cake.
Place sliced bananas over pudding.
Top with Cool Whip.
Refrigerate.
9-inch pan bake cake according to package directions. Meanwhile
Bake cake; poke holes in it, using large fork.
Combine pineapple and sugar; bring to a boil.
Pour over hot cake; cool completely.
Combine pudding, milk and cream cheese.
Let set slightly; pour over cake.
Cover with layer of sliced bananas. Top with Cool Whip, coconut, cherries and nuts.
Bake yellow pudding cake mix in 13 x 9 x 2-inch pan.
While cake is cooking, bring to a boil pineapple and sugar; boil 5 minutes.
When cake is done, pour pineapple over cake; let cool. When ready to serve, mix pudding.
Spread over cake.
Spread coconut over pudding.
Cut bananas over coconut.
Top with Cool Whip.
Sprinkle with nuts and add cherries.
Bake German chocolate cake according to cake mix.
Cool.
Poke large holes (pencil size) all over.
Bake cake as directed on box in an 9x13-inch pan and cool to room temperature.
Using a fork, poke holes in top of cake pour on chocolate and caramel syrups to taste.
Refrigerate for an hour.
Pour a layer of chocolate pudding over the cake.
Top with Cool Whip and garnish with chocolate chips or chocolate shavings.
Preheat oven to 350\u00b0.
Bake cake as directed on package for 13 X 9 inch pan.
Cool 20 minutes.
Poke top of warm cake every 1/2 inch with handle of wooded spoon.
Drizzle sweetened condensed milk evenly over the top of the cake. (Let this stand until milk has been absorbed by cake.)
Drizzle with caramel topping.
Cover and refrigerate overnight.
Spread whipped topping over top of cake.
Sprinkle with butterscotch chips.
Cover and refrigerate any remaining cake.
Mix and bake cake as directed on box.
Punch holes in cake with a wooden spoon handle.
Mix milk and cream of coconut and pour over cake (hot) and through holes.
Top with mixture of coconut and Cool Whip after cake has cooled.
br>Flour lightly.
Blend cake mix, water, oil, and eggs
Fix cake mix according to box adding 1 package of dry instant pudding.
Mix pineapple and juice with sugar.
Punch holes in cake after baking and pour pineapple mixture over it.
Let cool.
Fix remaining box of pudding according to package directions.
Spread over cake.
Spread Cool Whip over pudding.
Top with coconut. Keep refrigerated.
Best when set overnight.
Bake cake according to directions on the box; use an oblong cake pan.
Cook pineapple and sugar for 5 minutes after it starts to boil.
Pour over cake while it is warm.
After cake has cooled, then pour mixture of pudding and cream cheese over the cake. (Prepare pudding as directed on box, beat soft cream cheese in pudding.)
Put sliced bananas on top.
Put on Cool Whip.
Top with nuts and coconut.
Make cake according to package directions.
Bring crushed pineapple to a boil.
When cake is done, poke holes in top of cake; pour pineapple over cake while still warm.
When cool, slice bananas over top of cake.
Make vanilla pudding according to package directions; spread over bananas.
Spread Cool Whip over pudding.
Sprinkle with coconut and crushed nuts.
Bake cake mix but use milk instead of water.
Poke holes in cake with wooden spoon handle when done.
Mix pineapple with sugar and pour over cake.
Mix cream cheese and pudding with milk.
Do not cook.
Spread over pineapple.
Spread Cool Whip over all.
Top with cherries and nuts.
Bake cake as directed on box.
While cake is baking, combine pineapple and sugar.
Boil 5 minutes.
When cake is done, punch holes in top of cake with a fork.
You can add coconut and pecans to the pineapple mixture or it can be omitted.
Pour pineapple mixture over cake.
Chill.
Mix pudding as directed and pour over cake.
Chill.
Cover with Cool Whip.