Preheat oven to 350\u00b0.
In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
Bake for 25 - 30 minutes, test with a toothpick for doneness.
Cool on wire rack.
Heat oven to 350\u00b0.
Melt margarine in 13 x 9 x 2-inch pan in oven.
Sprinkle with brown sugar.
Spoon pineapple over brown sugar; spread evenly.
Prepare cake mix as directed on package. Pour over pineapple.
Bake 35 to 40 minutes.
Cool 10 minutes. Invert onto heatproof platter; remove pan.
Cool cake completely. Serve with sweetened whipped cream if desired.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Combine Cake Mix, Applesauce, Egg, Sugar, and Cinnamon in a mixing bowl until well blended.
Spoon into lined muffin tin.
Top with chopped nuts.
Bake for 17 - 20 minutes in 350 degree oven.
Cool, serve.
Disregard instructions on cake package.
Spray a Bundt pan with Pam and dust lightly with flour.
Mix all ingredients together and pour into prepared pan.
Bake at 350\u00b0 until inserted toothpick comes out clean, approximately 45 to 60 minutes.
Serve with Cool Whip or whipped cream, if desired.
CARROT CAKE LAYER:
Grease and flour
Carrot Cake:
Soak carrots and raisins
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
nd freeze.
For the Carrot Cake Layers.
Adjust oven rack
nd mix.
Pour the carrot cake batter in the bottom of
Prepare carrot cake mix as directed on box.
Stir in nuts, raisins and pineapple.
Bake in a greased and floured 13 x 9 x 2-inch pan for 35 to 45 minutes at 350\u00b0.
Frost cooled cake with cream cheese frosting.
alnuts into batter.
Spread carrot cake batter in the prepared pan
Carrot cake: Mix the butter and the
ay before you make the cake, blend the sugar, flour and
o 10 minutes. Stir in carrot cake mix to form a thick
Heat oven to 350 degrees.
Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
Pour into 24 paper lined muffin cups. Bake 18 minutes.
***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
***Can substitute spice cake mix for the carrot cake mix.
dd to cake batter later.
Cake Batter:
Combine Carrot Cake mix, french
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.