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.
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.
rushed pineapple over all.
Mix cake ingredients according to the package
Preheat oven to 350. Generously grease bottoms & sides of 2 round pans with shortening. Beat cake mix, water, oil, egg whites and yogurt in a large bowl on low speed for 30 seconds then on medium speed for 2 minutes pour into pans.
Preheat oven to 350 degrees.
Put cake mix and pudding mix in bowl.
Add oil/butter, water, apricot brand and eggs and beat until smooth.
Grease and flour a 12 cup bundt pan.
Sprinkle nuts in the bottom of the pan.
Pour batter in on top of nuts.
Bake for 1 hour.
For glaze, in a sauce pan, combine melted butter/oil, sugar, water and brandy. Boil for 3 minutes.
After removing cake from oven pour hot glaze over hot cake and allow to set for 30 minutes, then invert onto a plate.
Pour pie filling in a glass 9 x 13-inch baking dish.
Add crushed pineapple.
Sprinkle dry cake mix over top of fruit.
Pour liquid Butter Buds on top.
(Try to pour liquid evenly over cake mix so all of cake mix is moistened.)
Bake at 350\u00b0 until golden brown (approximately 40 minutes).
Top with Cool Whip and serve warm.
Mix above ingredients and spread on cake mixture.
Bake 25 to 30 minutes at 350\u00b0.
(You can also use lemon cake mix instead of yellow cake mix.)
Blend cake mix, Crisco oil, sour cream and eggs together for 10 minutes.
Will be thick.
Mix sugar and cinnamon together.
Save 3 teaspoons sugar mixture; put aside.
Add rest of sugar and cinnamon to batter.
Add chopped nuts last.
Pour batter into ungreased 2 piece tube pan.
Bake 55 to 60 minutes at 325\u00b0.
Sprinkle sugar and cinnamon over cake.
Mix cake mix as directed on box. Pour 1/2 batter into greased and floured pan. Beat rest of ingredients (except egg whites and milk). Set aside. Beat egg whites until foamy. Pour into rest of the batter with just enough milk to pour easily over batter. Bake at 350\u00b0 for 1 to 1 1/2 hours. Cake is done when toothpick comes out clean.
Preheat oven to 350 degrees F.
Mix margarine, cake mix, 1 egg and pecans together and pat into a greased 9x13 pan.
Combine powdered sugar, cream cheese and 2 eggs.
Add coconut and mix well.
Pour over bottom layer.
Bake 45 minutes at 350 degrees F.
Cool completely before cutting into squares.
Beat cake mix, pudding mix, oil, water and orange juice.
Add eggs, one at a time, beat on high for 2 minutes.
Remove about 1/4 to 1/3 of batter to smaller bowl and set aside.
Add 3/4 cup Hershey's syrup to large batter and beat until mixed.
Pour into well-greased and floured Bundt pan.
Take reserved batter and pour onto chocolate batter, keeping away from sides and tube.
Can substitute other pudding flavors, such as banana or chocolate. Bake at 350\u00b0 for 45 to 60 minutes.
Test for doneness.
Mix cake mix with pudding. Add all other items. Beat 5 minutes. Pour into buttered pans which have been sprinkled with sugar and cinnamon. Let stand for 15 minutes. Bake at 350\u00b0 for 35 minutes. Check; it may take another 10 minutes. If baked in glass pans, bake at 325\u00b0 until golden brown. Makes 2 loaf pans or 1 large pan.
In a bowl, mix 1st 3 ingredients. (see
Mix ingredients together and place in oblong cake pan, first the pineapple, then the cherry pie mix and then the coconut. Place dry cake mix on top.
Butter top of cake mix and bake in a 325\u00b0 oven until brown.
Mix and bake cake mix as directed.
When done while warm, prick with a fork.
Pour over cake while hot coconut oil.
When cool, spread Cool Whip on top.
Sprinkle coconut on top.
Preheat oven to 300\u00b0.
With an electric mixer blend the following:
the box of Pillsbury Lovin' Lites or Betty Crocker light cake mix, 1 Egg Beater (1/4 cup), Butter Buds and vanilla. Pour into cake pan that has been sprayed with Pam.
Mix cake mix, cherry pie filling, eggs and flavoring with a spoon (no mixer).
Do not overbeat.
Pour into a 9 x 13-inch pan. Bake on 300\u00b0 for 40 to 50 minutes.
Cool.
Bake cake mix as directed, baking for a shorter time than given on the box for a 9 x 13-inch pan.
Cut rest of ingredients together to make crumb topping.
Spread over baked cake and return to oven for 10 minutes.
Cool slightly and then sprinkle with confectioners sugar.
Serve warm or cold.
Mix together sour cream, coconut and sugar.
Refrigerate. Make up cake mix as directed on box.
Makes 2 (9-inch) layers. Cool and split layers, making 4 layers in all.
br>In large bowl, beat cake mix, water, oil and egg whites