Bake and crumble spice cake.
Add fruit to crumbled cake.
Mix in icing to hold fruit and cake together.
Pack tightly into foil-lined tube pan or 2 loaf pans.
Cover cake with foil and chill in refrigerator at least 4 hours.
Cake should be kept refrigerated.
ith cooking spray.
Combine spice cake mix, 1 cup water, eggs
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.
Mix without mixer.
Grease and flour 9 x 13-inch pan.
Cook at 350\u00b0 for 20 to 25 minutes.
Ice with Betty Crocker white icing.
Heat oven to 350\u00b0. Grease and flour 13 x 9 cake pan. Beat cake mix (dry), pie filling and eggs in large bowl on low speed 2 minutes. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over
batter in pan. Spread remaining batter in pan. Sprinkle with remaining sugar-cinnamon mixture. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool. Serve with whipped topping.
Preheat oven to 350\u00b0F.
Grease 13x9 inch baking pan with shortening or oil spray.
Mix all ingredients together until well blended.
Spread evenly into greased baking pan.
Bake at 350\u00b0F for 25 - 30 minutes, or until knife/toothpick inserted in center comes out clean.
**For Apple Spice Cake:** add 3 apples (cored, peeled, and chopped in food processor) to batter.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.
n a medium bowl combine cake mix, apple pie filling and
Cake:
Preheat oven to 350\u00b0.
Grease two flan pans and line centers with parchment paper.
Prepare spice cake mix according to package directions.
Pour 2 1/2 cups batter into each flan pan. Bake for 25 to 30 minutes or until done.
Cool in pan for 10 minutes.
Loosen cake from edges of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper.
Preheat oven to 350 degrees.
Grease bottom and sides of a 9 X 13 inch cake pan.
Dump spice cake mix into a large mixing bowl. Using a fork, work out any large lumps of mix.
Add eggs, pie filling, and vanilla extract. Stir together well.
Bake at 350 degrees for 32-36 minutes until cake top springs back when pressed down lightly.
Cool and top with your favorite topping if desired (I like to sprinkle it with a little cinnamon and sugar and serve with a dollop of whipped cream.).
Preheat oven to 350 degrees.
Grease and flour a Bundt cake pan.
I use Bakers Joy spray.
Put apple pie filling in large bowl and chop large pieces of apple into small pieces.
Add spice cake mix, ground cinnamon and the 3 beaten eggs.
Beat for 1 minute on low speed.
Scrape sides of bowl.
Beat for 3 minutes on medium speed.
Pour into prepared Bundt pan.
Bake for 45-55 minutes or until toothpick inserted near center of cake comes out clean.
Cool in pan on wire rack for at least 1 hour.
Invert onto serving plate.
about 2 minutes. Stir in spice cake mix and flour, and mix
Mix spice cake mix, oil and eggs with electric mixer until blended. Add apple pie filling and mix with electric mixer just until blended, so it breaks up apples some.
Pour into a greased and floured 9 x 13 pan.
Bake at 350\u00b0 for 25 to 30 minutes.
This is a dense, moist cake.
Peel, core and thinly slice apples and line bottom of
9 x 13-inch pan.
Sprinkle walnuts over the top of the apples. Prepare a spice cake mix according to directions and pour over the apple-walnut mixture.
Bake at 350\u00b0 for 35 minutes.
Take out of oven.
Cool.
Cover.
Set for 24 hours.
Then serve.
Very moist.
Mix spice cake according to package directions.
Add pumpkin mix and kraut.
Blend well.
Pour into two 8-inch round pans or a 9 x 13-inch pan, greased and floured.
Bake at 350\u00b0 for 30 to 35 minutes for two round pans and 40 to 45 minutes for an oblong pan. Test for doneness with toothpick.
Empty spice cake mix in bowl.
Add apple, raisins and nuts. Coat well with mixture.
Add egg whites, milk and cooking oil. Mix well with wooden spoon and pour into Pam-sprayed Bundt pan; bake at 350\u00b0 for 45 to 50 minutes.
Turn on rack to cool.
Use your favorite icing, if desired.
Store in closed container.
tated on the box of cake mix.
The Pineapple and
Preheat oven to 350f degrees.
Mix cake as per box directions and bake in two 8\" or 9\" rounds.
Let cool.
Place 1 layer, round side down, on plate. Spread with pie filling. Top with second cake layer; round side up.
Frost side and top of cake with frosting. Store loosely covered at room temperature.
*I've made this and it kept well for 3 days.
I also made with Cream Cheese Frosting (our personal taste).
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.
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.