ct as a guide for cake layout) and lay 2 sheets
). Grease three 8 inch cake pans.
Sift the flour
ni pineapples and the decorated cake. You'll want the
Cake:
Preheat the oven
lace a cake board on a
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
lour three 8-inch round cake pans.
Melt butterscotch morsels
o 16 oz cake recipes together in a Wiltons doll cake pan.
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
For the Cake: Set oven rack in middle
Mix cake according to directions on package.
Bake in large pan (13 x 9-inches).
While cake is baking, mix in saucepan: pineapple, sugar, cornstarch and butter.
Bring all to boiling. When cake is done, remove from pan to platter.
Spread pineapple mixture over cake while cake is hot.
Let cake cool.
Slice bananas lengthwise.
Spread over cake.
Spread Cool Whip over bananas.
Next, spread coconut evenly.
Last, spread or spoon pudding.
Decorate with walnuts and maraschino cherries.
9- or 8-inch) round cake pans with baking spray with
Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.
Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.
Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.
Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.
Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes.
Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long fork, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake.
Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.
Bake cake as directed on package.
Add 1 cup hot water to jello.
Poke holes with fork in warm cake and pour hot jello over cake.
Cool.
Spread Cool Whip over cake and then add cherry pie filling.
Refrigerate.