Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Bake cake according to directions on box
In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
Add berries; mix until blended well.
Pour into greased and floured 9x13-inch pan.
Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
Allow cake to cool completely.
In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
Frost cake, chill and serve.
Cream butter and sugar together.
Add beaten egg yolks and water.
Mix well.
Add spices and soda to flour.
Mix jam and flour with other ingredients.
Add egg whites last.
Bake 45 minutes.
No temperature was given in this recipe.
I suggest 350\u00b0.
Pour cake mix into large mixing bowl.
Add dry gelatin, blackberry juice, oil and eggs.
Beat well with mixer.
Pour batter into a Bundt or small tube pan and bake at 325\u00b0 for about 1 hour and 15 minutes.
Combine cake mix and Jell-O.
Add eggs, oil and wine, mixing well.
Grease 9 x 13 pan.
Pour mixture into pan and bake at 325\u00b0 for 45 to 50 minutes.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
(Please do not overcook your cake as it will dry out!).
cups.
FOR THE CAKE: Preheat oven to 350\u00b0F
Prepare cake as directed in 13x9 pan,
Mix together cake mix, gelatin mix, eggs and cooking oil until blended.
Stir in blackberries.
Bake in greased and floured layer cake pans at 350\u00b0 until toothpick inserted into center comes out clean.
*note: this chocolate cake recipe makes 10 servings based on
Puree 1 cup blackberries in blender. Strain and reserve juice. Reserve 6 tablespoons for cake and 6 tablespoons for icing.
In a large bowl, combine all ingredients except eggs. Add eggs, one at a time, and beat well for 2 minutes on high speed.
Spoon batter into greased and floured tube pan. Bake at 350\u00b0 for 50 minutes or until tests done. Cool and frost.
Dissolve jello in the 1/4 cup water; set aside.
Combine cake mix, eggs, oil and sugar.
Mix well.
Add jello mixture.
Add blackberries.
Mix well.
Pour into 3 greased and floured 8-inch pans.
Bake at 350\u00b0
for about 40 minutes or until cake is done.
Preheat oven to 375\u00b0.
Grease and flour a 9-inch Bundt cake pan.
Cream the butter and brown sugar until fluffy.
Add the egg yolks and beat well.
Sift the dry ingredients together.
Stir the jam into sour cream.
Add the dry mixture to the creamed mixture, alternating with the sour cream.
Beat the egg whites until stiff, then fold into the batter.
To make chiffon cake: Let egg whites
aking pan. I double this recipe and use a bundt pan