he crumble by rubbing all the ingredients together.
When cake has
br>Meanwhile, to make the crumble, combine oats, cinnamon, flour and
Bake cake as directed on box.
Cook the sugar, water and cornstarch until thickens; remove from heat.
Add the jello.
Add the frozen strawberries to jello mixture.
Crumble cake.
Layer cake, then jello mixture.
Layer again; add Cool Whip on top.
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 and divide cake into 4 parts.
Layer in a punch bowl: crumble cake (1/4), blueberry filling (1/2 can), Cool Whip, crumble cake (1/4), cherry pie filling (1/2 can), Cool Whip, crumble cake (1/4), blueberry filling (1/2 can), Cool Whip, sliced bananas, pineapple and juice, Cool Whip, crumble cake (1/4), cherry filling (1/2 can) and Cool Whip.
Combine cake mix with remaining ingredients in
b>crumble, line the partially baked tart shell with thin layers of cake
Crumble angel food cake.
Mix softened cream cheese with milk and sugar.
Add Cool Whip.
Stir in cake until thoroughly mixed. Press into layer pan.
Top with blueberry pie filling. Refrigerate 1 hour before serving.
Or, refrigerate cake mixture overnight and top with pie filling the next day just before serving.
(Put pie filling in refrigerator to chill.)
*note: this chocolate cake recipe makes 10 servings based on
rease a 7 inch square cake pan and line base and
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
our onto cooled cake, spreading evenly.
Cut cake into squares to
Spread pie filling over bottom of 9x13x2 baking pan.
(Spray pan with vegetable spray).
Spread pineapple over blueberry filling.
Sprinkle dry cake mix over pineapple.
Pour margarine over all.
Sprinkle top with coconut and pecan pieces. Bake at 350 degrees for 1 hour or until done.
Makes 12 servings.
oaf pans.
Spoon half blueberry sauce on top of the
Combine cream cheese, milk and vanilla; mix these in blender. Add Cool Whip with this in a large bowl.
Crumble half of cake in the bottom of 9 x 12-inch cake pan.
Add half of creamed mixture, then top this with blueberries.
Repeat with another layer.
Chill for 30 minutes.
Delicious!!
ong sides.
For the crumble, sift flour and cinnamon into
Butter a 9 x 13-inch baking dish.
Mix the blueberry preserves and water together.
Spread the following layers in this order: pineapple, blueberry mixture, dry cake mix, melted margarine and pecans.
Cook at 350\u00b0 for 35 to 40 minutes, or until brown on top. Let sit 20 minutes before serving.
Serves 10 to 12.