Crumble 1/2 cake in punch bowl or other large bowl.
Mix large box of pudding mix and put 1/2 over cake.
Then put 1/2 of fruit, then 1/2 can pineapple and 1 carton Cool Whip and sprinkle with nuts.
Repeat procedure with the other 1/2 ingredients. Refrigerate.
he cake, cream the butter and sugar in a mixing bowl, using
he mold, then the chocolate cake on top. Cover with the
ablespoon melted butter and cinnamon; mix until blended, then add in
To Prepare Cake Batter: In a very large
br>Grease and flour bundt cake pan well.
Mix all filling ingredients
Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
Mix all ingredients together and pour into prepared pan.
Bake for 35-45 minutes.
Remove and let cool for 5-10 minutes then invert onto cake plate.
Stand back and wait for the praise.
00b0F Grease 9-inch bundt pan.
Beat cake mix, 1/2 cup
Dissolve yeast in water for 3 minutes.
Add cake mix, 1 cup flour, eggs, oil and salt.
Beat until bubbles appear.
Slowly add 5 1/4 Cups flour to make a soft dough.
Knead for 5 minutes.
Let rise until doubled.
Roll 1/4 inch thick.
Spread with butter.
Sprinkle with brown sugar and cinnamon.
Roll up jelly roll style.
Cut into 1 1/2 inch slices.
Place in greased 9 x 13 pan.
Allow to raise until doubled.
Bake at 350\u00b0F for 25 minutes.
Mix bananas, oil and eggs in a separate bowl with a whisk, then add to cake mix, combine with a rubber spatula.
Stir in nuts and walnuts.
Makes 12 large muffins. Sprinkle with coconut on each, it will toast when baking -- and bake for 20 to 25 minutes at 400 degrees\u00b0F.
arge mixing bowl, combine the cake mix, flour, butter, chocolate syrup, eggs
Mix cake mix, butter or margarine and 2 eggs together (will be thick).
Spread in ungreased 13 x 9-inch pan.
Mix cream cheese, 2 eggs, 1 box powdered sugar and vanilla together (will be thin). Pour on top of other mixture and bake at 350\u00b0 for 35 to 40 minutes.
Sprinkle with powdered sugar.
Mix all this together until well blended.
Spread this between layers and on top of cake.
Pour a can of cherry pie filling over top of cake.
Keep in refrigerator.
Cook cake mix as directed on box, or use one angel food cake. Crumble in large pieces; set aside.
Mix vanilla pudding as directed on package; set aside.
In saucepan, mix the sugar, cornstarch and 1 cup water; cook until thick.
Stir in the jello; cool.
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9x13 pan, or two 8x8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.
Make regular cake batter or cake mix and cook in sheet pan at 350\u00b0 for 30 minutes.
TOPPING: Mix sugars, cinnamon and flour. Cut
Sprinkle pecans and coconut in buttered 9 x 13-inch cake pan. Prepare cake mix according to package directions.
Spoon into prepared pan.
Prepare cream cheese and confectioners sugar by beating with mixer until smooth.
Spoon evenly over cake, leaving 1-inch edge. Bake at 350\u00b0 for 50 minutes.