Preheat oven to 350 degrees.
Grease a bundt pan.
Cake:
Mix all ingredients (I use my Kitchen Aid 4 1/2 qt. mixer.)and beat for 4 minutes.
Put mixture into greased bundt pan and bake at 350 degrees for 50 minutes. Let cool for 10 minutes, then ice.
Icing:
Heat butter, sugar and milk to boiling or until sugar is completely dissolved. Add chocolate chips and stir until melted; pour over cake immediately.
Mix pudding mix by directions on box.
Let completely cool. Slice cake in thin slices and lay flat in 9 x 13-inch dish.
Pour 1/2 pudding mix over cake.
Top with half of Cool Whip.
Add another layer of cake, then pudding, then rest of Cool Whip.
Top with package of coconut.
Chill before serving.
Crumble angel food cake up in a large square pan or glass baking dish.
Drain 1/2 of
pineapple juice off, then pour over cake.
Next, mix sugar-free jello pudding mix with 3 cups of milk and pour over cake.
Slice bananas and put on next.
Then Cool Whip.
I usually put a few cherries on top of Cool Whip just for looks.
Put everything in bowl except eggs.
Mix and add 1 egg at a time.
Add bits after all is mixed and in tube pan.
Bake 1 hour in 350 degree oven.
Bake in greased tube cake pan.
Mash bananas.
Add cake mix, pudding, eggs, water and oil. Mix, then add the nuts.
Bake at 350\u00b0 for 60 to 70 minutes. Sprinkle with 10x sugar.
Mix cake mix, pudding, eggs, oil, water, butter flavoring and vanilla flavoring.
While mixing, combine 1/2 cup white sugar, 1/2 cup brown sugar, 2 teaspoons cinnamon and 1/2 cup nuts.
Grease and flour tube pan.
Sprinkle a thin layer of nuts in bottom of pan.
Pour 1/3 of batter over this.
Sprinkle 1/3 sugar-cinnamon mixture over this. Repeat three times.
Bake at 325\u00b0.
Turn out while warm.
Pour over cake: 1 box 10x sugar, 1 teaspoon butter flavoring, 1 teaspoon vanilla and 3 teaspoons of milk.
Layer in a punch bowl the cake, vanilla pudding, Cool Whip and fresh fruit. Repeat these layers. This will completely fill a punch bowl. Be sure you have the Cool Whip on top.
Mix jello pudding and Dream Whip pudding mix with milk.
Layer bananas and vanilla wafers in a pan or glass bowl.
Spread mix on 1 layer at a time until all ingredients are finished.
Put Cool Whip on top (optional).
Cook cake mix in 3 layers.
Bake cake mix as directed on box in a 13 x 9-inch pan.
Mix pineapple and sugar and bring to a boil.
Pour over hot cake. Prepare pudding according to package. Spread over cooled cake. Combine pecans, coconut and Cool Whip and spread over cake.
Mix and cook cake by the recipe on the box.
Use a 9 x 13-inch pan.
Cool and make holes all over the top.
Mix cream coconut and condensed milk; pour over cake that has the holes in it.
Put a large container of Cool Whip on top.
Sprinkle with coconut.
Keep refrigerated.
It also freezes well.
Blend cake mix, pudding, water, oil and eggs.
Beat on medium speed for 4 minutes.
Stir in coconut and nuts.
Pour into 3 greased and floured 9-inch pans.
Bake at 350\u00b0 for 35 minutes. Cool 15 minutes.
Step 1:
Prepare chocolate cake with pudding mix per package directions.
Bake in sheet pan.
Prepare the yellow cake mix as directed for a
Combine cake mix, pudding, eggs and sour cream, oil and almond extract. In large mixer bowl, blend. Beat at med speed for 2 min.
Combine sugar, cinn, and nuts. Pour 1/3 of the batter into greased and floured 10\" tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining atter.
Bake at 350 for 50 min. until center springs back when lightly touched. Cool 15 min before removing from pan.
Dust with powdered sugar.
undt pan.
Beat dry cake mix, pudding mix, water, butter, eggs
Prepare cake mix as directed on package.<
Slice cake and place on bottom of 9x13 pan.
Prepare Jello and pour over cake.
Chill until set.
Slice bananas over cake and Jello.
Prepare pudding.
Spread over bananas.
Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
Bird's brand (or substitute jello pudding powder), 1/4 cup milk
wo clean 9 inch round cake pans. Pierce cakes with large