Grease 9 x 13-inch cake pan.
Dump chopped pineapple.
Dump cherry pie filling.
Dump box of vanilla cake mix.
Cover with layer of finely chopped walnuts.
Dot with butter pats.
Bake at 350\u00b0
for 1 hour, or until toothpick can clearly be removed at center of cake.
Serve with whipped cream, if desired.
Flavors of cake mix and pie filling can be alternated.
Put 1/2 box dry cake mix into bottom of cake pan which has been greased.
Spread can of pie filling over the cake mix. Sprinkle 1/2 cup water over the pie filling.
Spread other 1/2 of cake mix over pie filling.
Pour oil with the other 3/4 cup water and pour over cake mix.
Bake at 350\u00b0 for 30 minutes.
Beat cake mix and pie filling together.
Add the eggs and oil. Grease and flour a Bundt cake pan.
Bake for 50 minutes in a 350\u00b0 oven.
When cake is completely cool, you may add a can of cherry pie filling over it as a topping.
Mix pie filling, cake mix and eggs together.
Put 1/2 batter in 9 x 13-inch pan.
Sprinkle 1/2 sugar and cinnamon over it.
Put remaining 1/2 batter in pan and sprinkle with the remaining 1/2 sugar and cinnamon.
Bake for 30 minutes at 350\u00b0 or until toothpick comes out clean.
Stir cake mix and pie filling together (very thick).
Combine eggs, vanilla, oil and nuts; add to cake mix and blend well. Place in greased 9 x 13-inch pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool and serve plain or frost with vanilla icing with 1 teaspoon cherry extract mixed in.
Mix cake mix and pie filling together.
Beat eggs, vanilla and oil together.
Mix all together; pour in greased pan (I use 9 x 13-inch pan).
Cook at 350\u00b0 for 35 to 45 minutes.
Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes)
Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.
Heat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan. Beat eggs in large bowl.
Stir in cake mix, cherry pie filling and oil; blend well.
Spread in pan.
Bake 35 to 40 minutes.
(Surface of cake will be bumpy.)
Cool completely.
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Heat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan.
Beat eggs in a large bowl.
Stir in dry cake mix, cherry pie filling and oil until blended.
Spread in pan.
Bake 35 to 40 minutes or until toothpick comes out clean.
Cool completely.
Mix the eggs, oil, extract and sour cream together and beat for 2 minutes in a large bowl.
Add cake mix and pie filling to mixture and beat at low speed for 30 seconds.
Scrape sides of bowl and beat on low for another 30 seconds.
Spread batter evenly in the bottom of a greased and floured 9 x 13-inch pan and bake at 375\u00b0 for 30 to 35 minutes (until cake pulls away from the sides of the pan).
Cool on rack and serve chilled with whipped cream.
Stir cake mix and pie filling together.
Will be thick. Combine egg, vanilla, oil and nuts.
Add to cake mix.
Blend well. Place in a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool and serve.
easure and set aside 1 cup of the dry cake mix to
Put cake mix, apple pie filling, eggs and cinnamon into mixing bowl. Stir together. Turn into greased 9 x 13 inch baking pan.
Mix butter, sugar and flour together until crumbly. Sprinkle over top. Bake in 350 f oven for about 50 minutes or until it tests done with a toothpick. Serve warm or cool. Cuts into 16 generous pieces.
OPTION: Also tasts great served warm with vanilla icecream! :).
NOTE: 1 hour time allocated in recipe includes prep time.
medium bowl combine cake mix, apple pie filling and eggs.
Mix on medium speed
hen add beaten egg yolks and salt and mix well. Blend remaining milk
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Grease 9 x 13-inch pan.
Spread pineapple and juice over bottom of pan.
Spread pie filling over top of pineapple.
Spread dry cake mix over pie filling.
Dribble melted margarine over cake mix.
Top with chopped nuts.
Bake at 350\u00b0 for 1 hour.
Serve warm with Cool Whip or desired topping.
Butter Pyrex dish.
Spread crushed pineapple in bottom of dish.
Top with a layer of pie filling.
Evenly distribute dry cake mix over pie filling.
Slice butter in thin slices and place over top of cake mix.
Bake at 350\u00b0 until pie filling is bubbly and cake top is slightly brown.
Pour pineapple into well-greased (13 x 9 x 2-inch) dish or pan.
Pour cherry pie filling over pineapple and spread well.
Dump cake mix over pie filling and spread well.
Slice margarine thin and layer over top of cake mix.
Put into 350\u00b0 oven for 45 minutes.
Take from oven and sprinkle nuts over top of cake.
Put in oven until brown.