Preheat oven to 375\u00b0.
Spray a 9 x 13-inch pan with Pam. Spread peaches evenly on bottom of pan.
Sprinkle cake mix on top of peaches, then sprinkle sugar on cake mix.
Use a fork and lightly mix sugar into cake mix.
Then pour melted butter or margarine evenly on top.
Bake at 375\u00b0 for 40 to 50 minutes.
Melt butter in bottom of pan so it won't stick.
Pour half bag cake mix over pan.
Drain juice off peaches in a bowl.
Pour peaches in pan.
Mix sugar and flavoring with peach juice, then pour the rest of your cake mix in pan.
Pour juice on top of everything.
Chop a little butter over the top.
Place in oven and cook until done at 200\u00b0 to 250\u00b0.
br>In a medium saucepan, mix sugar, salt and cornstarch until
owl in fridge.
Cake:
Stir the cake mix and instant pudding
Spread pineapple on bottom of a 9 x 13-inch pan.
Spread blueberries on top.
Sprinkle dry cake mix over top.
Pour melted margarine on top, then nuts.
Bake at 350\u00b0 for 30 to 45 minutes. Serve with whipped topping or ice cream.
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.
Layer crock pot with pineapple, then dry cake mix, then pie filling.
Dot with butter and sprinkle with nuts.
Cover and cook on low for 2-3 hours.
Put blueberries in a 9 x 13-inch baking dish.
Add pineapple over blueberries.
Sprinkle with nuts.
Sprinkle cake mix on top and melt butter.
Pour over cake mix.
Bake for 1 hour at 350\u00b0.
Pour pineapple in bottom of 9 x 12 pan. Pour blueberries in pan. Pour dry cake mix on top of blueberries. Sprinkle pecans over cake mix. Place butter pats over cake mix. Bake at 350\u00b0 for 40 minutes. Serve warm with ice cream. Top with Cool Whip (optional).
Butter a 9 x 13-inch pan, place pineapple in bottom of pan, then layer pie filling.
Spread dry cake mix evenly on top, next layer pecans, then cut sticks of butter into 1/4 pats cover top of pecans.
Finally top with brown sugar.
Bake 1 hour at 350.
ther desserts.
FOR THE BLUEBERRY COBBLER:.
Preheat the oven to
In 9 x 13-inch baking pan, spread pie filling.
In large bowl, cream butter.
Add dry cake mix to butter; blend well.
Spoon mixture over pie filling.
Bake at 350\u00b0 for 40 minutes or until golden brown.
lueberries.
Sprinkle the dry cake mix over the cherry filling and
Stir together frozen blueberries and pineapple.
Spread yellow cake mix on top.
Cut patties of butter and lay on top of cake mix.
Bake at 325\u00b0 for 1 hour.
Melt margarine in small dish or cup.
Put berries in baking dish (approximately 9 x 13-inch).
Add 1/2 cup water to berries. Pour dry cake mix over berries.
Spoon melted margarine over dry cake mix.
Sprinkle nuts over casserole and bake about 1 hour in preheated oven at 350\u00b0.
Bake until casserole bubbles well in center.
he directions to make the cake. (This mix will fit in a
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
9x13x2 inch cake pan.
Dump the cake mix into a large
ightly grease them.
Combine cake mix, graham crackers, water, oil and
Grease a 9 x 13-inch casserole dish.
Pour in pineapple with juice.
Add the blueberries and 3/4 cup sugar.
Pour box of dry cake mix over the blueberries.
Melt the margarine and pour over the cake mix.
Sprinkle on the nuts and coconut and top with the remaining 1/4 cup of sugar.
Bake at 350\u00b0 for 35 to 40 minutes. About midway through cooking time, cut slits in cake to allow juice to come to the top of the cake.
Cool at least 25 minutes before cutting.
Serve with either whipped cream or ice cream.