Spread cherry pie filling in bottom of 9 x 13-inch pan.
Top cherries with pineapple.
Sprinkle dry cake mix over pineapple. Pour melted margarine over the dry cake.
Top with coconut and nuts.
Bake at 350\u00b0 for 1 hour.
Cook Duncan Hines butter cake mix according to directions. Let cool. Punch holes in cooled cake. Mix crushed pineapple and sugar and bring to a boil, then simmer about 5 minutes. Pour over cooled cake when cooled. Mix oleo, cream cheese, chopped pecans and confectioners sugar. Spread this on cooled cake.
Mix Jiffy cake mix according to directions on box. Add nuts if desired to the batter. Bake in a 9 x 13-inch pan for 15 to 20 minutes. Mix 2 packages vanilla pudding, milk and cream cheese together. Spread on cake. Mix crushed pineapple and Cool Whip together. Spread over the pudding mix. Refrigerate!
Mix dry cake mix, crushed pineapple, oil, and eggs together with a whisk NOT A MIXER.
Bake in 9x13 inch pan for approximately 35 minutes at 350\u00b0.
Let cake cool completely before frosting.
Bake yellow cake on an 11 x 15-inch sheet cake pan.
Mix together cheese, instant pudding and milk; spread on cooled cake. Mix crushed pineapple and Cool Whip.
Spread on top of pudding mix and top with coconut.
Put in bowl crushed pineapple and pudding.
Beat 1 minute. Let stand 20 minutes.
Whip Dream whip as directed or use Cool Whip.
Then add to pineapple mixture. Mix well.
Spread crushed pineapple in the bottom of baking dish. Spread cherry pie filling over the pineapple.
Spread yellow cake mix over pineapple and cherry filling.
Melt margarine and drizzle over the other ingredients.
Bake at 350\u00b0 until golden brown on top.
Lightly spray a 13x9-inch pan and use a paper towel to wipe.
Mix cake mix and pineapple in a glass or metal bowl on low speed until moistened.
Bake cake at 350\u00b0 until center of cake springs back.
Cool.
Cover top of cake with whipped topping and sprinkle on coconut.
Refrigerate leftovers.
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.
Bake cake mix according to recipe in 13 x 9 x 2-inch pan.
Mix pineapple with juice in bowl with instant pudding.
Mix well.
It will be thick.
Whip in the Cool Whip.
Stir good.
Put onto cooled cake.
It will make a lot of frosting.
Refrigerate the cake if any is leftover!
Bake white cake in 14 x 9-inch pan as directed on box.
Cool. Poke holes in cake approximately every 2 inches.
I use the handle of a wooden spoon.
Pour can of crushed pineapple including juice over the top and into the holes.
Recipe calls for a small can but I have use the larger can.
Mix large box instant vanilla pudding.
I use sugar-free.
Cover cake and crushed pineapple with pudding mixture.
Cover with Cool Whip.
Preheat oven to 325.
Do NOT stir at any time.
Pour cherry pie filling into 9 x 13 pan.
Spread pineapple with juice over cherry filling.
Do not stir.
Sprinkle cake mix over pineapple.
Sprinkle coconut over cake mix.
Sprinkle nuts over coconut.
Pour melted butter over all.
Bake 40 minutes or until top is golden brown.
our taste. Same for the cake.
Grease and flour a
Preheat oven to 350\u00b0.
Mix cake mix to box directions.
Melt margarine in bottom of 9 x 13 baking dish or cake pan.
Mix crushed pineapple and brown sugar with margarine in baking pan. Pour cake batter over this pineapple mixture, but do not stir. Bake about 30 minutes or until done.
Cool slightly (5 to 10 minutes) and turn out on flat tray with pineapple on top.
Garnish with maraschino cherries if desired.
Serve warm with Cool Whip topping.
On low speed, mix crushed pineapple with juice, bread crumbs, butter, sugar, eggs, and milk.
Stir in chunk pineapple.
Spoon into casserole dish and cook, uncovered, 1 1/2 hours at 350 deg.
or until golden brown.
Serve hot or cold as a casserole, or as dessert with 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.
poon a heaping tablespoon of crushed pineapple over the cherry and compact
Preheat oven to 350\u00b0.
In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
Bake for 25 - 30 minutes, test with a toothpick for doneness.
Cool on wire rack.
In a 13 x 9-inch pan, bake cake mix according to box direction. While slightly warm, poke holes in cake with a wooden spoon handle and press down flatten cake. Pour crushed pineapple, including juice and spread evenly. Prepare pudding according to box directions, but subtract 1 cup milk. Pour and spread evenly over pineapple. Top with Cool Whip and walnuts. Refrigerate 1 hour prior to serving.
Preheat oven to 400\u00b0.
Grease a 13 x 9-inch cake pan with butter.
Spread can of pineapple (do not drain) in greased cake pan.
Spread cherry pie filling over pineapple.
Sprinkle yellow cake mix over pineapple and cherries.
Sprinkle pecans over cake mix.
Cut butter in small pieces and put on top of cake mix and nuts.
Bake for 1 hour.
Be careful not to burn pecans.
Serve hot or cool.