Mix dry cake mix with pudding in a large bowl and form a well in the center.
Mix sour cream, water, oil and eggs.
Pour into the well and combine both mixtures, beating well.
Stir in chocolate morsels.
Pour in a greased and floured funnel cake pan.
Bake 55 to 60 minutes at 350\u00b0.
Spray a 9 x 13-inch cake pan with Pam.
Layer 1/2 cup chopped nuts and 1/2 bag coconut.
Mix devil's food cake mix with pudding by directions.
Pour over nuts and coconut.
Next, mix 1 stick butter, cream cheese and confectioners sugar on the stove.
Pour over the cake mix.
Bake at 350\u00b0 until done.
Bake yellow cake mix with pudding in oblong pan according to directions.
While warm, pierce with a fork.
Mix Eagle Brand milk and pina colada mix.
Pour over warm cake.
Frost with Cool Whip and top with coconut. Refrigerate.
Mix cake mix with pudding, oil, eggs and sour cream together. Set aside.
Mix brown sugar with cinnamon.
Pour a small amount of batter into 9 x 13-inch pan that has been sprayed with Pam. Sprinkle part of the sugar mixture evenly over the batter. Continue layering, ending with batter.
Any leftover sugar sprinkle on top.
Bake at 350\u00b0 for 30 minutes.
Mix cake mix with pudding according to the directions on the box with one exception, put yolks only into the cake mixture. Save the three egg whites for the 7 Minute Icing.
Mix cake mix with Cool Whip. Add lemon rind. Beat well.
Add well beaten egg.
Roll in powdered sugar, about 3/4 teaspoon at a time.
Bake on a well-greased cookie sheet 10 to 12 minutes at 350\u00b0.
Remove onto a rack to cool as they tend to stick.
Makes about 5 1/2 dozen.
Mix oil, cake mix with pudding and 2 eggs and pour into pan. Mix confectioners sugar, cream cheese and 2 eggs and pour on top of batter.
Bake at 325\u00b0 for 1 hour.
Mix cake mix according to box directions.
Pour cake mix into ungreased 9 x 12 x 2-inch pan.
Mix cheese, eggs, sugar and vanilla in bowl until creamy.
Pour cheese mix over cake batter. Bake at 350\u00b0 for 1 hour.
Mix pudding and milk until thick.
Fold in Cool Whip.
Pour over cake.
Keep refrigerated.
Add chocolate cake mix with pudding (or any flavor).
Add eggs and Cool Whip.
Mix well.
Drop by spoonfuls into powdered sugar. Roll to cover.
Nuts can be added.
Grease cookie sheet.
Bake 8 to 10 minutes at 350\u00b0.
Cook pudding as directed on box.
Add cake mix to pudding mixture and mix with mixer until well blended.
Pour into greased 9 x 13-inch pan.
Sprinkle with butterscotch chips.
Bake at 350\u00b0 for 25 minutes.
Prepare cake mix as directed on box. Bake in a 13 x 9-inch pan. Cool for 15 minutes. Poke holes through cake with utility fork. Set aside.
*Do not use cake mix with pudding added.
It will fail.
ven to 350 degrees.
Mix the cake mix with the next five ingredients
Preheat oven to recommended temperature on cake mix package.
Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
Combine dry cake mix with required oil, eggs and nutmeg.
OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
Mix and bake according to package directions.
Cool.
Top with eggnog glaze.
For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.
In large bowl, blend cake mix, eggs, pudding mix and oil.
Add sour cream.
Beat 2 minutes on medium speed.
Fold in chips.
Mix well.
The batter will be thick.
Pour into greased and floured Bundt pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool 10 minutes.
0 minutes. Combine poppy seeds, cake mix, instant pudding, lemon extract, vanilla extract
Mix cake mix,extract, eggs together, will be
-inch round cake pans.
Place the cake mix, cocoa, buttermilk, oil
Preheat oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy.
Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie.
Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.
n large bowl with mixer on low speed, beat cake mix, cinnamon, nutmeg