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 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.
n a large bowl prepare cake mix as directed and add
Mix cake according to directions.
Bake in 9 x 13-inch cake pan.
While cake cools a little, mix pineapple and sugar; boil rapidly for 5 minutes.
Pour over warm cake; let cool.
Slice bananas and cover cake; spread prepared pudding over cake.
Mix pecans and coconut in Cool Whip.
Spread over pudding, then refrigerate.
Better if made 1 day before eating.
Cook cake, using directions on box.
Bring pineapple and sugar to boil.
Poke holes in cake and pour pineapple over cake.
Cool cake and follow with pudding mix.
Top with Cool Whip.
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.
Bake cake according to package directions in a 13x9 cake pan. Cool. Prepare pudding according to the directions on package and pour over cooled cake.
The pudding will be thick.
Put Cool Whip on top of the pudding layer, and refrigerate until ready to serve.
While cake is still hot, poke holes down in cake with wooden spoon.
Drain pineapple and spread on top of cake.
Cook pudding; pour over cake.
It will be runny.
When cake
and toppings cool, spread Cool Whip on top.
Bake cake according to directions. Bake in greased and floured 9x13 inch pan.
Cool. Poke holes in top of cake with skewer or toothpick.
Cook pineapple and sugar 5 minutes.
Cool and then pour mixture over cake.
Mix pudding mix and milk.
Allow to thicken.
Top with coconut, then pudding, cool whip and finally with pecans.
Refrigerate overnight.
an with baking spray with flour.
In large bowl, place cake mix
Mix cake mix according to directions on box and bake in 9 x 13-inch pan.
Before cake is done, mix sugar and pineapple and bring to a boil for five minutes.
When cake is done, pour pineapple mixture over cake while both are hot.
Cool cake completely.
Mix pudding by directions on box and spread on cake. Cover with whipped topping.
Coconut and nuts may be added on top if desired.
Refrigerate.
In 13 x 9-inch pan, mix and bake cake according to package directions.
In a saucepan, bring crushed pineapple and sugar to a boil.
Pour mixture over hot cake.
Mix pudding according to directions of package.
Pour over cake; refrigerate until cool. Spread Cool Whip on cooled cake.
Sprinkle coconut and nuts on top of cake.
Good for large group.
inutes. Combine poppy seeds, cake mix, instant pudding, lemon extract, vanilla extract
Mix 1/2 cake mix, egg, water and oil together.
Pour into greased and floured pan.
Bake at 350\u00b0 for 25 minutes (makes thin layer cake).
Cool in pan.
Mix instant pudding and milk.
Add cream cheese and mix.
Pour over cake.
Add drained pineapple over cake; top with Cool Whip.
50 degrees.
Mix the cake mix with the next five ingredients
Prepare cake as directed.
Cool.
Combine brown sugar and pineapple in saucepan.
Cook until thickens.
Allow to cool. Prepare pudding as directed.
Pour brown sugar mixture over cake. Next, pour pudding on top.
Spread Cool Whip over pudding. Refrigerate for 1 hour before serving.