Step 1:
Prepare chocolate cake with pudding mix per package directions.
Bake in sheet pan.
wo clean 9 inch round cake pans. Pierce cakes with large
Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for
To make the pudding mix: Place 1 cup of rice
large bowl, combine the cake and pudding mixes together. Add the
Put together in following order:
Crumble one layer of cooled cake in bottom of large bowl; mix pudding as directed and pour over crumbled cake; crumble 2nd layer of cake over pudding mix; layer drained pineapple over second cake layer; layer cherry pie filling over pineapple; sprinkle coconut over cherry pie filling; spread with whipped topping.
Bake cake, fix pudding mix by directions on mix.
Bread 1/2 of cake into bowl; pour 1/2 of pudding mixture.
Add pineapple chunks, coconut, nuts, banana slices and cherry pie filling over cake pieces.
Repeat again.
Press first three ingredients into a 13\" x 9\" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
Cover and refrigerate for one hour. Slice into 2\" x 2\" pieces.
Store refrigerated for up to five days.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.
Drain pineapple, reserve syrup.
Mix 1 1/2 cups pineapple with butterscotch chips.
Combine pound cake and pudding mix.
Mix pound cake as package directs, using reserved syrup as all or part of liquid.
Stir in remaining pineapple.
Pour into 13 x 9-inch baking pan.
Top with pineapple-chip mixture.
Bake in 325\u00b0 oven for 55 to 65 minutes.
Serves 12 to 16.
Grease 12-cup Bundt pan.
Sprinkle pecans on bottom of pan. In a large bowl, mix well the cake and pudding mix.
Add eggs, milk, rum and oil.
Beat until smooth.
Pour over chopped nuts. Bake at 325\u00b0 for 1 hour, test with a toothpick.
Cool 10 minutes, then remove from pan onto serving dish and prick top and sides with a fork.
Mix cake and pudding mix.
Add all other ingredients, mixing after each.
Add chocolate chips last.
Stir lightly.
Bake at 350\u00b0 for 1 hour in Bundt cake pan.
Break cake into bite-size pieces and place in bottom of a 9 x 13-inch Pyrex dish.
Mix pudding and milk.
Add Cool Whip. Alternate layers of cake and pudding mix.
Top with pie filling. Chill overnight and serve.
Mix together; set aside in refrigerator.
Mix cake mix together, lightly as per ingredients on box.
Divide batter into 3 parts and place each in round glass cake pans lined with wax paper.
Bake each cake on Medium power for 5 minutes or until done.
Layer cake with pudding mix, saving 1/3 for top icing.
In mixing bowl, combine cake and pudding mix, oil, water and eggs.
Beat on low speed for about 30
seconds or until moistened. Beat 2 minutes on high; blend in sour cream.
Stir in candy bars, chocolate chips, nuts and coconut.
Pour into a greased and floured 12-cup fluted tube pan.
Bake at 350\u00b0 for 60 to 65 minutes or until toothpick inserted near center comes out clean.
Cool 15 minutes before removing.
Mix cake and pudding mix, water, oil, and eggs in large bowl. Beat a medium speed.
Stir in nuts and coconut.
Pour in greased and floured 10 inch tube pan.
Bake at 325\u00b0 for 60 minutes.
Cool.
Sift cake and pudding mix together.
Add eggs, one at a time. Add oil, then 7-Up.
Mix all together and pour into 3 (9-inch) pans.
Bake at 325\u00b0 for 30 to 35 minutes.
Preheat oven to 325 degrees
Grease and flour 13x9 inch pan
Drain pineapple, reserve syrup.
Mix 1 1/2 cups pineapple with butterscotch chips.
Combine pound cake and pudding mix.
Mix pound cake as package directs, using reserved syrup for all or part of the liquid.
Stir in remaining pineapple.
Pour into greased and floured 13x9 inch pan.
Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.
Mix cake and pudding mix together.
Add eggs, milk, whiskey and magarine.
Beat long and hard BY HAND.
Add butterscoth mosels and nuts, reserving 1/2 cup of each.
Pour batter into greased 13 x 9 x 2 inch pan.
Sprinkle remaining morsels and nuts over batter.
Bake @ 350 degrees 45-60 minutes.
Mix first 3 ingredients and set aside.
Combine next 4 ingredients.
Mix together and bake in a sheet pan at 350\u00b0.
Beat together pudding mix and milk.
Crumble cake into pudding mix, cool and serve with Cool Whip.