Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
rease and flour a 9\" cake pan.Preheat oven to 350
Let Jell-O, boiling water and cool water set at room temperature.
Punch holes 1/2-inch apart and pour liquid over cake.
Refrigerate while making icing.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
nch pan.
Pour the cake mix into a large bowl
Mix cake mix and pudding mix.
Add eggs, oil and water; beat well.
Pour into greased and floured tube pan.
Cook at 300\u00b0 for 1 hour and 20 minutes.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
ecipezaar.com/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or
Preheat oven to 350'.
Generously grease a 9 x 13 baker.
Mix all ingredients until combined.
Pour into pan and place in oven.
Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.
Mix fruit and pour into cake pan.
Cover fruit with dry cake mix, making sure all of fruit is covered.
Slice butter into squares and place on top of cake mix.
f pan with pitted cherry halves.
Cover cherry halves with 1
Mix cake mix with cocoa, beaten eggs,
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
Pour prepared cherry pie filling into ungreased 9 x 13-inch pan.
Spread evenly.
Spread crushed pineapple.
Sift yellow cake mix over the cherries and the pineapple.
Put pats of butter evenly over the top.
Sprinkle the nuts on the mixture and bake in a 350\u00b0 oven for 1 hour.
Preheat oven to 350\u00b0.
Mix dry cake mix with diet cherry Coke and stir until smooth.
Spray a 9 x 13 cake pan with Pam.
Put batter in and follow baking instructions on box.
Unbelievably moist and low-fat.
Mix the pudding and put in refrigerator.
While that is chilling, in a 13 x 9-inch dish, tear off the angel food cake into bite size pieces and place on bottom of dish.
Once pudding is ready, pour over cake.
Next pour cherry pie filling over cake. Voila.
You have a delicious and low-fat (if you follow the low-fat recipe on the cake and pudding) dessert.
Mix cake mix, eggs and flavorings until well-blended. (I use a hand mixer and mix for at least 2 minutes.).
Fold in cherry pie filling (gently).
Spread batter into a 8\" x 12\" pan that has been greased and floured.
Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.).
Frost with dark chocolate frosting.
Cake:
Stir cake mix, cherry filling, eggs and vanilla; put in greased 9 x 13-inch or jelly roll size pan.
Bake at 350\u00b0 for 30 to 45 minutes.
Cool.