Crumble 1/2 cake in punch bowl or other large bowl.
Mix large box of pudding mix and put 1/2 over cake.
Then put 1/2 of fruit, then 1/2 can pineapple and 1 carton Cool Whip and sprinkle with nuts.
Repeat procedure with the other 1/2 ingredients. Refrigerate.
o coat well.
Combine cake mix, 1 cup pie filling, eggs
killet.
Place a maraschino cherry in the center of each
he mold, then the chocolate cake on top. Cover with the
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
Mix cherry pie filling and crushed pineapple (including juice) and \"dump\" it into a 9 x 13-inch pan sprayed with Pam.
Sprinkle cake mix on top.
Dot with margarine and sprinkle pecans on top. Lightly press pecans into top.
Bake at 350\u00b0 for 45 minutes.
ith flour.
Place the cake mix, cream cheese, water, oil, sugar
Preheat oven to 375\u00b0. In a small cup, mix together the 3 extracts. Spray a 13 x 9 baking pan with Pam baking spray. In a large bowl, stir together the cherry pie filling, pineapple and extract mixture. Pour mixture evenly into the baking pan. Sprinkle cake mix evenly across the top of the mixture. Bake in oven at 375\u00b0 for 40 to 45 minutes.
The assembled cake is 9 x 26 inches long.
Preheat oven to 375\u00b0.
Combine in a large bowl the cake mixes, eggs, butter and orange juice.
Mix at medium speed for 4 minutes.
Stir in grated peel and pour into prepared pans.
Bake for 35 to 40 minutes. Cool 15 minutes, then remove from pans.
Place completely cooled cakes upside-down and end to end.
Spread 2 cans frosting on top and sides.
Draw a Christmas tree shape and border in the frosting.
n large bowl, combine all cake ingredients, beat on low speed
nd maraschino cherry halves on sugar mixture.
Mix
cake
as
Preheat oven to 350\u00b0.
Grease 15 x 10-inch jelly roll pan. In large bowl, combine cake mix, pie filling, extract and beaten eggs.
Gently stir by hand (preferably with a wooden spoon) until well mixed.
Pour onto pan and bake 20 to 30 minutes (until toothpick comes out clean).
Prepare and bake cake mix using package directions for a 9 x 13-inch cake pan. Cool completely.
Prepare pudding mix using package directions.
Spread over cooled cake. Top with whipped topping. Chill until serving time.
nd maraschino cherry halves on the sugar mixture.
Mix cake as directed
Preheat oven to 350\u00b0.
Spread filling in the bottom of a 9-inch square pan.
Sprinkle with lemon juice.
Combine dry cake mix, nuts and melted butter; sprinkle over pie filling.
Bake at 350\u00b0 for 40 to 50 minutes or until golden brown.
Prepare and bake cake mix using the package directions for two eight inch cake pans.
Cool as directed.
Mix half the condensed milk and half the lemon juice in a bowl.
Spread between the cake layers.
Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl.
Spread over the top and side of the cake.
Chill until serving time.
Prepare cake mix as directed on box, using margarine instead of butter.
Make two layers.
When cake is completely cooled, split into four layers.
(Pulling a piece of thread through layer splits it nicely.)
Mix sour cream and sugar, then add coconut. Save about 2 tablespoons to sprinkle on top of cake.
Spread the filling between all the layers.
Frost with Cool Whip on sides and top.
Sprinkle reserved coconut on top.
Cover and place in refrigerator for two days before serving.
Enjoy!
Prepare cake mix according to package directions, baked in 13 x 9 x 2-inch baking pan.
Cool.
ablespoon melted butter and cinnamon; mix until blended, then add in