Sheet Cake:.
In a saucepan, bring
Prepare cake as directed in 13x9 pan,
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.
Mix cake mix, jello, oil and 1/2 cup water.
Beat 2 minutes. Add eggs, cherries and remaining water.
Beat 1 minute.
Bake in 2 or 3 (9-inch) greased and lined cake pans in 350\u00b0 oven for 30 to 35 minutes.
Cool.
Frost layers with uncooked cherry chocolate icing (recipe follows).
enter of oven.
Place cake mix, cherry pie filling, eggs and
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Butter Pyrex baking dish or sheet cake pan.
Pour the cherry pie filling into the dish and sift the white cake mix over this. Melt margarine and pour over the cherries and cake mix.
Sprinkle the nuts over the top and bake at 350\u00b0 for 45 minutes.
3-inch rimmed baking sheet.
For the cake:
In a
Melt 1/4 cup butter and add 2 eggs to cake mix.
Mix will be sticky, but mix well.
Put in greased sheet cake pan.
Grease only bottom of pan.
Pour pie filling on top of unbaked cake.
Take 2 tablespoons melted butter and mix with frosting.
Sprinkle over entire cake.
Bake at 350\u00b0 for 30 to 35 minutes.
Divide cake in half.
Crumble half sheet cake in bottom of punch bowl.
Spread half of pudding (made by directions on box) over cake.
Add half of other ingredients in order given.
Repeat for second layer.
Garnish with cherries or any way you wish. Refrigerate.
In a very large bowl or punch bowl, layer the ingredients as follows:
1.
1/2 of sheet cake, sliced into chunks.
2.
Cover with 1/2 of can of crushed pineapple with juice.
3.
1/2 of can of cherry pie filling.
4.
1/2 of vanilla pudding.
5.
1/2 of whipped topping.
Begin again at step 1 and layer with the other 1/2 of each ingredient.
Top with crushed nuts.
Keep refrigerated.
Make cake according to package directions.
Bake in a large sheet cake pan (9 x 13-inch).
Cool.
Divide everything in half.
Crumble half of sheet cake in bottom of punch bowl.
Spread half of pudding over cake crumbs. Add half of other ingredients in order given.
Repeat for second layer.
Garnish with nuts, cherries or strawberries.
Refrigerate.
Cream butter and sugar and add eggs.
Add vanilla.
Mix together flour and baking powder, add to creamed mixture and combine.
Grease a 15 x 10 jelly roll pan and spread 3/4 of batter in the pan.
Spread cherry pie filling on top of batter.
Spoon the remaining batter over the filling in large dots.
Swirl together slightly.
Bake in a 350\u00b0 oven for 30 to 40 minutes or until browned.
Cool cake completely on a wire rack.
Cut into squares to serve.
Beat together the oleo, sugar, eggs and vanilla.
Add flour and baking powder and mix well.
Spread 2/3 of batter in a greased sheet cake pan.
Cover this with cherry pie filling.
Dot remaining dough over the pie filling.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool.
Drizzle with a powdered sugar glaze.
Other fruit pie fillings can be used.
Divide all ingredients in half.
Crumble on half of sheet cake into the bottom of a punch bowl.
Prepare pudding according to package directions and pour half (1 package) over cake.
Layer pie filling, pineapple, coconut and Cool Whip in that order.
Repeat layers, beginning with cake again and top with Cool Whip. Refrigerate until served.
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
Divide everything in half. Crumble half sheet cake in bottom of punch bowl. Spread half of pudding over cake. Add half of other ingredients in order given. Repeat for second layer. Garnish with cherries or any way you wish. Refrigerate.
Cook in a 9 x 13-inch casserole dish or sheet cake pan. Sprinkle pineapple in pan first.
Layer the fruit evenly all over the pan, then sprinkle cake mix over fruit.
Mix melted margarine and 1/4 cup milk together.
Pour over ingredients.
Top with coconut and pecans.
Bake at 350\u00b0 for 1/2 hour.
Turn down heat and bake at 325\u00b0 for 15 minutes.
Mix flour, sugar and soda.
Add pineapple and eggs.
Beat well and pour into greased sheet cake pan.
On top, add brown sugar and nuts.
Bake at 350\u00b0 for 30 minutes.
Pour icing over cake immediately.