Prepare cake according to package directions, using a greased 13 X 9 X 2 inch baking pan. Bake at 350 degrees for 30 to 35 minutes. Dissolve gelatin in boiling water. Cool cake and poke holes in it with a meat fork. Gradually pour gelatin over cake. Cool for 15 minutes then cover and refrigerate for 30 minutes. In a mixing bowl beat cream cheese until light. Fold in whipped topping and carefully spread over cake. Top with the pie filling and refrigerate for at least 2 hours before serving. You may
add chopped pecans on top.
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.
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.
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.
he cherry pie filling; stir to combine.
Place all the cake
f pan with pitted cherry halves.
Cover cherry halves with 1
asy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use
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.
he melted chocolate and remaining cake ingredients in a large mixing
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.
Melt butter in 13 x 9 x 2-inch pan.
Sprinkle brown sugar evenly in pan.
Drain pineapple (save juice).
Arrange pineapple slices with cherry halves in center on sugar mixture.
Add water to pineapple juice to make the water called for on cake recipe. Make cake batter.
Pour over fruit.
Bake at 350\u00b0 for 45 to 50 minutes.
Combine cake mix, eggs and cherry pie filling.
Place in 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Frost when cool (recipe follows).
Prepare cake as directed in 2 cake pans.
Cool and poke holes with rod of wooden spoon.
Dissolve each flavor jello separately in 1 cup of boiling water and spoon red on 1 pan and green on other.
Chill 3 to 4 hours.
Dip 1 cake pan in warm water 10 seconds and remove to platter.
Frost with Cool Whip.
Dip other cake in warm water and set on top.
Frost entire cake with Cool Whip.
Sprinkle with red and green sprinkles.
ottom with oil. Sprinkle dry cake mix evenly on top. Add