Follow recipe on cake box.
Use 13-inch pan.
Let cake cool. Poke holes in cake with fork.
Mix jello with 1 cup of hot water and 1 cup of cold water mix.
Then pour over cake.
Refrigerate 1 hour before serving.
Frost with Cool Whip and then serve.
Serves 12.
Bake white cake mix per box directions in two 8 or 9-inch cake pans.
Cool cake.
Poke holes about 3/4 inch apart all through cake rounds.
Prepare jello (each flavor) in separate bowls, using only the 1 cup of hot water (do not use the cold water or ice cubes; do not set jello).
Spoon lime jello into holes in one cake layer and raspberry jello into holes in the other layer (use all jello).
Chill both layers about 1 hour.
Remove from cake pans; frost with Cool Whip.
Make cake as directions on box.
Let cool.
Make jello as directions on box.
After cake cools, poke holes in top of cake with fork.
Spoon jello over top of cake.
Refrigerate overnight. When ready to serve, spread Cool Whip over cake.
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.
sing the directions on the cake box.
Pour the batter
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.
Bake cake as directed on package.
Make Jell-O and let stand until a little thick.
Let cake cool; poke holes in cake with fork.
Pour Jell-O over cake so it runs into the holes.
Mix pudding and Cool Whip together and ice cake with mixture.
Make cake as directed on box. Make vanilla pudding using skim milk. Make Jell-O using 1/2 the water needed (don't chill). Once cake cools, poke holes using a fork. Pour the Jell-O into the holes. Spread with vanilla pudding and then Cool Whip. Chill and serve. Makes 12 servings.
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.
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.
Prepare cake mix as directed on package.<
Put all ingredients in bowl and mix well.
Bake at 350\u00b0 for 30 minutes. When done, poke holes on top and pour a mixture of pineapple juice and powdered sugar over hot cake.
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.
Prepare cake mix as directed in 2 (9-inch) pans.
Cool in pans 15 minutes.
Poke with a fork at 1/2-inch intervals.
Do not remove from pans.
Prepare cake as directed in 13x9 pan,
Prepare cake according to package instructions.
Bake cake mix according to directions on box.
Let cake cool. After cake is cooled, poke holes in cake with fork.
Mix jello with 1/2 cup boiling water and 1/2 cup cold water.
Using a tablespoon, pour jello into cake holes.
Refrigerate for 2 hours.
Frost cake with Cool Whip.
Prepare white cake mix and bake in 13 x 9 x 2-inch pan.
Let cool 20 minutes.
While cake is baking, prepare jello.
Mix jello with 3/4 cup boiling water; add 1/2 cup cold water.
Poke holes in cake with large fork.
Pour jello in holes.
Make sure you cover cake.
Cool in refrigerator.
Top with Cool Whip.
Prepare cake and bake, following directions on package.
Let cake cool.
Add 1 cup of hot water to jello to dissolve.
Poke holes in cake; pour dissolved jello over cake.
Let set in icebox one hour.
Top with whipped topping.