Mix and bake cake following directions on cake mix box.
Cool the layers. Drain pineapple, saving the juice. Spoon a small amount of juice evenly on each layer before spreading on the frosting. Sprinkle the pineapple over the frosting.
Continue the same procedure for each layer.
1.Mix cake mix, pudding packet and crushed pineapple.
2.Add seltizer water and mix until all combined.
3.Let mix stand 2 minutes.
4.Spoon into a 9x13 baking pan that was sprayed with light amount of cooking spray.
5. Bake at 375 for 35 minutes.
6. Allow to cool before serving. Serve with a dollip of whipping topping or a small amount of crushed pineapple.
7. Enjoy!
poon a heaping tablespoon of crushed pineapple over the cherry and compact
Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
Mix jiffy cake according to package directions using a greased and floured 13x9-inch pan baking at 350\u00b0, let cool.
Beat the cream cheese till smooth.
Slowly add the cold milk, continue beating, add the vanilla pudding, and beat till thick.
Pour over cooled cake.
Spread the drained crushed pineapple on top of the pudding/cream cheese mixture.
Top with cool whip.
Store in refrigerator until ready to serve.
Bake cake mix as directed on box in 9 x 12-inch pan saving 1 cup cake batter mix.
Cook batter, sugar, oleo and pineapple in double boiler.
As it is easy to scorch, stir while cooking.
Cool to lukewarm and put on warm cake.
baking soda, eggs, and crushed pineapple.
Mix well.
Pour mixture into
Prepare cake mix as directed, except substitute egg
Mix together cake mix, eggs, oil and 1/2 can crushed pineapple and all the juice; beat about 2 minutes and bake at 350\u00b0 for 30 to 35 minutes.
Bake cake mix as directed on package in a 9 x 13-inch baking pan.
After letting it cool only slightly, poke holes almost to bottom as often as desired.
Pour pineapple with juice over warm cake.
Prepare pudding as directed.
Cool.
Pour over pineapple topped cake.
Chill in refrigerator.
When cold, spread with whipped topping and sprinkle with nuts or coconut.
Keep refrigerated until served.
Keeps for up to a week in the refrigerator.
Prepare cake mix as per directions.
Pour in large cake pan and bake.
Cool.
Cook eggs, sugar, flour, milk and butter over medium heat, stirring constantly, until thick.
Add well drained pineapple and spread over cooled cake.
Cover with Cool Whip and sprinkle this generously with coconut.
Refrigerate a few hours before serving.
Always keep refrigerated.
Combine cake mix, sour cream, sugar, eggs and oil in a large bowl and mix well.
Stir in pineapple and pour batter into a well-greased and floured 13 x 9 x 2-inch pan.
Sprinkle marshmallows and then butterscotch morsels evenly over batter. Carefully push down slightly into batter but not all the way down. Bake at 350\u00b0 for 55 to 60 minutes.
Shake pan once or twice during baking to maintain distribution of marshmallows.
Cool slightly and cut into squares.
Glaze will form on bottom of pan.
\"Dump\" into ungreased 9 x 13-inch cake pan the cherry pie filling, crushed pineapple, cake mix, coconut and nuts.
Drizzle melted margarine over ingredients in pan.
Bake at 350\u00b0 for about 1 hour.
Combine cake mix, oil, eggs and water; mix well.
Bake in 2 layers in 9-inch pans at 350\u00b0 for 28 to 30 minutes.
Cool.
Mix pudding and cream cheese.
Place in refrigerator.
In two 9-inch pans, bake layers as directed on cake mix.
Cool completely.
Cook until thick.
Add 1 cup coconut.
Use pineapple cake mix and bake according to package directions.
Follow the directions for making the cake mix, but use the juice from the pineapple and oranges instead of water.
Add oranges.
Pour cake in 3 round 8-inch pans.
Bake according to box instructions.
Cool.
Prepare cake mix as directed.
Pour into 2 (9-inch) greased round layer pans.
Bake at 350\u00b0 for 28 to 33 minutes.
Cool for 10 minutes.
Combine Cool Whip, pineapple and pudding mix.
Spread on cake and store in refrigerator.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
large bowl combine: cake mix, eggs, oil, vanilla, whole can