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.
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.
Bake cake mix as per recipe on box.
While still hot, poke small holes with toothpick.
Heat Jell-O up and pour over cake slowly to drain in cake.
Chill completely in refrigerator until cold.
Frost with whipped cream.
Chill and serve.
CAKE: Sift dry ingredients into mixing
Mix Cake mix, soda and egg whites
Prepare cake mix according to package directions,
ver baked crust.
Prepare Dream Whip according to directions on
Bake cake according to directions.
Bake in 8-inch round cake pan.
Slice angel food cake in layers.
Beat Dream Whip and milk together.
Add sugar and mix.
Beat cream cheese until smooth. Add Dream Whip mix to cream cheese a little at a time.
Place a layer of cake on plate; add a layer of Dream Whip mixture, layer of cake and Dream Whip mixture until gone.
Put cherry pie filling on top and chill overnight.
Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
Frosting:
Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
Refrigerate cake.
Bake cake per box directions.
Pour pineapples over the cake. Mix pudding and cream cheese together and pour over cake.
Spread Cool Whip on top.
b>Dream Whip prepared according to package directions.
Line a large cake
Heat oven to 350\u00b0. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
Bake cake following recipe on box.
When cake is done, spread condensed milk over cake.
Let milk soak in.
Let cream cheese set to room temperature.
Prepare cake mix as directed in 13 x 9-inch cake pan and bake.
When cake is done, punch holes in it and spread pineapple and juice over it.
Prepare pudding as directed; mix cream cheese in pudding.
Spread over cake.
Add Cool Whip on top.
Refrigerate until ready to eat.
Make Jiffy cake and pour into 9 x 12-inch cake pan and bake as instructed.
Mix package of pudding as box instructs; fold in cream cheese and whip until thoroughly mixed.
Fold in drained crushed pineapple and spread on top of cooled cake.
Mix Dream Whip and spread on top of pudding mixture.
Sprinkle whipped topping with crushed nuts.
Will keep in refrigerator a couple of days.
Bake cake mix as directed; cool.
Slice horizontally to make 4 layers.
In large mixing bowl, combine coconut, sour cream, sugars, pineapple and vanilla.
Reserve 1 1/2 cups of this mixture.
Fill cake layers with remainder.
Add Cool Whip to reserved mixture and frost cake.
Refrigerate at least 24 hours. Keeps refrigerated for several days.
Slice angel food cake into 2 layers.
Prepare Dream Whip per package instructions, then add remaining ingredients to Dream Whip.
Frost cake between layers and over sides and top.
Use pie filling to fill holes and around sides of cake.
Refrigerate cake.