CAKE: Sift dry ingredients into mixing
Mix Cake mix, soda and egg whites
Prepare cake mix according to package directions,
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.
Mix together, beat for 2 minutes at medium speed.
Bake in greased and floured 12 cup Bundt pan at 350\u00b0 for 1 hour or until tests done.
Cool in pan 10 minutes.
Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).
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.
b>Dream Whip prepared according to package directions.
Line a large cake
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.
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.
ide.
Dump cake mix, jello powder and Dream Whip powder in
Prepare and bake cake as directed on package in a 9 X 13 pan. Prepare Dream Whip.
While cake is still hot pour juice from pineapple over top.
Mix milk and pudding mix together; add to prepared Dream Whip.
Spread over cake and sprinkle with coconut.
Slice cake into three layers.
Prepare Dream Whip.
Mash raspberries through a strainer so as to remove seeds.
Add a little raspberry juice to Dream Whip.
Add enough to make it light pink.
Spread whipped topping on cake layers.
Pour raspberries on top. (Sugar can be added to raspberries if not sweet enough.)
Bake the cake as directed on box in square pan.
When done prick cake with a fork, while cake is still hot, pour crushed pineapple over the cake, spreading over entire cake.
While cake is cooling, mix pudding with only 1 cup of milk; set aside.
Mix whipped topping and combine with pudding.
Spread over cake.
ven to 350\u00b0F.
Cake:
Sift together the flour
Combine cake mix (use whatever flavor cake mix), Dream Whip, eggs and water in large bowl.
Blend until moistened.
Beat 4 minutes at medium speed.
Pour batter into greased and floured pans.
Bake at 350\u00b0 as directed on cake mix box for size of pans.
combine cake mix, whipped topping mix right
For cake, mix all ingredients in a mixing bowl.
Transfer to floured 13x9 inch pan.
Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
For topping, mix Dream Whip, pudding, and milk; refrigerate.
Spread on cake when cool.
Sprinkle coconut over top.
Must be refrigerated.
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.
Thicken apricot nectar with sugar and flour; let cool.
Tear angel food cake into bite size pieces and place in oblong dish. Pour nectar mixture over cake.
Spread with prepared Dream Whip. Sprinkle nuts over top.
Refrigerate.
Combine cake mix, Dream Whip, instant vanilla pudding, milk, eggs and vanilla.
Beat 10 minutes at medium speed.
Pour into 2 greased and floured 9-inch layer pans or 3 (8-inch) layer pans. Bake at 350\u00b0 for 30 minutes for 9-inch layers, 35 minutes for 8-inch layers or 45 minutes for 10-inch tube pan.
Cool in pans 10 minutes.
Remove from pans and cool on racks. Ice with desired topping.