Bake 2 (12-inch) cakes (Duncan Hines white cake mix) as directed. Cool. Frost with can of cake frosting. Use whipping cream, then add coconut.
Pour cherry pie filling, water and sugar into a 9 x 12-inch pan.
Mix well. Sprinkle 1 box Duncan Hines yellow cake mix (dry) over the cherry pie mixture.
Slice up margarine and place on top. Bake at 350\u00b0 for 45 minutes to 1 hour.
Make 3 cake layers, following the directions from Duncan Hines butter cake mix. Mix sugar, coconut and sour cream together. Let filling set at least overnight in refrigerator before cooking cake layers. Place filling between layers and all around cake. Keep in refrigerator.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
Start with Duncan Hines lemon cake mix.
Add grated orange and lemon peel to dry cake mix.
Prepare as directed.
Cook Duncan Hines yellow cake mix as directed (2 layers). Allow to cool completely.
Mix and refrigerate the sour cream, sugar and thawed coconut.
When cake layers are cooked, cut them - making four layers.
Pour chilled filling between layers, reserving one cup of filling for frosting.
Start with Duncan Hines spice cake mix.
Substitute a 15 ounce jar of applesauce for the water.
Fold in 1 cup chopped pecans. Bake as directed.
Cook Duncan Hines butter cake mix according to directions. Let cool. Punch holes in cooled cake. Mix crushed pineapple and sugar and bring to a boil, then simmer about 5 minutes. Pour over cooled cake when cooled. Mix oleo, cream cheese, chopped pecans and confectioners sugar. Spread this on cooled cake.
Combine milk and flour; cook until thick.
Chill.
Combine with Crisco, butter, salt, vanilla and sugar.
Beat until sugar dissolves and filling is light and fluffy.
Bake Duncan Hines yellow cake mix as directed.
Chill.
Split cake horizontally. Spread filling between the 2 layers.
Slice into bars.
Wrap individually in plastic wrap.
Chill.
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.
In a pan about 9 x 13-inch, melt a stick of butter in the bottom.
Then take four medium cans of peaches and dump them, juice and all, into pan.
Take a box of Duncan Hines yellow cake mix and sprinkle it over the peaches and juice.
Spread the mix and pat it down gently.
Then make a few holes with a fork so the juice can come up to the top.
Melt another stick of butter and dribble it over the top of the cake mix.
Add a dash of nutmeg and bake for 45 minutes at 350\u00b0.
Preheat oven to 300\u00b0.
Reserve 1 cup dry cake mix.
In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly).
Press crust mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan.
Spray a rectangular casserole dish with cooking spray. Drain peaches and place them into dish (you may also use apples, blackberries or strawberries instead of peaches). Cut peaches into smaller pieces. Pour Duncan Hines yellow cake mix over the top of peaches. Level and smooth mix with a spoon. Melt butter and drizzle over top of peaches and cake mix. Spray the top with cooking spray especially in areas that were not covered in butter. Bake in oven at 375\u00b0 for about 45 to 60 minutes, until the top is nice and brown.
First bake a Duncan Hines white cake in a 13 x 9-inch cake pan. Let cake cool on rack 10 minutes.
With a toothpick, make holes about 1 inch apart all over cake.
Pour 1/2 cup green creme de menthe over cake.
Let cool completely.
Make Duncan Hines butter cake according to the directions and pour into a 9 x 13-inch greased and floured pan.
Cake: Mix cake ingredients; beat 5 minutes.
Bake at 350 degrees in tube pan for 1 hour.
Glaze: Mix glaze ingredients and cook in a saucepan over low heat until mixture comes to a boil.
When cake is removed from the oven, pour glaze over cake slowly, then leave in pan for 2 hours.
Mix dry cake mix with eggs and oleo.
Add your choice of chips or nuts or both.
Drop on cookie sheet and bake approximately 10 minutes at 350\u00b0.
Do not overcook.
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
baking pan.
Prepare cake mix by blending together mix, water, oil and
Mix cake mix, oil, eggs, and juice slightly, then add orange pieces and stir.
Bake at 325\u00b0 for 15 minutes.
Use 4 (8 inch) round layer pans.