Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
Place sour cream, sugar and coconut in bowl overnight.
Follow Duncan Hines Deluxe white cake mix (use oil or butter or margarine).
Let cool.
Slice layers to make 4.
heets with parchment paper or lightly grease them.
Combine cake mix, graham
Prepare Duncan Hines angel food cake mix according to directions on box.
Let cool.
Break into bite size pieces.
Line 13 x 9-inch pan with pieces.
Prepare 1 package chocolate pudding mix according to directions.
As it begins to boil, stir in 1 package chocolate bits.
Cool slightly.
Fold in 1 carton Cool Whip.
Pour over angel food cake bits.
Ice with 1 carton Cool Whip.
Put pecan bits on top.
Combine all ingredients and pour into greased 9 x 13-inch baking pan.
Sprinkle top with sugar, cinnamon and chopped nuts. Bake in 350\u00b0 oven for time recommended on cake mix instructions.
Mix sugar with cake mix.
Add oil, yogurt and eggs, one at a time.
After third egg, beat for 2 minutes, then add last egg. Pour into greased
Bundt pan.
Bake for 40 to 45 minutes at 350\u00b0. Cool completely, then sprinkle with powdered sugar.
1) Mix cake mix, 1/3 cup of oil,
Combine all ingredients and mix well.
Drop by a teaspoon onto an ungreased cookie sheet and flatten with a fork which has been dipped in water. Bake at 350\u00b0 for 10 to 12 minutes.
rease bundt pan.
Combine cake mix, pudding mix, eggs, water and oil
Preheat oven to 350\u00b0F. Grease 3 - 9 inch cake pans.
Prepare cake mix according to package directions, adding drained pineapple. Distribute batter between pans and bake for 25-28 mins, or until golden brown. Let cool.
Brush cake tops and sides with preserves then press pearl sugar into cake sides. Top each cake layer with 1 1/2 cups pudding and 1 cup fruit then layer together. Garnish with whipped cream, mint and extra fruit.
Preheat oven to 350 degrees.
Combine cake mix and orange jello in a large mixing bowl. Add 4 eggs, 1/2 Celsius oil, 1 Celsius orange soda, orange extract, and orange zest blend with an electric mixer until batter is well blended.
Pour into a bundt pan that has been sprayed with cooking spray. Bake 30-35 minutes in preheated oven or until cake is fully set. Remove from pan and cool completely on wire rack.
Carrot Cake:
Soak carrots and raisins
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 pan.
Mix cake mix, water, softened butter and eggs on low for 30 seconds until moistened.
Beat at medium speed for 4 minutes.
Pour into prepared pan.
Bake for 20 minutes.
Prepare topping.
After 20 minuntes take cake out of oven.
Sprinkle topping evenly over cake.
Bake for 25 minutes or until golden brown.
TOPPING:
In a bowl mix all ingredients together until crumbly.
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340\u00b0 for 45 minutes, then turn the oven down to 315\u00b0 and bake for 25 more minutes. Do not open the door during the first 45 minutes.
Preheat oven to 350 degrees.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
Beat at low speed with electric mixer until moistened.
Beat at medium speed for 2 minutes.
Stir in almonds with a spoon.
Pour into a greased and floured 10-inch Bundt pan.
Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool in pan for 25 minutes.
Invert onto cooling rack. Cool completely.
Dust with confectioners' sugar.
Bake Duncan Hines cake mix according to directions.
Cook pineapple and sugar, bringing to a boil.
Boil for 5 minutes. Cover baked cake with pineapple-sugar mixture.
Next layer the prepared instant vanilla pudding mix over the pineapple mixture. Next layer with sliced bananas.
Next layer with Cool Whip.
Next layer with coconut.
Next layer with chopped pecans.
Keep refrigerated.
8.25 oz box) Duncan Hines Classic White Cake mix, followiing package directions (1
Mix and bake cake mix according to directions, adding 1 teaspoon of coconut flavoring. Bake in 2 (8 or 9-inch) round cake pans. Cool layers and split. Mix by hand sugar, Cool Whip, 1 teaspoon coconut flavoring, sour cream and 7 ounces dry coconut. Spread between layers and ice remaining cake. Sprinkle with frozen coconut.
>In a mixer, blend cake mix, 1 stick melted butter, sour
Preheat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan or tube pan.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl.
Beat at medium speed with electric mixer for 2 minutes.
Pour into pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool in pan 25 minutes.
Invert onto serving plate.
Cool completely.