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.
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.
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.
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.
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.
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.
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.
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
Carrot Cake:
Soak carrots and raisins
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.
Ignore the directions on the cake mix box.
Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
Transfer your batter to a well greased bundt pan.
Bake at 325 degrees Fahrenheit for 40 minutes.
Turn it upside down onto your platter.
While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.
Mix together coconut, sour cream and sugar the night before you make the cake.
Leave in refrigerator.
Make cake by the directions on the Duncan Hines yellow cake mix box.
Bake in two cake pans. After cake cools, slice the layers in half, will be four layers instead of two.
Ice all four on tops and sides.
Refrigerate for four days, then it's ready to eat or this cake freezes well after it's been in refrigerator for 4 days.
Bake yellow cake according to directions on box and cool. Mix together cream cheese, milk and pudding to make icing and spread on cake.
Layer pineapple on top of icing at top of cake. Cover completely with Cool Whip.
Sprinkle entire cake with coconut.
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.
Bake as directed yellow cake mix, Dream Whip and coconut extract.
While cake bakes mix cream of coconut and sweetened condensed milk.
When cake is done make holes with wooden spoon in cake and pour mixture
over cake.
Cool completely and cover with Cool Whip and top with coconut.
In a large bowl, add yellow cake mix, lemon Jell-O and 3/4 cup water; mix well.
Add eggs and cooking oil; mix well.
Bake in a greased oblong pan at 350\u00b0 for 30 to 35 minutes.
While cake is baking, mix together powdered sugar and juice from lemons.
Remove cake from oven and while still warm, make holes with fork over every inch of cake, going about half way down.
Pour lemon and powdered sugar glaze over top and let stand.
Spread any remaining glaze over top of cake.
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.
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.
Make the yellow cake by following the directions on the box. Let cake cool.
Place the vanilla pudding, milk and cream cheese in a large bowl.
Mix with electric mixer until smooth.
Spread the cheese mixture on top of cake.
Drain the pineapple and spread on top of cheese mixture.
Spread the whipped cream on top of pineapple.
Cook yellow cake mix as directed in round cake pans.
When cool, split layers in half.
Mix sugar with sour cream; add coconut to desired consistency.
Spread in between all layers. (Refrigerate.)