For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Preheat Easy Bake Oven 15 minutes
Mix cake mix and water (use only enough to make a cake batter consistency). Place in greased toy cake pan.
Bake for 10 minutes.
Makes 1 serving.
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.
Bake cake in baking pan by directions on box.
While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake.
It will soak into cake.
Make icing by recipe box.
Ice cake and sprinkle coconut over top.
Delicious.
Grease and flour pan.
Mix cake mix and milk until smooth. Pour into pan.
Bake in preheated Easy-Bake Oven about 15 minutes.
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 according to directions on box in a 9 x 13-inch pan. While cake is baking, mix sugar, milk and margarine together, adding beaten egg last.
Cook on low heat until thickened.
Punch holes in cake with handle of a wooden spoon.
Pour juice from pineapple over cake and then spread pineapple over cake.
Pour sauce over pineapple and refrigerate.
Cake will keep for several days in refrigerator.
Bake cake mix as directed on box.
While still warm, poke holes in cake.
Pour cream of coconut in holes; cool.
Prepare frosting (Cool Whip with a cup of coconut mixed in).
Now frost your cake and sprinkle remaining coconut on top.
Makes a beautiful cake.
Very moist.
Bake cake according to directions.
Break into small pieces. Add fruit and nuts.
Make frosting mix according to directions on package.
Add to cake and fruit mixture.
Mix well with hands. Pack tightly into pans.
Use tube or loaf pans.
Line pans with foil before packing.
Chill in fridge for 24 hours before cutting. Makes 6 1/2 pound cake.
Bake cake as usual.
Add nuts and jam last.
Bake at 350\u00b0 until done; don't overcook.
Bake cake according to directions on box in a 9 inch x 13 inch pan.
While cake is hot, punch holes in it with a fork.
Boil 2 cups sugar with 1 cup milk for 2 minutes.
Allow to cool.
Pour over cake.\tCover with Cool Whip.
Sprinkle with coconut.
Cover and refrigerate.
Better if it is allowed to set overnight.
Bake cake according to instructions in an oblong cake pan. Punch holes in hot cake.
Mix cream of coconut and sweetened milk and pour over cake.
When cool, mix Cool Whip and coconut and put on cake.
Bake cake in 9 x 13-inch pan by directions on cake box. After baking cake punch holes in top of cake.
Drain pineapple over
the cake.
Then
put icing on top of cake, topping with pineapple. Put
in
refrigerator at least 1 hour before serving.
Bake cake mix according to package directions in layers or 9 x 13-inch sheet pan.
Prick with fork.
Pour evaporated milk, powdered sugar and vanilla mixture over cake.
Let stand until cool.
Frost with whipped topping and frozen coconut.
r a 9x13 baking pan. Bake cake according to package directions, substituting
Bake cake as directed.
Punch holes in cake top while still hot.
Spread cream of coconut while cake is hot.
Sprinkle very lightly with grated coconut.
Spread undrained pineapple now.
Let cool.
Cover with whipped topping and more shredded coconut.
Keep refrigerated.
Bake cake as directed.
While still warm, poke holes in cake. Pour caramel topping and Eagle Brand over cake. Let cool. Top with Cool Whip and crushed Heath bars. Yields 15 servings.
Bake cake according to directions in pan, 15 1/2 x 10 1/2 x 1-inch.
Mix the rest of ingredients, until crumbly, with hands. Distribute as evenly as possible on top of cooled cake.
Bake 25 minutes at 350\u00b0.