tter three 8-inch round cake pans; line the bottom of
t 350\u00b0F.
When cake is baked, remove from pans and
Mix cake mix as directed on box and bake in 9x13 inch pan. Let cake cool and the poke holes all over cake. Pour on crushed pineapples with juice. Make pudding as directed and spread on top of cake. Top with Cool Whip.
tated on the box of cake mix.
The Pineapple and
ear boiling and glaze while cake is still warm from oven
Mix fruit and pour into cake pan.
Cover fruit with dry cake mix, making sure all of fruit is covered.
Slice butter into squares and place on top of cake mix.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.
While cake is still slightly warm, poke full of holes with toothpick.
Pour fudge topping over cake.
Cool.
When ready to serve, top with whipped topping and sprinkle with crushed Heath bars.
Bake cake by package directions.
Melt shortening in bottom of pan.
Add brown sugar and spread evenly over bottom of pan.
Place pineapple slices over mixture.
Place a cherry in center of each pineapple slice.
Pour cake over sugar and pineapple and bake. Heat pineapple juice, water, butter and sugar.
Pour over cake when its baked and still hot.
Poke holes in it with fork to soak up pineapple juice mixture.
Take cake out of oven and pour pineapple over cake.
Let cool. Then pour pudding over cake and pineapple and cool.
Spread Cool Whip over pudding and refrigerate.
May sprinkle coconut on top.
Pour 2 tablespoons of melted margarine in a 9 x 13-inch baking dish.
Layer over melted margarine, pie filling, cake mix, coconut and pecans.
Pour remaining margarine over top of mixture.
Bake at 350\u00b0 for 1 hour.
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).
0 minutes (depends on which cake mix you use & the oven
Note:
Use applesauce in baking to cut back or cut the fat in the recipe.
To do this, replace some or all of the fat in baking recipes with applesauce.
Set oven to 375 degrees (second-lowest rack).
Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high).
In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick).
Add in walnuts of chocolate chips mix to combine.
Spread into the prepared baking dish (the batter will be very thick so have patience!).
Bake for about 25-30 minutes (do not overbake).
Cool completely before frosting.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
br>Butter three 9\" round cake pans and line them with
Prepare and cook cake mix according to package directions.<