Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
Pour remaining batter over filling. Sprinkle remaining filling on top (not too
rge bowl to use as filling; chill until cold and
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Pour cherry pie filling mix into bottom of 9 x 13-inch ungreased cake pan.
Sprinkle dry cake mix over top of pie filling and smooth out.
Add layer of nuts.
Pour melted butter over top and smooth.
Bake 60 to 70 minutes in moderate oven at 350\u00b0.
Cut in squares and serve with whipped cream.
Stir in mix lightly with spoon the cake mix, oil, eggs and water.
Add can of pie filling.
Bake at 350\u00b0 for 35 minutes in a 13 x 9-inch cake pan.
In a 13 x 9-inch pan, put the pie filling and pineapple. Sprinkle the cake mix over the top.
Melt the margarine and pour over the cake mix. Bake at 350\u00b0 for 40 minutes.
Let cool and serve with whipped cream.
Combine cake mix and butter.
Press into greased and floured 13 x 9-inch cake pan.
Bake at 325\u00b0 for 15 minutes.
Remove and cool.
After crust is cool, put cherry pie filling on top.
Layer with Cool Whip; drizzle chocolate syrup over the top.
minutes. Cool.
Pecan Filling:
Combine all ingredients in
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.
Light oil 13 x 9-inch pan.
Spread pineapple in pan.
Pour in cherry pie filling.
Sprinkle cake mix; slice oleo and place on top.
Top with nuts.
Bake at 350\u00b0 for 1 hour.
Mix pineapple and cherry pie filling in an 8 x 13-inch pan. Mix cake mix and pecans and pour dry on top of mixture.
Pour melted butter on top and bake in 350\u00b0 oven for 45 minutes.
Pour oil in 13 x 9-inch pan.
Put in cake mix, stir in eggs beaten with water with fork.
Spoon pie filling over and cut in. Bake at 350\u00b0 for 35 or 40 minutes.
Serve with whipped topping or ice cream.
In glass pan, put cherry pie filling, then sprinkle white cake mix over it.
Put can of pineapple (undrained) on cake mix.
Put on brown sugar and bake until top is dark brown, 25 to 30 minutes.
Cream together shortening and butter.
Add sugar gradually. Add eggs.
Beat well and add flour gradually.
Spread mixture in 13 x 9-inch greased pan saving 1/2 cup of dough.
Spread 1 can apple pie filling and top with drops of remaining dough and bake at 350\u00b0 for 40 minutes.
When cake is still warm, spread with powdered sugar.
Spray 9 x 13-inch pan with Pam.
Put crushed pineapple in pan. Add cherry pie filling.
Sprinkle cake mix over fruit.
Add nuts over this.
Slice oleo over cake in thin slices.
Bake at 350\u00b0 for 1 hour or until nuts are brown.
Mix first three ingredients well.
Pour cherry filling, pineapple and cake mix into a 9 x 13-inch pan.
Melt margarine and pour over top of mixture.
Sprinkle chopped nuts over top.
Bake at 350\u00b0 for 1 hour.
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.
Grease 9 x 13-inch pan.
Pour pie filling in pan.
Cover with pineapple.
Sprinkle dry cake mix over the ingredients.
Sprinkle coconut and nuts on top.
Put butter on top of this.
Bake at 350\u00b0 or until lightly brown on top, 30 minutes.
Melt the 2 sticks of butter.
Pour over the cake mix.
Mix until you have a thick batter.
Spread pie filling into a square baking dish.
Pour batter on top.
Bake at 425 degrees Fahrenheit for about 25 minutes.