ag, seal and then roll with a rolling pin until crushed
In one bowl mix all ingredients. Will have some
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
ear boiling and glaze while cake is still warm from oven
ch bottomless ring mold with aluminum foil on
salt and drink powder. Stir with a wire whisk until blended
Preheat oven to 350 degrees.
Peel, core, and slice apples. Spread over the bottom of a greased 8 x 8-inch pan.
Mix cake mix, oats, sugar and cinnamon together in large bowl. Pour melted butter over the top. Mix with fork until crumbly.
Bake 35-40 minutes, until apples are tender and top is golden brown.
nch baking pan with cooking spray.
Combine cake mix, eggs, and oil
b>with vegetable spray (Pam).
In a large bowl, mix together the cake mix
Preheat oven to 350 degrees F (175 degrees C).
Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, applesauce, egg substitute Mix until well blended if necessary add water. Dough should be stiff.
Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.
Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
Spread 1/2 box of dry cake mix in a 9 X 12-inch pan.
Spread in canned pie filling.
Spread the rest of the cake mix on top.
Pour water slowly over top.
Bake 50 - 60 minutes at 350 degrees.
Crumble 1/2 cake in punch bowl or other large bowl.
Mix large box of pudding mix and put 1/2 over cake.
Then put 1/2 of fruit, then 1/2 can pineapple and 1 carton Cool Whip and sprinkle with nuts.
Repeat procedure with the other 1/2 ingredients. Refrigerate.
Add crushed pineapple to pan before cooking cake.
Pour cake mix over the pineapple and then bake.
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
turning over halfway.
Remove with a slotted spoon and drain
Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9x13 pan, or two 8x8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
Mix cake mix, butter or margarine and 2 eggs together (will be thick).
Spread in ungreased 13 x 9-inch pan.
Mix cream cheese, 2 eggs, 1 box powdered sugar and vanilla together (will be thin). Pour on top of other mixture and bake at 350\u00b0 for 35 to 40 minutes.
Sprinkle with powdered sugar.
ound baking pans.
Combine cake mix, water and egg whites.