Spoon pie filling into a lightly greased 8-inch square baking dish.
Spoon pineapple on pie filling.
Sprinkle cake mix evenly over pineapple.
Drizzle butter over cake mix.
Sprinkle pecans on top.
Bake at 425\u00b0 for 20 to 22 minutes.
Pour fruit in bottom of a greased 13 x 9-inch pan.
Pour dry cake mix evenly on top of fruit.
Cut margarine in thin slices. Put over cake mix, making sure to cover cake mix all over.
Bake in a 350\u00b0 oven until golden brown.
Serve warm with whipped cream or ice cream.
Put fruit in pie plate or Corning Ware. Sprinkle sugar over fruit evenly. Pour water over sugar/apples or other fruit. Sprinkle cinnamon to taste when using apples. Pour dry cake mix over fruit mixture. Spread over fruit. Drizzle melted margarine over cake mix. Bake at 350\u00b0 for 45 minutes.
Spread the fruit pie filling evenly in an 8 x 8-inch pan. Spread the dry cake mix evenly over the pie filling.
Pour the melted margarine over the dry cake mix.
Bake at 300\u00b0 for 10 to 20 minutes, or until lightly brown.
Enjoy!
In bottom of casserole dish or pan, pour pineapple with juice. Spread
pie
filling
over pineapple.
Spread dry cake mix over pie filling.
Cut
oleo
in
pats and place on top of cake mix. Do not stir.
Bake at 350\u00b0 for 45 minutes, or until brown on top.
Preheat oven to 350\u00b0.
Melt butter in 13 x 9 x 2-inch ovenproof dish.
Pour cake mix over melted butter.
Pour fruit over cake mix.
Bake for 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
Spread pie filling over the bottom of the prepared pan, then sprinkle evenly with the cake mix. Pour lemon-lime soda over the top. Bake in preheated oven for 45 minutes.
Preheat oven to 350\u00b0.
Pour oil into a 9 x 13-inch pan; tilt and cover bottom and sides with oil.
Put in cake mix and add water and eggs.
Stir with a fork until blended.
Scrape sides and spread batter evenly over pan.
Spoon in pie filling onto batter.
Stir just enough to give a marbled look.
Bake 40 to 50 minutes. Sprinkle with powdered sugar.
Cut and serve.
Preheat oven to 350\u00b0.
Lightly grease 1 1/2-quart casserole. Layer half of pie filling and half the dry cake mix.
Repeat layers.
Pour melted Crisco evenly over top.
Bake at 350\u00b0 for 60 to 65 minutes or until lightly brown.
Serve with vanilla ice cream.
Yields 4 to 6 servings.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Butter bottom and side of pan.
Pour in fruit.
Pour cake mix over top of fruit (dry).
Melt margarine and pour over top.
Bake at 375\u00b0 for 40 minutes.
Mix fruit, nuts, dry cake mix in a large bowl. Beat eggs and milk and vanilla together. Blend with cake mix, fruit and nuts. Place pan of water on bottom rack of oven. Bake at 325\u00b0 for two hours. Wrap in foil while still warm.
Heat overn to 350 degrees F.
Stir together cake mix and margarine in a large bowl until crumbly; set aside.
Mix pie filling and pineapple together, and spread in an ungreased rectangular pan, 13x9x2 inches.
Sprinkle cake mix mixture evenly over fruit.
Bake 35- 40 minutes or until golden brown.
Serve warm or cool.
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
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.
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.
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.
In one bowl mix all ingredients. Will have some
n a large bowl, mix together the cake mix and pumpkin with a
-inch round cake pan.
Place dried fruit, 1/2 cup