Prepare cake mix as directed.
Pour into 2 (9-inch) greased round layer pans.
Bake at 350\u00b0 for 28 to 33 minutes.
Cool for 10 minutes.
Combine Cool Whip, pineapple and pudding mix.
Spread on cake and store in refrigerator.
Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
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.
remove from heat.
Arrange pineapple rings, cherries and nuts in
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.
nch tube pan.
Cut pineapple slices in half. Sprinkle brown
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.
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 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 as directed on box in 9 x 12-inch pan saving 1 cup cake batter mix.
Cook batter, sugar, oleo and pineapple in double boiler.
As it is easy to scorch, stir while cooking.
Cool to lukewarm and put on warm cake.
Cook cake mix as directed, using a 9 x 13-inch pan.
Cool slightly.
Heat pineapple (undrained) with 1/2 cup sugar until sugar is melted.
Pour pineapple mixture over cake.
Mix the cream cheese and powdered sugar in small mixing bowl.
You may need to mix 1 to 2 tablespoons of water for spreading consistency.
Spread cream cheese frosting on cake; refrigerate.
Mix the pineapple with juice into the dry pudding mix.
Stir until pudding mix dissolves.
Stir in nondairy topping.
Spread between and on the outside of your cake layers.
Refrigerate cake after icing.
Yields enough to frost 13 x 9 x 2-inch pan cake or 2 layers.
Use white or yellow cake mix.
Make cake mix as directed on box (this makes a smaller cake than regular cake mixes).
Bake 15 minutes at 350\u00b0.
Let cool. Mix pudding, milk and cream cheese.
Spread on cake.
Top with pineapple.
Bake the cake mix in a square pan. While it is sill hot, pour the Eagle Brand milk over it. Let it sit for a while and cool. Then pour crushed pineapple over that. Top with cool whip. Sprinkle coconut on top if desired.
Prepare cake mix as directed on box.
Bake in oblong baking dish.
When done, punch a few holes in cake with fork.
Mix pineapple and sugar and boil for 20 minutes.
Add margarine and boil 10 minutes more.
Remove from heat and put pan in a pan of cold water.
Cool, then beat until thickness to spread on cake.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
Preheat oven to 350 degrees Fahrenheit.
In a bowl combine cake mix with canned pineapple including juice.
Mix well!
Spray an 8x10 baking pan with cooking spray.
Pour mixture into pan.
Bake for 1 hour or until toothpick comes out clean.
Cool and cut into squares.
Serve with your choice of toppings.
Preheat oven to 350\u00b0F.
Grease and flour a 9x13 inch baking pan.
Place cake mix, yogurt and eggs in a bowl and mix on low speed 2 minutes.
Add drained pineapple and mix to combine.
Pour into prepared pan and bake and bake 30 minutes.
Remove to a wire rack and cool slightly.
Place sugar and 2 tbls reserved juice in a small bowl and stir until smooth.
Spread over still warm cake and sprinkle with coconut.
Cool completely before slicing.
Empty pineapple into 9 x 13-inch baking pan.
Add pie filling on top.
Sprinkle dry cake mix over the pie filling.
Dot with oleo.
Bake for 55 minutes at 350\u00b0 for metal pan or at 325\u00b0 for glass pan.