lour two 8-inch round cake pans.
Beat 1/2
Butter a 9 x 13-inch cake pan.
Put cherry pie filling in pan and crushed pineapple over that.
Sprinkle sugar over the pineapple, then yellow cake mix. Dot the top with 2 sticks margarine. Sprinkle pecan pieces over top of butter.
Bake at 350\u00b0 for 45 minutes.
Mix yellow cake mix per directions on box.
Add 2 large or 3 small mashed bananas, 1/2 cup ground walnuts, 1 teaspoon baking powder and 1 tablespoon vinegar to batter.
Beat together.
Bake as directed on box.
Frost with cream cheese frosting.
Prepare a yellow cake mix according to directions.
Bake in 13 x 9-inch pan.
Remove from oven and make holes in warm cake with handle of wooden spoon.
Bring milk, sugar, coconut and coconut flavoring to boil and simmer 3 to 5 minutes.
Pour hot liquid over warm cake.
Cool completely.
Top with whipped topping and sprinkle with coconut.
Bake cake by directions on box.
While cake is hot, punch holes in cake with fork.
Pour Eagle Brand milk all over, then when cake cools, spread Cool Whip on top.
Add nuts, coconut or fruit, if desired.
Use your favorite yellow cake mix to prepare cake layers as you would for any other cake.
Bake yellow cake mix as directed in a 9 x 13-inch pan or jelly roll pan for thinner cake.
Before baking top with a mixture of flour, brown sugar, white sugar, oleo and oats.
Blend with pie crust blender.
Sprinkle over cake.
Bake as directed.
Using yellow cake mix, follow directions on box.
Add coconut flavoring to mix.
Bake in 9 inch x 13 inch pan at 350 degrees.
Preheat oven to 350\u00b0.
In a 9 x 13-inch pan, dump the pineapple.
Distribute the cherry pie filling over that evenly. Over that, sprinkle the yellow cake mix evenly.
Drizzle melted butter over all.
Bake at 350\u00b0 for 35 minutes.
Serve with Cool Whip or ice cream.
Serves 16 to 20.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and chocolate chips. Pour batter into the prepared Bundt pan.
Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.
Beat the first 7 ingredients together and pour in 9 x 13-inch pan.
Sprinkle yellow cake mix over top.
Pour melted oleo over top.
Sprinkle chopped nuts over all.
Bake at 350\u00b0 for one hour (no longer).
Top with whipped cream.
Cook in 9 x 12 or 8 x 8-inch Pyrex dish.
Put can of pie filling on bottom.
Sprinkle yellow cake mix over top.
Sprinkle pecans on top.
Bake 1 to 1 1/4 hours at 300\u00b0.
Bake yellow cake as directed.
While hot, poke holes in the cake with a meat fork; pour can of crushed pineapple (with juice) onto cake.
Let cake cool.
Mix yellow cake mix according to directions on package. Grease and flour 9 x 13-inch pan.
Punch holes in cake when done. Mix pineapple and sugar.
Pour over cake and cool.
Prepare pudding according to directions on package.
Top cake with pudding, Cool Whip, coconut and nuts.
Refrigerate.
Will keep for several days.
Bake yellow cake as usual.
Cool.
Blend milk, pudding and cream cheese with mixer.
Put this on cake.
Next, put pineapple on (well drained).
Top with Cool Whip, coconut and chopped walnuts.
Mix yellow cake mix according to directions on box for Bundt recipe.
Bake in Bundt pan.
Remove from pan.
Place 1 cake layer on a cake plate and spread half the frosting over sides and top. Press half the coconut around sides and over top.
Beat cream in a large bowl with an electric mixer until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
Spread half the remaining frosting over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining frosting. Press remaining coconut around sides and over top of cake. Refrigerate for 30 mins.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Heat oven to 300'.
Grease and flour a bundt pan.
In large bowl mix bananas, cake mix, pudding mix, oil, eggs, and vanilla.
Beat with mixer until smooth.
In a small bowl mix remaining ingredients.
Pour half of the batter into pan, top with brown sugar mixture, and cover with remaining batter.
Lightly swirl with knife (don't over do it).
Bake for 55-60 minutes.
Cool in pan for 10 minutes, remove, and allow to cool on rack.
Lightly dust with powdered sugar, if desired.
Pour prepared cherry pie filling into ungreased 9 x 13-inch pan.
Spread evenly.
Spread crushed pineapple.
Sift yellow cake mix over the cherries and the pineapple.
Put pats of butter evenly over the top.
Sprinkle the nuts on the mixture and bake in a 350\u00b0 oven for 1 hour.