For the Cake: Set oven rack in middle
Hand mix all ingredients until moist.
Do not use mixer or beat by hand.
Spoon mixture evenly in a 3-quart microwave casserole dish with cone insert.
Microwave on High for 12 to 14 minutes on rotating carousel.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl.
Blend well, then beat 4 minutes.
Pour into greased and floured 10-inch fluted tube pan.
Bake at 350\u00b0 for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan about 5 minutes, then thoroughly prick warm cake with cake tester or wooden pick through to bottom of cake.
Gradually spoon Lemon Glaze over cake until completely absorbed.
Cool 15 minutes; remove from pan.
Sprinkle with confectioners sugar, if desired.
Preheat oven to 350 degrees.
Mix all the ingredients together (it should be watery, if it's not add more water).
Take Betty Crocker Rich and Creamy icing and pour it into a microwavable bowl add a tablespoon of butter Put it in the microwave.
Put the cake in Set the timer for 29 minutes.
Once the cake is cooked enough stick a toothpick in the middle half way down When the toothpick has almost fallen out the cake shold be ready if not add five minutes to the clock.
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
u, and this cake is going to appeal
nto the center of the cake comes out clean
Remove
Prepare cake according to package directions and
Preheat oven to 350\u00b0.
Prepare cake mix according to directions on box.
Pour 1/2 cake mix into a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.
Meanwhile, melt caramels and milk in a pan over low heat.
Remove cake from oven and pour caramel mixture over top of cake.
Sprinkle with chocolate morsels and pecans.
Pour remaining cake batter over mixture and bake an additional 25 minutes.
Needs no icing.
Prepare and bake Kroger white cake mix according to package directions, using a 13 x 9 x 2-inch pan.
While cake is baking, blend together cream of coconut and sweetened condensed milk. While cake is still hot, poke holes throughout cake with fork. Pour liquid mixture over cake.
Cool completely.
Top with whipped topping and sprinkle with coconut.
Follow directions on box.
After baking, let cake set 10 minutes.
Take a fork and poke holes throughout the cake.
While warm, pour condensed milk all over cake.
Take a spoon and mix Cool Whip until fluffy, then spread Cool Whip on cake as desired. Sprinkle coconut flakes over cake; refrigerate until ready to be eaten.
Mix chocolate cake as per instructions on cake box.
Pour 1/2 of batter in greased 9 x 13 inch pan bake 20 minutes at 350\u00b0. Melt the caramels, oleo, milk and pour over baked cake.
Sprinkle with chocolate chips and nuts.
Add rest of cake mix on top.
Bake 20 minutes at 250\u00b0 and 10 minutes at 350\u00b0.
Needs no frosting.
Mix and bake cake as directed.
Let cool completely.
Slice sheet cake horizontally (in half).
Mix instant pudding and use as filling between layers.
Open pie filling and spread on top layer evenly.
Spread Cool Whip on top of pie filling.
Sprinkle with nuts and add cherries to decorate.
Taste resembles \"bee sting\" cake!
Enjoy!
Combine cake mix, oil, eggs, sour cream and cream of coconut and beat.
Pour into 2 greased and floured 8 or 9-inch cake pans. Bake 30 minutes at 350\u00b0.
Cool in pans for 15 minutes.
Remove cake from pans, cool completely and frost with Pina Colada Frosting.
br>Let cool and release cake from pan. Enjoy!
Note
Grease and flour two 9-inch layer cake pans.
In a large bowl with mixer at low speed, blend all ingredients 30 seconds.
Beat at medium speed 2 minutes.
Pour into prepared pans.
Bake in a 350\u00b0 oven for 30 to 35 minutes or until cake pulls away from sides of pan.
Cool in pans 10 minutes.
Remove and frost with favorite frosting.
Mix sugar, sour cream and coconut and let set in refrigerator until sugar is dissolved (2 or 3 hours), stirring occasionally. Bake cake as directed on box in 2 round cake pans.
Cool.
Mix cake mix according to directions.
Pour 1/2 of the batter into a 9 x 13-inch pan (greased and floured).
Bake at 350\u00b0 for 20 minutes.
Melt caramels and milk in double boiler.
Pour over baked cake; add chocolate chips and pecans and remaining batter. Bake 25 minutes more.
Preheat oven to 350 degrees.
Mix together the cake mix, pudding, nutmeg and cinnamon.
Add eggs, oil and water to this mixture.
Mix on medium speed for 1 minute.
Add the pineapple, carrots, pecans and coconut.
Blend well.
Pour into a greased 9 inch round cake pan.
Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.
ith liquid measurements (for a extra moist cake), but NOT the dry measurements