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.
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.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
n the center of the cake comes out clean.
Cool
For Cake:
Preheat oven to 300
br>Bake until the cake is puffed and a
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
e as moist. Cool the cake in the tin until totally
Cake Directions:
Pre-heat oven
aking pan. I double this recipe and use a bundt pan
about 45 minutes.
Cool cake completely in pan on rack
For the cake:.
Line 3 (9-inch)
Sprinkle nuts and coconut in that order into a well-greased 9 x 13 inch pan. Mix cake mix according to package directions. Pour over coconut and nuts. Combine remaining ingredients; beat until smooth and dollop over cake. DO NOT SPREAD. Bake at 350\u00b0 for 45 to 50 minutes.
Cool; turn out on serving tray.
Cook cake according to directions. While cake is hot, poke holes in top of cake, pour milk and caramel topping over cake. Let cool. Cover with Cool Whip and sprinkle with crushed butterfingers.
To make chiffon cake: Let egg whites
pringform, cool completely.
When cake is cool, prepare icing.
ablespoon butter; dust pan with cake meal.
Refrigerate.
Mix