Pour pineapple with juice in 9-inch baking dish.
Crumble cake.
Mix over pineapple.
Put margarine over all.
Sprinkle nuts on top.
Bake 20 minutes until brown at 350\u00b0.
Use unsweetened fruit.
br>In large bowl, beat cake mix, water, 1/2 cup
irections and let cool. Turn cake out of pan(s) and
rease 2 9-inch round cake pans with softened butter.
he sides) before tipping the cake onto a plate. Yields 4
to your remaining four larger cake pans, doing your best to
To make the cake batter, clean, peel and grate
ire. Set overnight.
Dust cake with remaining powdered sugar. Arrange
Bake cake mix according to directions. After cake is done, poke holes all through cake with a straw. Mix pudding according to directions. Drain pineapple and add to pudding. Spread pudding mixture over hot cake. Let cool and ice with Cool Whip.
Grease a loaf pan.
Mix cake as directed and cool.
Mix pudding as directed and add cream cheese.
Mix well until smooth. Pour over cake.
Drizzle pineapple on cake.
Top with Cool Whip and almonds.
Serves 12.
Mix both boxes of vanilla pudding with 3 cups of milk. Slice bananas in bowl. Add pineapple. Stir to coat bananas with juice. Add sliced strawberries. Set aside. In bottom of dish, pinch cake up in bite-size pieces. Drain fruit in colander. Put fruit over cake. Next spread vanilla pudding on top of fruit. Top with Cool Whip. Let set a couple of hours in refrigerator.
ine a deep 8 inch cake pan with parchment paper.
. Grease two 9-inch cake pans.
In a medium
Spray 8-inch square cake pan with nonstick spray.
Combine cake mix, egg yolk, water and vanilla in a small bowl.
Stir to completely blend.
Transfer mixture to pan and sprinkle lightly with walnuts.
Bake at 350\u00b0 for 17 to 20 minutes.
After baking, cut and remove from pan to cooling rack.
Preheat oven to 350'.
Generously grease a 9 x 13 baker.
Mix all ingredients until combined.
Pour into pan and place in oven.
Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.
nd line an 8 inch cake pan with parchment paper. Bring
br>Grease a 9-inch cake pan with non-stick spray
Mix cake mixes and drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 until done and cool.
Mix diabetic frosting with peanut butter.
Fill cookies.
Use a vegetable spray to lightly grease cookie sheet.
Cream peanut butter in a small bowl.
Add cake mix and water.
Beat at low speed until mixture is thoroughly blended.
Mixture will be large, moist crumbs.
Form into 30 balls.
Drain cherries very well.
Combine cake mix, cherries and sugar replacement in mixing bowl.
Stir to blend thoroughtly.
Spread batter in well-greased 9-inch pan.
Bake at 375 degrees for 20-25 minutes.
Cut into 1 X 1 1/2-inch bars.
Food Exhancge per serving: 1/4 STARCH/BREAD EXCHANGE.