nd salt.
Add eggs, fruit cocktail and vanilla and mix
Mix cake according to package directions.
Bake in 9 x 13-inch pan.
Let cool.
Slice cake in half horizontally.
Make pudding according to package directions.
Spread pudding on cake layer. Add pineapple, then layer of bananas and strawberries.
Put top layer over filling.
Frost the whole cake with Cool Whip and garnish with a few whole strawberries.
Sift together flour, baking soda and salt and make a well in the center.
Mix egg, vanilla and fruit cocktail into the dry ingredients and pour into a flat greased pan.
Combine 1 cup brown sugar and 1/2 cup nuts and sprinkle on top of cake.
Bake 50 minutes at 350\u00b0.
Serve with whipped cream or ice cream.
You can also use the cake recipe without the topping and when you are ready to serve it put hot butterscotch pudding over the cake.
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.
mmediately pour hot mixture over cake (cooled or uncooled).
Note
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.
Sift
the
dry\tingredients into a bowl.
Add remaining ingredients, except
for the brown sugar and nuts;\tbeat for 3 minutes.
Pour
into a greased 9 x 13-inch pan.
Sprinkle with the brown
sugar and nuts.
Bake for 50 minutes at 325\u00b0.
Good with Fruit Cocktail Cake Sauce poured over hot cake.
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
ring form works best (cake will rise almost half
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake per package directions for original recipe.
Place 1 cake layer on serving plate.
Spread with frosting; top with 2nd cake layer and frost.
Frost outer layers.
Bring to a boil the fruit, nuts, extract, salt, sugar, shortening
huck in the cup of fruit. mix on the turner. If
Prepare the cake mix and bake the cake in two 8 inch rounds
br>This will make enough fruit for 3 cakes.
Cover
Mix fruit and pour into cake pan.
Cover fruit with dry cake mix, making sure all of fruit is covered.
Slice butter into squares and place on top of cake mix.
ill be thick. Stir in fruit cocktail. Pour into baking dish
n the prepared pan. Scatter fruit evenly over the batter. Dot
n a large bowl, combine fruit cocktail (juice included), sugar, eggs