Mix sugar, butter, and milk in a heavy
irmly.
Carefully spread the fruit butter evenly over the base. Sprinkle
nd salt.
Add eggs, fruit cocktail and vanilla and mix
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
Wash and prepare fruit.
peel, core and chop
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.
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.
side. Cream 1 cup of butter, gradually add 2 cups sugar
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
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.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
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.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Use all liquid from fruit in cake.
Mix and bake as 2 layer cake about 30 minutes in a 350\u00b0 oven.
Mix and spread over layers and refrigerate the Cool Whip, vanilla pudding and crushed pineapple.
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.
Mix all ingredients well and pour into Bundt pan.
Bake for 30 to 35 minutes at 325\u00b0.
Remove from oven and allow to cool. Remove from pan and cool in refrigerator for 1/2 hour.
Stick holes in cake and spread with frosting.
nch round cake pans.
Combine 1/2 cup peanut butter and
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch