Mix all ingredients except fruit filling and press 1/2 into bottom of an 8-inch square pan.
Add fruit filling.
Crumble remaining dough over top.
Bake at 350\u00b0 for 45 minutes or until lightly browned.
Sprinkle top with powdered sugar.
Mix the first 4 ingredients listed about 3 minutes (batter will be thick).
Pour into 9 x 13-inch pan (flour and greased or sprayed with Pam).
Open fruit filling and put on top of dough.
Cut into cake with knife; swirl like for marble cake.
Bake in 350\u00b0 to 375\u00b0 oven for 45 minutes.
Remove from oven.
Cover with glaze.
Grease two 9 inch, round cake pans, and line with parchment
Combine graham cracker crumbs, sugar and butter.
Press into a pie plate, making sure to go up the sides. Refrigerate.
In a large bowl, beat cream cheese and powdered sugar until smooth.
Gently fold in whipped topping, spoon into crust.
Refrigerate fr 2 hours or until set.
Top with fruit or fruit filling of your choice.
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.
an. Set aside.
Cook fruit in a sauce pan with
Preheat oven to 350\u00b0. Grease and flour a 13 x 9-inch pan.
In a large mixer bowl, blend first 4 ingredients until moistened. Beat 2 minutes at high speed.
Pour into pan.
Reserve 1 cup cherry fruit filling for topping. Spoon remaining cherry fruit filling over cake batter.
Gently swirl through batter to marble. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Cool. Spread filling over cake. Top with whipped topping.
Spread apple fruit filling over bottom of 9 x 13-inch pan. Combine flour, sugar, soda and salt.
Sprinkle over fruit filling. Blend beaten eggs, vanilla, oil and 1/2 cup of the walnuts and pour over ingredients in the pan.
Stir with fork only until blended. Smooth batter evenly in the pan.
Bake at 350\u00b0 for 40 to 50 minutes or until cake springs back when lightly touched.
Pour hot cream topping over warm cake.
Sprinkle with remaining nuts.
Serve warm or cold.
nd salt.
Add eggs, fruit cocktail and vanilla and mix
Choose a cake mix and fruit filling which are complimentary to each other.
In an oblong pan, pour the fruit filling.
Sprinkle the dry cake mix over the top and dot with nuts.
Cover the layers with the melted butter.
Bake at 350\u00b0 for 40 minutes.
ther grain) is cooking, combine fruit filling ingredients in sauce pan, bring
Combine cake mix, eggs and cherry fruit filling.
Mix until well blended.
Pour into greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 35 to 40 minutes or until cake springs back when lightly touched.
Frost when cool.
Combine cake mix, eggs and cherry fruit filling.
Mix until well blended.
Pour into greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 35 to 40 minutes or until cake springs back when lightly touched.
Frost when cool.
Combine cake mix, eggs and cherry fruit filling.
Mix well with electric mixer.
Pour into greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes or until done.
When cooled, frost with can of chocolate frosting mix.
Preheat oven to 375\u00b0.
Spray two 9-inch round cake pans with Pam.
Cream butter and sugar.
Beat in eggs until mixture is very light and fluffy.
Add extract.
Combine mixture alternately with sour cream.
Divide batter evenly in pans.
Spread Wilderness cherry fruit filling on top.
Sprinkle Streusel topping over cherry fruit filling.
Bake for 25 to 35 minutes.
Takes a
13
x
9-inch
pan
or dish (greased).
Spread pineapple well over bottom.
Spread fruit filling over pineapple. Sprinkle
nuts and coconut over top.
Sprinkle whole box of cake mix
over
top of mixture and cut margarine into pats and place over top of cake.
Bake for one hour at 350\u00b0.
Cream together sugar, eggs and butter.
Add flour; mix well. Pour the pie filling into a 13 x 9-inch pan.
Mark batter slightly with knife; put a tablespoon of filling on each marked square. Bake at 350\u00b0 for 40 minutes.
Cut so fruit filling is in center of each square; sprinkle with powdered sugar.
Preheat oven to 350 degrees F.
Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
Bake for 50 to 60 minutes or until brown on top and bubbly.
Let cool 30 minutes. Serve warm or cooled.
Combine cake mix, eggs and cherry fruit filling; mix until well blended.
Pour into greased and floured 9 x 13 pan.
Bake at 350 degrees for 35-40 minutes or until it springs back when lightly touched.
In a small pan, combine sugar, butter and milk. Bring to a boil, stirring constantly, cook one minute.
Remove from heat and add chocolate pieces, stir until melted and smooth. Spread over cooled cake.
Combine cake mix, eggs and cherry fruit filling. Mix until well blended.
Pour into greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 34 to 40 minutes, or until cake springs back when lightly touched.