In a medium bowl, prepare pudding with nonfat milk according to package directions and refrigerate.
Line the bottowm of a trifle bowl with half of the cake slices.
Sprinkle the cake with half of the peach juice. Pour half of the warmed raspberry preserves over the cake and top with half of peach slices and fresh fruit.
Spoon half the prepared pudding evenly over the fruit and cake.
Repeat layers, ending with pudding. Top with whipped topping and garnish with fresh fruit.
Chill at least 2 hours before serving.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Combine and mix pudding mix, 3 cups milk, 1/2 cup pineapple juice and 8 ounces sour cream.
Add fruit. Layer cake and vanilla fruit pudding, 3 layers cake and 3 layers fruit mixture.
Serve with Cool Whip.
nd salt.
Add eggs, fruit cocktail and vanilla and mix
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.
Split cake in half and spread generously
Make cake according to Recipe #17617 directions.
Combine dry
b>trifle bowl, spread a layer of angel food cake chunks. Scatter the cake
pproximately 1/2 of cake into bottom of trifle dish.
Then
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake following package directions for original recipe.
Cut one cake layer into 1-inch cubes. Freeze other cake layer for later use.
ineapple for garnish.
Cut cake into chunks.
Pour 1
ut eight of the passion fruit in half and scoop the
Make cake mix according to package directions
Prepare pudding; stir in flavoring and nutmeg.
Brush cake cubes with juice.
Arrange 1/4 cake on bottom of trifle bowl or other straight sided glass bowl.
Top with 1 cup fruit; spread 1/2 cup pudding on top.
Repeat until cake and all fruit is assembled. Cover with plastic wrap and refrigerate overnight.