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.
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.
ake:
BOTTOM LAYER (cake):
Bake according to directions
CAKE:.
Prepare cake mix according to package directions
Place each gelatin mix in a separate bowl;
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
Mix gelatin and cake mix.
In separate bowl, beat eggs with oil, nectar and flavoring.
Add to dry mixture. Mix well and pour in steeple pan.
Bake in slow oven for one hour at 325\u00b0.
While still hot, poke holes in cake and pour over cake a mixture of one cup powdered sugar combined with four tablespoons of lemon juice. Cool in pan.
To make chiffon cake: Let egg whites
aking pan. I double this recipe and use a bundt pan
For the cake:.
Line 3 (9-inch)
Dissolve gelatin in hot water; add frozen strawberries and stir until the berries thaw.
Tear the angel food cake in one-inch pieces and place in a 9 x 13-inch pan.
Pour the gelatin mixture over the cake and stir lightly until the mixture is pink; chill. Frost with whipped topping before serving.
Mix together cake mix and gelatin.
Add water, salad oil and eggs one at a time.
Beat 1 minute.
Bake in preheated oven at 375\u00b0 for 30 to 35 minutes in a 13 x 9-inch baking pan.
Have ready when cake is done the powdered sugar and lemon juice, which has been thoroughly mixed.
Puncture the top of the cake with a large fork all over the top.
Pour the sugar and lemon juice mixture all over the cake while it is hot from the oven so the mixture is absorbed into the cake.
Serves 12 to 16.
Cut into squares to serve.
Stir boiling water into gelatin.
Dissolve completely.
Pour mixture slowly into 13 x 9-inch pan.
Chill at least 3 hours. Jigglers will be firm after 1 hour, but may be difficult to remove from pan.
To cut Jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin.
Cut shapes with cookie cutters all the way through the gelatin.
Lift from the pan with index finger or metal spatula.
Mix boiling water and gelatin.
Let gelatin cool slightly.
Mix in cake mix.
Mix well.
Bake in tube pan.
Bake at 325\u00b0 for 45 minutes.
Sift cake mix and gelatin together.
Add oil; add eggs one at a time, beating after each.
Add strawberries.
Bake at 350\u00b0 for 25 to 30 minutes in layer pans or bake at 325\u00b0 to 350\u00b0 for 1 hour in
Bundt pan.
Preheat oven as directed on cake mix package. Grease and flour a 9x13 inch pan.
Beat together cream, oil, gelatin, applesauce and cake mix. Pour mixture into prepared pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. Allow cake to cool completely.
Mix together whipped topping, pudding mix and food coloring until thickened. Spread over cooled cake. Refrigerate until ready to serve.