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.
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
Beat eggs well.
Add butter, oil, sugar and cake mix.
Beat until fluffy.
Add sour cream, vanilla, nuts and coconut.
Pour half of batter into greased and floured 9 x 13-inch pan.
Sprinkle with cinnamon and sugar.
Add rest of batter.
Bake at 350\u00b0 for 1 hour.
Serves 15.
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
aking pan. I double this recipe and use a bundt pan
For the cake:.
Line 3 (9-inch)
To make chiffon cake: Let egg whites
Beat cake mix, vanilla pudding, oil, sour cream, eggs and vanilla with mixer for 2 minutes.
Combine nuts, sugar and cinnamon together.
Grease and flour tube pan.
Layer cake mix and nuts three times.
Top with nuts.
Bake at 350\u00b0 for 50 to 55 minutes.
op of the finished cake.
Place the cake mix, pudding mix
Mix cake mix, sour cream, eggs, oil, instant pudding and vanilla.
Put 1/2 of cake mixture in fluted pan.
Mix cocoa, cinnamon, sugar and nuts.
Add half of cinnamon and sugar mixture on layer of cake mixture, then rest of cake mixture.
Top with second half of cinnamon-sugar mixture.
Bake at 350\u00b0 for 55 minutes.
Mix cake mix, sour cream, eggs, sugar, oil and vanilla until smooth.
Stir in pecans.
In a separate bowl, mix brown sugar and cinnamon.
Pour half of cake mixture into greased pan.
Sprinkle the cinnamon and brown sugar on top.
Pour the remaining cake batter in pan.
Cook on 350 degrees for 1 hour.
Mix first 5 ingredients for 10 minutes with an electric mixer.
Pour 1/2 of cake mixture into greased and floured Bundt style pan.
Pour 1/2 of sugar, nut and cinnamon mixture on top of cake batter.
Swirl into batter with knife.
Pour remaining cake mixture on top of sugar mixture and top with remaining sugar mixture and once again, swirl with knife.
Bake for 1 hour at 325 degrees or until done.
Mix well and put 1/2 of mix in Bundt pan.
Put the brown sugar mixture over it.
Add remainder of cake mix.
Take a fork and swirl the mixtures together.
Cook 50 minutes at 325\u00b0.
Mix cake mix, oil (or applesauce), eggs, pudding and juice. Add sugar, cinnamon and seed.
Place in greased tube pan or Bundt pan.
Bake 1 hour at 350\u00b0.
Sprinkle and swirl into cake.
Try not to touch sides of pan. Bake at 350\u00b0 for 55 minutes.
Cool 10 minutes before removing from pan.