Melt butter in bottom of pan so it won't stick.
Pour half bag cake mix over pan.
Drain juice off peaches in a bowl.
Pour peaches in pan.
Mix sugar and flavoring with peach juice, then pour the rest of your cake mix in pan.
Pour juice on top of everything.
Chop a little butter over the top.
Place in oven and cook until done at 200\u00b0 to 250\u00b0.
Preheat oven to 375\u00b0.
Spray a 9 x 13-inch pan with Pam. Spread peaches evenly on bottom of pan.
Sprinkle cake mix on top of peaches, then sprinkle sugar on cake mix.
Use a fork and lightly mix sugar into cake mix.
Then pour melted butter or margarine evenly on top.
Bake at 375\u00b0 for 40 to 50 minutes.
Mix Jiffy cake mix according to directions, using 1/2 cup pineapple juice instead of liquid.
Bake as directed and cool completely.
Mix pudding, cream cheese and milk and layer on cooled cake.
Layer crushed pineapple on cake next.
Cover with Cool Whip.
Refrigerate.
Make Jiffy cake mix and bake 15 minutes in 9 x 13-inch pan. Cool.
Mix vanilla pudding and fold into cream cheese.
Add pineapple and spread on cake.
Top with Cool Whip and sprinkle with nuts.
Put can of peaches and juice in bottom of pan.
Mix margarine and cake mix together.
Sprinkle on top of peaches.
Bake at 350\u00b0 for 35 to 40 minutes.
Put peaches in baking dish. Sprinkle cake mix on top. Melt butter and pour over cake mix. Bake at 350\u00b0 about 45 minutes to an hour. This makes a pretty, brown cobbler.
In a
small
pan, about 8 x 8-inches, put 1/2 box Jiffy cake mix
in
the
bottom.
Pour
pie
filling over the bottom layer. Over
this
layer put the rest of the cake mix.
Place butter on top
and
bake
at 350\u00b0 until brown.
For a crunchy crust, mix cake with butter and add 1/4 cup pecans or walnuts for flavor.
Note:
Be sure to use Jiffy cake mix, since a regular cake mix is too much cake and will not turn out as well.
Pour pie filling in 9 x 13 pan.
Pour pineapple over pie filling and mix with spoon.
Sprinkle 2 boxes Jiffy cake mix over filling.
Cut butter into pats and place on top of cake mix. Sprinkle pecans on top.
Bake at 375\u00b0 for approximately 15 to 20 minutes until top is golden brown.
Bake Jiffy cake mix in 9 x 13-inch pan following directions on back of box.
Mix in bowl the cream cheese, pineapple, milk and pudding.
After cake cools, spread the pudding mixture on top of cake.
Slice bananas on top, then spread Cool Whip over bananas. Put cherries on top.
Bake Jiffy cake mix in 9 x 13-inch pan.
Soften cream cheese and add vanilla pudding and milk.
Mix well.
Add pineapple, well drained.
Spread mixture over cake.
Cover with Cool Whip. Sprinkle with chopped nuts.
Refrigerate 12 hours or more.
Cut in squares and top each square with a cherry.
Drain (dry) can
of
pineapple;
chop
pineapple.
Bake yellow Jiffy cake mix
as\tdirected, using pineapple juice for liquid. Cool.
Mix pudding\tas
directed.
Add
cream cheese, spread over cake.
Sprinkle with chopped pineapple and chopped pecans.\tTop with Cool Whip.
Top with toasted coconut.\tChill overnight. Keeps well.
Bake Jiffy cake mix in 9 x 12-inch loaf pan as directed on package.
Cool.
Beat cream cheese with milk until smooth.
Then add pudding (mix as you would to make pudding).
Pour over cooled cake.
Let set up.
Then put on a layer of fruit (strawberries or blueberries or whatever).
Then cover with Cool Whip. Refrigerate.
Bake cake mix according to directions in a 9 x 13-inch cake pan; let cool. Blend cream cheese and milk; add pudding and blend until thick.
Spread over cake.
Spread drained crushed pineapple over pudding mixture. Spread Cool Whip over top and sprinkle with nuts.
Best if refrigerated overnight.
Bake Jiffy cake mix in 9 x 13-inch pan according to box directions.
Let cool.
Spread pie filling in bottom of 9 x 13-inch sheet cake pan. Sprinkle cake mix over fruit and cut up margarine into pads and place over cake mix.
Bake in preheated oven at 350\u00b0 for about 25 minutes or until golden brown.
Bake Jiffy cake as directed in a 9 x 13-inch pan for 10 minutes at 350\u00b0.
Heat fruit in a 2-quart saucepan until hot.
Mix sugar and cornstarch together and add to fruit.
Cook until thickened, stirring constantly.
Remove from heat.
Mix Jiffy cake mix according to package directions.
Mix Jiffy cake mix as box directs.
Bake for 20 minutes at 350\u00b0 in a 13 x 9-inch pan.
Mix together and spread over cooled cake the pineapple.
Spread over pudding mixture.
Top with Cool Whip. Sprinkle with coconut.
Refrigerate.
Grease a 9 x 13-inch pan.
Bake Jiffy cake mix for 15 minutes. Combine second, third and fourth ingredients and put over baked first layer.
Let it sit for a while.
Spoon drained pineapple over Layer 2. Last, spoon on Cool Whip so it covers the pineapple.