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.
Bake Jiffy cake as directed in a 9 x 13-inch pan for 10 minutes at 350\u00b0.
Note:
Be sure to use Jiffy cake mix, since a regular cake mix is too much cake and will not turn out as well.
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.
In a 9 x 12-inch pan, make Jiffy cake as directed on box.
Mix together cream cheese, pudding and milk.
Spread mixture on cooled cake and refrigerate.
Drain can of pineapple and spread on cake. Spread Cool Whip on top of everything.
Can be made the day before.
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, as per directions, in a greased 9 x 13-inch pan.
Cool.
Place drained pineapple on cake.
Slice banana onto pineapple layer.
Mix cream cheese with 1/2 cup milk.
Using 2 1/2 cups milk, add instant pudding and to that stir in cream cheese mixture.
Spread pudding and cream cheese over banana layer.
Top with Cool Whip and nuts.
Refrigerate.
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.
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.
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.
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.
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.
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.
Mix jiffy cake according to package directions using a greased and floured 13x9-inch pan baking at 350\u00b0, let cool.
Beat the cream cheese till smooth.
Slowly add the cold milk, continue beating, add the vanilla pudding, and beat till thick.
Pour over cooled cake.
Spread the drained crushed pineapple on top of the pudding/cream cheese mixture.
Top with cool whip.
Store in refrigerator until ready to serve.
Bake Jiffy cake as directed in 9 x 13-inch baking dish and cool.
Drain pineapple well and spread over cooled cake.
Prepare vanilla pudding as directed.
Add 4 ounces cream cheese (use mixer).
Add nuts, saving enough to use on top of Cool Whip.
Pour over pineapple.
Cover with Cool Whip.
Sprinkle remaining nuts. Refrigerate.
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.
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.
Prepare cake mix as directed on package, except bake in a 9 x 13-inch pan.
Cool.
Cream together the cream cheese and 1/2 cup milk until smooth.
Add pudding and remaining milk.
Beat until smooth and thick.
Pour pudding mixture over cake.
Sprinkle with chopped nuts and/or coconut.
Top with whipped topping and additional nuts and/or coconut.