Combine in large bowl, cake mix, jello, oil and eggs.
Mix by hand.
Drain pineapple.
Save juice.
Fold pineapple in cake mix. Pour in greased floured pan.
Bake at 275\u00b0 for 15 minutes, then 335\u00b0 for 30 minutes.
Remove cake from oven and pour juice over top and chill for 1 hour.
Spread with Cool Whip and cherry pie filling.
You may make your own angel food cake or buy one from the grocery.
Split cake into three layers.
Mix ingredients for icing: cheese, Cool Whip and sugars.
Ice each layer and spoon cherry filling in between each layer.
Top with remaining pie filling and drizzle juice down side of cake.
Refrigerate for at least 4 to 5 hours before serving.
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.
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take forty
esults.
Grease 2 9\" cake pans. Line bottom of each
Stir together cake mix, eggs and water.
Fold in cherry pie filling.
Bake as directed.
May be put into layer cake pans.
Cover raisins and 1/2 cup brown sugar with boiling water and boil down on the stove.
Cream 2 cups brown sugar, lard (or butter, margarine or shortening), eggs, spices, baking powder, milk and baking soda together.
Pour the boiling raisins over this and then add some flour to make dough.
Bake at 350\u00b0.
This will also make a nice fruit cake by adding mixed fruit, nuts, dates and figs.
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
ake:
BOTTOM LAYER (cake):
Bake according to directions
***Cake Recipe***.
Adjust an oven rack
Mix the first 5 ingredients well and pour into a Bundt pan and cook at 350\u00b0 about 35 minutes.
While cake is cooking, mix oleo, sugar, milk and chocolate chips.
Bring to a boil and boil and stir for 4 minutes.
Set aside.
As soon as cake is out of oven, poke (with a fork) holes in the top.
Pour part of the mixture into the hole, let set for a minute or two, then turn upside down on a plate.
Add pecans to the remaining filling and spread over top.
econd half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for