Mix 1/2 cake mix, egg, water and oil together.
Pour into greased and floured pan.
Bake at 350\u00b0 for 25 minutes (makes thin layer cake).
Cool in pan.
Mix instant pudding and milk.
Add cream cheese and mix.
Pour over cake.
Add drained pineapple over cake; top with Cool Whip.
Bake yellow cake mix with pudding in oblong pan according to directions.
While warm, pierce with a fork.
Mix Eagle Brand milk and pina colada mix.
Pour over warm cake.
Frost with Cool Whip and top with coconut. Refrigerate.
large bowl combine: cake mix, eggs, oil, vanilla, whole can un
to 60 minutes.
Cake is done when toothpick
Preheat oven to 325\u00b0.
Spray bundt pan with Pam and dust with confectioners sugar.
Mix together cake mix, sugar, oil, eggs, sour cream, almond and vanilla extract.
Blend well.
Pour half of the batter into the bundt pan.
Sprinkle sugar and cinnamon mixture over the batter and add the remaining batter.
Bake at 325\u00b0 for one hour and 10 minutes.
Cool 10 minutes in pan.
Remove from pan and cool completely on wire rack.
Sprinkle cooled cake with confectioners sugar.
Store covered in refrigerator.
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Combine cake mix with oil, eggs, oranges and juice.
Mix well and pour in greased and floured 12 x 9 x 2-inch pan.
Bake at 325\u00b0 for 35 minutes.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Put cake mix in bowl.
Add eggs, milk and pineapple.
Beat by hand 400 strokes until smooth and thick.
Grease pan with oil; butter and flour it.
Pour batter in pan.
Bake at 350\u00b0 for 35 to 40 minutes or check with butter knife to see if done.
Cool 1 hour. Add Cool Whip on top.
ix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry, eggs
Begin by choosing a cake pan recommended on the cake mix box.
mbine cake mix, water, eggs, and oil in
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.
Melt butter in a 13 x 9 x 2-inch pan.
Stir in brown sugar. Arrange pineapple slices or crushed pineapple in pan.
Arrange sliced cherries.
Mix yellow cake mix according to directions, except substitute juice for water.
Pour over pineapple.
Bake at 350\u00b0 for 35 to 40 minutes.
Test with cake tester.
Cool 10 minutes and remove from pan.
Mix cake mix as directed on box and bake in 9x13 inch pan. Let cake cool and the poke holes all over cake. Pour on crushed pineapples with juice. Make pudding as directed and spread on top of cake. Top with Cool Whip.
50F; spray two 9 inch cake pans with nonstick baking spray. Cut
Bake cake according to directions on package. Make cake in layer pans. Split layers and let cool. Mix together the sugar, sour cream and 1 package coconut. Put 1 cup of this mixture aside. Then pour the rest between layers, stacking the layers. Mix the 1 cup of mixture with 1 small bowl of Cool Whip. Put on top and sides of cake. Sprinkle with the 2 packages of frozen coconut. Let set in refrigerator for 2 days before cutting. Store in refrigerator.
Prepare cake in 9 x 13-inch pan.
Bake and cool 15 minutes. Poke lots of holes in cake with utility fork.
Meanwhile combine milk, sugar and 1/2 cup coconut in pan; bring to boil and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
Sprinkle remaining coconut over Cool Whip.
Chill in refrigerator overnight.
Keep remaining cake in refrigerator.
Mix together yellow cake mix, Crisco oil, 1/2 cup sugar, eggs
Prepare cake mix by directions on box.
Pour half of batter into a greased and floured 13 x 9 x 2-inch pan.
Add cherry filling, then remaining batter.
Mix sugar, nuts and cinnamon. Sprinkle over cake.
Bake at 350\u00b0 for 45 minutes.