nto the whipped cream. Fold cake cubes gently into the cream
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
For the Cake: Set oven rack in middle
king dish.
Combine cake mix, water, eggs,
Mix cake as directed on box.
Bake in a 9 x 13-inch pan.
Cook pineapple and sugar together for 5 minutes.
When cake is done, poke holes all over it and pour pineapple mixture over top while both are still hot.
Let cool.
Make pudding and pour over cooled cake.
Put in refrigerator to cool set.
Then spread whipped cream over top.
Sprinkle with nuts and coconut.
Keep refrigerated until ready to serve.
Grease a
Bundt
or
tube
pan\tand put chopped nuts in bottom of pan.
Combine cake mix with pudding mix, water, oil, Amaretto and eggs; mix well.
Pour into pan over nuts and bake at 350\u00b0
for 50
to
55 minutes.
Just before cake is through baking, combine the
sugar,
butter
and 1/2 cup Amaretto and boil for
5 minutes.
Immediately upon taking cake from oven, pour over the cake.
Let cool in pan 1 to 2 hours.
Bake cake as directed.
While warm, poke holes in cake.
Pour Eagle Brand milk over cake.
Spread entire can of caramel icing over warm cake.
Refrigerate until cool.
Mix Heath bits and crushed Nestle Crunch bar with Cool Whip.
Spread on top of cake. Keep refrigerated.
Bake cake following directions on box in a sheet cake pan. When cake is done, immediately poke holes in cake with a wooden spoon handle; spread remaining 5 ingredients over cake.
Cover and place in refrigerator overnight before serving.
Mix together cake mix, mandarin oranges, eggs and oil.
Beat exceedingly well.
Pour into a 9 x 13-inch greased and floured pan.
Bake at 350\u00b0 for 30 minutes.
When cool, top with the pineapple and instant pudding mixed together until thick, then add whipped topping.
Spread on cake.
Beat eggs.
Add pumpkin, evaporated milk, spices, salt and sugar.
Pour mixture into greased 13 x 9-inch pan.
Sprinkle most of cake mix over pumpkin mixture.
Sprinkle nuts over cake, then sprinkle remaining dry mix over nuts.
Drizzle melted butter or margarine over cake mix and nuts.
Bake at 350\u00b0 for 50 to 60 minutes.
Refrigerate when cool.
Bake the cake mix in a 9 x 13-inch pan.
When it cools, poke holes in the cake with a fork.
Pour the Eagle Brand milk over the cake.
Next, spread the crushed pineapple over the top.
Mix all but 1/4 of the cup of coconut with the Cool Whip.
Spread the Cool Whip over the cake, then sprinkle the remaining coconut on top. Refrigerate for 1 hour before serving.
Cake must be kept refrigerated.
This is a cool, creamy delicious cake that is guaranteed to disappear!
Dig in!
Preheat oven at 325\u00b0.
Spray 10-inch tube pan with a release agent (Pam).
With electric mixer, blend dry cake mix and gelatin. Add eggs, apricot nectar and oil.
Beat 3 minutes.
Pour into prepared pan and bake for 1 hour or until done.
(This is a moist and delicious cake with an unusual flavor.)
If desired, add glaze.
Buy your favorite cake mix and follow the directions.
Cook 8 minutes less than the recipe calls for.
As the cake cools (before icing it), the heat from the pans will finish cooking the cake. After the cake cools, use 1 1/2 cans of commercial icing (your favorite flavor).
Undercooking the mix and using more then the usual amount of icing will make this your favorite cake.