inch loaf pan with butter.
In a large bowl
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.
Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
Frosting:
Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
Refrigerate cake.
Prepare cake mix following package directions.
Use 1/2 of cake and break into pieces in bottom of punch bowl or large bowl. Pour pineapple over cake.
Pour pudding over pineapple.
Pour strawberries over pudding.
Slice bananas over strawberries. Spread Cool Whip over top.
Cover and let stand overnight.
This recipe if better for a party or large crowd, but can be made smaller by using 1/2 of recipe.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
othpick inserted in center of cake, comes out clean.
aking pan.
For the cake: In the bowl of an
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
Bake cake as directed on box.
Poke holes in cooled cake.
Pour entire contents of pineapple on top.
Blend cream cheese, pudding and milk.
Spread over pineapple on cake.
Top with Cool Whip.
Cut the cake into one inch thick slices.
Cream butter and icing
side. Cream 1 cup of butter, gradually add 2 cups sugar
Melt butter and beat in brown sugar.
Grease bottom of long cake pan with squeeze margarine.
Pour large can of crushed pineapple with juice and the previous mixture into bottom of cake pan.
Mix butter cake mix as directed and pour over mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Turn over onto a long cookie sheet (so that pineapple is on top) shortly after taking out of oven. Serve while warm.
Cook Duncan Hines butter cake mix according to directions. Let cool. Punch holes in cooled cake. Mix crushed pineapple and sugar and bring to a boil, then simmer about 5 minutes. Pour over cooled cake when cooled. Mix oleo, cream cheese, chopped pecans and confectioners sugar. Spread this on cooled cake.
Place margarine into 8-inch round baking dish and microwave on High, uncovered, for 1 1/2 to 2 1/2 minutes, or until melted. Tilt dish to coat sides.
Stir pineapple syrup and brown sugar into melted margarine in bottom of dish.
Arrange pineapple to cover bottom of dish.
Prepare butter cake as directed on package. Put into prepared dish, being careful not to dislodge pineapple. Microwave uncovered on High for 12 to 15 minutes.
Rotate dish 1/4 turn every 3 minutes during cooking.
Let stand 2 minutes.
Loosen edges.
Serves 8.
often cream cheese. Beat with butter until smooth. Stir in orange
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
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.
Mix cake mix as directed. Pour 3/4 cake mix in 13-inch baking pan (rest of cake mix not needed).
Cook cake and let cool.
Punch holes in top of cooled cake with a fork.
Pour undrained can of pineapple over cake.
Make instant pudding with directions on box. Pour pudding on top of pineapple.
Spread Cool Whip over pudding. Sprinkle with pecans.
Refrigerate overnight. Yum!
Spray a 13 x 9-inch pan with Mazola nonstick corn oil spray. Layer pineapple, coconut, cake mix and walnuts in the pan in the order given.
Sliver butter on top of the cake.
Bake at 350\u00b0 for 30 minutes.