Combine all ingredients.
Pour into ungreased 9 x 13-inch pan. Bake at 350\u00b0 for 35 to 45 minutes.
(It will get real brown.) Cool in pan.
Frost with Pineapple Cake Frosting.
Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
Cook pineapple and sugar until thick and syrupy.
Heat oven at 350\u00b0.
Prepare cake mix as directed on box.
Add 1/2 pineapple. Mix and pour in greased 9 x 13-inch cake pan.
Bake as directed on box.
Cool.
Mix rest of pineapple into frosting.
Frost cake.
mix the sugar and oil
add eggs
beat until creamy
sift dry ingredients.
darlene uses regular flour instead of cake flour
add to creamed mixture
add vanilla
add grated carrots
add chopped nuts.
add pineapple
bake in greased cake pan in 350 degree oven for about 45 minutes or until done
frosting 1 box powdered sugar
i stick butter
cream cheese
beat together
and thin to spreading consistancy with milk.
this cake freezes well.
nch tube pan.
Cut pineapple slices in half. Sprinkle brown
Prepare cake mix as directed, except substitute
Mix the pineapple with juice into the dry pudding mix.
Stir until pudding mix dissolves.
Stir in nondairy topping.
Spread between and on the outside of your cake layers.
Refrigerate cake after icing.
Yields enough to frost 13 x 9 x 2-inch pan cake or 2 layers.
Use white or yellow cake mix.
In a saucepan, combine all the ingredients.
Cook and stir until thick.
Cool.
Spread between 2 layers of yellow cake, baked according to the package directions.
br>Combine and mix well cake mix, butter, eggs, water, oil
Spray two 10-inch round cake pans with baking spray; set
Prepare cake as directed on box.
Combine pineapple and sugar and cook until thickened.
Pour over cake.
Prepare pudding according to package directions and pour over pineapple.
Top with Dream Whip prepared according to package directions.
Refrigerate.
Bake 2 (12-inch) cakes (Duncan Hines white cake mix) as directed. Cool. Frost with can of cake frosting. Use whipping cream, then add coconut.
Follow directions on box for cake batter. Add honey to batter. Fold in chocolate chips. Bake following box directions. Allow to cool. Then frost with vanilla cake frosting.
Bake cake mix as directed on box in 9 x 12-inch pan saving 1 cup cake batter mix.
Cook batter, sugar, oleo and pineapple in double boiler.
As it is easy to scorch, stir while cooking.
Cool to lukewarm and put on warm cake.
heaping tablespoon of crushed pineapple over the cherry and compact
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
Bake cake as directed.
Cool and slice to make 4 layers.
Mix whipped topping and pineapple.
Add pudding.
Put icing between layers and on top of cake.
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
Bake cake mix as directed on package in a 9 x 13-inch baking pan.
After letting it cool only slightly, poke holes almost to bottom as often as desired.
Pour pineapple with juice over warm cake.
Prepare pudding as directed.
Cool.
Pour over pineapple topped cake.
Chill in refrigerator.
When cold, spread with whipped topping and sprinkle with nuts or coconut.
Keep refrigerated until served.
Keeps for up to a week in the refrigerator.
Bake cake as directed in 13 x 9-inch pan. Punch holes in cake with wooden spoon handle. Pour pineapple with juice over cake. Let cool. Mix pudding with 2 1/2 cups milk. Add cream cheese; beat until stiff. Spread over pineapple. Add layer of Cool Whip. Sprinkle with coconut. Refrigerate.