spray both sides with the pineapple juice in a spray bottle
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.
o make glaze, combine butter, sugar, dark rum and pineapple juice in
nch tube pan.
Cut pineapple slices in half. Sprinkle brown
165 degrees C).
Whisk pineapple juice, brown sugar, and dry
Combine cake mix, sour cream, sugar, eggs and oil in a large bowl and mix well.
Stir in pineapple and pour batter into a well-greased and floured 13 x 9 x 2-inch pan.
Sprinkle marshmallows and then butterscotch morsels evenly over batter. Carefully push down slightly into batter but not all the way down. Bake at 350\u00b0 for 55 to 60 minutes.
Shake pan once or twice during baking to maintain distribution of marshmallows.
Cool slightly and cut into squares.
Glaze will form on bottom of pan.
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.
Mix and bake cake following directions on cake mix box.
Cool the layers. Drain pineapple, saving the juice. Spoon a small amount of juice evenly on each layer before spreading on the frosting. Sprinkle the pineapple over the frosting.
Continue the same procedure for each layer.
Cake: Position rack in upper third
Preheat oven to 350.
Combine all ingredients.
Pour into greased, floured 10\" tube pan.
Bake 45-50 minutes.
Do not remove from pan until ready to glaze.
Cajun Pound Cake Glaze: Cook all ingredients except the sugar until the margarine is melted.
Add the sugar and glaze the cake.
Prepare cake mix as directed, except substitute
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 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
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.
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.
1.Mix cake mix, pudding packet and crushed pineapple.
2.Add seltizer water and mix until all combined.
3.Let mix stand 2 minutes.
4.Spoon into a 9x13 baking pan that was sprayed with light amount of cooking spray.
5. Bake at 375 for 35 minutes.
6. Allow to cool before serving. Serve with a dollip of whipping topping or a small amount of crushed pineapple.
7. Enjoy!
Follow the directions for making the cake mix, but use the juice from the pineapple and oranges instead of water.
Add oranges.
Pour cake in 3 round 8-inch pans.
Bake according to box instructions.
Cool.
Prepare cake mix as per directions.
Pour in large cake pan and bake.
Cool.
Cook eggs, sugar, flour, milk and butter over medium heat, stirring constantly, until thick.
Add well drained pineapple and spread over cooled cake.
Cover with Cool Whip and sprinkle this generously with coconut.
Refrigerate a few hours before serving.
Always keep refrigerated.