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
Prepare cake mix as directed, except substitute egg
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.
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!
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.
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 directed.
Pour into 2 (9-inch) greased round layer pans.
Bake at 350\u00b0 for 28 to 33 minutes.
Cool for 10 minutes.
Combine Cool Whip, pineapple and pudding mix.
Spread on cake and store in refrigerator.
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.
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 together cake mix, eggs, oil and 1/2 can crushed pineapple and all the juice; beat about 2 minutes and bake at 350\u00b0 for 30 to 35 minutes.
Combine cake mix, oil, eggs and water; mix well.
Bake in 2 layers in 9-inch pans at 350\u00b0 for 28 to 30 minutes.
Cool.
Mix pudding and cream cheese.
Place in refrigerator.
In two 9-inch pans, bake layers as directed on cake mix.
Cool completely.
In a large bowl mix cake mix with undrained pineapple.
Pour into an ungreased 9x13 cake pan.
Bake 30 minutes at 350.
Cool.
Frost with cool whip.
Eat, eat , eat! Eat all you want!
othpick inserted in center of cake, comes out clean.
en according to instructions on cake mix.
Melt the butter over
ightly grease them.
Combine cake mix, graham crackers, water, oil and
ugar.
Spread crushed pineapple over all.
Mix cake ingredients according to
9x13x2 inch cake pan.
Dump the cake mix into a large
Cook cake mix as directed, but in 3 cake pans.
Stir 3/4 cup sugar and crushed pineapple together.
Set aside.
In a large bowl, mix sour cream and 1 3/4 cup sugar until blended.
Add Cool Whip and set aside.
When cake layers are cool, spoon pineapple mixture over each layer, letting juice soak into cake.
Top with sour cream mixture.
Continue with each layer.