Bake cake; poke holes with wooden spoon handle.
Pour crushed pineapple over cake.
Mix pudding, milk and cream cheese until smooth; spread on top of pineapple.
Top with Cool Whip and sprinkle with coconut and nuts.
Refrigerate.
Bake the yellow cake and cool.
Poke holes all over cake with wooden spoon handle.
Spread the drained pineapple on cake. Combine the cream cheese and pudding with the milk; make pretty thin.
Spread on cake, then top with whipped topping.
Sprinkle with coconut or nuts.
Refrigerate 1 hour or more before serving.
00b0. Spray a fluted tube cake pan with nonstick cooking spray
Pour batter into prepared cake pans.
Bake in the
Prepare and bake cake as package directs in a
Bake yellow cake mix in a 9 x 13-inch pan.
Let cool entirely, then poke holes in cake with rounded spoon.
Drain completely pineapple.
Spread pineapple over baked cake and press lightly, for pineapple to go in holes.
in a small saucepan, combine pineapple and brown sugar.
Cook
nch baking dish.
Beat cake mix, 1 1/4 cup
9 cake pan.
Mix eggs, sugar, crushed pineapple, baking soda
Prepare cake mix according to directions.
Bake in a 9 x 13-inch pan.
Cool cake 15 minutes.
Poke holes in cake at 1/2-inch intervals.
While cake is cooking, cook pineapple and sugar; spread over cake.
Prepare pudding as directed and spread over pineapple.
Cover with Cool Whip and sprinkle pecans on top.
Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.
Mix 3/4 of coconut in Cool Whip.
Set in icebox while cake is cooking.
Let cake cool.
With fork poke cake all over.
Spread on pineapple with juice, then spread on cream of coconut, then pecans. Then spread Cool Whip on cake.
Sprinkle with rest of coconut. Keep cool.
Mix and bake cake according to directions on box in an 11 x 9-inch cake pan.
After removing cake from oven, allow to cool for 5 minutes; then poke cake with a fork (entire surface).
Pour can of crushed pineapple with juice over entire surface of cake. (Spread to cover.)
Mix up vanilla pudding and keep in refrigerator until ready to use.
Make cake mix and bake in a 9 x 12-inch pan.
When it comes out of the oven, poke holes all over cake with fork and pour juice from pineapple over cake.
Bake cake according to package directions. Cool completely.
Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
Heat oven to 350\u00b0.
Prepare, bake and cool cake as directed on package for 2 (9-inch) round cake layers.
Place cake layers, top sides up, in clean, 9-inch, round cake pans.
Poke cake with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved.
Carefully pour red gelatin over 1 cake layer and the lime gelatin over second cake layer.
Refrigerate for 3 hours.
n a large pan, beat cake mix, pumpkin, water, oil,
hortening or cooking spray. Make cake mix as directed on box
Prepare cake mix as directed on package, baking in 13 x 9-inch sheet cake pan at 350\u00b0 for 30 to 35 minutes.
(Spray pan with Pam before baking.)
Cool in pan 15 minutes.
Then poke cake with fork at 1/2-inch intervals.
Dissolve gelatin in boiling water; add cold water, and spoon over cake in pan.
Chill 3 to 4 hours. (Best when sets overnight.)
Top with Cool Whip when serving.
Bake cake as directed on box.
Cool in pan for 15 minutes. Then poke cake with a fork every 1/2 inch.
Dissolve gelatin in boiling water; add cold water.
Pour over cake in pan.
Chill for 3 to 4 hours.
Top with Cool Whip.