25 degrees.
Combine the cake mix, eggs, oil and water
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.
othpick inserted in center of cake, comes out clean.
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!!
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.
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.
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake mix according to directions on box.
Place one cake layer on serving plate.
Spread with 1/2 of pineapple preserves.
Spread about 4 oz. of Cool Whip on top. Place second cake layer on top.
Frost top and sides of cake with remaining Cool Whip.
Coat top of cake with remaining pineapple preserves.
Garnish sides with shredded coconut.
Refrigerate at least 1 hour before serving.
Prepare cake mix as directed on box. Divide into two 9 x 13 inch cake pans. Bake as directed.
Mix vanilla pudding as directed on box. Add crushed pineapple then add cream cheese. Put filling on 1 1/2 of cake, top with other cake. Top entire cake with cool whip.
Mix cake mix according to directions on box, substituting juice for water.
Fold pineapple into cake batter.
Pour batter into microwave-safe baking dish.
Cook on High power for 13 minutes.
Let stand in dish for 5 minutes more.
Then turn out on cake plate.
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.
In clear 13 x 9 x 2-inch baking dish, bake cake according to directions on the box.
Let cool.
Spread pineapple over cake. Prepare instant pudding according to box.
Spread pudding over pineapple.
Spread Cool Whip over pudding.
Top with cherries and pecans.
Very nice for family get togethers.
Bake cake in a 9 x 13-inch pan at 325\u00b0 for about 15 to 20 minutes.
Cool.
Spread pineapple over cake.
Beat cream cheese with 1/2 cup milk.
Beat pudding with 2 cups milk.
Combine and spread over pineapple.
Top with 8 ounces Cool Whip.
Sprinkle with 1 1/2 cups toasted coconut.
Refrigerate overnight.
Toast coconut in 350\u00b0 oven for 7 to 12 minutes.
Toss several times to get golden brown.
Drain pineapple (save juice and use instead of water).
Mix cake according to directions.
Cut up 4 slices of pineapple in cake mix.
Grease and lightly flour bottom of cake pan.
Sprinkle sugar and cinnamon (enough to cover the floured bottom).
Place pineapple circles on bottom of pan.
Pour cake mix over circles, covering well.
Bake according to directions.
Let cool 20 minutes.
Turn upside down on board or tray.
Cut into squares and top with Cool Whip.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
Mix cake mix, eggs, oil and mandarin oranges and juice. Pour into a 9 x 13-inch greased and floured pan. Bake at 350\u00b0 for 30 to 40 minutes. Pour 3/4 cup juice from crushed pineapple over cake while still warm. Mix pineapple with pudding powder and Cool Whip. Spread over cooled cake. Keep refrigerated.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Butter a 13 x 9 x 2-inch cake pan.
Line with marshmallows. Mix cake mix as directed on box.
Pour over marshmallows.
Pour pineapple over cake batter.
Bake as directed on box.
No need to ice. Makes very moist cake.
ntil the cake has cooled then spread on cake.
Cake:
Preheat