br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Mix undrained pineapple and dry pudding mix thoroughly.
Fold in Cool Whip and Pineapple Walnut Delight (can be purchased at deli counters in most supermarkets).
Refrigerate.
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.
Mix together white sugar,eggs,pineapple and vanilla.
Add flour,salt,soda and walnuts.
Pour into well greased 13x9 pan, bake at 325 (glass pan) or 350 (metal pan) for 45 minutes.
For frosting, beat cream cheese and butter, add powdered sugar and beat well.
Add vanilla and walnuts.
Frost cake AS SOON as it comes out of the oven.
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!!
Mix sugar, eggs, vanilla and pineapple until well blended. Add flour and baking soda and walnuts.
Mix well.
Do not drain pineapple.
Grease and flour 9 x 12-inch pan.
Bake at 350\u00b0 for 40 to 45 minutes.
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.
Cream sugar and Crisco.
Add
eggs, one at a time.
Put soda in buttermilk.
Set aside.
Add flour and buttermilk; mix well. Add black
walnuts.
Mix well and add walnut flavoring. Mix well. Pour into 3 greased and floured cake pans.
Bake 30 to 35 minutes at 350\u00b0.
Ice cake with Black Walnut Cake Icing.
Put dry ingredients in a bowl; mix.
Add eggs, pineapple and nuts.
Stir by hand.
Put in greased and floured 13 x 9-inch pan or large cookie sheet with 1-inch rim.
Bake 20 to 25 minutes at 350\u00b0 and 45 minutes for 13 x 9-inch pan.
Do not cool.
Frost immediately with frosting.
Sprinkle with chopped nuts and refrigerate.
ides and on top of cake to meet the filling.
Combine flour and baking soda; set aside. Beat eggs, sugar, vanilla and pineapple. Add mixture to flour and baking soda, mixing well. Add nuts and mix again. Pour into greased and floured 9 x 13 pan. Bake at 350\u00b0 for 35 to 45 minutes.
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.