Whisk together cake and pudding mixes.
Add rest of ingredients at medium speed. Pour into a greased and floured tube pan.
Bake 45 to 55 minutes at 350\u00b0.
Cool in pan for 25 minutes.
ust been incorporated.
Add cake mix, 1 cup of flour, sour
large mixing bowl, place cake mix, water, oil, eggs and almond
Bake layer cake in 13 x 9-inch cake pan.
Spread pineapple and juice over cake; add cheese, mixed with pudding.
(Mix cream cheese with 1/4 cup milk and pudding with 2 cups milk.)
Spread cheese mixture over cake.
Spread with Cool Whip and top with coconut.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Cream butter and sugar until very fluffy.
Add eggs, one at a time, beating well after each addition.
Combine cake flour, baking powder and salt.
Add about half to creamed mixture.
Add vanilla and then remaining flour mixture.
Spoon batter into a 9 x 5 x 3-inch loaf pan.
Bake in a 325\u00b0 oven for 1 hour and 10 minutes or until cake tests done.
Remove from pan and cool on rack.
Makes 1 cake.
Heat oven to 350\u00b0.
Grease and flour 2 (9-inch) round cake pans.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased and floured pans.
Bake at 350\u00b0 for 25 to 30 minutes or until top springs back when lightly touched in center.
Cool 15 minutes; remove from pans.
Cool completely.
One sixteenth of recipe equals 500 calories.
Ice with seven minute icing or your favorite icing.
Crumble 1 cake layer into bottom of punch bowl.
Layer 1/2 of all ingredients on crumbled cake.
Repeat with second layer. Optional:
garnish with sliced bananas (soaked in pineapple juice) and maraschino cherries.
Mix all ingredients together.
Spread in a greased 9x13 glass dish.
Use wet hands to spread this out evenly, batter will be THICK!
Bake at 350 for 20 minute.
Allow pan tyo cool on top of stove for 1 hour.
Cut with a pizza cutter into squares.
Great served with a dollop of vanilla ice cream, but this is one bar that can stand on its own.
Mix all and drop by tablespoon on ungreased pan.
Bake 8 to 10 minutes at 350\u00b0.
Let stand 2 minutes.
Makes 3 1/2 dozen.
Do not overbake.
Good recipe for children.
Preheat oven to 325 degrees
Grease and flour 13x9 inch pan
Drain pineapple, reserve syrup.
Mix 1 1/2 cups pineapple with butterscotch chips.
Combine pound cake and pudding mix.
Mix pound cake as package directs, using reserved syrup for all or part of the liquid.
Stir in remaining pineapple.
Pour into greased and floured 13x9 inch pan.
Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
In a large bowl, stir in all ingredients.
Mix well.
Drop from a teaspoon onto ungreased cookie sheet.
Bake 10 minutes or until centers of cookies are golden brown.
Edges will look darker.
Cool on cookie sheet for a few minutes before removing from pan.
nd spray again.
Beat cake mix, eggs, water and melted butter
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.
ooling.
Pour glaze over cake. Decorate with pecan halves if
Preheat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan.
For cake, combine cake mix, egg whites, water, oil and poppy seed in large bowl.
Prepare, bake and cool cake following package directions for no cholesterol recipe.
Beat butter and sugar until smooth.
Add eggs one at a time. Add flour, vanilla and baking powder; mix well.
Stir in nuts and candied fruits.
Mix well.
Pour in a greased and floured Bundt pan and bake at 350\u00b0 for first 30 minutes; finish baking at 300\u00b0 for one hour.
Preheat oven to 350 degrees.
Peel, core, and slice apples. Spread over the bottom of a greased 8 x 8-inch pan.
Mix cake mix, oats, sugar and cinnamon together in large bowl. Pour melted butter over the top. Mix with fork until crumbly.
Bake 35-40 minutes, until apples are tender and top is golden brown.
Empty cake mix into mixing bowl.
Add