Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
Cream margarine and cream cheese together. Add eggs, vanilla, pound cake mix and pecans. Mix well. Add confectioners sugar. Mix. Batter will be thick. Bake in greased 9 x 13 pan at 350\u00b0 for 45 minutes. Let cool. Sprinkle with confectioners sugar.
arefully measuring all mix ingredients and blending until uniform
Follow package directions for pound cake mix except omit liquid and substitute sour cream.
Beat all ingredients well. Pour mixture into a 9 x 5-inch loaf pan.
Bake at 350\u00b0 in oven for 60 minutes.
Cool for 10 minutes before removing from pan.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
Combine pound cake mix, eggs, bananas, peanut butter, butter, chocolate chips, vanilla extract, and cinnamon in a bowl; pour into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Preheat oven to 350\u00b0. Spray loaf pan and set aside. In a 2-quart bowl, combine cake mix, milk, banana and eggs; mix well. Stir in coconut. Pour into loaf pan. Bake 55 to 60 minutes or until done. Cool in pan on wire rack for 15 minutes. Loosen edges with knife and remove from pan. Cool completely. Cut cake into 12 slices. Top with kiwifruit, ice cream and preserves.
Mix pound cake mix with margarine and 2 eggs.
Put on bottom of 9 x 13-inch pan.
Mix 1 pound sugar less 1/2 cup with cream cheese, 2 eggs and vanilla.
Spread in pan.
Sprinkle with nuts. Bake at 350\u00b0 for 35 minutes.
Grate orange peel.
Chop cranberries in blender and mix with peel.
Mix cake mix according to directions, except substitute orange juice for water.
Add vanilla and mix well.
Add cranberry mixture and mix well. Grease and flour Bundt pan using butter and flour.
Pour batter into pan and bake at 325\u00b0 for 45 to 50 minutes.
Top cake when done with powdered sugar.
Combine cake mix, butter and 2 eggs.
Mix until well blended. Spread the mixture into a greased 9 x 13-inch pan.
Melt Andes chocolate in a saucepan.
Using a food processor or blender, chop pecans into very fine pieces.
Prepare pound cake and mix as directed.
Add Andes chocolate and pecans.
Bake according to directions.
Prepare pound cake as directed; pour into greased and floured spring-form pan.
Spread apple slices over cake top.
Sprinkle instant pudding over apples.
Combine cream cheese, eggs and sugar and spread over apples.
Bake in 350\u00b0 oven for 1 hour and 10 minutes or until brown.
Serve either warm or cold.
Serves 8 to 10.
Combine cake mix, butter and two eggs.\tBlend well.
Spread in a well greased 13x9 aluminum pan.
Then beat cream cheese (room temperature) until fluffy.\tAdd 2 eggs, vanilla and confectioners' sugar.
Blend well.
Pour over cake and sprinkle nuts.
Bake at 350\u00b0 for 30-40 minutes.
Take out and sprinkle reserve, 1/2 c. confectioners' sugar while the cake is still hot.
Cool before cutting or cake will crumble.
Overnight is best before cutting.
Combine cake mix, butter and 2 eggs (with spoon, not beater). Spread in a greased 13 x 9 x 2-inch pan.
Reserve 3 tablespoons sugar and combine remainder with the softened cream cheese.
Then beat in 2 eggs and vanilla and lemon zest.
Spread over cake mixture and sprinkle pecans over top.
Bake at 350\u00b0 for 45 minutes.
While cake is warm, sift reserved sugar on top.
When cool, cut into 15 even portions.
Preheat oven to 325\u00b0.
Grease and flour a 9 x 3 1/2-inch tube pan.
Prepare pound cake mix.
Set aside.
Prepare gingerbread mix, using only 3/4 cup water.
Spoon white and brown batters alternately into pan.
Cut through batter once with spatula.
Bake 1 hour and 15 minutes.
Cool in pan on rack for 15 minutes.
Turn out on rack and let cool.
Drain and save pineapple juice; melt butter in the microwave and pour into 10-inch round cake pan; stir brown sugar into melted butter. Arrange pineapple slices on top of butter mixture. Put Maraschino cherries in center of slices. Make pound cake mix according to box except use pineapple juice instead of milk. Pour over all in cake pan. Bake 45 - 50 minutes at 350\u00b0. Cool 5 minutes, then invert onto a plate. Pineapple slices will then be the topping.
Preheat oven to 350\u00b0.
Prepare 2 loaf pans.
Mix cake mix, sour cream, brown sugar, allspice, cinnamon and eggs until well blended.
Fold in carrots, nuts and raisins.
Pour into pans. Bake about 50 minutes.
(May use a Bundt pan.
Bake for 35 minutes.)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
Combine pound cake mix, pumpkin puree, water, eggs, pumpkin pie spice, and baking soda in a large bowl; beat with an electric mixer on low speed until smooth. Pour batter into the prepared baking pan.
Combine brown sugar, walnuts, flour, and butter in a small bowl; mix together with a fork. Spread over batter in the pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Put cherry pie filling and pineapple in pan. Sprinkle pound cake mix over filling and pineapple.
Pour melted margarine over, then add coconut and pecans. Bake at 300\u00b0 for 1 hour.
When cool, serve with Cool Whip.
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.
ith flour.
Place the cake mix, cream cheese, water, oil, sugar