Crumble 1/2 cake in punch bowl or other large bowl.
Mix large box of pudding mix and put 1/2 over cake.
Then put 1/2 of fruit, then 1/2 can pineapple and 1 carton Cool Whip and sprinkle with nuts.
Repeat procedure with the other 1/2 ingredients. Refrigerate.
Mix cake mix, butter or margarine and 2 eggs together (will be thick).
Spread in ungreased 13 x 9-inch pan.
Mix cream cheese, 2 eggs, 1 box powdered sugar and vanilla together (will be thin). Pour on top of other mixture and bake at 350\u00b0 for 35 to 40 minutes.
Sprinkle with powdered sugar.
he mold, then the chocolate cake on top. Cover with the
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
n large bowl, combine all cake ingredients, beat on low speed
ings.
Mix boxed cake mix according to the box directions using real butter
Prepare and bake cake mix using package directions for a 9 x 13-inch cake pan. Cool completely.
Prepare pudding mix using package directions.
Spread over cooled cake. Top with whipped topping. Chill until serving time.
MAKE COCONUT CREAM FILLING:
Mix milk, yolks, and sugar in
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
o coat well.
Combine cake mix, 1 cup pie filling, eggs
Prepare and bake cake mix using the package directions for two eight inch cake pans.
Cool as directed.
Mix half the condensed milk and half the lemon juice in a bowl.
Spread between the cake layers.
Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl.
Spread over the top and side of the cake.
Chill until serving time.
Prepare cake mix as directed on box, using margarine instead of butter.
Make two layers.
When cake is completely cooled, split into four layers.
(Pulling a piece of thread through layer splits it nicely.)
Mix sour cream and sugar, then add coconut. Save about 2 tablespoons to sprinkle on top of cake.
Spread the filling between all the layers.
Frost with Cool Whip on sides and top.
Sprinkle reserved coconut on top.
Cover and place in refrigerator for two days before serving.
Enjoy!
ablespoon melted butter and cinnamon; mix until blended, then add in
Bake cake mix, using milk instead of water and vanilla.
Bake in two layers.
Let cool and slice in two, making 4 layers.
Cream the butter, shortening, and sugar together beating until light and fluffy.
Add the eggs, one at a time, blending well after each.
Beat in the flour.
Beat in the extracts.
Beat in the 7-Up.
Blend well, DO NOT OVER MIX!
Pour the batter into a well-greased and floured or non-stick pan and bake at 325 degrees F for 60 to 90 minutes.
ree 9-inch round cake pans with shortening, then
Bake cake according to package instructions, using butter (not margarine).
Bake in a 13 x 9 x 3 1/2-inch pan. Allow cake to cool slightly in pan.
Mix cake mix as directed on box.
Mix coconut, Pet milk and sugar; if needed, add 1 to 2 cups additional milk.
Cook on medium to low heat until not watery.
Add sugar to taste.
Stir occasionally while cooking to prevent sticking.
Pour just enough batter in round cake pan to cover pan, then bake until brown at 350\u00b0.
Recipe will make 6 to 8 layers.
Watch closely because it will cook within 5 to 8 minutes.
Punch holes in layers to allow juice to soak in.
Top with cooked coconut while still hot.
Mix cake mix according to box directions.
Bake 4 thin layers. Stack while hot.
While cake is cooling, mix frozen coconut that has been thawed out with sugar and sour cream.
Mix good and spread.
Cook cake at 375\u00b0 or if oven is slow, make it 400\u00b0, but watch it.
Be sure to grease the pans, flour them and line with wax paper.
(Note: Always use this particular cake mix for no other will work.)