Preheat oven to 375\u00b0.
Lightly grease an 8-inch square pan. In a medium bowl, combine Quick Mix, sugar, cinnamon and cloves. Mix well.
Add eggs and milk or water.
Blend well for 1 minute. Add apples; blend 2 more minutes.
Stir in raisins and nuts.
Pour in prepared pan.
Bake 40 to 50 minutes, until a toothpick inserted comes out clean.
Preheat oven to 450\u00b0.
Grease baking sheet.
Combine quick mix and liquid in medium bowl.
Stir until just blended.
Drop dough by tablespoons onto greased sheet pan and bake 10 to 12 minutes until golden brown.
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.
Mix cake mix with egg whites, oil, and
Mix cake mix as recipe.
Pour over coconut and nuts in 9 x 13 x 2-inch pan (Pam pan well first).
Melt stick of oleo.
Add cream cheese and sugar.
Drop by tablespoons over uncooked cake mix. Bake at 350\u00b0 for 50 minutes.
Will be gooey or bake for 1 hour for drier cake.
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.
50\u00b0F (175\u00b0C). Combine Quick Mix and sugar in a large
nch baking pan.
Combine Quick Mix and sugar in a large
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.
Mix cake mix as directed on box and bake in 9x13 inch pan. Let cake cool and the poke holes all over cake. Pour on crushed pineapples with juice. Make pudding as directed and spread on top of cake. Top with Cool Whip.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.
Mix cake as directed on package.
Add in 1/2 cup eagle brand milk.
Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
Let cool 5 minutes.
While cake is baking, melt caramels, butter and remainder of milk in double boiler.
Pour over cool cake and sprinkle with chips and nuts.
Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
Sprinkle 1/2 cup chopped nuts in 9 x 13-inch pan.
Mix cake mix, pudding mix, eggs, water and oil well for batter.
Spread half of batter over nuts.
Mix cinnamon and sugar.
Save 2 teaspoons of this mix for topping.
Sprinkle the rest over batter. Add the rest of the batter.
Sprinkle with 1/4 cup nuts and cinnamon mixture.
Bake at 350\u00b0 for 35 minutes.
Mix cake mix, eggs, oil and sour cream together for 3 minutes. Pour 1/2 mixture in greased 9 x 13 pan. Mix 1 c. brown sugar and cinnamon. Pour over first half. Pour rest of cake mixture over top. Bake at 325\u00b0 for 45 to 60 minutes. Punch holes in cake while it is still hot. Mix powdered sugar, milk and vanilla. Pour over cake and enjoy!
Mix cake as directed on box.
Pour into greased and floured 13 x 9-inch pan.
Drain apples.
Place apples on top of batter. Mix remaining ingredients together, except whipped topping, and sprinkle evenly over apples.
Bake at 350\u00b0 for 35 minutes or until a toothpick inserted into cake comes out clean.
Cool and top with whipped topping.
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter.
Cook as directed on package.
While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork.
Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut.
Chill.
Mix cake mix according to instructions on the box.
Pour 1/2 the batter into 9 x 13-inch pan that is greased and floured. Sprinkle 1/2 the sugar-butter-spice-nut-flour mixture over the batter.
Pour the balance of cake batter over the top, with balance of sugar mix sprinkled over all.
Bake according to cake instructions on box.
Cool slightly, then remove from pan. Sprinkle powdered sugar over warm cake.
Mix cake mix, eggs, fruit cocktail and 1/2 cup coconut together.
Pour into greased 13 x 9-inch pan. Sprinkle top with brown sugar. Bake at 350\u00b0 for 45 minutes or until top springs back when gently touched.
In saucepan, combine sugar, brown sugar, butter and milk.
Boil for 20 minutes and remove from stove.
Stir in remaining coconut (1 1/3 cups) and pour over cake.
Cool Whip may be topped on cake if desired.
Mix cake as directed on the box.
Add the pudding, vanilla and OJ - mix well.
Dust the shredded carrots that you have roughly chopped and the raisins with cornstarch- Add to batter.
Pour into a 9 X 13 pan that you have sprayed w/ your choice of coating.
Bake 325 for aprox 35 min- until golden and set in the middle.
Serve as is or top w/ a cream cheese frosting.
Preheat oven to 350\u00b0.
Mix cake mix, oil and eggs; pour into 13 x 9-inch pan; before baking, take cherry pie filling and spoon onto 16 spots on unbaked cake (4 tablespoons in each direction).
Bake at 350\u00b0 for 35 to 45 minutes.
To serve, cut loose from pan, cut in square, turn upside down on serving plates.
Top with Cool Whip or powdered sugar.