nd pour into two 9\" cake pans or one bunt pan
Prepare the yellow cake mix as directed for a 9 X 13
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Blend cake mix, 1 box pistachio pudding, oil, orange juice, water and eggs.
Spray angel food cake pan; pour 2/3 of batter into pan and fold into remaining batter the 2/3 cup chocolate syrup. Pour remaining batter into pan.
Bake at 350\u00b0 for 30 to 40 minutes. Test with toothpick.
br>To make the apple pudding cake, bring apples and 1/2
Mix the first 7 ingredients.
Beat at medium speed for 2 minutes.
Bake in tube pan at 350\u00b0 for 55 minutes.
When done, remove from pan and cool.
Cut in half to make 2 layers.
Mix the last 2 ingredients well and put half on first layer.
Put rest on top layer.
Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.
Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
Bake at 350* for 50-60 minutes.
When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. .
Pour frosting on while hot.
Combine cake mix with pudding mixes. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
Bake at 350 degrees for 50-60 minutes.
Make frosting while the cake is still hot. Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powdered sugar to desired consistency. Add 1 teaspoon of vanilla.
Mix cake mix and oil in large bowl.
Add 7-Up and mix.
Add eggs, then pudding mix.
Pour in greased and floured cake pan. Bake 35 minutes at 350\u00b0.
Mix cake until all ingredients are blended.
Grease and flour long pan.
Bake at 375\u00b0 for 45 minutes.
Mix all ingredients, except powdered sugar, with mixer on medium speed for 4 minutes. Pour into 13 x 9 x 2-inch greased and floured cake pan. Bake at 350\u00b0 for 45 to 50 minutes. Cool for 15 minutes. Sprinkle powdered sugar on top.
Combine all ingredients in large bowl.
Beat at medium speed for 2 minutes.
Pour into greased and floured 10\" tube bundt pan.
Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
Cool in pan for 15 minutes.
Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.
Pistachio Pudding Mix according to instructions; allow to soft-set for about
Combine cake mix, 4 eggs, oil, pudding and club soda.
Beat together 2 to 5 minutes.
Pour into greased and floured 9 x 13-inch pan and bake at 325\u00b0 until done (about 30 minutes).
Preheat oven to 350\u00b0.
Spray Bundt pan with vegetable spray. Sprinkle with flour.
In large mixing bowl, combine cake mix, 2 boxes of instant pudding, water, oil, eggs and milk.
Mix with blender 3 minutes.
Pour into Bundt pan.
Bake 35 minutes or until center springs back when touched.
Place on cooling rack.
Let cool 30 minutes.
Blend all ingredients; beat for 2 minutes at medium speed. Pour into greased Bundt pan.
Bake at 350\u00b0 for 50 to 55 minutes. Cool in pan 15 minutes and remove.
an.
Bake at 350 for 12 to 15 minutes.
Cook gelatin according to package instruction, depending on the firmness you desire.
Cool and cube gelatin.
In a medium bowl, beat pistachio pudding with half and half or milk till blended.
Add in gelatin cubes, pineapple tidbits and chopped pistachios.
Chill at least 6 hours for flavors to blend.
Heavenly!
Prepare pistachio pudding according to box instructions.
Add the undrained pineapple, chopped nuts and miniature marshmallows. Stir and add Cool Whip and coconut.
Chill and serve.