Combine cake mix, oil, regular sugar, eggs, sour cream and flavoring.
Put 1/2 of the mixture in a tube pan, after mixing it all together, then pour in nuts, brown sugar and cinnamon.
Now, pour in the other 1/2 of the cake mixture and cook at 375\u00b0 until done.
Cool in pan for 20 minutes.
Remove from pan and ice with the confectioners sugar and milk.
Mix boxed cake mix, eggs, oil, margarine and oranges with mixer.
Grease 3 round pans.
Distribute mix evenly in all 3 pans. Bake at 350\u00b0 for 25 minutes only.
Remove and cool.
Cook cake like recipe on box.
Let it cool completely, then add your Eagle Brand milk.
Let it soak into the cake.
Then put your can of pineapple on top of cake.
Top with Cool Whip and coconut.
Mix cake as directed and bake in a rectangular pan.
Mix instant pudding as directed and beat together with cream cheese. Layer cream cheese/pudding mixture on top of cake.
Follow with a drained can of crushed pineapple, then Cool Whip.
Sprinkle with crushed nuts and coconut.
Decorate with cherries and chill for 1 hour before serving.
Yum-yum!
Prepare cake mix as directed on package, adding 1 1/3 cups coconut, after beating.
Bake in greased and floured 15 x 10 x 1-inch jelly roll pan (cookie sheet) at 350\u00b0 for 20 minutes or until cake tester shows done.
Cool in pan 10 minutes.
Remove from pan and cool on rack.
(I leave cake in pan.)
Place cooled cake on serving tray.
Grease and flour a 12 x 17 or 12 x 15-inch pan.
Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
Cook pudding with 1 cup milk, let cool.
Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
Top with crushed pineapple.
Sprinkle with coconut and nuts.
Be sure to refrigerate leftovers.
Prepare the cake mix as directed on package but add 1 1/3 cups coconut to the batter.
Bake and let cool.
Beat the cream cheese, adding the 2 cups milk and the pudding mix.
Continue beating on low speed for 2 minutes. Add the remaining 1 cup coconut.
Spread this mixture over the cooled cake.
Drain the can of crushed pineapple and spoon the drained pineapple over the top of the cream cheese mixture. Spread 1 container Cool Whip as final topping and chill.
Makes about 20 pieces. Yum, Yum!
Mix the cream cheese with the pudding, then add Cool Whip. Spread on cooled cake.
Spread pineapple over frosting.
Add coconut and crushed nuts, if desired.
I add the cherries for color.
Cool and keep refrigerated.
Eat and enjoy.
Yum yum!
Bake the cake according to package directions in a 13 x 9-inch pan.
Cool completely.
In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
Spread the cream cheese mixture on top of the cake.
Spread the blueberry pie filling on top of the cream cheese mixture.
Spread the Cool Whip or whipped cream on top of the cake.
Sprinkle with fresh blueberries if desired.
Delicious!
Prepare cake as directed on package.
Pour into greased and floured jelly roll pan.
Do not use 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
When cake is cool, blend in bowl milk, pudding and cream cheese until thick.
Pour over cake and let set. Spread pineapple over pudding mixture.
Top with Cool Whip. Garnish with cherries, nuts and coconut if desired.
Keep refrigerated.
Mix first 4 ingredients 3 or 4 minutes.
Prepare three cake pans; bake at 350\u00b0 for 18 minutes.
While cake is baking, mix pudding mix with pineapple.
Put in refrigerator to thicken.
When thick, fold in Cool Whip.
Return to refrigerator and frost cake when cool.
Make cake as per package instructions for high altitude.
Bake in a 13 x 9 x 2-inch pan.
Leave in pan and cool.
Poke holes in cake with a fork.
Combine crushed pineapple and brown sugar. Bring to a boil.
Cool slightly and spoon over cooled cake.
Let seep in.
Then let cool.
Grease and flour a 9 x 13-inch pan.
Spread the coconut and nuts in bottom
of pan.
Mix the German chocolate cake mix per directions on the
box and pour over the nuts and coconut. Soften the margarine
and cream cheese and cream together with the powdered sugar.
Spoon
over
top
of
cake batter.
Swirl with fork.
Caution:
do
not
touch bottom or sides of pan or cake will run over.
Bake
for 50 to 60 minutes in a preheated 350\u00b0 oven.
Bake cake mix in pizza pan for 15 minutes.
Let cool.
Mix pudding and milk.
Set aside.
Mix cream cheese and Cool Whip, then add pudding and mix together.
Spread on top of cooled cake. Drain pineapple and spread on top of cheese mixture, then top with nuts and coconut.
Pour fruit and juice in bottom of oblong cake pan. Sprinkle dry cake mix over top of fruit. Drizzle oleo or butter over top and sprinkle with coconut and nuts, if desired. Bake at 350\u00b0 for 1 hour or until top is golden brown. Serve warm with ice cream or Cool Whip.
Mix and bake cake according to directions on package.<
Bake cake mix according to directions on box.
Bake in a 9 x 13-inch pan.
Let cake cool.
Next punch holes in the top all over. Pour eagle brand milk over cake and let settle.
Pour cream of coconut over cake and let soak into cake.
Spread cool whip on top and sprinkle with coconut. refrigerate overnight or about 12 hours for better flavor.
Prepare cake according to directions, using pineapple juice instead of water.
Bake in greased and floured 17 x 11-inch jelly roll pan at 350\u00b0 for 30 minutes, checking after 25 minutes to see if cake is done.
Cool cake.
Mix together cream cheese, skim milk and pudding and spread on cooled cake.
Top with drained pineapple; then top with whipped topping.
Yields 20 servings.
Cook cake according to directions in 9 x 13-inch pan.
While cake is cooling, cook brown sugar and pineapple in small saucepan until well blended.
With fork pick cake over top and pour pineapple mixture evenly over it.
Make pudding and pour over cake. Put whipped cream over pudding and then nuts.
Keep in refrigerator until ready to serve.
\"Yum Yum.\"
Break cake into pieces and place in oblong dish.
Cover cake with crushed pineapple, juice included.
In a separate bowl, mix pudding according to directions on box and pour over cake and pineapple.
Cover with Cool Whip.
Refrigerate for at least 2 hours.