For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
Cool.
In a bowl, whisk together milk and pudding mix; let stand to thicken.
Stir in pineapple.
Spread over cake.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
Beat in 1 cup whipped topping.
Fold in remaining topping.
Spread over Pudding.
Sprinkle with coconut.
Cover and refrigerate for 3 hours or overnight.
Bake cake as directed.
Let it cool.
Cook pineapple in water and sugar; bring to boil.
Use fork to make holes.
Pour pineapple mixture on cake.
Let cool.
Mix pudding as directed and put on top of cake.
When set, put whipped cream on top of pudding; garnish with cherries and roasted pecans.
Anonymous author.
Preheat oven to 325\u00b0. Combine first 4 ingredients in a large mixing bowl.
Beat at low speed of electric mixer until blended. Beat at medium speed for 3 minutes. Stir in oranges. Pour into 3 greased and floured 9-inch round pans.
Bake for 25 to 30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool on rack completely. Combine pudding mix and pineapple in large bowl.
Mix well. Chill. Fold in whipped topping. Spread frosting between layers, sides and top.
Refrigerate immediately. Store in ...
n large bowl, combine all cake ingredients, beat on low speed
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.
ith flour.
Place the cake mix, cream cheese, water, oil
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
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.
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.
For this cake, you stack two Bundt cakes
ree 9-inch round cake pans with shortening, then
atter according to package or recipe directions.
Divide batter equally
Mix all ingredients together.
Pour into 9 x 13-inch pan. Bake at 350\u00b0 for 40 minutes.
Top with Hawaiian Cake Icing.
Combine cake mix, oranges, 1 package pudding mix, 1 cup pineapple and 4 eggs in a large mixing bowl.
Beat for 4 minutes. Pour into greased 9 x 13-inch pan. Bake at 350\u00b0 for 30 to 40 minutes or until cake tests done.
Combine remaining 1 cup pineapple, 1 package pudding mix and Cool Whip in bowl, mixing well. Spread over cooled cake.
Chill in refrigerator until serving time.
Bake cake in 9 x 13-inch pan or larger; cool.
Drain pineapple and spread on cake.
Mix pudding, milk and cream cheese; spread on top of pineapple.
Spread Cool Whip on top of pudding.
Sprinkle with coconut.
Refrigerate.
Bake cake in flat cookie sheet pan.
Mix pudding and cream cheese together.
Cool cake.
Layer pudding mixture over top of cake.
Drain pineapple well, and layer over pudding.
Layer Cool Whip on top and sprinkle with coconut and nuts.
Make cake as directed on package and bake in 13 x 9-inch pan. While cake is still hot, pour pineapple with juice over it. Refrigerate cake until quite cold.
Combine cream cheese, milk and pudding mix and mix well with mixer.
Spread over top of cold cake. Sprinkle coconut and nuts on top.
Mix cake according to package directions.
Bake in a 9 x 13-inch cake pan.
Cool cake completely.
In blender, mix vanilla pudding with 1 cup of milk.
Add cream cheese and Cool Whip.
Fold in pineapple and coconut.
Spread on cake and chill.
r 40 minutes or until cake tester inserted in centre comes