Prepare cake as directed and bake at 350\u00b0 in a 9 x 13-inch pan for 15 minutes.
Let cool.
Cake:.
With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
Icing:.
Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.
Mix cake mix as directed and pour in 9 x 13-inch pan.
Bake at 325\u00b0 for 15 to 20 minutes.
Let cool.
Beat on high speed the cream cheese, milk and pudding mix until smooth and creamy.
Fold in pineapple (drained) and spread on cake.
Spread Cool Whip on top and sprinkle with nuts.
Chill 3 to 4 hours.
Prepare cake mix according to package directions.
Put in 9 x 13-inch pan and bake 15 minutes at 325\u00b0.
Cool completely.
Mix cream cheese (room temperature) with milk until smooth.
Add instant pudding; beat until thick and smooth.
Spread over cake when cool.
Dribble crushed pineapple over that.
Cover pineapple with softened Cool Whip, then refrigerate overnight.
Mix cake as directed.
Pour into 18 x 11 x 1 1/2-inch pan. Bake 15 minutes, until done.
Blend cream cheese, pudding and milk with beater.
Fold in pineapple.
Spread on cooled cake.
Cover with Cool Whip.
Sprinkle with nuts.
Mix cake according to package directions.
Pour on a 17 inch cookie sheet.
Put drained pineapple on top of cake.
Mix pudding, cream cheese, and milk.
Pour on top of pineapple.
Prepare cake mix according to directions, using pineapple juice for liquid.
Add water to make amount required.
Bake about 15 minutes in 350\u00b0 oven, using a well-greased and floured 15 x 10 1/2 x 1 pan.
Cool in pan.
Blend together with beater the cream cheese, instant pudding and milk.
Fold in drained pineapple. Spread over top of cooled cake.
Cover with Cool Whip and sprinkle with nuts and coconut.
Refrigerate for several hours.
Bake
cake as directed on package, except using pineapple liquid
and
additional
water to make up required liquid. Cool thoroughly.
Bake cake mix according to package directions, using reserved pineapple liquid in place of the water.
Add water to the liquid to make up the difference.
Bake in a 13 x 8 x 2-inch pan.
Prepare yellow cake mix.
Pour into greased and floured cookie sheet.
Bake at 350\u00b0 for 20 minutes.
Cool cake.
Mix package of vanilla instant pudding, cream cheese and milk until smooth. Spread over cooled cake.
Spread can of pineapple over pudding mixture.
Spread Cool Whip over pineapple.
Refrigerate until ready to use.
Cook cake mix as directed in a 9 x 13-inch or 10 1/2 x 15 1/2-inch pan.
Blend cream cheese, pudding and milk until spreadable.
Spread cream cheese mixture over cooled cake.
Then spread pineapple over that.
Cover entire cake with Cool Whip (will need 12 ounce container for larger pan).
Sprinkle with chopped walnuts.
Refrigerate until ready to serve.
Freezes well also.
Follow directions on box for cake, substituting pineapple juice (strain crushed
Bake cake according to directions, using pineapple juice for liquid in cake.
Add water to make up required liquid on package. Bake 20 minutes at 350\u00b0 in well-greased and floured pan (15 x 10 x 1-inch).
Cool in pan.
Blend together other ingredients until smooth.
Fold in pineapple.
Spread over top of cooled cake.
Top with large size Cool Whip.
Sprinkle with nuts and coconut. Refrigerate for several hours before serving.
Bake cake in a 15 x 10 1/2-inch greased pan and follow cake mix directions, except use pineapple juice instead of water.
Then add enough water to make enough water that it calls for on cake box.
Bake 20 minutes.
Cool.
Mix cake according
to\tpackage,
using pineapple juice for liquid and water to
make
up
liquid
amount.
Grease and flour 15 x 10-inch pan.
Bake at 350\u00b0 for 15 minutes.
Cool in pan. Blend cream cheese,
pudding mix and cold milk together. Fold in drained pineapple;\tspread\tover
top
of cooled cake. Cover
with Cool
Whip.
Sprinkle
with
nuts
and
coconut. Refrigerate for several hours.
In a 13 x 9 x 2-inch cake pan, cook at 350\u00b0 for 12 minutes. Combine softened cream cheese with 1/2 cup milk until smooth.
Add remaining milk and pudding.
Mix and let stand 1 minute.
Spread over cake. Top with crushed pineapple and Cool Whip.
Mix cake mix with 1/2 cup pineapple juice instead of water and mix as directed on box.
Cook in a 15 1/2 x 10 1/2 x 1-inch greased and floured pan at 350\u00b0 for 20 minutes.
Let cool thoroughly.
Mix cream cheese, pudding mix and milk, then fold in drained pineapple and spread over cake.
Spread Cool Whip over that and sprinkle with coconut and nuts.
Let stand in refrigerator for 6 hours or overnight.
Use a 15 x 10 x 1-inch well-greased and floured pan.
Preheat oven to 350\u00b0.
Follow cake mix directions except use reserved pineapple juice for liquid.
Add water to measure correctly.
Bake for 20 minutes at 350\u00b0.
Cool.
Blend cream cheese, instant pudding and cold milk.
Fold in drained pineapple and spread over cake. Cover pudding mix with Cool Whip.
Sprinkle with coconut and chopped nuts, if desired.
Refrigerate for several hours before serving.
Prepare cake according to directions on box, using pineapple juice for liquid.
Add water to make proper amount as called for. Bake as directed, using well-greased and floured jelly roll pan (15 x 10 1/2 x 1-inch) or 9 x 13-inch pan.
Cool cake in pan.
Blend cream cheese, pudding and 1/2 cup milk together, then add the rest of milk and beat with mixer for 5 minutes.
Spread over cake.
Drain 2 small cans crushed pineapple and spread over that.
Cover with whipped cream or Cool Whip.
Sprinkle with chopped nuts.
Refrigerate.