Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake mix according to directions on box.
Place one cake layer on serving plate.
Spread with 1/2 of pineapple preserves.
Spread about 4 oz. of Cool Whip on top. Place second cake layer on top.
Frost top and sides of cake with remaining Cool Whip.
Coat top of cake with remaining pineapple preserves.
Garnish sides with shredded coconut.
Refrigerate at least 1 hour before serving.
Brown Sugar Layer Cake.
Preheat oven to 350
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.
nce) can crushed pineapple; ADD well-drained crushed pineapple to carrot mixture
>cake mix according to package directions, replacing the water with reserved pineapple
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes.
Cut cake lengthwise in thirds.
Drizzle with liqueur.
Spread one-third pudding mixture over bottom layer of cake.
Top with second layer.
Repeat.
End with topping.
Chill 30 minutes.
Sprinkle with toasted, sliced almonds.
Garnish with pineapple slices and/or raspberries or strawberries.
othpick inserted in center of cake, comes out clean.
ven to 180\u00b0C.
PINEAPPLE LAYER:
Melt the butter and
***Cake Recipe***.
Adjust an oven rack
Sift flour together with baking powder and salt in small bowl. Cream butter and sugar together.
Add beaten eggs and mix. Combine evaporated milk with pineapple juice.
Alternately add flour mixture and liquid, mixing after each addition.
Add vanilla with mixture.
Beat with hand mixer about 1 minute.
Pour into two greased and floured layer pans.
Bake 30 to 35 minutes at 350\u00b0. Let cake cool, then prepare layers by spreading Pineapple Filling between each layer, ending with filling on top.
Chill before serving.
Mix items together and refrigerate.
Make a yellow cake according to directions.
Cool.
Cut cake in half, lengthways. Spread a layer of Cool Whip mixture on bottom layer of cake. Place top half of cake on that.
Spread remainder of mixture on top (make up like a layer cake).
Refrigerate.
nto three 9-inch round cake pans. Bake in the preheated
Chocolate Layer Cake In a large bowl beat
Mix cake as package directs.
Bake in prepared jelly roll pan at 350\u00b0 for 15 to 20 minutes.
Cool completely.
Mix cream cheese, milk and instant pudding mix.
Spread on cooled cake.
Sprinkle with drained pineapple.
Blend Cool Whip and powdered sugar. Spread over pineapple layer.
Sprinkle with sliced almonds or chopped nuts.
inch cake pans.
Drain and reserve syrup from pineapple. Add
lour two 9-inch-diameter cake pans with 2-inch-high
aking an 8 or 9\" layer cake, adding the dry lemon pudding
Cook sour cream, crushed pineapple, sugar and cornstarch until thick.
Take off the fire and add butter, lemon juice and vanilla. Put in refrigerator and cool (must be cold).
Bake cake mix acccording to directions in 2 round layers.
Ice cake with sour cream mixture.
Put some crushed pineapple on top.
Stack layers, then ice sides and top.
nd floured 9-in.round cake pans.
Bake at 350
ven to 325 degrees. Mix cake mix as instructed on box