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.
Dissolve jello in 4 tablespoons cold water.
Add a cup of boiling water; let cool.
Add pineapple, sugar, juice and salt. Put in the refrigerator until cold.
Add 1/2 cup of Cool Whip and pinch off brown crust of cake and break into bite-sized pieces. Line long pan or dish with cake pieces.
Pour 1/2 of mixture over first layer.
Make another layer and pour rest of mixture over cake.
Pour the remaining Cool Whip over the cake.
Sprinkle with coconut.
ear half of angel food cake into small pieces and spread
Grease two 9-inch round cake pans with baking spray. Line
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.
ix.
Cut or break cake in small pieces.
Arrange
Dissolve 2 envelopes unflavored gelatin in 4 tablespoons cold water; add to 1 cup boiling water 1 cup pineapple juice, 1 cup crushed pineapple, 1 cup sugar, 1/2 teaspoon salt and juice of 1 lemon.
Mix all.
Add 1 envelope Dream Whip after partially jelled; jell until firm.
Break up angel food cake into pieces.
Line large bowl with waxed paper.
Start with cake on bottom, then cream mixture on next row, then cake, then cream mixture and continue alternating.
Chill overnight.
Frost with Dream Whip.
Add gelatin slowly to the boiling water, stirring constantly until dissolved.
Add sugar, pineapple, salt and lemon juice. Tear cake into pieces and stir in with pineapple mixture, being sure to wet cake thoroughly.
Whip 2 packages Dream Whip, according to package directions, and pour into cake mixture. Stir.
Pour into large dish.
ake brown crust off cake.
Break cake into bite size pieces
Bake cake according to directions on box.<
Dissolve gelatin in ice water.
Add boiling water, sugar, pineapple and lemon juice.
Chill filling in refrigerator.
Break cake in small pieces and set aside.
Line large bowl with wax paper.
When filling is chilled, add 2 packages of Dream Whip. Mix in nuts and cherries.
Place layer of cake and layer of filling alternately in bowl, end with filling.
Return cake to refrigerator.
Chill about 2 hours.
Dissolve gelatine in cold water.
Add hot water, sugar, lemon juice and undrained pineapple.
Chill until partially set.
Add 12 ounces Cool Whip to gelatine mixture.
Cut cake into about 1-inch squares.
Place cake in bottom of pan.
Cover with gelatine mixture.
Add layers until cake and gelatine mixture are used. Press firmly with back of spoon.
Chill overnight.
Before serving, ice with remaining box of Cool Whip.
Sprinkle with coconut. Decorate with cherries, if desired.
Dissolve gelatin in 4 tablespoons water; add 1 cup boiling water, lemon juice, pineapple and sugar.
Let set in freezer 15 minutes.
Break cake in small pieces.
Put half of cake in bottom of large dish.
Whip 2 envelopes of Dream Whip, fold in gelatin mixture, pour over cake pieces.
Put other half of cake over this. Press down lightly.
Whip 2 envelopes Dream Whip and spread on top of cake.
Sprinkle coconut on top of this.
Garnish with nuts and cherries.
r break the angel food cake into small pieces.
Place
50 degrees F.
Prepare cake batter, in 2-1/2
Dissolve gelatin in 4 tablespoons of ice water.
Add 1 cup boiling water and let cool.
Combine pineapple and juice, sugar, salt and lemon juice.
Add to gelatin mixture and let partially congeal in refrigerator.
Fold in 2 envelopes of the Dream Whip, prepared according to package directions.
Rub brown off cake, break cake in bite-size pieces.
Line a deep 12-inch round dish with a layer of cake.
Alternate congealed mixture with layers of the cake pieces (about 2 cake layers).
End with congealed mixture on top.
Dissolve gelatin in 4 tablespoons water.
Add 1 cup boiling water; set aside to cool.
Combine pineapple, sugar, salt, lemon juice and cherries.
Add to cooled gelatin mixture.
Let partially congeal and fold in one container of Cool Whip.
Rub brown off cake and break in bite size pieces.
Put a layer of congealed mixture in bowl and then a layer of cake pieces, alternating layers and making sure to begin and end with congealed mixture.
Let cool in refrigerator.
Top with the other container of Cool Whip.
Dissolve jello in boiling water and allow to cool.
Add pineapple to jello and allow to set.
Prepare Dream Whip according to instructions on package and fold in jello and pineapple mixture.
Cut angel food cake in bite size pieces and put a layer in pan.
Add layers of jello mixture and cake and top with coconut.