br>To make the apple pudding cake, bring apples and 1/2
br>Combine the chopped fresh rhubarb, the white sugar, and the
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
Mix the cake according to the directions on the package.
Pour the batter into a lightly greased 9 x 13 cake pan.
Mix rhubarb and sugar; spoon over the batter.
Pour cream over unbaked cake.
Bake at 350 degrees F. for 1 hour.
Garnish with whipped cream.
Slice rhubarb into 1-inch lengths.
Arrange in a greased 8-inch square pan.
Cream the shortening and 3/4 cup of sugar. Blend in bran flakes.
Sift flour with baking powder and salt; add alternately with milk to shortening and sugar mixture.
Spread batter over rhubarb.
Heat oven to 350\u00b0.
In saucepan, heat the rhubarb and 2/3 cup sugar.
Melt margarine in
a 5 x 10-inch pan or casserole dish. Mix batter of 1 cup sugar, flour, baking powder, salt and milk. Pour batter on top of melted margarine, then pour rhubarb over this.
Do not stir!
Bake until light brown.
In a large saucepan, combine rhubarb and 1 cup of sugar.<
Mix cake mix according to instructions on the box.
Add the remaining ingredients.
Pour into large cake pan. Bake at 350\u00b0 for 45 to 50 minutes.
Combine together 1 cup sugar, flour, butter, baking powder and milk; pour into 9-inch square pan.
Over this batter put rhubarb, 1 cup sugar and boiling water.
Bake at 350\u00b0 until toothpick inserted in center comes out clean.
Cook rhubarb, 1 cup sugar and water until tender.
Keep hot. Cream shortening and 1/2 cup sugar; beat in egg and vanilla.
Sift flour, baking powder and salt.
Add alternately with milk to creamed mixture.
Pour into greased 9-inch square pan.
Spoon hot rhubarb sauce over batter.
Bake at 350\u00b0 for 40 minutes.
Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.
aking pan.
Stir chocolate cake mix, water, vegetable oil, and
Prepare yellow pudding cake mix.
Follow box recipe on cake box.
Pour batter into pan.
In a bowl mix Ricotta cheese, sugar, eggs and vanilla.
Mix and pour over batter.
When it cools, sprinkle confectioners sugar on top.
Prepare cake mix as directed.
Pour into 9x13 or 15x10x1 inch pan.
Drop rhubarb over cake mix.
Sprinkle sugar over rhubarb.
Over this sprinkle 1 small pachage strawberry Jell-o (dry).
Bake at 350F for one hour or until cake is done.
Prepare cake mix as directed on box.
Place in 9 x 13-inch pan.
Sprinkle chopped rhubarb over cake batter.
Sprinkle with sugar.
Pour the cream over everything.
Bake at 350\u00b0 for 50 to 60 minutes.
Enjoy warm.
(Can also use peaches or blueberries instead of the rhubarb.)
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.
Bake yellow pudding cake mix in 13 x 9 x 2-inch pan.
While cake is cooking, bring to a boil pineapple and sugar; boil 5 minutes.
When cake is done, pour pineapple over cake; let cool. When ready to serve, mix pudding.
Spread over cake.
Spread coconut over pudding.
Cut bananas over coconut.
Top with Cool Whip.
Sprinkle with nuts and add cherries.
Make chocolate pudding according to package directions. Cool for about 5 minutes. Mix pudding with dry cake mix and pour into a greased 9 x 13 pan. Top pudding/cake mixture with brown sugar, nuts & chocolate chips. Bake at 350\u00b0 for 30 minutes.
Mix cake mix, water, vegetable oil and
Bake a yellow pudding cake. Use a 13x9 in pan. Five minutes before cake is done, beat a large can of pineapple (not drained) and 1 cup of sugar together and boil 5 minutes. Remove cake and pour hot pineapple mixture over the top. Mix 1 pkg. instant butter pecan pudding mix according to directions and spread over cake. Spread a large container of cool whip over pudding. Sprinkle with coconut and nuts, Be generous. Chill and serve.