Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
nch tube pan.
Cut pineapple slices in half. Sprinkle brown
Prepare cake according to instructions on box (9 x 13-inch or 9 x 15-inch).
While cake is baking, cook pineapple, sugar and cornstarch until thick.
Spread mixture on baked cake while cake is warm.
Let cool.
Prepare pudding mix according to directions on box.
Spread on cooled cake.
Spread Cool Whip over pudding. Sprinkle with coconut.
Combine flour, sugar, vanilla, baking soda.
Gently mix in undrained can of crushed pineapple. Reserve 2 tablespoons of the pineapple juice to use in the glaze.
Pour into greased and floured 9x13 pan.
Bake at 350 for 35-40 minutes, until center is set. Let cool for 5 minutes.
Frosting: In a separate bowl, combine powdered sugar, vanilla, pineapple juice, and milk. Add more milk if the mixture is too thick. It should be a little runny.
Pour glaze over hot cake.
Prepare cake mix as directed, except substitute
Prepare cake as directed on box.
Combine pineapple and sugar and cook until thickened.
Pour over cake.
Prepare pudding according to package directions and pour over pineapple.
Top with Dream Whip prepared according to package directions.
Refrigerate.
Bake cake mix as directed on box in 9 x 12-inch pan saving 1 cup cake batter mix.
Cook batter, sugar, oleo and pineapple in double boiler.
As it is easy to scorch, stir while cooking.
Cool to lukewarm and put on warm cake.
heaping tablespoon of crushed pineapple over the cherry and compact
Bake cake as directed.
Cool and slice to make 4 layers.
Mix whipped topping and pineapple.
Add pudding.
Put icing between layers and on top of cake.
Bake cake mix as directed on package in a 9 x 13-inch baking pan.
After letting it cool only slightly, poke holes almost to bottom as often as desired.
Pour pineapple with juice over warm cake.
Prepare pudding as directed.
Cool.
Pour over pineapple topped cake.
Chill in refrigerator.
When cold, spread with whipped topping and sprinkle with nuts or coconut.
Keep refrigerated until served.
Keeps for up to a week in the refrigerator.
Bake cake as directed in 13 x 9-inch pan. Punch holes in cake with wooden spoon handle. Pour pineapple with juice over cake. Let cool. Mix pudding with 2 1/2 cups milk. Add cream cheese; beat until stiff. Spread over pineapple. Add layer of Cool Whip. Sprinkle with coconut. Refrigerate.
1.Mix cake mix, pudding packet and crushed pineapple.
2.Add seltizer water and mix until all combined.
3.Let mix stand 2 minutes.
4.Spoon into a 9x13 baking pan that was sprayed with light amount of cooking spray.
5. Bake at 375 for 35 minutes.
6. Allow to cool before serving. Serve with a dollip of whipping topping or a small amount of crushed pineapple.
7. Enjoy!
Follow the directions for making the cake mix, but use the juice from the pineapple and oranges instead of water.
Add oranges.
Pour cake in 3 round 8-inch pans.
Bake according to box instructions.
Cool.
Prepare cake mix as per directions.
Pour in large cake pan and bake.
Cool.
Cook eggs, sugar, flour, milk and butter over medium heat, stirring constantly, until thick.
Add well drained pineapple and spread over cooled cake.
Cover with Cool Whip and sprinkle this generously with coconut.
Refrigerate a few hours before serving.
Always keep refrigerated.
Prepare cake mix as directed.
Pour into 2 (9-inch) greased round layer pans.
Bake at 350\u00b0 for 28 to 33 minutes.
Cool for 10 minutes.
Combine Cool Whip, pineapple and pudding mix.
Spread on cake and store in refrigerator.
Bake cake as directed on box. Blend sugar and flour in heavy pan. Add eggs, butter and pineapple. Cook on low until thick. Remove from heat. Add coconut. Put on warm cake.
Mix cake as directed on box.
Add remaining ingredients.
Bake at 350\u00b0 for 30 minutes.
Mix first 4 ingredients.
Add pineapple and nuts.
Pour into greased tube pan.
Bake at 350\u00b0 for 30 to 35 minutes until cake is golden brown.
Serve with Cool Whip or ice cream.
Combine cake mix, sour cream, sugar, eggs and oil in a large bowl and mix well.
Stir in pineapple and pour batter into a well-greased and floured 13 x 9 x 2-inch pan.
Sprinkle marshmallows and then butterscotch morsels evenly over batter. Carefully push down slightly into batter but not all the way down. Bake at 350\u00b0 for 55 to 60 minutes.
Shake pan once or twice during baking to maintain distribution of marshmallows.
Cool slightly and cut into squares.
Glaze will form on bottom of pan.
Mix together cake mix, eggs, oil and 1/2 can crushed pineapple and all the juice; beat about 2 minutes and bake at 350\u00b0 for 30 to 35 minutes.