br>To make the apple pudding cake, bring apples and 1/2
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.
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.
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.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
n a large bowl, beat cake mix, water, oil, lemon peel
n a large bowl, beat cake mix, water, oil, lemon peel
Mix first four ingredients well. Pour into 9 x 13-inch pan. Add chocolate chips and pecans on top.
Bake at 350\u00b0 until done (40 to 45 minutes).
Can use butterscotch chips and butterscotch pudding in yellow cake mix (non pudding mix).
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Make cake according to package directions.
Bake in a large sheet cake pan (9 x 13-inch).
Cool.
Mix chocolate pudding cake mix according to directions.
Bake in two 9 x 13-inch pans or 1 big Wilton cake pan.
While cake is cooking, mix 1 can evaporated milk and 1 cup of sugar.
Bring to a boil.
Remove from heat and add the marshmallows.
Stir until dissolved and add coconut.
Pour over cakes and completely cover. Sprinkle with sliced almonds.
Position rack in center of oven; preheat to 350\u00b0.
Have ready an ungreased 1-quart baking dish for the pudding cake and a slightly larger, shallow pan filled with 1 to 2 inches of hot water.
In a medium bowl, whisk or stir together flour, the 1 cup sugar and salt; set aside.
Mix pumpkin, milk, sugar, eggs and cinnamon.
Pour into a 9 x 13-inch pan, lined with waxed paper.
Sprinkle the box of dry cake mix on top of pumpkin mixture.
Pat nuts on top.
Spoon the cooled, melted butter over nuts evenly.
Bake in 350\u00b0 oven for 50 to 60 minutes.
Let cool and then invert onto a large tray.
Mix together pumpkin, milk, sugar, eggs, cinnamon and allspice or nutmeg.
Pour into 9 x 13-inch pan, lined with wax paper.
Pour dry cake mix over pumpkin mixture and sprinkle with nuts.
Spoon butter over nuts evenly.
Bake at 350\u00b0 for 50 or 60 minutes.
Allow to cool.
Invert on serving platter and cover with frosting.
Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*.
You can also put sliced peaches or bananas on top of filling before sealing with the cake. This filling makes cakes so tasty! Be sure to use imagination with pudding & cake flavors and enjoy! Just Remember, this filling is milk and heavy cream based so you must keep cool and/or refrigerated.