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.
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.
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 directions on box and bake in 9 x 13-inch pan.
Immediately after removing from oven, poke holes all over cake and pour Eagle Brand milk and caramel sauce over top of cake.
Allow cake to completely cool and then ice with Cool Whip. Crush Skor candy bars and sprinkle over cake.
Keep refrigerated.
Mix cake mix as directed, but add the Skor bits.
Bake cake. When cake is done, poke holes in hot cake.
Pour half jar of caramel topping and can of milk over top.
Refrigerate until completely cool.
Top with the Cool Whip.
Sprinkle crushed Skor bar on top.
(Can use Heath bar or Heath bits.)
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Make cake according to directions on box and bake in 9 x 13-inch pan.
Immediately after removing from oven, poke holes all over cake and pour Eagle Brand milk and caramel sauce over top of cake.
Allow cake to completely cool and then ice with Cool Whip. Crush Skor candy bars and sprinkle over cake.
Keep refrigerated.
Bake a sheet cake with devil's food cake mix.
Pierce the top with a fork.
Pour condensed milk and caramel topping (mixed together) over the top.
Crush Skor candy bars and sprinkle over the topping.
Cover with Cool Whip.
Refrigerate.
Make cake as directed on back of box.
When cool, poke holes in cake.
Mix together the milk, caramel topping and Cool Whip; spread on cake.
Top with Skor candy pieces.
Cook cake according to package directions. Bake in 9 x 13 x 2-inch pan.
When cake is done, immediately punch holes with fork in top and pour Eagle Brand milk over top; next pour caramel sauce over cake.
Let cool and then frost with Cool Whip.
Sprinkle crushed candy bars over top.
Store cake in refrigerator.
Bake cake
according
to directions in 13 x 9-inch pan. While still warm, poke holes (with wooden spoon handle) in top of cake. Pour
milk over top of cake.
Then pour caramel over top of cake. Refrigerate overnight.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
To make chiffon cake: Let egg whites
aking pan. I double this recipe and use a bundt pan
For the cake:.
Line 3 (9-inch)
ake:
BOTTOM LAYER (cake):
Bake according to directions
***Cake Recipe***.
Adjust an oven rack