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.
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
Grease 9 x 13-inch cake pan.
Mix cake mix according to package.
Pour 1/2 the cake mix in pan and bake for 20 minutes at 350\u00b0.
Mix cake mix according to directions on box. Pour 1/2 of mixture in 9 x 13 pan and bake at 350\u00b0 for 20 minutes. Melt caramels, milk and margarine. Pour over baked cake. Add chocolate chips and rest of cake mix. Return to oven and bake for 20 minutes at 250\u00b0, then 10 to 15 minutes at 350\u00b0.
Mix chocolate cake as per instructions on cake box.
Pour 1/2 of batter in greased 9 x 13 inch pan bake 20 minutes at 350\u00b0. Melt the caramels, oleo, milk and pour over baked cake.
Sprinkle with chocolate chips and nuts.
Add rest of cake mix on top.
Bake 20 minutes at 250\u00b0 and 10 minutes at 350\u00b0.
Needs no frosting.
Make cake according to directions. Put 1/2 the batter in a greased 9 x 13-inch pan. Bake for 25 minutes or until \"just\" done. Meanwhile, melt milk, caramels and oleo. Remove cake from oven and cool a little. Pour melted caramel mixture over cake. Top with chips and nuts. Dot remaining 1/2 of batter on top. Return to oven for 20 minutes at 350\u00b0.
Make cake as directed on package.
Pour half of batter in large greased pan and bake 20 minutes at 350\u00b0.
Melt caramels, milk and margarine over low heat.
Pour caramel mixture over cake. Mix chocolate chips and nuts, sprinkle onto caramel mixture. Then smooth rest of the cake batter over this mixture.
Lower oven to 200\u00b0; bake 10 minutes, then increase to 350\u00b0 and bake until done.
Prepare the cake mix according to package directions.
Pour half the batter into a greased 9 x 13-inch baking pan.
Bake at 350\u00b0 for 20 minutes.
Melt the caramels with margarine and milk in saucepan over low heat, stirring frequently.
Pour over the baked cake.
Sprinkle with chocolate chips and nuts.
Spoon remaining cake batter over the caramel layer; bake at 250\u00b0 for 20 minutes and increase the temperature to 350\u00b0.
Bake for 10 minutes longer. Yields 16 to 20 servings.
Mix cake mix according to directions on box.
Pour half of batter into greased pan (no flour).
Bake at 350\u00b0 for 20 minutes.
Mix cake mix according to directions.
Pour half of batter into a 9 x 13-inch greased cake pan.
Bake 20 minutes at 350\u00b0. Melt caramels with margarine and milk.
Pour over the baked cake. Sprinkle with chocolate bits and chopped nuts.
Dot the remaining cake mix on top.
Bake 20 minutes at 250\u00b0 and 10 minutes at 350\u00b0. This needs no topping.
Prepare cake mix according to directions on package.
(Do not bake yet.)
Spread 1/2 dough mixture in 13 x 9-inch pan.
Bake at temperature stated on package for 20 minutes.
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)
Mix cake according to directions on box.
Bake 1/2 of mix in 9 x 13-inch pan for 20 minutes at 350\u00b0.
Melt caramels, margarine and milk.
Pour over baked portion of cake.
Top with chocolate chips and nuts.
Pour remaining cake mix on top.
Bake 20 minutes at 275\u00b0, then 10 minutes at 350\u00b0.
Needs no frosting!