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
Dissolve jello in 4 tablespoons cold water.
Add a cup of boiling water; let cool.
Add pineapple, sugar, juice and salt. Put in the refrigerator until cold.
Add 1/2 cup of Cool Whip and pinch off brown crust of cake and break into bite-sized pieces. Line long pan or dish with cake pieces.
Pour 1/2 of mixture over first layer.
Make another layer and pour rest of mixture over cake.
Pour the remaining Cool Whip over the cake.
Sprinkle with coconut.
ear half of angel food cake into small pieces and spread
Grease two 9-inch round cake pans with baking spray. Line
ix.
Cut or break cake in small pieces.
Arrange
Dissolve 2 envelopes unflavored gelatin in 4 tablespoons cold water; add to 1 cup boiling water 1 cup pineapple juice, 1 cup crushed pineapple, 1 cup sugar, 1/2 teaspoon salt and juice of 1 lemon.
Mix all.
Add 1 envelope Dream Whip after partially jelled; jell until firm.
Break up angel food cake into pieces.
Line large bowl with waxed paper.
Start with cake on bottom, then cream mixture on next row, then cake, then cream mixture and continue alternating.
Chill overnight.
Frost with Dream Whip.
Add gelatin slowly to the boiling water, stirring constantly until dissolved.
Add sugar, pineapple, salt and lemon juice. Tear cake into pieces and stir in with pineapple mixture, being sure to wet cake thoroughly.
Whip 2 packages Dream Whip, according to package directions, and pour into cake mixture. Stir.
Pour into large dish.
ake brown crust off cake.
Break cake into bite size pieces
Bake cake according to directions on box.<
Dissolve gelatin in ice water.
Add boiling water, sugar, pineapple and lemon juice.
Chill filling in refrigerator.
Break cake in small pieces and set aside.
Line large bowl with wax paper.
When filling is chilled, add 2 packages of Dream Whip. Mix in nuts and cherries.
Place layer of cake and layer of filling alternately in bowl, end with filling.
Return cake to refrigerator.
Chill about 2 hours.
Dissolve gelatine in cold water.
Add hot water, sugar, lemon juice and undrained pineapple.
Chill until partially set.
Add 12 ounces Cool Whip to gelatine mixture.
Cut cake into about 1-inch squares.
Place cake in bottom of pan.
Cover with gelatine mixture.
Add layers until cake and gelatine mixture are used. Press firmly with back of spoon.
Chill overnight.
Before serving, ice with remaining box of Cool Whip.
Sprinkle with coconut. Decorate with cherries, if desired.
Dissolve gelatin in 4 tablespoons water; add 1 cup boiling water, lemon juice, pineapple and sugar.
Let set in freezer 15 minutes.
Break cake in small pieces.
Put half of cake in bottom of large dish.
Whip 2 envelopes of Dream Whip, fold in gelatin mixture, pour over cake pieces.
Put other half of cake over this. Press down lightly.
Whip 2 envelopes Dream Whip and spread on top of cake.
Sprinkle coconut on top of this.
Garnish with nuts and cherries.
r break the angel food cake into small pieces.
Place
50 degrees F.
Prepare cake batter, in 2-1/2