Bake cake according to directions. Just before cake is done, dissolve jello in 1 cup of boiling water. Add soda pop to jello mixture and set aside.
When cake is done, remove from oven. Take a large fork and make holes all over the cake; be sure to get corners. Now pour jello-pop mixture over hot cake. Now place cake in refrigerator to cool.
Bake cake as directed in oblong pan.
Cool.
Take a fork and make holes in cake.
Mix jello with boiling water.
Add soda pop. Pour over cake.
Mix pudding with milk.
Fold in Cool Whip. Spread on cake.
Keep refrigerated.
Bake cake in a 13 x 9 x 2-inch pan.
Mix 1 1/2 cups boiling water and Jell-O.
Chill until syrupy.
While the cake is warm, poke holes in it with handle of wooden spoon.
Pour Jell-O over cake, then pour soda over cake.
Cool.
Frost with pudding, then Cool Whip.
Refrigerate overnight.
Mix Jell-O with 1 1/2 cups boiling water; set aside.
Mix and bake cake as directed on package.
While
hot, prick all over cake with fork.
Pour Jell-O over cake, then soda pop.
Refrigerate until cool.
Mix pudding as directed; spread over cake.
When set up, frost with Cool Whip and refrigerate.
Mix cake, pop and eggs as directed on cake mix.
Add food coloring to deepen color if wanted.
Pour into a greased and floured 9x13-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes, or until done.
Blend cake mix, soda pop and eggs until moistened, then beat as directed on package.
To deepen color, add food coloring.
Pour batter into a floured and greased 9 x 13-inch pan.
Bake in 350\u00b0 oven for 25 to 30 minutes or until done.
Use any frosting you wish.
Blend cake mix, soda pop and egg whites until moistened.
Beat as directed on package.
Pour into a 13 x 9-inch pan.
Bake at 350\u00b0 for 30 minutes.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled.
Meanwhile to prepare glaze, combine melted margarine, powdered sugar, remaining soda pop, and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread top of cooled cake.
Blend cake mix, soda pop and eggs until moistened.
Beat as directed on package.
To deepen color, add food coloring as desired.
Follow instructions for making cake on cake mix box.
Bake in a 9 x 13-inch pan.
Remove from oven and while still hot, poke holes into cake (all over) with fork tines.
Mix Jell-O, boiling water and pop together.
Pour over cake.
Let cool; mix pudding according to instructions on box.
When set up, mix with Cool Whip and use to frost cake.
Store in refrigerator.
You can vary pudding and pop flavors and create your own taste treat.
Add can of pop ONLY to the cake mix and mix and bake according to the directions on the box.
DO NOT ADD OIL, WATER OR EGGS.
Combine cake mix, pudding and oil. Mix in eggs, one at at a time, then add the pop. Pour in greased and floured Bundt pan. Bake at 325*F for 55 minutes. Let cook before glazing.
Glaze: Combine all ingredients and whisk until blended, adding drops of water to thin to desired consistency (if necessary). Drizzle all over cake.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Prepare white cake mix according to package directions.
Pour into a 9 x 13 baking pan.
Bake as directed.
When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
Refrigerate.
To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
Spread over cooled cake.
Garnish with strawberries if desired.
Store in refrigerator.
When cake is cool, mix the following for the topping:
Prepare the cake mix as directed.
Let cake cool.
Punch holes in cake, then pour the Jell-O (prepared as directed) and soda over the cake.
Make cake according to package instructions, and bake in a 13 x 9-inch pan.
After cake has cooled, poke holes in cake with a straw.
Prepare gelatin mix by dissolving gelatin in 1 1/2 cups hot water.
Add cold Shasta soda (don't let set).
Pour over cake, then refrigerate long enough to set.
Mix pudding with 1 1/2 cups cold milk, and beat until thick.
Stir in cool whip and spread over cake.
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork.
Make gelatin with boiling water, then stir in lemon-lime soda. Pour hot mixture over cake. Cool cake completely, then refrigerate for at least 4 hours before frosting.
Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.
Bake cake mix according to instructions on the