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.
In a greased 9 x 13-inch pan spread pineapple and spoon cherry pie filling over it.
Sprinkle cake mix evenly over top.
Cut butter into small pieces and distribute over the cake mix.
Top with pecans and bake for 40 minutes at 350.
Sift together sugar, flour, soda and salt.
Beat in eggs and fruit cocktail.
Pour in lightly greased and floured 9 x 13-inch pan.
Mix brown sugar and walnuts together.
Sprinkle over cake batter.
Bake at 325\u00b0 for 40 minutes.
Ice cake while hot.
Pull angel food cake (bought or homemade) into pieces.
Layer in bottom of trifle bowl.
Add fresh fruit, 2 different kinds, (optional strawberry, banana, peaches, blueberry).
Mix 1 box instant pudding; layer over fruit.
Repeat if needed.
Top with Cool Whip.
Sift together first 4 ingredients; beat in eggs and fruit cocktail.
Pour into lightly greased and floured 9 x 13-inch pan. Mix brown sugar and walnuts together and sprinkle over batter. Bake at 325\u00b0 for 40 minutes.
Spread icing on cake while hot.
Mix all ingredients together.
Pour into a greased 13 x 9 x 2-inch pan.
Mix together 1/4 cup brown sugar and 1 cup chopped nuts; sprinkle over batter.
Bake at 325\u00b0 for 30 to 40 minutes. Punch holes in top of cake as soon as it is removed from the oven and spoon Coconut Icing over cake.
Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
Bake for 40 minutes, or until done.
Mix and cream together sugar, eggs, fruit cocktail with juice, soda and flour. Pour into lightly greased and floured 13 x 9 inch pan. Mix brown sugar and nuts together and sprinkle into the batter. Bake at 325\u00b0 for 40 minutes. Spread icing on cake while cake is hot.
Mix the first 6 ingredients at low speed.
Bake at 325\u00b0 for 40 minutes.
Boil butter, brown sugar, evaporated milk and coconut for 1 minute.
Spread over top of cake.
Serve hot.
Bring to boil in large saucepan, butter and water.
Add all other ingredients and mix until smooth.
Pour into a greased 15 x 10 x 1-inch pan and bake at 375\u00b0 for 20 to 22 minutes or until cake is golden brown and tests done.
Cool for 20 minutes.
Frost with White Texas Sheet Cake Frosting (recipe follows).
Butter the bottom of a 9x13-inch pan; Sprinkle pecans and coconut in pan.
Prepare cake mix according to package directions; pour over pecans and coconut.
Combine butter, cream cheese and powdered sugar; mix well.
Drop in dollops over cake batter.
Bake at 350F for one hour.
Serve with whipped topping.
Place cake pieces in bottom of 9 x 13-inch dish.
Pour strawberries and jello over cake.
Set in refrigerator to jell, then top with Cool Whip.
Butter the bottom of a 9X 13 pan. Sprinkle pecans and coconut in bottom of pan. Prepare cake mix according to package directions. Pour over pecans and coconut. Combine butter, cream cheese and powdered sugar; mix well. Drop in dollops over cake batter. Bake at 350 degrees for 1 hour. Serve with whipped topping.
Preheat oven to 350\u00b0.
Grease a 9 x 13-inch pan.
On the bottom of the pan, spread coconut and pecans.
Mix cake mix as directed on package.
Then spread cake mixture in bottom of pan. Blend powdered sugar, cream cheese and oleo together.
(May need a little water to make spreadable.) Mix and marble through cake. Bake in the pan for 55 minutes.
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