Bake cake according to box directions.
Cool cake.
Spread pudding on cake; chill until time to serve and then add Cool Whip to top.
Serve.
Mix cake mix (only), 2 eggs and vanilla pudding together in bowl.
Pour into oblong baking dish.
Top with chips and nuts. Bake at 325\u00b0 for 35 to 40 minutes.
Melt 2 sticks of butter in pan.
Spread can of Thank You cherries and 1 can crushed pineapple in 11 x 14-inch cake pan. Sprinkle 1 yellow cake mix over mixture.
Pour melted butter over mixture.
Sprinkle 1 cup pecans and 1 cup coconut on top.
Bake at 350\u00b0 for 50 minutes.
Dump your Thank You brand flavors in a 13 x 9-inch pan. Spread cake mix on top of the fruit.
Drizzle the butter over the top of the cake mix.
Bake at 350\u00b0 until light brown and the fruit bubbles out the sides.
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.
(This recipe has three separate portions to combine together: the cake, the cinnamon
Mix cake mix, eggs and flavorings until well-blended. (I use a hand mixer and mix for at least 2 minutes.).
Fold in cherry pie filling (gently).
Spread batter into a 8\" x 12\" pan that has been greased and floured.
Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.).
Frost with dark chocolate frosting.
Spread \"Thank You\" cherry pie filling on the bottom of Pyrex dish.
Spread one box of yellow cake mix over this.
Cut up one stick of margarine over all.
Cover with nuts.
Bake 35 minutes at 350\u00b0 to 375\u00b0.
You can use any \"Thank You\" filling.
>cake recipe makes 10 servings based on the quantities listed above. If you
an. I double this recipe and use a bundt pan
Take angel food cake and break into bite-size pieces.
Place in 13 x 9-inch cake pan.
Spread vanilla pudding over half of pan and chocolate over the other half.
Place cherry pie filling in middle covering some of each flavors of pudding.
Spread Cool Whip over entire pan and chill.
Tear up angel food cake into bite-size pieces.
Mix with Cool Whip until cake is well coated.
Put Thank You pie filling into jello mold or Bundt pan.
Then put cake mixture on top of filling. Pack down lightly.
Then freeze.
About 1 hour before serving, take out of mold and put on plate with cherries on top.
Serve slightly frozen.
Blend the first 3 ingredients together, then add the rest. Bake for 1 hour at 350\u00b0.
Use frosting or topping of your choice.
trength of flavour.
I Thank You W.R. (MBE).
Here
Cream butter and oleo.
Add sugar and beaten eggs.
Mix in flour, salt and vanilla.
Spread in a 9 x 12-inch greased and floured pan.
Reserve about 1 cup batter to put on top.
Cover with Thank You brand pie filling or any thickened fruit filling you wish.
Drop reserved batter on top with spoon.
Do not cover completely; it will spread.
Bake at 350\u00b0 (plus or minus) until brown, 50 minutes.
Make sure dough is done on top.
ake:
BOTTOM LAYER (cake):
Bake according to directions
Cook cake mix in 9-inch cake pans, then let cool.
Cut into small squares, then take a big bowl and put cut up cake in the bottom first, then add cherry pie filling, a little at a time, then add Cool Whip, a few tablespoons at a time.
Layer the cake, cherry pie filling, and Cool Whip until all the ingredients are used up.
Finish with Cool Whip.