rack to cool.
Vanilla Cream Filling:.
Put the butter
r one hour or until cake tests done. Invert the
over medium heat place in vanilla bean pod, whipping cream, dash
or Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.)
Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe.
Stir into hot filling the cream cheese.
Pour over cooled cake layer.
>Yellow Cake:
Your vanilla cake mix - make batter according to recipe instructions
Grease 9 x 13-inch cake pan.
Dump chopped pineapple.
Dump cherry pie filling.
Dump box of vanilla cake mix.
Cover with layer of finely chopped walnuts.
Dot with butter pats.
Bake at 350\u00b0
for 1 hour, or until toothpick can clearly be removed at center of cake.
Serve with whipped cream, if desired.
Flavors of cake mix and pie filling can be alternated.
2 inch pan
Cake Mix
In a large
Bake cake in 13 x 9-inch pan acccording to package directions.
Cool.
Cut into 1-inch squares.
Mix instant pie filling as directed.
Set aside.
Using large punch bowl begin layering with layer of cake squares; top with cherry pie filling, whipped topping, pineapple, instant vanilla pie filling, nuts and cherries.
Chill in refrigerator until ready to serve.
In a 13 x 9-inch cake pan, tear angel food cake in bite size pieces, then mix sour cream, vanilla pie filling and milk.
Mix together and spread over cake pieces.
Then spread Cool Whip over that.
Spread cherry pie filling over Cool Whip.
Refrigerate until solid.
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 pan.
Mix cherry pie filling and cake mix together by hand.
Add rest of ingredients and stir by hand until well mixed.
Pour into prepared pan.
Bake for 40-50 minutes or until top is golden brown.
I usually do not frost this cake, I dust it with confectioners sugar.
Bake cake according to directions in a 9 x 13 x 2-inch pan. When done, take pineapple and sugar; heat on top of stove until sugar is dissolved.
Do not let boil.
Poke holes in cake, pour pineapple mixture over top of cake.
Cook vanilla pie filling as directed.
Pour evenly over pineapple.
Let cool; top with Cool Whip.
Store in refrigerator.
Prepare separately yellow cake mix, adding flavoring, and the vanilla pie filling mix.
Bake cake per the directions on the box. When cake is cool, spread mix between the layers.
Frost, if you like, with fluffy white frosting and top with additional crushed pineapple.
br>Pour batters into prepared cake pans and bake for about
For the Vanilla Cake:
Preheat convection oven to
Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
For the Vanilla Cake:
Mix flour, sugar, baking
Prepare the French Vanilla cake mix according to package directions
stir together half-and-half, cake mix and sugar. Gently heat
Bake cake according to directions.
Mix coconut cream & condensed milk together.
When cake is cooked, punch holes in cake with skewer or chop stick.
Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
Pour undrained pineapple over the cake. Refrigerate until cold.
Mix Dairy Whip and shredded coconut together and spread over cake.
Refrigerate overnight, keep cold until ready to serve.
You can substitute any yellow cake mix for the vanilla cake mix.