lour a Bundt pan.
Combine 1/2 package of vanilla pudding mix
nd flour a 10 inch Bundt Pan. (Do not use spray
Preheat oven tl 350. Grease bundt cake pan.
Put sliced bananas
Mix cake mix, vanilla pudding, Wesson oil and water.
Beat 4 eggs into cake mixture one at a time.
Add 1 teaspoon butter flavoring and 1 teaspoon vanilla.
Beat 8 minutes.
Put 1/3 cake mixture in a greased bundt pan and sprinkle cinnamon sugar over top.
Repeat layers twice, sprinkling each layer with cinnamon sugar until all is used.
Bake at 350\u00b0 45 minutes. Let sit in pan 5 minutes.
Punch holes in top of cake with toothpick.
Pour glaze over top while hot.
his before you start the cake and they should be good
ottom of a 10 inch Bundt cake pan. In a small bowl
Add box of cooked vanilla pudding to cake mix in large mixing bowl and mix as box says, using the butter recipe.
Put cake in oven at 350\u00b0 for 30 to 35 minutes or until done.
Let cake cool.
Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
Fold in blueberries; pour in Bundt cake pan.
Bake at 350 degrees for 30 minutes or until done.
Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.
Mix cake by directions on box. Add instant vanilla pudding and condensed milk to the batter.
Pour batter into greased Bundt pan. Pour chocolate chips into batter once the mixture is in the pan. Bake at 350\u00b0 for 38 to 45 minutes.
A powdered sugar and milk glaze is a great topping, or it is wonderful by itself.
In a mixing bowl, put lemon or yellow cake mix, instant vanilla pudding, eggs, cooking oil and sour cream.
Beat for 3 minutes.
Grease and flour a 10-inch tube pan.
Pour 1/2 the batter in.
Prepare cake by package directions.
Bake in 9 x 13-inch pan at 350\u00b0 until done.
While cake bakes, mix pineapple and sugar. Heat until dissolves.
Make vanilla pudding by directions until thickens.
Remove cake from oven.
Punch holes in cake surface with toothpick.
Spoon pineapple mixture over cake.
Spoon vanilla pudding over cake.
Chill cake in refrigerator.
Spread whipped topping on top and sprinkle with coconut and chopped pecans.
Keep refrigerated.
1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch pan. Combine vanilla pudding and milk.
Add vanilla ice cream.
Mix, pour over cake cubes.
Chill until firm.
Dissolve strawberry Jell-O in boiling water; add frozen strawberry slices.
Stir until Jell-O thickens.
Pour over pudding and cake.
Do not stir.
Chill until set.
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Cool cake completely. Prepare vanilla pudding according to package directions.
Spread vanilla pudding over cake. In a large bowl, beat cream cheese until smooth, then fold in whipped topping. Spread over pudding. distribute crushed pineapple evenly over top, then sprinkle with coconut.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
Crumble 1/2 cake in bottom of punch bowl.
Pour 1/2 vanilla pudding over cake.
Then mix strawberries with glaze and put 1/2 over pudding.
Add 1 container of Cool Whip.
Then repeat layers. Chill in refrigerator for 2 hours.
Bake cake in 9 x 13-inch pan at 350\u00b0 for 12 minutes.
Spread vanilla pudding on cake.
Spread pineapple on top.
Add Cool Whip to top.
Bake cake.
Crumble 1/2 cake in bottom of bowl.
Pour 1/2 vanilla pudding over cake, then mix strawberries with glaze and put 1/2 of it over pudding.
Add 1 container of Cool Whip, then repeat.
Chill in refrigerator for 2 hours.
Dice up pound cake to cover bottom of 13 x 9-inch cake pan. Sprinkle small can of drained crushed pineapple over this.
Mix instant vanilla pudding according to directions on package and pour over cake and pineapple.
When set, top with coconut and Cool Whip.
Crumble 1/2 of cake in bottom of punch bowl.
Pour 1/2 vanilla pudding over cake.
Mix strawberries with glaze; pour 1/2 of mixture over pudding.
Add 1 Cool Whip.
Repeat layers.
Chill at least 2 hours.