5 to 60 minutes.
Cake is done when toothpick inserted
Bake cake mix as directed on box in 9 x 13-inch pan.
Mix together condensed milk and cream of coconut.
Punch holes in sheet cake and spoon coconut mixture over cake while hot.
When cake is cool, spread whipped topping on top.
Sprinkle with coconut.
Refrigerate.
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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Prepare cake mix by directions on box.
Pour half of batter into a greased and floured 13 x 9 x 2-inch pan.
Add cherry filling, then remaining batter.
Mix sugar, nuts and cinnamon. Sprinkle over cake.
Bake at 350\u00b0 for 45 minutes.
Melt butter in a 13 x 9 x 2-inch pan.
Stir in brown sugar. Arrange pineapple slices or crushed pineapple in pan.
Arrange sliced cherries.
Mix yellow cake mix according to directions, except substitute juice for water.
Pour over pineapple.
Bake at 350\u00b0 for 35 to 40 minutes.
Test with cake tester.
Cool 10 minutes and remove from pan.
Mix yellow cake mix according to directions on box for Bundt recipe.
Bake in Bundt pan.
Remove from pan.
Bake yellow cake as directed.
While hot, poke holes in the cake with a meat fork; pour can of crushed pineapple (with juice) onto cake.
Let cake cool.
Mix yellow cake mix according to directions on package. Grease and flour 9 x 13-inch pan.
Punch holes in cake when done. Mix pineapple and sugar.
Pour over cake and cool.
Prepare pudding according to directions on package.
Top cake with pudding, Cool Whip, coconut and nuts.
Refrigerate.
Will keep for several days.
Bake yellow cake as usual.
Cool.
Blend milk, pudding and cream cheese with mixer.
Put this on cake.
Next, put pineapple on (well drained).
Top with Cool Whip, coconut and chopped walnuts.
Prepare the yellow cake mix as directed for a
hours prior to making cake, combine sour cream, thawed coconut
ll need:
Pre-colored yellow fondant.
Pre-colored white
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.
To make cake:
Bake cake according to package directions substituting
Put all cake ingredients in mixer bowl mix and beat for 10 minutes.
Pour in greased bundt pan and bake at 350 for 40-45 minutes.
Cool For glazing: Heat all ingredients to a boil.
Boil for 1 minute.
Pour on cake very slowly.
This takes a while and almost seems like it is getting soggy.
It isn't.
Just keep pouring it all on.
It soaks into the cake and makes it very moist.
Bake cake mix as directed on box.
While still warm, poke holes in cake.
Pour cream of coconut in holes; cool.
Prepare frosting (Cool Whip with a cup of coconut mixed in).
Now frost your cake and sprinkle remaining coconut on top.
Makes a beautiful cake.
Very moist.
Prepare cake as to directions on box.
Bake in a greased and floured sheet cake pan.
While cake is still hot, poke holes in cake and pour the coconut cream over cake.
Mix cream cheese, whipped topping and powdered sugar until smooth.
Frost cake and sprinkle with coconut.
Keep refrigerated.
(This cake is very moist.)
Prepare cake mix and add 1 can coconut.
Bake.
Cool.
Poke holes in cake.
Shake can of creamed coconut and pour over cake evenly.
Put in refrigerator 2 hours after icing cake with 1 small container of Cool Whip mixed with 3/4 cup coconut.
This is a very moist cake.
Combine cake mix, sugar, chocolate pudding mix and sour cream. Add all other ingredients except the confectioners sugar and whip cream.
Add chips last. Beat with a mixer 2 to 3 minutes THEN STIR IN THE CHIPS. Bake in a Bundt pan at 350\u00b0 for 1 hour or until done in center. Let cool 30 minutes before removing from pan. Sprinkle with sugar and/or serve with whip cream. Very moist. Very good.