Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
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.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
side. Cream 1 cup of butter, gradually add 2 cups sugar
Grease bottom only of a 10 inch tube pan.
Cream butter, gradually add sugar until fluffy.
Add eggs, one by one, beating well after each addition.
Add remaining ingredients.
Blend at low speed until moistened.
Beat 2 minutes at medium speed, scraping bowl occasionally.
Bake in a 325\u00b0 oven for 60 to 65 minutes, until top springs bake when touched lightly in the center.
Prepare butter sauce.
Prick top of cake with fork.
Pour warm butter sauce over warm cake.
Cool cake completely before removing from pan.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
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.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
arge beater bowl cream the butter.
Gradually add the sugar
Melt butter and beat in brown sugar.
Grease bottom of long cake pan with squeeze margarine.
Pour large can of crushed pineapple with juice and the previous mixture into bottom of cake pan.
Mix butter cake mix as directed and pour over mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Turn over onto a long cookie sheet (so that pineapple is on top) shortly after taking out of oven. Serve while warm.
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.
nch round cake pans.
Combine 1/2 cup peanut butter and
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-
Melt butter, stir in cake mix and add 2 eggs.
Divide and spread 3/4 the way up in 2 greased 9 x 9-inch pans.
Mix softened cream cheese, powdered sugar and 2 eggs.
Divide and pour on top of cake mixture.
Bake at 350\u00b0 for 35 to 45 minutes.
Lightly butter a 13x9 pan.
In large bol, combine cake mix
Cake:
Bake butter cake as directed on box in two 8-inch cake pans.
Let cool completely.
Slice each layer making a 4-layer cake.
Bake butter cake mix according to package directions in a buttered 9
x 13-inch pan.
Mix 1 can Eagle Brand milk and 1 can cream of coconut thoroughly.
Poke holes in cake with a fork while cake is still hot from oven.
Pour milk and coconut mixture slowly over cake.
Frost with Cool Whip just before serving and sprinkle with coconut.
Refrigerate leftovers!
Yum!