Prepare your favorite cake recipe or box mix.
Using ice cream cones, fill each with 2 tablespoons of prepared batter.
When cooking more than 2 cones at a time, arrange cones in a circle. Microwave on High (100%) until surface springs back when lightly touched. Always check for doneness at minimum suggested time.
If cones are not done at the same time, remove the baked cones and continue cooking the remaining cones.
Cool, then frost.
Great for school parties!!
ifted flours, in 2 batches; mix to a soft dough. Knead
Make pudding according to box directions and chill.
Make cake according to box directions and bake in a 9 x 13 pan.
When done remove from oven and flatten as much as possible while warm. While cake is baking, mix cottage cheese, pineapple, cool whip and refrigerate.
When cake is cool, spread on pudding mix, then the pineapple mixture and sprinkle coconut on top.
Chill at least 2 hours.
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.
Bake cake as directed.
Mix pudding and put in refrigerator. Cool cake.
Spread pineapple on cake.
Mix pudding when it gets cold with cream cheese and Cool Whip.
Beat.
Spread on cake and sprinkle with coconut and nuts.
Stick on cherries.
ch plastic straws
Make cake layers:.
Preheat oven to
Combine pudding, cream cheese and milk.
Spread on top of baked cake.
Add in layers:
pineapple, Cool Whip, chopped nuts and coconut.
Mix cake mix, pudding, oil, water and eggs together.
Bake in greased 9 x 13-inch pan at 350\u00b0 for 30 to 40 minutes.
While cake is still hot, punch holes in top of cake with fork.
Mix water, lemon juice, powdered sugar and butter together and pour over hot cake.
Do not remove cake from pan.
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.
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
Cream sugar and Crisco together well.
Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake.
Bake at 350\u00b0 for 25 to 30 minutes.
Grease and flour 12 x 17-inch pan.
Make cake mix from box mix for 4 minutes.
Bake for 17 minutes at 375\u00b0.
Mix butter, flour, sugar, cinnamon and vanilla by hand until it starts to crumb.
Put crumbs on top and bake again for 17 minutes.
When cool top with confectioners sugar and cut.
Bake cake as directed.
Mix cream cheese, pudding and milk until creamy.
Spread over cooled cake.
Spoon drained pineapple over pudding, then spread Cool Whip over pudding.
Top with coconut.
Chill until ready to serve.
Refrigerate any leftovers.
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.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Prepare a chocolate cake box mix as directed and put in a rectangular pan. Mix coffee, brown sugar and cocoa powder together. Drizzle over cake mix. Bake as directed on package.
Fix the cake according to box directions.
Bake half the cake mixture in a 9 x 13-inch cake pan at 350\u00b0 for 15 minutes.
Melt the caramels, evaporated milk and margarine over low heat.
Pour the caramel mixture, the pecans and the chocolate chips over cake, then pour rest of cake mix over caramel mixture.
Bake 25 minutes more.
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.
Spray two 8-inch cake pans with nonstick cooking spray
Beat cream cheese in medium bowl until smooth.
Slowly add sugar until smooth and creamy.
Reserve 12 whole cherries and 15 pecan halves.
Chop remaining cherries and pecans.
Combine 3/4 cup cream cheese mixture, 1/4 cup chopped nuts and cherries to make filling.
Place 1 cake layer on plate; top with cherry filling.
Top with remaining layer and ice entire cake.
Press remaining nuts into frosting on side of cake.
Arrange remaining cherries and whole pecans on top as decoration.
Cut cool cake made from packaged mix or bakery bought, crosswise in 4 equal layers.
Spread tops of 3 bottom layers with ice cream, using a different flavor for each.
(You can choose your favorites.)
Do one at a time, starting with strawberry and place immediately in freezer or refrigerator's freezing section.
Proceed with chocolate ice cream.
Stack on top of strawberry in freezer. Follow with layer spread with pistachio ice cream.
Add top layer of cake.
Work fast.