Make a 3 layer yellow butter cake.
Cool.
Mix cream cheese with sugars, mixing well.
Add Cool Whip.
Place on first layer of cool cake, and then place about 3 or 4 tablespoons of canned blueberry pie filling.
Repeat layers.
Chill.
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.
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.
Pour pineapple in pan; pour blueberries on top of pineapple. Put sugar on that; top with a yellow butter cake mix and slice butter on top. Bake at 350\u00b0 until gold and bubbly.
Mix together by hand cake mix, butter and 1 egg until soft dough forms.
Press into the bottom of a 9 x 13-inch cake pan. Mix cream cheese and eggs with beater until smooth.
Add sugar, a little at a time until mixture is creamy.
Pour over first mixture in pan.
Bake at 350\u00b0 until brown all over (approximately 40 to 45 minutes).
Cool and cut into squares.
Better if refrigerated overnight.
Mix cake mix, butter and 2 eggs.
Pour into greased 9 x 13-inch pan.
Mix cream cheese, powdered sugar, 2 eggs and vanilla and spread over top.
Bake at 350\u00b0 for 40 to 45 minutes.
Cream butter, cake mix and 1 egg.
The mixture is like dry pie crust mix.
Press this into the bottom of an 8 x 10-inch pan.
Mix brown sugar and cinnamon in a small bowl.
Mix remaining ingredients in a separate bowl.
Layer some of cake mixture, followed by 1/2 of the cinnamon mixture, and repeat until all is used up.
Bake at 350 degrees for about one hour.
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.
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
ound baking pans.
Make cake according to package directions, adding
Combine cake mix, margarine and 1 egg.
Mix well.
Press into a buttered 9 x 13-inch baking dish.
Combine confectioners sugar, cream cheese, 2 eggs, 1/2 cup creamy peanut butter and 1 teaspoon vanilla.
Mix well.
Pour over cake and top with peanuts.
Bake at 300\u00b0 for 45 to 50 minutes or until layer is done.
Cool for approximately 1 hour and cut into bars.
Yield: 15 bars.
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
Prepare cake mix following package directions.
Use 1/2 of cake and break into pieces in bottom of punch bowl or large bowl. Pour pineapple over cake.
Pour pudding over pineapple.
Pour strawberries over pudding.
Slice bananas over strawberries. Spread Cool Whip over top.
Cover and let stand overnight.
This recipe if better for a party or large crowd, but can be made smaller by using 1/2 of recipe.
Prepare cake.
Cool completely.
Beat together caramel ice cream topping and butter in a large mixing bowl until smooth. Gradually add powdered sugar, vanilla and pecans, beating until frosting is creamy and spreadable.
Spread frosting between layers and on top and sides.
Store in refrigerator until ready to serve. Let cake stand at room temperature for approximately 30 minutes for easier cutting.
Mix yellow cake mix according to directions on package and bake; cool.
Mix all ingredients except peanut butter in skillet and cook until mixture forms a soft ball, about 25 minutes.
Then add peanut butter and beat until cool enough to spread on cake. Frost cake and decorate top with roasted peanuts.
Prepare yellow pudding cake mix.
Follow box recipe on cake box.
Pour batter into pan.
In a bowl mix Ricotta cheese, sugar, eggs and vanilla.
Mix and pour over batter.
When it cools, sprinkle confectioners sugar on top.
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.
side. Cream 1 cup of butter, gradually add 2 cups sugar
Mix first 4 ingredients well, fold in blueberries.
Bake at 350\u00b0 for about 1 hour in a tube or Bundt pan, which has been greased and floured.