Mix yellow cake mix according to directions on box for Bundt recipe.
Bake in Bundt pan.
Remove from pan.
Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.
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.
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.
ll need:
Pre-colored yellow fondant.
Pre-colored white
Prepare the yellow cake mix as directed for a
corating.
To make the icing: Place sugar, meringue powder
br>To make the cake: mix all cake ingredients together, pour into
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.
urchase 2 large flat round yellow spongy tart shells from your
Make cake as directions indicate or make a cake from scratch. Let cake cool; punch holes in top and spoon pineapple over cake (juice and all).
Spread icing (recipe following) over pineapple.
In a 9x13 pan prepare yellow cake according to package directions.
Ignore the directions on the cake mix box.
Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
Transfer your batter to a well greased bundt pan.
Bake at 325 degrees Fahrenheit for 40 minutes.
Turn it upside down onto your platter.
While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.
Bake cake following recipe on box.
When cake is done, spread condensed milk over cake.
Let milk soak in.
Bake yellow cake mix as directed on box.
Cool.
Pierce all over with fork.
Mix sugar, plain flour and pineapple.
Cook in double boiler until thick and candy-like.
Cool.
Spoon icing over pierced cake.
Sprinkle approximately 1 cup coconut on top of cake and icing.
This makes a large 1 layer cake.
Bake yellow cake according to directions on box and cool. Mix together cream cheese, milk and pudding to make icing and spread on cake.
Layer pineapple on top of icing at top of cake. Cover completely with Cool Whip.
Sprinkle entire cake with coconut.
Mix yellow cake mix according to directions on the box.
When mixed, add the can of coconut/pecan icing to the batter.
Scrape batter into a
bundt pan that has been greased and floured.
Bake as directed on the box of cake mix.
Test with a toothpick or cake tester to see whether it is done.
Let stand in pan for 10 minutes.
Turn out on a rack to cool.
No frosting necessary.
time, until smooth. Split cake into two horizontal layers. Spread