Preheat oven to 350 degrees.
Combine cake mix, peanut butter, eggs, and butter in large bowl. Beat until well mixed. Stir in chocolate chips.
Drop by rounded teaspoon baking sheets. Bake 8 minutes. Cool two minutes and transfer to cookie racks.
Mix
cake
and\tbake
as directed.
Make holes in cake. Mix pineapple
and
sugar
together and boil 2 minutes.
Pour mixture over cake and let cool.
Mix pudding and milk together and pour over cooled cake.
Top with Cool Whip.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
Combine yellow cake mix, pineapple, water, eggs, oil, coconut extract, and vanilla extract in a bowl until moistened; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes clean, 40 to 45 minutes.
Mix
yellow
cake
mix and butter or oleo.
Add egg and milk. Mix
up
with
egg beater.
Add a little more cake mix. Beat
with egg beater.
Add a little more cake mix.
Beat with egg
beater until it gets too thick.
Take egg beater out and use
big spoon. If you can't beat anymore, then use your hand to
mix.
When
you are ready to put on greased cookie sheet, make
size
of silver dollar.
Bake at 375\u00b0 for about 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy.
Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie.
Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, chocolate chips, oil, eggs, and brown sugar together in a bowl. Pour into an ungreased 9x13-inch baking pan.
Bake in the preheated oven until golden brown, 20 to 25 minutes.
ine with paper liners.
Mix yellow cake mix, baking powder, flour, milk, canola
Preheat oven to 350.
Spray cookie sheets.
In Large bowl cream together the eggs, water, margerine& peanut butter.
Mix in cake mix& blend well.
Fold in chips& toffee bits.
Drop by rounded teaspoon on cookie sheets.
Bake 8- 10 min.
Allow to cool on cookie sheets about 5 minutes.
Remove to a wire rack to cool completely.
Preheat oven to 350 degrees.
Beat pie filling, eggs, apple pie spice and yellow cake mix together with an with electric mixer on medium-speed until thoroughly mixed. (You can \"mash\" with a potato masher if you prefer chunks in your muffins).
Divide batter equally between 24 paper-lined cupcake wells.
Bake in a preheated oven for 25 to 30 minutes or until knife inserted comes out clean.
Allow to cool before peeling off paper liners.
Prepare the yellow cake mix as directed for a 9
Amish Friendship Cake Initial STARTER:
Day 1-
Grease and flour a 9 by 13\" cake pan.
Put the dry yellow cake mix at the bottom.
Pour the can of crushed pineapple with juice over the cake mix.
Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
Bake the cake at 325 for 45 minutes, or until done.
Let rest for 20 minutes before serving.
This is best served warm.
Spread crushed pineapple in the bottom of baking dish. Spread cherry pie filling over the pineapple.
Spread yellow cake mix over pineapple and cherry filling.
Melt margarine and drizzle over the other ingredients.
Bake at 350\u00b0 until golden brown on top.
peed for 1 minute the cake mix, pineapple and juice, bananas, water, oil
Heat
oven
to\t350\u00b0.
Melt
oleo
in
sheet
cake pan. Sprinkle brown sugar on top of oleo.
Arrange pineapple slices or crushed pineapple on top.
Mix yellow cake mix according to directions\ton box.
Use pineapple juice for liquid in recipe. Bake for
45
to
55
minutes.
When done, cut around sides of cake and invert.
Let pan sit on top of cake for a few minutes to make sure all pineapple and topping comes loose.
Melt margarine in super skillet and brush on sides.
Sprinkle brown sugar in melted margarine.
Place pineapple rings, then cherries in middle of pineapple rings and sprinkle pecans on top. Add drained crushed pineapple.
Mix yellow cake mix, according to directions, except add pineapple juice in place of liquid the cake recipe calls for.
Bake at 350\u00b0 for 1 hour or a few minutes over, according to your oven.
Let cool for 15 minutes.
Place a large plate over skillet and dump.
Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.
Pour prepared cherry pie filling into ungreased 9 x 13-inch pan.
Spread evenly.
Spread crushed pineapple.
Sift yellow cake mix over the cherries and the pineapple.
Put pats of butter evenly over the top.
Sprinkle the nuts on the mixture and bake in a 350\u00b0 oven for 1 hour.
Bake cake mix as box says too in a 9x13 pan.
Let cake cool down.
Mix puddings, milk, cream cheese, and rum.
Cool mixture in fridge for 1-2 hours.
Spread pudding mix on cake.
Add crushed pineapple on top.
Top with Cool Whip.
Cool in fridge for 1-2 hours before serving.