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.
Prepare cake mix according to package. Cool cake slightly. Poke holes in cake with wooden spoon.
Mix Eagle Brand milk and cream of coconut together and pour over cake so that it fills all holes. Refrigerate before serving. Frost with Cool Whip and sprinkle with coconut or mix these two together and frost.
Bake cake mix as directed in a 9 x 13-inch pan.
Cool 15 minutes.
Bring milk, sugar, coconut juice and 1/2 cup coconut to a boil.
Put holes in cake with utility fork.
Pour hot mixture over cake.
Cool. Top with Cool Whip topping and 1/2 cup coconut.
Refrigerate.
Mix together cream cheese and powdered sugar.
Add prepared Dream Whip.
Spread on top of prepared cake.
Top cake with cherry pie filling.
Enjoy!
Step 1:
Prepare chocolate cake with pudding mix per package directions.
Bake in sheet pan.
eks.
Cover loosely with aluminum foil, with a wooden spoon inserted
lean 9 inch round cake pans. Pierce cakes with large fork at
Cook pudding with the milk as directed on
Lightly coat cake pans with nonstick spray.
epare the cake pan by misting with 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.
Make 1 yellow cake mix as directed (sheet style).
Mix pudding with milk.
Add cream cheese.
Top cake with pudding and cheese. Mix pineapple, bananas and Cool Whip.
Decorate with nuts and cherries.
Refrigerate.
Mix together the cake mix, pudding, sour cream, eggs and oil.
Using an electric mixer beat the batter for 8 to 10 minutes.
Grease and flour a 10 inch tube pan.
Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chips and walnuts over it.
Pour in remaining batter and top with remaining chips and nuts.
Bake at 350 degrees for 50 to 60 minutes.
Cool for about 10 minutes and then turn out onto a serving plate and cool completely.
Preheat the oven to 325 degrees.
Mix together the mashed bananas, yellow cake mix, pudding mix, vegetable oil, 3/4 cup water, and the eggs. Mix well.
Pour into a bundt pan (that has been sprayed generously with non-stick cooking spray.).
Bake for 1 hour.
Meawhile, in a saucepan, melt the butter, then add 1 cup sugar and 1/4 cup water.
When the cake is removed from the oven, pour the sauce on over slowly (with the cake STILL in the pan).
Let sit at least 20 minutes to absorb the sauce.
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.
Grease and flour bundt pan. Crumble nuts into bottom of pan.
Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
For Glaze:
Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.
Heat butter, 3 cups milk and sugar slowly to a boil.
Combine 1/2 cup milk, eggs, salt, cornstarch and flavoring; beat well. Pour hot mixture into the egg mixture; mix well.
Return mixture to stove.
Heat on low until thick.
Make yellow cake following directions on box.
Serve cake with pudding mixture.
Serve with topping warm.
Prepare cake mix according to directions and bake in 9 x 13-inch pan; cool cake.
Prepare instant pudding according to directions.
Add softened cream cheese.
Cover cooled cake with pudding/cream cheese mixture.
Drain crushed pineapple and cover cake.
Add Cool Whip and top with walnut pieces.
Mix strawberries and pineapple together.
Prepare pudding according to directions.
Bake cake by directions.
Slice cake in center (4 halves).
Put one half in bowl.
Cover cake with pudding, fruit, then Cool Whip.
Repeat for each layer.
Sprinkle with coconut, if desired.
Put cake mix, pudding mix, sour cream, water, oil,