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.
Bake yellow pudding cake mix in 13 x 9 x 2-inch pan.
While cake is cooking, bring to a boil pineapple and sugar; boil 5 minutes.
When cake is done, pour pineapple over cake; let cool. When ready to serve, mix pudding.
Spread over cake.
Spread coconut over pudding.
Cut bananas over coconut.
Top with Cool Whip.
Sprinkle with nuts and add cherries.
Bake a yellow pudding cake. Use a 13x9 in pan. Five minutes before cake is done, beat a large can of pineapple (not drained) and 1 cup of sugar together and boil 5 minutes. Remove cake and pour hot pineapple mixture over the top. Mix 1 pkg. instant butter pecan pudding mix according to directions and spread over cake. Spread a large container of cool whip over pudding. Sprinkle with coconut and nuts, Be generous. Chill and serve.
br>To make the apple pudding cake, bring apples and 1/2
Make cake according to package directions.
Bake in a large sheet cake pan (9 x 13-inch).
Cool.
Mix pumpkin, milk, sugar, eggs and cinnamon.
Pour into a 9 x 13-inch pan, lined with waxed paper.
Sprinkle the box of dry cake mix on top of pumpkin mixture.
Pat nuts on top.
Spoon the cooled, melted butter over nuts evenly.
Bake in 350\u00b0 oven for 50 to 60 minutes.
Let cool and then invert onto a large tray.
Mix together pumpkin, milk, sugar, eggs, cinnamon and allspice or nutmeg.
Pour into 9 x 13-inch pan, lined with wax paper.
Pour dry cake mix over pumpkin mixture and sprinkle with nuts.
Spoon butter over nuts evenly.
Bake at 350\u00b0 for 50 or 60 minutes.
Allow to cool.
Invert on serving platter and cover with frosting.
Add box of cooked vanilla pudding to cake mix in large mixing bowl and mix as box says, using the butter recipe.
Put cake in oven at 350\u00b0 for 30 to 35 minutes or until done.
Let cake cool.
Drain (dry) can
of
pineapple;
chop
pineapple.
Bake yellow Jiffy cake mix
as\tdirected, using pineapple juice for liquid. Cool.
Mix pudding\tas
directed.
Add
cream cheese, spread over cake.
Sprinkle with chopped pineapple and chopped pecans.\tTop with Cool Whip.
Top with toasted coconut.\tChill overnight. Keeps well.
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.
Prepare cake mix as directed and bake
Make cake mix as directed.
Make coconut pudding as directed. Add cream cheese to pudding mixture.
When cake is cool, ice with pudding and cream cheese mixture.
Spread container of Cool Whip over pudding and cream cheese mixture.
Sprinkle with coconut and serve.
Make cake by instructions on box.
Make pudding while cake is baking.
Remove cake from pan and put on a platter.
Open can of pineapple and pour juice all over top of cake (not sides).
Spread pudding evenly across the top of cake.
Spread Cool Whip over the entire cake, including sides.
Chill and serve.
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.
Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.
Mix cake mix, water, vegetable oil and
Blend cake mix, 1 box pistachio pudding, oil, orange juice, water and eggs.
Spray angel food cake pan; pour 2/3 of batter into pan and fold into remaining batter the 2/3 cup chocolate syrup. Pour remaining batter into pan.
Bake at 350\u00b0 for 30 to 40 minutes. Test with toothpick.
Bake sheet cake.
When completely cooled, mix pudding according to directions.
Spread on cooled cake.
Drain pineapple. Sprinkle pineapple over pudding.
Cover with Cool Whip. Refrigerate.
Prepare cake mix according to directions.
Sprinkle coconut and 1/2 cup nuts over cake batter (optional).
Bake in cake pan with high edges.
Prepare pudding per instructions on box. Refrigerate.
Mix first four ingredients well. Pour into 9 x 13-inch pan. Add chocolate chips and pecans on top.
Bake at 350\u00b0 until done (40 to 45 minutes).
Can use butterscotch chips and butterscotch pudding in yellow cake mix (non pudding mix).