Punch Bowl Cake
Punch Bowl Cake 1 18.25 oz. package yellow cake mix (or homemade) 1 20 oz. can crushed pineapple, drained (I just drain a little bit) 1 5 oz. package instant vanilla pudding mix (or homemade custard) 1 21 oz. can Strawberry Pie Filling or Cherry (or fresh strawberries) 1 16 oz. pkg. frozen whipped topping, thawed (or homemade whipped cream) Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. Cool the cake; set aside. Prepare...
{Recipe} Quick Italian Cream Cake
Quick Italian Cream Cake 1 pkg white cake mix; 3 large eggs; 1 1/4 cups buttermilk; 1/4 cup vegetable oil; 1 (3 1/2-ounce) can flaked coconut; 2/3 cup chopped pecans, toasted; 3 T Rum Beat first 4 ingredients for 2 minutes. Stir in coconut & pecans. Pour into 3 greased and floured 9" cakepans. Bake at 350° for 15-17 min. Cool in pans for 10 min. Remove from pans, and cool completely. Sprinkle each cake layer evenly with rum, let stand 10 min. Frost w cream cheese frosting. Chill 2 hrs.