Fruit Cocktail Pudding Cake
1 box yellow cake mix
1 box lemon instant pudding
1/4 c. oil
4 eggs
1 can fruit cocktail with juice
1 c. coconut

Beat with electric mixer or by hand 2 to 3 minutes. Pour into a 9 x 13 inch pan. Sprinkle 1/2 cup brown sugar and 1/2 cup nuts on batter. Bake at 350 degrees for 45 minutes.

Toasted Coconut Pudding Cake
1 box buttered yellow cake mix (Duncan Hines)
1 box toasted coconut instant pudding
4 eggs, one at a time
1/2 c. Wesson oil
1 1/4 c. water

Cook in oblong pan at 350 degrees.

COCONUT GLAZE
1-1/2 c. sugar
1/2 c. water
1 tbsp. white syrup
1 lump butter
1 tsp. vanilla
1 pkg. frozen coconut

Cook until it bubbles; add coconut. Cool and pour over cake.

Toasted Pecan Chocolate Pudding Cake
1 box Duncan Hines fudge cake mix
1 box Jello French Vanilla Instant
Pudding Mix
3 eggs
3/4 c. oil
1-1/2 c. milk

Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at 350 degrees. Cool and frost.

FILLING AND FROSTING:
2 c. pecans (chopped and toasted)
1 (8 oz.) + 1 (3 oz.) cream cheese
1-1/2 sticks margarine
2 tsp. vanilla
1-2 sq. chocolate, melted

Beat margarine and cream cheese until smooth. Beat in powdered sugar and vanilla. Set aside 1/3 of this mixture. To remaining 2/3, add toasted pecans. Spread between layers and on top. To remaining 1/3, add melted chocolate. Spread on outside of cake.

Ugly Duckling Pudding Cake
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jell-O lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped

Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes.

FROSTING
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk

Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1-1/2 cups coconut. Pour on top of cake (when cooled).

Chocolate Pudding Banana Cake
1 box chocolate fudge cake mix or any
chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas, smashed
or crushed before adding to mixture

Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed bananas to mixture. Beat according to directions, 2 to 3 minutes with electric beater or approximately 2 minutes - 300 strokes by hand. Can also be made with a scratch made chocolate cake, adding all ingredients. Bake at 350 degrees about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.

Chocolate Pudding Cake
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz. carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.

Poppyseed Pudding Cake
1 yellow butter cake mix
1 instant vanilla pudding
4 eggs
1/2 c. Crisco oil
1 c. water
1/4 to 1/2 c. poppy seeds

Mix all ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375 degrees for 45 to 50 minutes.

Twinkie Pudding Cake
1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip

Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate.

Watergate Cake
1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-Up, Sprite or Club Soda
3-1/2 oz. pkg. pistachio pudding, instant
1/2 c. finely chopped nuts
1/2 c. coconut

TOPPING
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts

Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE: Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.

Pineapple Pudding Cake
1 yellow cake mix
1 lg. can pineapple, crushed
1 lg. pkg. vanilla pudding, instant
1 (8 oz.) Cool Whip

Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired.

Chocolate Chip Pudding Cake
1 pkg. yellow cake mix with pudding
1 sm. pkg. chocolate instant pudding mix
4 eggs
1 c. sour cream
1/2 c. oil
1/3 c. water
1 (6 oz.) pkg. semi-sweet chocolate
chips
Confectioners' sugar

In large bowl, combine all ingredients except chocolate chips and confectioners' sugar. Beat well for 4 to 5 minutes. Add chocolate chips and pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. Cool on wire rack. Dust with confectioners' sugar.

Butter Pecan Pound Cake
1 Betty Crock butter pecan cake mix
1 pkg. coconut cream instant pudding
4 eggs
1 c. oil
1 c. hot water

Mix all together. Beat 2 minutes. Bake in well-greased or sprayed bundt pan at 325 degrees for 45 minutes.

Lemon Pudding Cake
CAKE
1 pkg. lemon cake mix
1 pkg. lemon instant pudding
3/4 c. water
3/4 c. vegetable oil
4 eggs

FROSTING
2 c. powdered sugar
2 tbsp. water
2 tbsp. oleo
1/3 c. lemon juice

Mix cake ingredients well and bake in 9 x 13 inch pan according to package directions. After taking cake out of oven, pierce with fork lots of times. Pour mixed frosting over hot cake slowly. Don't oil sides of pan so cake won't pull away.

Lemon Pineapple Pudding Cake
1 pkg. Jiffy cake mix

Make as directed on package. Bake in 9 x 13 inch pan.
Bake 20 minutes, cool.
1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 lg. pkg. lemon pudding
1 lg. can pineapple, drained

Beat cream cheese and milk until smooth. Add drained pineapple to mixed pudding (mixed according to directions). Add to cheese mixture. Pour over cake and cover with Cool Whip. Chill overnight.

Pineapple Pudding Cake
1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
1/2 c. milk
1 pkg. instant vanilla pudding
2 c. cream, whipped
1 c. coconut, toasted to light brown

Bake cake according to directions on package. As soon as cake is removed from oven, poke holes all over it with large 2 tined fork. Spread the crushed pineapple over it, juice and all. When cake has cooled, mix milk and pudding and fold in whipped cream. Spread over cake and top with toasted coconut. Refrigerate for 8 to 10 hours. Keeps very well in refrigerator.

Banana Split Cake
CRUST:
2 c. graham cracker crumbs
1 stick butter
1/2 c. sugar

Melt butter and add sugar and crumbs. Pat in 9 x 12 inch dish.

PUDDING
1 sm. vanilla instant pudding
1 envelope Dream Whip
1-1/2 c. milk

Mix these items for pudding. Layer fruit and pudding as follows: Crust, pudding pineapple chunks, bananas, strawberries, Cool Whip, then nuts. When fruit is cool, it does better. Frozen strawberries are great.