Ingredients

• 1 pkg. Duncan Hines Pineapple Cake Mix
• 1 pkg. instant coconut pudding mix
• 4 eggs
• 1/2 c. oil
• 1 c. milk
• 1 c. chopped pecans
• 1 c. candied cherries,cut in half

Directions

Beat eggs,milk and oil,add eggs one at a time beating after each addition,add cake mix and pudding mix and beat 3-4 minutes,add nuts by hand.
Grease and flour a large bundt pan.
Place cherries cut side down in bottom of pan.
Pour batter in pan.Bake at 350 degrees for 50 minutes or until cake tests done.

TOPPING:
Heat 1 stick butter until melted,add 1/2 c. sugar,and 1/2 c. whiskey,beat well.
Pour 1/2 of this mixture over the cake when done and still in the pan.
Turn cake onto a cake plate and pour remaining topping over cake.
* Use any good quality brand of whiskey.

Ingredients

• 1 cup butter
• 2 cups sugar
• 3 1/4 cups sifted cake flour
• 2 tsp baking powder
• 1 cup milk
• 1 tsp vanilla
• 8 egg whites, stiffly beaten

Directions

Cream butter and sugar; add flour, baking powder and milk, altnernately. Add vanilla. Fold in stiffly beaten egg whites. Bake in three 9 inch round cake pans or 2 large loaf pans at 375(F).

*(the late) Ruby Harkey

Ingredients

• White Icing:
• 1 cup chopped pecans
• 1 cup buttermilk
• 1 teaspoon baking powder
• 2½ cups cake flour
• 1/4 pound white chocolate, melted
• 1 teaspoon vanilla extract
• 4 eggs, separated
• 2 cups sugar
• 1 cup butter, softened
• 2 cups sugar
• 1 cup butter, melted
• 1 teaspoon vanilla extract
• 5.33-ounce can evaporated milk

Directions

Cream butter and sugar. Beat in egg yolks; add vanilla and melted chocolate. Stir together flour and baking powder; add to chocolate mixture alternately with buttermilk. Fold in stiffly beaten egg whites. Stir in pecans. Bake
in 2 greased and floured 9-inch cake pans at 350ºF. for 45 minutes. Cool, and remove from pans and ice with White

Icing:

Mix ingredients and let stand 1 hour. Stir occasionally. Cook to the soft ball stage (238ºF.) Beat until batter is of spreading consistency.

Toast the pecans lightly for a deeper pecan flavor.

Ingredients

• 1 c. chopped pecans
• 1 (14 oz.) pkg. caramels
• 1 (14 oz.) can Eagle Brand sweetened condensed milk, divided
• 3 eggs
• 1 c. oil
• 1 c. water
• 1 pkg. Yellow cake mix
• White Turtle Frosting:
• 1/2 c. melted butter
• 1 lb. powdered sugar
• 6 TBS. milk
• 1 tsp. vanilla

Directions

Combine cake mix, water, oil, eggs and half of the condensed milk. Beat well. Spread half of the batter into a greased 9×13 pan. Bake at 350° for 30 minutes.
Melt the caramels with remaining condensed milk, stirring often. Stir in pecans. Pour mixture over hot cake. Spread remaining batter over caramel layer. Bake 20 minutes longer. Frost cake with White Turtle Frosting.

Frosting:
Combine all ingredients and beat well. Spread over warm cake.

Ingredients

• 1-box yellow cake mix
• 1 small box vanilla pudding (NOT INSTANT )
• 1 cup milk
• 8 oz.softened cream cheese
• 9 oz. cool whip
• 1 (20 oz. ) can crushed pineapple,drained
• Coconut
• Chopped nuts

Directions

Bake cake as directed and cool.Use a 13×9 inch pan.
Cook pudding mix with 1 cup milk;let cool.
Mix softened cream cheese and cool whip.Blend cream cheese mixture with cooled vanilla pudding and spread on cake.Top with pineapple.Sprinkle with coconut and nuts.