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I found these 5 Jiffy cake recipes. Hope one of these is it. If not, can you describe the cake for me.
HAWAIIAN CREAM CAKE
Source: Jiffy
Servings: 12-15
FOR THE CAKE:
2 pkgs. JIFFY Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup coconut
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
2 eggs
1 (8 oz.) can crushed pineapple, well drained
FOR THE FROSTING:
1 pkg. JIFFY White Frosting Mix
4 to 6 oz. cream cheese, softened
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch pan.
Mix cake ingredients until well blended, then mix 2 minutes with mixer at medium speed.
Blend cream cheese with 1/4 cup sugar until well mixed. Add eggs and beat until well blended, then fold in drained pineapple.
Put half of cake batter in pan. Pour filling over batter in pan, then add remainder of batter over filling.
Bake cake for 38 to 40 minutes. Cool.
Mix frosting ingredients until blended, then beat on high for 2 minutes. Frost cake with thin layer of frosting and sprinkle with coconut, if desired.
VARIATION:
32 to 36 cupcakes may be made. Line muffin tin with paper cups. Fill muffin cup 1/4 full with cake batter, then add 1 tablespoon of filling, then add 1 tablespoon of cake batter. Bake 20-25 minutes. Frost as above.
PECAN PUMPKIN CAKE
Source: Jiffy
Servings: 12-15
FOR THE CAKE:
2 pkgs. JIFFY Golden Yellow Cake Mix
1 (3.4 oz.) pkg. butterscotch instant pudding mix
4 eggs
1/4 cup water
1/4 cup oil
1 (15 oz.) can pumpkin
2 tsp. pumpkin pie spice
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 egg
1 pkg. JIFFY White Frosting Mix, dry
FOR THE TOPPING:
2 Tbsp. JIFFY Baking Mix
1/2 cup brown sugar
2 tsp. cinnamon
4 Tbsp. butter or margarine, softened
1 cup chopped pecans
Mix all dry cake ingredients together in large bowl.
In separate bowl, beat eggs, pumpkin, water and oil until well blended and add to dry mixture. Beat 4 minutes at medium speed with electric mixer.
Beat cream cheese, 1 egg and White Frosting in smaller bowl.
Pour one half of cake mixture in bottom of 9x13-inch pan; pour cream cheese filling over the top of cake mixture and then pour remainder of cake mixture over the cream cheese filling.
Blend topping ingredients together until mixture is crumbly, then sprinkle over the top of the cake batter.
Bake at 350 degrees F for 45-50 minutes or until toothpick inserted in the center comes out clean.
Serve warm or cold; refrigerate leftovers.
EXTRA MOIST CARROT CAKE
Approximately 8 Servings
1 pkg. JIFFY Yellow Cake Mix
3 Tbsp. instant vanilla pudding (dry)
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 eggs
1/4 cup cooking oil
1/4 cup water
1/2 cup crushed pineapple
3/4 cup grated carrots
1/2 cup pecans
1/2 cup coconut
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan.
Mix together the dry yellow cake mix, dry pudding mix, nutmeg and cinnamon. Add eggs, oil and water to this mixture, and mix on medium speed for 1 minute. Stir in the pineapple, carrots, pecans and coconut. Pour into prepared cake pan.
Bake for 25-30 minutes, until tooth pick inserted in center comes out clean.
LEMON FILLED BUNDT CAKE
Servings: 12-15
FOR THE FILLING:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 Tbsp. lemon juice
1 cup flaked coconut
FOR THE CAKE:
2 pkgs. JIFFY Yellow Cake Mix
1 pkg. instant lemon pudding mix
1/2 cup butter or margarine, softened
4 eggs
1 cup water
FOR THE GLAZE:
1 pkg. JIFFY White Frosting Mix
1 Tbsp. hot water
1 Tbsp. lemon juice
Preheat oven to 350 degrees F. Grease well and flour a 10-inch tube pan.
Combine cream cheese, sugar, and lemon juice; beat until smooth. Stir in coconut until well blended. Set aside.
Beat together all cake ingredients on medium speed of mixer for 4 minutes. Pour cake batter into prepared pan. Spoon filling on top of batter being careful not to touch sides of pan with filling.
Bake 50-55 minutes until top springs back when lightly pressed. Cool until just warm, remove from pan. Cool completely.
Blend glaze ingredients together well and spread over top of cake.
PINEAPPLE JIFFY CAKE
Source: Cookbook USA
1 small pkg. Jiffy cake mix
1 (8 oz) pkg. Philadelphia cream cheese, softened
2 cups milk
1 (4-serving size) pkg. vanilla instant pudding mix
1 (16 oz) can crushed pineapple, drained well
chopped nuts (optional)
Prepare Jiffy cake mix according to package directions. Bake at 350 degrees for 20 minutes. Let cool.
Cream Philadelphia cream cheese; add milk and dry pudding mix and mix well. Pour over cooled cake and place in refrigerator to cool again.
After cooled, spread crushed pineapple over top of cake. Top with Cool Whip or whipping cream. Sprinkle with nuts, if using. Refrigerate for several hours before serving.
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