CAKE: Mix together cake mix and oranges. Add eggs and oil. Bake at 350 degrees in 9×13-in pan. FROSTING: Mix pudding in pineapple and fold in cool whip. Frost cooled cake. Freezes well.
Drain pineapple and save liquid for cake. Mix cake according to directions using juice instead of water, bake and cool. Mix pudding with milk. When thick, beat in Cool Whip and softened cream cheese. Spread on cool cake. Cover with pineapple and top with coconut. Keep refrigerated. Delicious.
Beat sugar, Crisco, eggs and salt well. Dissolve soda in sour milk and add to mixture. Add flour. Dissolve cocoa in warm water and add this last. Bake in 350 degree oven for 45 minutes.
Mix all together, except cherry pie filling. Spread 2/3 of mixture in a greased sheet cake pan (12×18-inch).Blob cherry pie filling over mixture. Blob rest of mixture over top. Bake 350 degrees for 15 minutes. Reduce heat to 325 degrees and bake 30 minutes more. Make a glaze of powder sugar and drizzle over top.