ound cake pans. Line with parchment paper, then butter and flour the
o 325\u00b0F. Grease and flour a Bundt pan. Whisk
iners.
Drain pineapple and reserve juice. Finely chop pineapple pieces. Place in
Chop and blend dates, pecans and raisins.
Add water and boil 3 minutes.
Add corn oil margarine; stir and cool.
In mixing bowl, blend date mixture with flour, soda, eggs and vanilla; mix well. Add pineapple, carrots and coconut; mix.
Bake in oblong pan at 350\u00b0 for 1 hour.
Prepare cake mix as directed, except substitute egg whites for eggs and butter
Bake cake mix as directed on box in 9 x 12-inch pan saving 1 cup cake batter mix.
Cook batter, sugar, oleo and pineapple in double boiler.
As it is easy to scorch, stir while cooking.
Cool to lukewarm and put on warm cake.
Bake cake as directed.
Cool and slice to make 4 layers.
Mix whipped topping and pineapple.
Add pudding.
Put icing between layers and on top of cake.
Drain pineapple, reserving juice.
Add water to juice to make 1 cup.
Heat to boil.
Add boiling liquid to gelatin and cream cheese; beat with beater until smooth.
Cool, stirring occasionally.
Whip cream.
Fold cream, grated carrot and pineapple into cooled gelatin.
Pour into individual molds.
Chill until firm.
Makes 8 to 10 servings.
Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
Beat eggs until frothy.
Add sugar to eggs and beat.
Add remaining ingredients.
Bake in 9 x 13-inch pan at 350\u00b0 for 45 to 60 minutes.
Bake cake as directed on box. Blend sugar and flour in heavy pan. Add eggs, butter and pineapple. Cook on low until thick. Remove from heat. Add coconut. Put on warm cake.
Sieve flour and salt in a large bowl.<
Mix ingredients well.
Bake in well-greased and floured cake pan, 3 layers or 2 oblong pans.
Bake at 350\u00b0 until done.
Cool layers completely.
For the cake:.
Line 3 (9-inch)
o 350\u00b0F. Lightly grease and line an 11x7 inch rimmed
Grease an 8 inch round cake pan and line the base. For
o 350\u00b0F. Lightly grease and line an 8 x 4
\" (23 cm) round cake pans and dust the sides with rice
ch tube pan.
Cut pineapple slices in half. Sprinkle
rush a 9 inch round cake tin with melted butter.