In a large mixing bowl combine cream cheese, butter, vanilla and sugar.
Stir by hand until mixture is smooth.
Spread on Pineapple Surprise Cake while the cake is still slightly warm to the touch.
ool completely.
Make the Cream Cheese Maple Frosting: In the bowl of
Prepare cake as directed.
To prepare cream cheese frosting, drain the pineapple juices.
Mix together cream cheese, Cool Whip, sugar and crushed pineapple with hand mixer until smooth.
Spread frosting on cooled cake.
Sprinkle with pecan pieces.
Place pineapple slices on top of frosted cake with a cherry in the middle of each slice.
Refrigerate overnight before serving.
ogether and set aside.
Cream butter and sugar till light
en to 350 degrees. Bake cake as directed on package using
rease 3 9-inch round cake pans or a 9x13 inch
cool until lukewarm. Beat the cream cheese and butter until smooth in
br>In large bowl, beat cake ingredients with electric mixer on
lour 3 9x1.5-inch cake pans.
Beat margarine, shortening
br>Carefully pour the heavy cream into the mixture. The mixture
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
Bring butter and creme cheese to room temp (70*).
Cut cream cheese and butter into chunks.
Beat cream cheese until smooth.
Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
Gently stir in the jar of marshmallow creme.
Frost your cake.
You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
Will cover:.
1 9 x 13.
2 10** Springforms.
3 9 x 2's.
Prepare cake as directed, pour in oblong pan. Combine cream cheese, egg, sugar and chocolate chips.
Drop by tablespoon in batter, cut through batter with knife to swirl. Top with additional chips. Bake at 350\u00b0 for 45 minutes. Frost with favorite chocolate frosting and nuts.
In a small bowl, and with the electric mixer beat together the cream cheese, butter or margarine and the vanilla.
Gradually add the powdered sugar and the ground ginger.
Continue beating until the frosting has a smooth consistency.
Spread on cooled Pineapple Cake.
Bundt is best for this recipe).
Combine sugar, oil and
In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!
Cream margarine and Crisco.
Add sugar; beat until mixture is smooth.
Add eggs; beat well.
Combine dry ingredients.
Add to mixture, alternating with buttermilk.
Stir in vanilla and flavoring.
Add nuts.
Fold in stiffly beaten egg whites.
Pour batter into 3 greased and floured 8-inch cake pans.
Bake at 350\u00b0 for 35 minutes.
Cool.
Frost with cream cheese frosting.
Sprinkle with chopped nuts.
Cream
together with mixer the cream cheese and butter. Add 1 box confectioners sugar and mix well. Add the second box of confectioners
sugar
and
1/4 cup warm water and mix well. Add the
melted
German
chocolate. Take out 2 1/2 cups of the mixture and
reserve
it
for
frosting. Add to the remaining mixture the shortening and eggs (one at a time) and mix well.
Preheat oven to 350\u00b0. Grease pans with shortening. Flour the sides and bottom lightly. Mix 1/2 cup warm water with cream cheese. Add cake mix, 1/2 cup sugar, oil, eggs and 3 tablespoons butter. Beat at medium speed for 3 to 4 minutes. Pour into cake pans. Bake 35 to 45 minutes. Remove from oven and cool on wire rack.
Beat the cream cheese until soft.
Add 5 whole eggs, one at a time.
Add 1 cup sugar and 1 1/2 teaspoons vanilla; beat until thin.
Pour into graham cracker crust (recipe follows).
Bake at 350\u00b0 for 40 to 50 minutes.
Cool cake for 15 minutes.
Turn oven temperature down to 325\u00b0.