Bake cake as directed on box; cool.
Make pudding.
Crumb cake, then start layering:
first the pudding, strawberry filling and pineapple, then Cool Whip.
Continue in layers.
Finish with Cool Whip.
Decorate.
Keep chilled.
Cover with wrap.
This cake does not have shortening or butter in it.
nch plastic straws
Make cake layers:.
Preheat oven to
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
Cream sugar and Crisco together well.
Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake.
Bake at 350\u00b0 for 25 to 30 minutes.
Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
Sift flour and baking soda together, add to mix.
Pour into ungreased 9 x 13 baking dish.
Bake at 350\u00b0F for 35 minutes.
While cake is baking, make topping.
Cream together cream cheese, sugar, butter and vanilla* at high speed.
While cake is warm, not hot, put topping on cake.
*I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!
-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling
0 mins.
Using a wedding cake cutter, cut 12 shapes from
f 3 deep, round, 20cm cake tins with baking paper.
Mix Crisco with 1/2 of powdered sugar, then beat.
Mix very well before adding water, then add rest of powdered sugar.
This is very important!
Four recipes will do a 6 layer wedding cake.
z cake recipes together in a Wiltons doll cake pan
Assembly Directions:
In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
Bake at 350 degrees for 35-40 minutes.
While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner's sugar 1 cup at a time. Beat until smooth.
Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.
oat an 8-inch round cake pan with cooking spray, line
SIFT TOGETHER flour, soda, and sugar, and then add pecans.
Next add slightly beaten eggs and the crushed Pineapples.
Pour batter into a 9x13 cake pan that has been greased and flour.
Bake 40 minutes at 350 degrees; cake will be dark.
While cake is still hot, using a fork punch holes in top of cake.
Mix icing with mixer until smooth and spread on cake while it is still hot!
Let cake cool and serve.
Enjoy!
Mix cake as directed.
Bake in 9 x 13 pan.
Cool.
Mix together Cool Whip, softened cream cheese and vanilla pudding.
Smooth over cake.
Spread drained pineapple over top.
Sprinkle evenly with coconut.
Refrigerate.
t end like angel food cake ).
beat after each.
In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.
ntil a toothpick inserted into cake comes out clean.
To
Mix all ingredients together.
Grease and flour pan.
Bake at 350\u00b0 for 30 to 40 minutes.
Spread cake with icing.
Preheat oven to 350\u00b0. Combine all ingredients in large bowl. Mix well. Pour into three 8-inch cake pans and bake about 35 minutes or until golden brown. Cool on wire racks. For a moister cake, freeze before icing.
Mix all ingredients together.
Place in ungreased 9 x 13-inch cake pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool cake.