br>To make the sponge cake, beat egg yolks, sugar and
Prepare cake as directed on package.
While cake is baking, mix together pineapple, pudding mix and Cool Whip.
Place in refrigerator to chill.
Cool cake and spread pineapple cream on top of cake.
Enjoy!
Prepare cake as directed on box.
Bake 10 to 15 minutes in a 9 x 13-inch pan.
Cool.
In another bowl, add milk, pudding mix and cream cheese.
Beat until blended.
Put this mixture on top of cooled cake.
Cover with well drained, crushed pineapple.
Top with Cool Whip.
Refrigerate 24 hours!
Serves 12 to 15 people.
Bake cake in a 9 x 13-inch pan at 325\u00b0 for about 15 to 20 minutes.
Cool.
Spread pineapple over cake.
Beat cream cheese with 1/2 cup milk.
Beat pudding with 2 cups milk.
Combine and spread over pineapple.
Top with 8 ounces Cool Whip.
Sprinkle with 1 1/2 cups toasted coconut.
Refrigerate overnight.
Toast coconut in 350\u00b0 oven for 7 to 12 minutes.
Toss several times to get golden brown.
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
n a bowl, beat the cream cheese, yogurt, lime zest and
place a container of pineapple-coconut ice cream in the refrigerator for
ime syrup in an ice cream machine, following the manufacturer's
othpick inserted in center of cake, comes out clean.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Bake cake as directed on box.
Poke holes in cooled cake.
Pour entire contents of pineapple on top.
Blend cream cheese, pudding and milk.
Spread over pineapple on cake.
Top with Cool Whip.
ll drained carrots, raisins and pineapple. Add coconut and walnuts. Mix
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.)
Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe.
Stir into hot filling the cream cheese.
Pour over cooled cake layer.
an to aid when releasing cake from pan). Cut a 1
Bake the cake in a 10 x 12-inch pan as directed.
Mix the pudding mix, 8 ounces cream cheese and 4 cups milk; spread mixture over loaf cake.
Drain the pineapple slightly; spread over pudding.
Whip the Dream Whip in 1 cup milk.
Add 4 ounces cream cheese (small chunks at a time).
Spread over pineapple.
(Drop by tablespoon until covered.)
Keeps 3 days refrigerated.
eanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl
Prepare pudding according to directions. Cool.
Cut sponge cake in half horizontally.
Using only 1/2, cut this horizontally again. Place one slice on a plate. Sprinkle with pineapple juice and then spread half of the pudding before adding second slice of cake. Repeat the same as first layer. Whip the whipping cream and add the drained, crushed pineapple. Frost cake with this on sides and top.
You may then cover with a Marzipan Topping.
pread a layer of ice cream over the cookies.
Repeat
beat together 2 pkgs cream cheese and 3/4 cup
Bake this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!