nd flour three 9-inch cake pans and set aside.
rop in shortening.
Add pineapple juice and vanilla.
Beat
Sift flour together with baking powder and salt in small bowl. Cream butter and sugar together.
Add beaten eggs and mix. Combine evaporated milk with pineapple juice.
Alternately add flour mixture and liquid, mixing after each addition.
Add vanilla with mixture.
Beat with hand mixer about 1 minute.
Pour into two greased and floured layer pans.
Bake 30 to 35 minutes at 350\u00b0. Let cake cool, then prepare layers by spreading Pineapple Filling between each layer, ending with filling on top.
Chill before serving.
Line the sides and bottom of 9 or 10-inch spring-form pan with ladyfingers.
Set pan aside.
Whip the cream stiff.
In another bowl, beat sugar and cream cheese.
Fold in whipped cream and beat slightly.
Spread 1/3 of cream mixture over ladyfingers, then spread 1/4 of pineapple filling.
Add another layer of ladyfingers.
Spread last 1/3 of cream on top of cake and top with pineapple.
Chill overnight.
Pineapple Filling: Drain the pineapple well over a bowl, pushing
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!!
und cake pans, and line bottoms with parchment paper.
Drain pineapple
rge bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs
b>cake out and cool completely, paper side down.
For Pineapple Filling:<
CAKE: Combine cake mix, pudding mix, eggs, oil
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.
Mix the dry cake mix (reserving 1/2 cup),
and the 3/4 cups pineapple juice; beat with a wire
For cake: Position rack in center of
othpick inserted in center of cake, comes out clean.
inch cake pans.
Drain and reserve syrup from pineapple. Add
Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Bake your cake as directed on box.
Let cool, then put on your pineapple filling or frosting.
Enjoy!!
Prepare cake mix as directed on box. Divide into two 9 x 13 inch cake pans. Bake as directed.
Mix vanilla pudding as directed on box. Add crushed pineapple then add cream cheese. Put filling on 1 1/2 of cake, top with other cake. Top entire cake with cool whip.
Dump in order, the following ingredients into a greased 9x12 cake pan: apple pie filling, crushed pineapple, yellow cake mix, melted butter.
Spread evenly over the mixture coconut and nuts to your little heart's desire.
Bake 350 degrees for one hour (maybe a little less at a higher altitude).