br>Add eggs bananas, oil, pineapple and vanilla.
Beat til
Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
Add zucchini then flour mixture.
Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
When toothpick inserted into cake cames out clean.
In the food processor mix cheese and jam spread on cooled cake.
Press coconut into frosting of cake.
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!
Combine cake mix, oil, lemon pudding mix and eggs; mix well. Stir in 7-Up until smooth.
Turn batter into 2 well-greased 8-inch cake pans and bake at 350\u00b0 for 20 to 25 minutes or until cake springs back when touched.
Cool, then frost and stack layers, covering top and sides with Coconut-Pineapple Frosting.
Follow directions on cake mix box; add yolks. Bake in 4 layers.
Whip egg whites until stiff.
Cook sugar and pineapple over slow heat until thick.
Pour hot mixture over egg whites, stirring it together.
This makes enough to frost 4 layers.
Mix sugar, flour and baking soda.
Add oil, eggs and pineapple; mix thoroughly.
Bake on greased and floured sheet pan (18 x 21 x 1-inch) at 350\u00b0 until brown (20 to 25 minutes).
Use Barb's Pineapple Frosting.
Cook pineapple cake.
Then punch holes in layers and pour juice from pineapple over the layers.
Mix ingredients and frost cake.
Cook first 4 ingredients until thick with juice of pineapple. Add pecans, coconut and pineapple.
Cook until thick. Spread on cooled cake layers.
Cream the butter and shortening.
Gradually add the sifted confectioners sugar.
Beat until light and fluffy.
Blend in the crushed pineapple, salt, vanilla and grated lemon rind.
Stir pudding and pineapple, then add Cool Whip.
Do not beat; just stir together.
Let stand 5 minutes.
Cook
crushed pineapple and juice.
Add vanilla pudding mix. Bring
to
a boil.\tCool completely in the refrigerator. Stir in about
1/3 of Cool Whip until completely mixed.
Fold in remaining Cool Whip.\tFrost round layer cake (4 layers).
Drain the pineapple, saving juice to pour over cake layers. Mix margarine, flour, sugar and egg in saucepan.
Cook over low heat.
Add pineapple and cook until thick.
Cool for 5 minutes before icing cake.
Cream together the butter and shortening.
Gradually add the confectioners sugar; beat until light and fluffy.
Stir in the drained crushed pineapple, salt, vanilla, and lemon rind.
Mix pineapple and pudding; fold in Cool Whip.
Mix together 1 large can of pineapple with juice and the instant pudding.
Let set 1/2 to 1 hour.
Add Cool Whip.
Very good on angel food cake.
Add lemon juice to pineapple.
Use enough sugar to make a paste to spread on cake.
Pour pineapple into saucepan.
Add sugar and flour; cook at low heat until thickened.
Mix in beaten egg whites.
Spread on cake layer.
Beat pudding, whipping cream and cold milk together until thick.
Fold in well drained pineapple.
Place cake on a round board. Tint half the frosting yellow and the remaining frosting red.
Spread yellow frosting around sides of cake and 3/4 inch around edge of top. Spread red frosting over top of cake like pizza sauce.
For the decorations, sprinkle yellow sprinkles over red frosting to look like cheese. Top with pineapple, licorice twists, M&Ms and chopped gummy snake.
xcess.
Drain and press pineapple between paper towels to remove