Cake:.
With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
Icing:.
Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.
In a bowl combine melted butter, sugar, eggs then add Graham Crackers and baking powder, milk, nuts coconut and vanilla. (No mixer needed).
Bake in a tube or bunt pan on 300 degrees for approximately 1 hour.
Cake is done when a toothpick is inserted and comes out clean.
Let cool completely before icing.
ICING.
In a pot, melt butter on low heat on stove. In the same pot add drained pineapple. Slowly add powdered sugar until you have added all of the sugar.
Pour over completely cooled cake.
Add 1/2 cup drained pineapple and blend. Measure in flour
edges. Serve with tangy pineapple icing.
Icing:.
Combine powdered sugar, light
Mix sugar and pineapple.
Add flour or starch.
Place on stove and cook 5 to 8 minutes (pineapple cooks quickly).
Add flavoring. Cool icing before spreading on cake layers.
Preheat oven to 350\u00b0.
Grease and lightly flour 3 cake pans (each 8-inches in diameter).
Mix together all ingredients, using electric mixer.
Divide batter among prepared cake pans.
Bake in preheated oven at 350\u00b0 for 20 minutes or until layers test done. When completely cool, frost cake with Pineapple Icing. Refrigerate.
Combine all ingredients except pineapple.
Cook over medium heat for 12 minutes or until thick.
Stir constantly.
Remove from heat and add pineapple.
Spread on cooled cake.
Cream shortening, margarine and sugar together.
Add eggs, one at a time and beat thoroughly after each.
Add flour and baking powder (1 spoonful at a time alternately with milk).
Add vanilla. Stir in crushed pineapple with juice and blend well.
Pour into well-greased and floured 10-inch tube pan in cold oven.
Bake at 325\u00b0 for approximately 1 1/2 hours.
Let stand a few minutes and remove from pan.
Frost with Pineapple Icing.
Mix pineapple filling, cream cheese, powdered sugar and Cool Whip; ice the angel food cake. You can also use crushed pineapple and 3 tablespoons corn starch; cook until thick. Let cool, then mix with other ingredients.
In a saucepan, combine pineapple (with juice), sugar and corn starch.
Bring to a boil and cook, stirring constantly, until thick.
Remove from heat.
Ice cool cake.
Mix shortening and butter with 1/2 cup powdered sugar.
Add 2 1/2 cups more powdered sugar and crushed pineapple.
Bake cake mix according to pkg. directions in two 9 inch round cake pans. When cooled, slice layers in half forming 4 round layers. Combine pineapple, sugar, and corn starch in sauce pan and cook over medium heat until thickened. When cake is thoroughly cooled, place layers on cake plate and put a layer of filling between each layer. Frost with pineapple icing.
Bring to a rolling boil sugar and milk.
Cook 7 minutes.
Add margarine, pineapple and vanilla.
Pour over yellow cake.
Add pineapple to dry pudding mix.
Beat well.
Fold in Cool Whip.
Frost cake. (Make sure to keep the leftover cake in the refrigerator).
Mix flour, sugar and pineapple; then add eggs.
Cook until heavy and thick and falls off spoon.
Spread on cooled cake and sprinkle with coconut.
Cook sugar,
egg
yolks, Karo and flour until it begins to thicken.
Add
oleo and mix well.
Add pineapple and spread on cake.
Mix first 3 ingredients, then add 2 1/2 cups more of the powdered sugar.
Add crushed pineapple.
Beat eggs.
Mix flour and sugar and add to eggs.
Add melted butter and lemon juice; beat well.
Fold in one tall can of undrained pineapple.
Cook slowly until thick.
Spread over yellow layered cake mix.
Bring pineapple juice and sugar to a boil.
Make thickening of water and flour; add to mixture and cook over low heat until thickened, 2 to 3 minutes.
Remove from heat and add margarine and pinch of salt.
Spread over cake while warm.
Prepare the cake mix as directed on package.
Pour into two 9-inch greased and lightly floured cake pans.
Bake according to package directions.
Remove from pans and cool on rack while making the pineapple icing.