arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
Bundt is best for this recipe).
Combine sugar, oil and
Prepare cake as directed.
To prepare cream cheese frosting, drain the pineapple juices.
Mix together cream cheese, Cool Whip, sugar and crushed pineapple with hand mixer until smooth.
Spread frosting on cooled cake.
Sprinkle with pecan pieces.
Place pineapple slices on top of frosted cake with a cherry in the middle of each slice.
Refrigerate overnight before serving.
Preheat oven to 350\u00b0. Grease pans with shortening. Flour the sides and bottom lightly. Mix 1/2 cup warm water with cream cheese. Add cake mix, 1/2 cup sugar, oil, eggs and 3 tablespoons butter. Beat at medium speed for 3 to 4 minutes. Pour into cake pans. Bake 35 to 45 minutes. Remove from oven and cool on wire rack.
Beat the cream cheese until soft.
Add 5 whole eggs, one at a time.
Add 1 cup sugar and 1 1/2 teaspoons vanilla; beat until thin.
Pour into graham cracker crust (recipe follows).
Bake at 350\u00b0 for 40 to 50 minutes.
Cool cake for 15 minutes.
Turn oven temperature down to 325\u00b0.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Prepare the cake layer by whisking together the
lour 3 9x1.5-inch cake pans.
Beat margarine, shortening
nch baking dish.
Beat cake mix with 1 cup water
Mix cake mix as directed on box.
Butter or grease a 9 x 13-inch pan and pour cake mix into pan.
Sprinkle coconut and nuts on top of cake mixture.
In a separate bowl mix margarine, softened cream cheese and powdered sugar.
Pour this mixture on top of cake mixture.
Bake 50 minutes at 325\u00b0.
Combine melted butter, 1 egg and cake mix.
Spread mixture into buttered 9 x 13-inch pan (will be thick).
Combine cream cheese, eggs, brown sugar, powdered sugar, vanilla and salt.
Beat until smooth.
Spread cream cheese mixture over cake mixture and bake at 325\u00b0 for approximately 45 minutes or until golden brown. (Sprinkle with powdered sugar, if desired.)
Yield:
48 (1-inch) squares.
n a large mixing bowl, cream together cream cheese, butter, vanilla and sugar
o 350 degrees. Bake cake as directed on package using
set aside.
Cream 1 cup butter with cream cheese and remaining 1
Bake cake mix in greased and floured jelly roll pan (11 x 16-inch) at 350\u00b0 for 15 minutes or until done.
Cream together cream cheese, vanilla pudding and milk.
Spread over cooled cake. Sprinkle pineapple over cream cheese mix.
Spread container of Cool Whip over pineapple.
Garnish top of Cool Whip with chopped nuts and coconut.
Cream butter (don't use margarine) and sugar.
Divide cream cheese into 1/3's.
Alternately add 2 eggs and 1/3 package cream cheese times 3 until 6 eggs and 1 package cream cheese are used. Beat 3 to 4 minutes each time between additions.
Add cake flour and vanilla.
Pour into greased large tube pan.
Bake at 300\u00b0 for 1 3/4 to 2 hours at most.
Use 8 x 14-inch pan that is greased and floured.
Spread coconut and pecans on bottom of pan.
Mix cake according to package directions.
Pour over pecans and coconut.
Melt margarine, then add cream cheese and powdered sugar.
Mix well. Spread over cake mix.
Bake at 350\u00b0 for 40 to 50 minutes or until done.
Melt cream cheese and margarine together and add powdered sugar.
Put coconut and nuts in bottom of 9 x 13-inch pan.
Mix cake mix and pour over nuts and coconut.
Spoon cream cheese mixture over top of cake mix.
Bake at 350\u00b0 for 45 minutes.
In a 13 x 9-inch baking pan, bake cake mix as directed.
Then cool.
Whip (room temperature) cream cheese.
Add to it the prepared vanilla pudding.
Spread this mixture over top of cake. Refrigerate for 30 minutes.
Spread drained pineapple on top of pudding-cream cheese mixture.
Top with Cool Whip.
Sprinkle top with walnuts.
ith cooking spray.
Beat cream cheese, 3/4 cup sugar, and