For the cake:
Preheat oven
Pineapple Filling: Drain the pineapple well over a bowl, pushing
use.
For Posypka Topping
Cut bread into cubes, set aside.
Cream butter and sugar, then add eggs.
Next add pineapple.
Blend with spoon, then fold onto bread cubes.
Grease pan.
Bake at 350\u00b0 for 1 hour.
Double recipe for 9 x 13-inch pan.
Delicious served as side dish with ham.
th parchment paper.
Drain pineapple, reserving 3/4 cup juice
rop in shortening.
Add pineapple juice and vanilla.
Beat
x, 1/2 cup reserved pineapple juice, eggs, oil and milk
nto prepared pie plate. Bake for 8-10 minutes. Cool.
ans. Bake at 350\u00b0F for 28 to 30 minutes. Turn
For Homemade Lemon Cake:. Preheat oven
For cake: Position rack in center
For the crust:
Heat oven
For the marinade, combine all ingrediants
f the oven and bake for about 30-35 minutes (DO
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.
Bake your cake as directed on box.
Let cool, then put on your pineapple filling or frosting.
Enjoy!!
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.
o 24 hours. (Fix the Pineapple Salsa now so it can
For the Filling: Beat Cream Cheese, powdered sugar,
For the Salmon:
Season salmon