In case you don't want to make that other upsidedown cake I sent and want to make a pineapple type cake that is not upsidedown I am sedning these along too. Deluxe Pineapple Cake box mix used 9x13 Crisco flour no stick spray 2 (8 oz.) cans juice-pack crushed pineapple, well drained, reserving juice water 1 (18.25 oz.) package yellow cake 3 large eggs 1 (14 oz.) can Eagle Brand sweetened condensed milk, divided 1/3 cup vegetable oil 1 (3 oz.) package cream cheese, softened 2 to 3 drops yellow food coloring (optional) Heat oven to 350F. Spray 13 x 9 inch baking pan with flour no stick cooking spray, or grease and flour pan. Add enough water to reserved pineapple juice to make 1 cup. Combine cake mix, 1 cup pineapple liquid, eggs, 1/3 cup sweetened condensed milk and oil in large bowl. Beat on low speed until moistened, then beat on high speed 3 minutes. Stir in 1 can drained pineapple. Pour into prepared pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool. Beat cream cheese until fluffy in medium bowl. Gradually beat in remaining sweetened condensed milk until smooth. Stir in food coloring and remaining can of drained pineapple. Chill. Spread evenly over cooled cake.
Pineapple island cake box mixed used 9x13 1 (18.25 ounce) box yellow cake mix 1 can crushed pineapple 1/3 cup granulated sugar 1 small box instant vanilla pudding Coconut Chopped nuts Maraschino cherries Cool Whip Prepare and bake the cake in a 13 x 9-inch baking dish as directed. Punch holes in the cake with a wooden spoon handle as soon as you remove it from the oven. Cook pineapple and sugar until thick. Cool and add to the top of the cake. Make the pudding as per package directions. Pour it on the top of the pineapple, then top with Cool Whip. Cover with coconut, nuts and cherries. #2 almost the same but no poking 1 (18.25 ounce) box yellow cake mix 1 (16 ounce) can crushed pineapple, undrained 3 bananas, sliced 1 small box instant vanilla pudding 1 (16 ounce) container whipped topping 1 1/4 cups flaked coconut 16 ounces chopped nuts 1/2 cup granulated sugar Bake cake mix according to package directions for one 13 x 9-inch cake. Combine the crushed pineapple (undrained) with the granulated sugar and cook for 5 minutes over medium heat. Set aside to cool. Mix pudding according to package directions. When cake is cool, spread the cooled pineapple mixture over the top, followed by the vanilla pudding, sliced bananas and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill in the refrigerator for at least one hour before serving. Any idiot can face a crisis; it is this day-to-day living that wears you out…. Anton Chekhov Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
