mariadnoca
Moderator
Date: Wed, 29 Mar 2000 02:27:33 GMT
From: Gayle (MO) (@209.176.153.149 ())
(REC)This would be perfect..
You won't be disappointed in this cake. Everyone loves it. It is moist, delicious and simple to make.
Pineapple Cake
1 Duncan Hines Butter Recipe cake mix
4 eggs
3/4 C. oil
1/2 stick softened margarine
1 small can mandarin oranges (reserve juice
to use in cake, if needed. I usually use
about half)
Grease, flour and line 3 - 9" cake pans with waxed paper. Preheat oven to 325 degrees.
Blend all cake ingredients well in medium bowl with electric mixer. Pour into prepared pans and bake for 20 minutes or until lightly browned.
Meanwhile, make frosting.
1 large Cool Whip
1 large package Jello Instant Vanilla Pudding
(not prepared, leave dry)
1 large can crushed pineapple, juice and all
Blend pineapple and pudding together until no lumps of pudding are left. Fold in Cool Whip.
When layers are done, let cool for 10 minutes and remove from pans. Finish cooling on wire rack. Frost. Refrigerate. This cake keeps well for several days. Keep covered.
This cake never lasts more than a few hours at my house! We had it on Saturday night for my husband's birthday (he wants this cake every year) and by Sunday afternoon, it was gone.
I am sure it has probably been posted on here at some time. I have been making it for 12 years now. Hope you like it.
Responses
1. Gayle, I finally made this cake today, and it was wonderful...5/2
(Debbie/NJ)
1. Debbie, in answer to your question...>>> (Gayle (MO)
1. Gayle, the size jello instant pudding that I used was
(Debbioe/NJ)
From: Gayle (MO) (@209.176.153.149 ())
(REC)This would be perfect..
You won't be disappointed in this cake. Everyone loves it. It is moist, delicious and simple to make.
Pineapple Cake
1 Duncan Hines Butter Recipe cake mix
4 eggs
3/4 C. oil
1/2 stick softened margarine
1 small can mandarin oranges (reserve juice
to use in cake, if needed. I usually use
about half)
Grease, flour and line 3 - 9" cake pans with waxed paper. Preheat oven to 325 degrees.
Blend all cake ingredients well in medium bowl with electric mixer. Pour into prepared pans and bake for 20 minutes or until lightly browned.
Meanwhile, make frosting.
1 large Cool Whip
1 large package Jello Instant Vanilla Pudding
(not prepared, leave dry)
1 large can crushed pineapple, juice and all
Blend pineapple and pudding together until no lumps of pudding are left. Fold in Cool Whip.
When layers are done, let cool for 10 minutes and remove from pans. Finish cooling on wire rack. Frost. Refrigerate. This cake keeps well for several days. Keep covered.
This cake never lasts more than a few hours at my house! We had it on Saturday night for my husband's birthday (he wants this cake every year) and by Sunday afternoon, it was gone.
I am sure it has probably been posted on here at some time. I have been making it for 12 years now. Hope you like it.
Responses
1. Gayle, I finally made this cake today, and it was wonderful...5/2
(Debbie/NJ)
1. Debbie, in answer to your question...>>> (Gayle (MO)
1. Gayle, the size jello instant pudding that I used was
(Debbioe/NJ)