44950 this cake tastes pina Recipes

white cake mix, coconut cream pudding mix, coconut, toasted, vegetable oil, eggs, pina colada non-alcoholic powdered drink mix , mr. goudas (liquid), pina colada non-alcoholic powdered drink mix , mr.goudas, glaze, white sugar, butter, coconut, toasted, pineapple, crushed (optional), cream (optional), white rum (optional)

punchbowl cake, recipe can be adapted to different tastes, replacing the cherries with other pie fillings such as blueberry or strawberry. 1 of the reasons why this cake is so practical for the holidays is because it can feed a big family; this recipe serves between 25 and 30 people. it is literally prepared in a punchbowl and is not sliced but spooned onto a serving dish.

butter, shortening, sugar, eggs, flour, baking powder, whole milk, dark rum (you could replace this with milk+ extra vanilla if not using rum), vanilla extract, chopped pecans (optional, but if not icing this cake , the pecans sort of crystalize with the glaze, delicious!), rum glaze, sugar, butter, water, rum (or you can use a little extra water and some vanilla)

cake, butter, softened, vegetable shortening, sugar, eggs, well beaten, all-purpose flour , sifted, baking powder, whole milk, coconut , butter, pineapple, rum, and vanilla extracts, glaze, sugar, water, coconut , butter, pineapple, rum, and vanilla extracts

ingredients for 1 batch of cake you will need to triple this for 1 cake, cake flour, baking powder, salt, whole milk or buttermilk (i prefer buttermilk with the lemon), egg whites, sugar, grated lemon zest, unsalted butter, at room temperature, pure lemon extract, vegetable shortening (not butter flavored), powdered sugar, milk, clear vanilla, lemon extract

cake i have made since the 70 s, pina colada cake, white cake mix, pina colada mixer, sour cream, powdered sugar, cool whip, thawed, coconut, grated

yellow cake mix, pina colada mix, condensed milk, pineapple juice, crushed pineapple, frozen coconut, thawed

recipe basic white cake batter, pina colada filling, rum buttercream frosting, flaked coconut, garnish: daisies

recipe basic white cake batter, pina colada filling, rum buttercream frosting, flaked coconut, garnish: daisies

recipe basic white cake batter, pina colada filling, rum buttercream frosting, flaked coconut, garnish: daisies

cake, shortening (such as crisco , but don tsp use the butter flavor for this cake), white sugar, brown sugar, egg, flour, salt, baking soda, buttermilk, vanilla extract, diced rhubarb, white sugar, brown sugar, heaping tsp cinnamon

milky way cake, ea 2.1 oz. milky way candy bars, butter, sugar, ea eggs ; large, buttermilk, flour; unbleached , sifted, baking soda, vanilla extract, pecans; coarsely chopped, melt milky ways and 8 tsp butter in double boiler. let cool. preheat the, oven to 350 degrees f. cream remaining butter with sugar. add eggs, 1, at a time. add buttermilk alternately with flour and soda. add vanilla, milky way mixture and mix until smooth. fold in pecans. pour into a, greased and floured bundt pan. bake 1 hour or until cake tester comes out, clean. cool 15 minutes in the pan and then turn out on rack to finish, cooling ., serve this cake with scoops of ice cream on top of each slice for a taste, delight .

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

cake flour, sugar, baking powder, salt, egg yolks, canola oil, water, vanilla, egg whites, room temperature, pineapple juice, sweetened coconut cream, dark rum, powdered sugar, butter, room temp, whipping cream, egg, vanilla, coconut or almond extract, drained crushed pineapple, dark rum, shredded coconut, toasted

eggs, heavy cream, sugar, self-rising flour, vanilla , or 1 tsp almond, or 1 tsp lemon, make a layer cake , this cake may be halved and cooked in 2 cake pans, cooking time will not be as long, only about 25 minutes

since overly ripe peaches will make the cake soggy , look for barely ripe, peaches that give slightly to the touch. serve this cake with lightly, sweetened whipped cream or a scoop of vanilla ice cream., peaches, granulated sugar, ground cinnamon, peaches , peeled, pitted, and each cut into 8 wedges, cake, all-purpose flour, baking powder, salt, granulated sugar, light brown sugar, unsalted butter (1 stick), softened, eggs, sour cream, vanilla extract, dried peaches or apricots, chopped fine

butter, soft, sugar (divided ), vanilla, cake flour , sifted, baking powder, salt, milk, unsweetened chocolate squares, grated finely, egg whites, classic buttercream frosting, # 10211 goes great with this cake, semi-sweet chocolate chips, melted, water