1 - 10 of 157 for angel food cake pineapple
Mix these ingredients ... in an oblong cake pan at 325 ... For an extra treat sprinkle coconut flakes on top before baking. Serve with non-fat Cool Whip.
Bake angel food cake or buy one. ... let it set. Mix together vanilla pudding, Cool Whip, pineapple. Slice cake in 3 layers put filling between and on top.
Put pineapple in bowl (juice ... 15 minutes. Cut angel food cake into 3 layers; ... mix. Spread mixture between layers and cover cake. Chill until served.
In double boiler, pour pineapple and juice. Add ... Cool Whip. Cut cake into 3 layers ... refrigerated until ready to serve. (Keeps well for a week; can be frozen.)
Soften gelatin in ... lemon juice and pineapple. Chill until firm, partially. Tear cake in bite size ... coconut. Garnish with cherries. Chill before serving.
Mix in large bowl. Spray Pam and flour a 9 x 13 pan. Pour mix in pan and bake at 350°F for 25 to 30 minutes.
Follow package directions for mixing and baking cake except substitute the undrained pineapple for water (20 ... individual servings. Makes 12 servings.
Mix crushed pineapple with cake mix using a wooden spoon. Put in tube pan. Bake at 325°F for at least 60 minutes. Turn upside-down to cool.
Mix dry cake mix and can of pineapple together in ungreased 13 x 9-inch cake pan until well blended. Bake in 350°F oven for 35 minutes.
Mix cake mix and pineapple together- pour in oblong cake pan and bake for as long as directed on box directions. Serve with cool whip.
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