|Long Island Seafood Cookbook|
|by Jean Joyce|
Noted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.
Results 1 - 10 of 1,010 for mandarin orange pineapple cake
Mix cake mix with mandarin orange with juice and ... pudding and crushed pineapple with some juice. ... 10 minutes. Frost cake and keep in refrigerator.
Mix cake mix, eggs, oil and mandarin oranges, undrained. Pour ... After cake is cool, frost with Cool Whip, pudding and crushed pineapple mixed all together.
Mix cake mix, eggs, oil and oranges for 2 minutes ... pudding mix and pineapple, thoroughly spread ... two hours at room temperature. Makes 16-18 servings.
Add oranges, eggs, and oil to cake mix and mix ... mix and CHILLED pineapple - juice included. ... and on top and sides. Refrigerate until ready to serve.
Mix ingredients together ... two 9 inch cake pans, greased and ... before frosting. Mix pineapple and Cool Whip ... powder and beat with beater until smooth.
Combine all ingredients. ... degrees. Completely Cool cake before frosting. Beat ... Whip. Frost between layers and on top. Keep Refrigerated. Freezes well.
Mix together; bake in 3 pans on 350 degrees for 20 minutes. Mix together and ice cool cake.
Combine ingredients and beat 2 minutes. Grease and flour well two 9 inch pans. Bake at 350 degrees for 30 to 35 minutes. Cool completely. Cut layers ...
Mix all ingredients together and bake at 325 degrees for 20-25 minutes. Mix together by hand and spread on cake. Refrigerate.
Mix together cake mix, eggs, oil and oranges (with juice) and ... pudding over the pineapple. Let stand ... Whip into pudding. Frost cake. Makes 8 servings.
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