|The Asian Bistro Cookbook|
|by Andrew Chase|
Here you can get the best of China, Japan, and Thailand, plus a tantalizing range of dishes from the Philippines, Korea, Vietnam, Indonesia, and T...
Results 101 - 110 of 1,010 for mandarin orange- pineapple cake
Mix everything together ... 9 inch round cake pans that have been greased and floured. Bake at 350 degrees for 30 minutes. Mix all together and ice cake.
Pour into greased pan and bake for 30 minutes at 350 degrees. Pour pineapple juice over hot cake. Mix pineapple, pudding and Cool Whip and ice cake.
Mix cake mix, oil, eggs ... crosswise. Put frosting between layers, on top and sides. Cake keeps 5-6 days in refrigerator. Mix ingredients with a wire whisk.
Mix all ingredients. ... juice and crushed pineapple to mixture. Mix well and spread on cake. May use ... mix instead of above - add 1/2 cup butter melted.
Beat with mix until oranges come apart. Use three layers and bake. Spread on cake (refrigerate cake).
Mix together first ... thick. Add drained fruit. Fold until fruit is covered. Spread 1 extra large Cool Whip on cake. Spoon fruit on top and refrigerate.
Grease two layer cake pan. Line bottom ... done. Cool. Mix pineapple in juice and ... 1/3 over first layer. Balance on top and sides. Keep in refrigerator.
Mix and bake at 350°F in 3 or 4 layers. Let cool. Mix together and frost cake.
Blend cake mix, eggs, oil, ... minutes. Cool. Mix pudding with pineapples and juice, then add Cool Whip. Mix well, spread over cooled cake and refrigerate.
Mix and spread. Cake: Mix together 2 minutes. Bake in 3 layers at 325 degrees.
top of page