|by Kate Saint Maur|
Kate Saint Maur, in this 1905 volume, describes how she made a country house possible, despite little money and even less experience.
11 - 20 of 1,010 for mandarin orange- pineapple cake
Beat all ingredients ... greased 9"x13" pan. Bake at 350 degrees for 25 to 30 minutes. Wait until cake cools! Mix, spread over cooled cake. Refrigerate.
Put cake mix in bowl. ... Mix together crushed pineapple and pudding mix ... Whip. Spread 1/2 between layers. Rest on top. Decorate with nuts and cherries.
Bake 2 layers of cake mix at 350 degrees for 20 to 25 minutes. Mix icing ingredients together. Spread icing on cooled cake, then refrigerate.
Add cake mix, oranges and ... 350 degrees for 30 minutes. FROSTING: Mix pineapple and juice with instant pudding. Fold into Cool Whip. Frost cooled cake.
Mix with oil ... juice and put on layers while hot. Mix 1 box instant vanilla pudding and 1 large carton Cool Whip. Add pineapple and mix and put on layers.
Add oil, eggs and juice from oranges to cake mix; beat 2 ... mix with undrained pineapple. Fold in ... 13"x9" pan and served with topping when you serve it.
Mix and bake in 3 layers at 350 degrees for 25 to 30 minutes. Put most of pineapple juice on cake layers. Stir all together and put on cake. Refrigerate.
Beat all cake ingredients together. Divide ... degrees for 20 minutes. Combine all frosting ingredients and spread between layers and on top. Refrigerate.
Mix all together ... can of crushed pineapple and the juice. Add 1 large carton of Cool Whip and fold gently until well blended. Frost cake and refrigerate.
One 9 x ... one layer yellow cake mix according to ... works well. Drain pineapple, saving the ... maraschino cherries. Can also use a deep bowl for cake.
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