11 - 20 of 29 for pineapple chiffon cake
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.)
Cut cake into three layers. Mix together: pudding, pineapples (do not drain ... cake. Chill at least 3 or 4 hours before serving. Store in refrigerator.
Cut into 3 ... the liquid from pineapple for liquid called ... mixture. Chop cherries and add to mixture. Use to fill and frost cake. Refrigerate several hours.
Mix pineapple, with juice, ... and over entire cake. Refrigerate overnight. One large or 2 small packages of strawberries may be substituted for pineapple.
Bake cake according to package ... mandarin oranges and pineapple. Put the ... with almonds or coconut or fruit slices. Refrigerate. Cut in wedges to serve.
Bake cake as directed on ... dry pudding and pineapple in top of ... mixture. Slice orange chiffon cake in middle ... NOTE: Cake is light and delicious.
Cut cake in 3 layers. Mix crushed pineapple together with juice ... cream, fold together with pineapple, and frost cake - between layers, top, and sides.
Mix undrained pineapple and contents of ... for cream.) Cut cake into 4 layers. ... Garnish with cherries, nuts or mandarin oranges, if desired. Serves 16.
Combine first 2 ... some cherries. Break cake in about 1 ... dish and peel off plastic. Decorate with a few whole cherries, if desired. Makes 16 servings.
Sift together and ... blend together. Then fold in the pineapple, walnuts and carrots. Pour into ungreased angel pan. Bake at 350 degrees for 50 minutes.
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