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Results 11 - 20 of 31 for mexican fruit cake cream cheese icing
Mix all together. Bake at 350 degrees for 30 to 45 minutes. Ice while warm.
Blend all ingredients together. Pour ... Bake at 350 degrees for 25 to 30 minutes (glass pan, 325 degrees). Combine Icing ingredients together.
Mix the dry ingredients and add the eggs and pineapple juice, too. Mix well, add nuts, and bake in a greased and floured 9 x 13 pan. Bake ...
Flour and butter a 9 ... at 350 degrees. Cream the cheese, butter and vanilla. Mix ... Spread on cooled cake. (Will be runny). Sprinkle ... Refrigerate. May be frozen.
Do not use mixer. Stir ... pecans. Spray 9 x 13 inch pan with Pam, no flour needed. Bake at 350 degrees for 30 minutes. Mix together. Spread on cake.
CAKE: Mix all ingredients in ... to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. ICING: Mix together. Ice when cake is cool.
Beat eggs, add sugar, flour, ... Mix well and add nuts. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes. Beat well and pour over hot cake.
Mix and spread icing, on hot cake. Refrigerate for 15 minutes when done. Mix all ingredients and bake at 350 degrees for 45 minutes in 9 x 13 pan.
Mix all ingredients in a ... Melt butter and cream cheese in a pan, add vanilla ... pour over hot cake. (To make more icing is better). Sprinkle with more chopped nuts.
Cream sugar and eggs; add remaining ingredients. Bake in tube pan. Mix together.
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