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Results 31 - 40 of 76 for pineapple powdered sugar frosting
Combine oil and sugar, add eggs, beat well. ... cake ingredients. Bake in greased and floured pan at 325 degrees until done. When cool - frost.
Note: I put the raisins ... instead of the frosting. Heat oven to 350 ... Add carrots, oil, pineapple, nuts and eggs; beat ... clean. Cool and frost. To make frosting, blend ... butter, vanilla and powdered sugar until smooth. (A food processor ... baby food carrots, etc.
Sift dry ingredients together into ... leave in pan). Frost with cream cheese frosting. A delicious (somewhat healthy) ... light. Gradually add sugar, beating until fluffy. If ... to go with Carrot-Pineapple Cake.
Spray pan with Pam and ... it. No order. Just mix it and pour. Mix together until smooth. Frost the cake and sprinkle with a few more walnuts.
Combine all ingredients together and ... greased cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool before frosting. This makes a big cake.
Heat oven to 350 degrees. ... Cool completely before frosting. In a large bowl ... smooth and fluffy. Frost cooled cake. Keep cake refrigerated.
Grease and flour a 13x9x2 ... stir together flour, sugar, baking powder, soda, salt and cinnamon. ... on wire rack. Frost with cream cheese frosting. In mixer bowl beat ... fluffy. Gradually add powdered sugar, beating until smooth. Add chopped nuts, raisins and pineapple. Frost cake. Store covered in the refrigerator.
Combine flour, soda, salt, and ... eggs, oil, buttermilk, sugar, and vanilla; beat until ... in flour mixture, pineapple, carrot, coconut, and walnuts. ... let cool completely. Frost with Cream Cheese Frosting. Combine butter and cream ... Add vanilla and powdered sugar; beat until smooth. Yield: ... 1 (2 layer) cake.
Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar ... oil, carrots, drained pineapple and nuts. Turn into 3 ... until blended. Add powdered sugar. If too thick add milk.
Cream butter, sugars and egg; add sifted dry ... Cool on rack; freeze to keep crisp; frost just before serving. Makes 80 to 85. Beat until smooth.
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