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Results 71 - 80 of 185 for pineapple rum cake
Blend all ingredients in large ... 30 minutes, until cake springs back when lightly pressed. ... cake. Combine: Beat until well blended. Fold in:
72. PINA COLATA CAKE
Blend all cake ingredients, saving 3/4 cup flaked ... and then frost cake. Pat, sprinkle on remaining coconut and chill. Refrigerate leftover.
73. PINA COLADA CAKE
Beat until blended. Fold into ... whipped topping. (Chill cake after frosting. Top with coconut ... underbake. Cool in pan 15 minutes, remove to rack.
74. PINA COLADA CAKE
Blend all ingredients and beat ... minutes. Test with cake tester. Cool 15 minutes in ... Do not drain pineapple, stir pudding into it ... with coconut if desired.
75. PINA COLADA CAKE
Blend all ingredients. Beat 4 ... container of Cool Whip, thawed. Frost cake, then sprinkle top and ... coconut (about 1 cup). Refrigerate cake.
76. PINA COLADA CAKE
Bake in 9x13-inch pan. Combine pineapple and juice, instant pudding, rum flavor. Beat until blended. Fold ... then spread over cake. Sprinkle with coconut flakes.
77. AMBROSIA CAKE
Preparation time: 20 minutes. Baking ... Calories: 437 each. CAKE: 1. Cream shortening. Gradually ... and 2 tablespoons rum. Prick cake with long-tined ... coconut. Garnish with oranges.
78. PINA COLADA CAKE
Blend all cake ingredients in large mixer bowl. ... whipped topping and coconut in bowl; beat until well blended. Fold in thawed whipped topping.
79. PINA COLADA CAKE
Mix and bake cake in a greased and floured ... cream of coconut. Let the cake cool, then frost. Sprinkle with coconut and/or garnish with cherries.
80. PINA COLADA CAKE
Blend all cake ingredients, except coconut, for 4 ... and sprinkle each layer with coconut and top with coconut and nuts. Beautiful and super!!
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