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* Exported from MasterCook *
Pineapple Cake by Alma
Recipe By : Alma Kirkpatrick
Serving Size : 16 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box white cake mix
1 can crushed pineapple in juice
1 tablespoon cornstarch
1 cup milk
6 tablespoons flour
1 stick margarine
1/2 cup shortening
1 cup sugar
1 dash vanilla extract -- to taste
1 dash almond extract
1 package coconut -- flaked
Prepare the white cake mix per package instruction.
Pineapple Cake Topping:
Combine the pineapple, including the juice from the can, and the
cornstarch in a small saucepan. Slowly heat until the mixture
thickens and becomes translucent, stirring continuously to keep
mixture from burning. Cool thoroughly.
In a small saucepan, combine the milk and flour, one tablespoon
at a time. Slowly stir until the mixture becomes thick, being
careful not to burn. Cool thoroughly.
When the cake, pineapple and flour mixtures have completely cooled
finish the icing.
Cream the margarine and the shortening together until thoroughly
mixed. Begin adding the sugar, a little at a time, alternating
with the cooled flour mixture. Continue until all of the sugar
and flour mixture is added. Add vanilla and almond extract to
taste. Be careful with the almond extract -- it can be over-
whelming if you add too much.
Once the icing has been created, frost the bottom layer and spread
some of the cooled pineapple mixture over the icing. Add the top
cake layer, and spread the icing over the top and sides. Finish
off by spreading the remaining pineapple mixture over as much of
the top of the cake as possible. When finished, you can add
flaked coconut on top and sides of the iced cake.
S(Formatted in MC By): "Art Guyer"
Contributed to the FareShare Gazette by Art; September 28, 2007
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