Stir in the pineapple, including juice and add the chopped nuts.
Bake in a greased and floured pan 13 x 9 at 350 degrees for 30 to 35 minutes.
Mix the
cream cheese, butter, powdered sugar and vanilla and frost the cake while still
warm.
155484
RASPBERRY
CAKE
1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen raspberries
Mix eggs, oil and thawed berries with the cake mix.
Mix 300 strokes by hand or
3 minutes with a mixer.
Pour into 9 x 13 greased and floured pan.
Bake at 325 degrees for approximately 50 minutes.
When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.
155485
STRAWBERRY
SHORTCUT
CAKE
1 c. miniature marshmallows
2 c. (2 10 oz. pkgs.) frozen sliced strawberries in syrup, completely thawed
1 pkg. (3 oz.) strawberry flavored gelatin
2 1/4 c. Pillsbury best all purpose flour
1 1/2 c. sugar
1/2 c. solid shortening
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs
Preheat oven to 350 degrees.
Sprinkle evenly on the bottom of a 13 x 9 pan the marshmallows.
Combine and set aside the strawberries and the gelatin.
Combine
in large mixer bowl the flour and remaining ingredients.
Blend these ingredients until moistened at low speed.
Beat 3 minutes at medium speed, scraping sides of bowl occasionally.
Pour batter over marshmallows in pan.
Spoon strawberry mixture evenly over batter.
Bake at 350 degrees for 45 to 50
minutes until golden brown and toothpick comes out clean.
Serve with Cool Whip.
155486
SURPRISE
CUPCAKES
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