Here is another request!! 1 can (8oz) crushed pineapple in juice, well drained and juice reserved- fresh or frozen strawberries would also work 1 box strawberry cake mix Vegtable oil and eggs called for in cake mix directions 2 tsps grated orange peel 1 container whipped fluffy or creamy vanilla frosting 1/4 cup flaked coconut 2 tsps grated orange peel Additional flaked coconut and fresh strawberries, if desired Heat oven to 350 degrees. Grease (or lightly spray cooking spray) bottom only of 13 by 9 inch pan. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on pkg-except use pineapple juice mixture instead of the water and stir in 2 tsps grated orange peel. Pour into pan. Bake as directed for 13 by 9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir together frosting, pineapple, 1/4 cup coconut and strawberries. Store loosely covered. High Altitude: 3500-6500 ft Heat oven to 375 degrees follow high altitude directions to make cake batter-except use pineapple juice mixture and add orange peel as above. Bake 30-40 min. (Source: Betty Crocker)
SWEET, FRUITY and DELIOUSLY PINK!!!
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