One of my assistants tried the No-Mix Cherry-Pineapple Nut Cake recipe from my cake pamphlet and said it was easy to make and a big hit with her family. She thought we should print the recipe for ...

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan. Spread the pineapple with its syrup evenly in the prepared pan. Spoon the pie filling evenly over the pineapple.

A pastel cake topped with lilac frosting peaks and rainbow sprinkles, paired with a tropical coconut cake adorned with ...

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Spread the pineapple with its syrup evenly in the pan. Spoon the cherry pie filling evenly over the pineapple.

1 (2-layer size) package yellow cake mix. 1 cup chopped pecans. ½ cup (1 stick) butter or margarine, chilled. Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan.

Makes 1 (9-inch) cake; serves 9 to 10. Recipe is by Erin Swanson, pastry chef, Restaurant R’evolution, New Orleans. The cake was the silver-medal winner in the Desserts category at the 2014 New ...

Yield: 30 servings.7 ounces toasted macadamia nuts12 ounces blanched almonds, coarsely chopped1/2 pound golden sultana raisins1/2 pound dried or candied pineapple, chopped6 ounces dried apricots ...

Pantry staples: You'll need all-purpose flour, white sugar, baking soda, vanilla extract, salt, and eggs. Vegetable oil and buttermilk: This helps keep the cake super moist and fluffy.If you don't ...

4 Gradually beat the flour mixture into the egg mixture.. 5 Add the butternut pur e, pineapple and pecans, and mix well.. 6 Divide the batter between the prepared tins. Bake for 50-60 minutes, or ...