lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Cookies
Ingredients:
- 3 flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 1 ground ginger
- 1 3/4 ground cinnamon
- 1/4 ground cloves
- 3/8 butter
- 3/4 brown sugar
- 1 egg
- 1/2 unsulphured molasses
- 2 vanilla extract
- 1 lemon peel
Instructions:
1. In a medium bowl, mix flour, baking powder, baking soda, salt and spices.
2. In a large bowl, beat butter, sugar and egg with mixer on medium speed until creamy. Add molasses, vanilla, and citrus peel and beat about 1 minute until smooth.
3. Gradually beat in about 1/2 of the flour mixture. With a large wooden spoon, stir in remaining flour mixture until blended. Divide dough in half. Wrap and refrigerate at least 2 hours until firm or up to 4 days.
4. Place 1 rack in upper third of oven. Heat to 375. Roll dough to scant 1/4 in thickness and cut cookies.
5. Bake in upper third of oven 7 to 10 minutes until edges of cookies are slightly darker than centers. Cool on cookie sheets 2 minutes before removing to wire racks to cool completely.
Title: Boozy Banana Bread Pudding
Ingredients:
- 1 vanilla extract
- 2 bananas
- 4 milk
- 4 eggs
- 3 sugar
- 1 raisins
- 1 nutmeg
- 1 cinnamon
- 1 rum
- 1
Instructions:
1. Cut the bread into cubes, place in a bowl and pour the milk on it, put aside for an hour.
2. Preheat oven to 325 degrees F.
3. Grease 9 x 13 inch baking dish.
4. In a separate bowl mix the eggs, sugar and vanilla essence.
5. Pour this mixture onto the bread mixture.
6. Next add the mashed bananas and raisins.
7. Now add the rum, cinnamom and ground nutmeg.
8. Pour this mixture into the prepared baking dish and bake in the oven for 1 hour.
9. Let cool before serving.
Title: Butter Pecan Sweet Potato Crunch
Ingredients:
- 2 sweet potatoes
- 1 evaporated milk
- 1 sugar
- 3 eggs
- 1 cinnamon
- 1 vanilla
- 0.5 pecans
- 1 butter
- 1/2 margarine
Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
2. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
3. Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.
Title: Chocolate Peppermint Thumbprints
Ingredients:
- 2 all-purpose flour
- 2/3 salt
- 1/4 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1
- 48
Instructions:
1. Preheat oven to 350 degrees.
2. In a med bowl, whisk dry ingredients together.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add egg and vanilla to butter mixture.
5. Combine gradually flour mixture to butter mixture.
6. Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar).
7. Place on parchment lined pans 1 inch apart.
8. Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller) to make indention in center of each cookie.
9. Return to oven and bake 4 minutes exactly (they look raw, but don't worry :).
10. Remove pan from oven and place kiss on each cookie.
11. They need to sit for a few hours to set.
Title: Holiday Snickerdoodles
Ingredients:
- 1 all-purpose flour
- 2 butter
- 1/3 egg
- 1 sugar
- 1/4 ground cinnamon
- 1
Instructions:
1. Heat oven to 375°F In large bowl, stir cookie mix, flour, butter and egg until dough forms.
2. Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
3. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll tops of warm cookies in additional sugar-cinnamon mixture. Cool completely, about 20 minutes. Decorate as desired using icing.
Title: Zucchini Chocolate Orange Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1 ground cinnamon
- 1 butter
- 3/4 white sugar
- 2 eggs
- 3 vanilla extract
- 2 milk
- 1/2 zucchini
- 3 orange zest
- 1 walnuts
- 1 confectioners' sugar
- 1 1/4 vanilla extract
- 1/4
- 1
Instructions:
1. To make the cake:
2. Preheat oven to 350 degrees F.
3. Grease and flour Bundt pan.
4. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
5. In a large bowl, cream butter and sugar until fluffy.
6. Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
7. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
8. Pour into a greased and floured Bundt cake pan.
9. Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
10. Allow to cool.
11. To make the glaze:
12. In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.
Title: Coffeecake With Coconut-Pecan Topping
Ingredients:
- 1 1/2 Bisquick
- 1/2 granulated sugar
- 1 eggs
- 1/2 egg substitute
- 2 milk
- 2 light sour cream
- 1/2 vanilla extract
- 1 coconut
- 1/3 flour
- 1/4 brown sugar
- 3 pecans
- 2 margarine
- milk
Instructions:
1. Preheat oven to 350*. Grease and flour a 8" or 9" baking pan (i used "pam').
2. Combine all the cake ingredients in a bowl and beat 3 minutes with a mixer on "medium" speed.
3. Pour into prepared pan and bake @ 350* for 20-30 minutes, depending on pan size and your oven. Remove cake from oven. Cool 5 minutes.
4. Meanwhile, make the topping. Combine all lthe ingredients, mixing well.
5. Spread over warm cake. .
6. Turn oven on to "broil" and place cake 3" from heat.
7. Broil 2-3 minutes until topping is golden.
Title: Very Easy Peach Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1 milk
- 1/2 butter
- 2
Instructions:
1. NOTE: DO NOT MIX flour, sugar and milk together!
2. Flour mixture will cook through the fruit making its own crust.
3. If using blueberries and there isn't enough juice, put berries in pan and add 1/4 cup to 1/2 cup of water and cook slowly.
4. In baking dish put peaches in juices first spreading evenly across dish.
5. Put flour, sugar and milk in a bowl but DO NOT MIX.
6. Pour over top of peaches.
7. Slice butter and put butter slices all over the top.
8. Bake at 350° for 25 to 30 minutes.
Title: Wendy's Homemade Apple Crisp
Ingredients:
- 4 -6 sliced apples
- 1 - 1 1/2 granulated sugar
- 2 flour
- 2 cinnamon
- 1 brown sugar
- 1 flour
- 1 oatmeal
- 1 butter
- 1/4 baking soda
- 1/4 baking powder
Instructions:
1. In large bowl mix together first 4 ingredients, making sure apples are well coated and put in an ungreased 13 x 9 baking dish.
2. Using same large bowl, mix together next 6 ingredients and dollop on top of apple mixture.
3. Bake at 350 degrees for about 30 minutes, or until topping starts to brown.
4. This is good right out of the oven with a bit of vanilla ice cream, or , just as good refrigerated!
Title: Peanut Butter Cookies
Ingredients:
- 1/4 butter
- 3/8 honey
- 2 flour
- 1 egg
- 3/4 peanut butter
- 1/2 vanilla
- 3/4 flour
- 1/2 salt
- 1/2 baking powder
Instructions:
1. Preheat oven to 375°F
2. In a mixing bowl, cream butter until smooth and soft, then add each ingredient in the order listed, mixing about 15 seconds after each addition. (either by hand or mixer). It is important to do all the mixing to make the cookie light and crisp. The final dough will be fairly soft.
3. Grease cookie sheet.
4. Drop the dough by teaspoon on the cookie sheet. These cookies do not spread, so you can place them about 1-inch apart.
5. Flatten by making an "x" on the top with the tines of a fork. Dip the fork in a small bowl of flour between each pressing. If the fork sticks too much, put the dough in the refrigerator for five or ten minutes. Hot cookie sheets can make the dough too soft. While one batch is baking, you can lay out and flatten the next batch on sheets.
6. Bake for about 10 minutes, until the bottoms are just browned. Lift one cookie with a spatula to check. The tops of the cookies will be light in color.
7. Cookie Varations:
8. Sandwich two cookies together with:
9. fruit-sweetened strawberry jam, or any flavor you like.
10. or honey (creamy raw honey is particularly good and healthful).
11. or smooth peanut butter, mixed with a little honey, if you would like.
12. Peanut Butter Thumbprints:
13. Instead of flattening the cookies with a fork, make a "thumbprint" depression with your thumb to form a crater. Dip your thumb in flour between each pressing if it sticks. Before baking, fill each cookie with fruit-sweetened strawberry fruit spread, or any flavor you like.
Title: Garbage Cake
Ingredients:
- 2 applesauce
- 2 eggs
- 1/2 butter
- 1 dates
- 1 walnuts
- 1 vanilla extract
- 1/2 salt
- 1/3 sugar
- 1 1/2 baking soda
- 2 flour
- 2 cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1/2 molasses
- 1
- 2
Instructions:
1. Preheat oven to 325°.
2. Stir all the ingredients, except frosting, into a large bowl in the order given.
3. Mix slowly by hand at first, then beat with an mixer on medium speed for about 2 minutes.
4. Pour into a greased 9x13 pan and bake for 1 hour and 20 minutes, until a toothpick comes out clean.
5. Cool, then top with frosting.
Title: Heavenly Mud!
Ingredients:
- 250 heavy cream
- 2 dark chocolate
- 2 water
- 200 sugar
- 2
Instructions:
1. Beat the heavy cream until stiff.
2. Next, beat the egg yolks with 1 tbsp sugar.
3. Melt the chocolate "au bain marie" with the water, make sure you don't let it get to a boil.
4. Mix the chocolate with the egg yolks.
5. Next, beat the egg whites with the rest of the sugar.
6. And for the last step, you fold everything gently together with a spatula.
7. It will look a bit runny, but give it an hour or so in the refrigerator, and you will have yourself some heaven in a bowl!
Title: Cherry Trifle With Amaretto
Ingredients:
- 1/2 sugar
- 1/4 salt
- 2 eggs
- 2 1% low-fat milk
- 1 1/2 low-fat sour cream
- 3/4 vanilla extract
- 2 Amaretto
- 1/4 ladyfingers
- 2 light cherry pie filling
- 15
- 1
Instructions:
1. Combine first 4 ingredients in a bowl; stir well with a whisk. Set aside.
2. Heat milk over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
3. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium-low heat until thick (about 8 minutes), stirring constantly. Remove from heat.
4. Place pan in a large ice-filled bowl for 25 minutes or until egg mixture comes to room temperature, stirring occasionally.
5. Stir in sour cream and vanilla.
6. Combine orange juice and amaretto.
7. Split the ladyfingers in half lengthwise. Arrange 10 ladyfinger halves, flat sides up, in a single layer in the bottom of a 2-quart soufflé dish.
8. Brush 2 tablespoons orange juice mixture over ladyfingers in the dish.
9. Spread about 1 cup pie filling evenly over ladyfingers. Spread about 1 cup custard mixture over pie filling.
10. Brush 10 ladyfinger halves with 2 tablespoons orange juice mixture, and line dish with ladyfinger halves standing upright.
11. Arrange 10 ladyfinger halves over custard mixture, and brush with the remaining orange juice mixture.
12. Spread remaining pie filling over ladyfingers. Spread remaining custard mixture over pie filling. Cover and chill for at least 8 hours.
Title: Diabetic White Chocolate Banana Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 2 1/2 skim milk
- 14 Sweetened Condensed Milk Substitute for Diabetics
- 1 bananas
- 2 white chocolate chips
- 1/2 - 1 white chocolate chips
Instructions:
1. NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
2. Mix the pudding mix, milk, and sweetened condensed milk and blend well.
3. Fold in the whipped topping, bananas, and white chocolate chips.
4. Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Title: Classic Yule Log
Ingredients:
- 1/2 flour
- 1/4 baking powder
- 1 salt
- 1/4 sugar
- 1/2 eggs
- 3 milk
- 1/4 icing sugar
- 1/8 sugar
- 1 1/2 heavy cream
- 1 butter
- 2 icing sugar
- 8 marzipan
- 1/4
- 1/8
- 8
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 15 X 10" jelly roll pan. Line with a sheet of waxed paper. Grease paper as well.
3. Sift together the flour, cocoa, baking powder and salt.
4. In separte bowl, beat together sugar and egg yolks. Alternate adding the milk and the flour mixture into the egg and sugar mix.
5. In another separtate bowl, using clean mixer blades, beat egg whites until stiff but not dried out. Fold one third of the egg whites into the other mixture. Then carefully fold in remaining egg whites.
6. Spread batter into pan, smooth out the top.
7. Bake for 12 minutes, or until set.
8. While waiting for cake to cook, prepare whipping cream. Beat whipping cream with 1 tablespoon sugar until thick. Set aside in the fridge.
9. When cake is done, remove from oven. Dust a clean tea towel with icing sugar. Turn cake out onto this. Remove waxed paper. Cut edges of cake to make a nice even looking rectangle. Starting with the short side, roll the cake up jelly-roll style. Transfer seam side down to a rack for cooling. (30 minutes).
10. While cake is cooling, prepare icing:
11. In a small pot, bring cream, melted chocolate and butter to a low boil over medium low heat. Stir vigorously until blended. Remove from heat and let stand.
12. On a flat surface dusted with remaining icing sugar, knead food colouring into each piece of marzipan, (as many colours as you'd like)until well blended.
13. Unroll the now cooled cake and spread the whipped cream over it to with 1 inch of all sides. Re-roll cake. Place seam side down on serving dish.
14. Spread icing over top and sides and ends of cake.
15. Roll out marzipam with a rolling pin and cut into various shapes with cookie cutters or a knife. Arrange on cake. Sift a small amount of icing sugar on completed cake to make it looked like a light dusting of snow.
Title: Sicilian Christmas Ricotta Cookie (Cuddureddi Di Ricotta)
Ingredients:
- 4 flour
- 4 sugar
- 2 ricotta cheese
- 1 extra virgin olive oil
- honey
- chocolate
- cinnamon
Instructions:
1. Directions:
2. Mix the flour, egg yolks, ricotta, sugar and grated orange peel (do not use water).
3. Roll the dough and cut into 3 inch pieces (thickness of a finger).
4. Fry the pieces in olive oil and let cool.
5. Strew with melted honey or chocolate and sprinkle with cinnamon. Serves 6.
6. That's it!
Title: Attar " Syrup" Middle East, Palestine
Ingredients:
- 2 sugar
- 1 water
- 1 lemon juice
- 1
Instructions:
1. Mix sugar and water and bring to a boil.
2. Add lemon juice and boil for 7 more minutes.
3. When cool, add orange blossom water. (This is optional, I never add it to my syrup).
4. Makes approximately 2 cups of attar (syrup).
5. *To make Thin Attar (syrup), follow the recipe, using 1 1/2 cups of water instead. This will make about 2 1/2 cups of attar (syrup).
Title: Sourdough Sugar Cookies
Ingredients:
- 1 Crisco shortening
- 1 1/2 sugar
- 3 eggs
- 1/2 lemons
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 4 1/2 salt
- 1 baking soda
- 1/2 water
- 3 -4 white corn syrup
- 5 powdered sugar
- 1 cream of tartar
- 3
- 1
- 1/2
Instructions:
1. Cookies: Cream together shortening and sugar.
2. Add eggs, sourdough starter, and flavorings;.
3. mix well.
4. Stir flour mixture into starter mixture until well blended.
5. Chill dough, if desired.
6. Roll out dough 1/4-inch thick and cut with cookie cutters.
7. Place on ungreased cookie sheet.
8. Bake at 350° until very lightly browned.
9. Remove immediately from oven and transfer cookies to cooling rack.
10. When cool, paint with egg yolk paint.
11. Use clean paint brush.
12. Decorate with icing.
13. Egg-Yolk Paint: Blend together egg yolks, water, desired good coloring and corn syrup to sweeten.
14. If you want to use more than one color, divide into small jars before adding color.
15. Icing: Combine ingredients.
16. Beat with electric mixer at high speed for 7-10 minutes--Icing is now ready to use.
17. Keep bowl covered with damp cloth to prevent drying.
18. Icing will dry very hard and cookies are stackable.
Title: Cantaloupe Salad With Spearmint Cream
Ingredients:
- 1 sugar
- 2 spearmint
- 1 cantaloupe
- 1/2 mango
- 1 raspberries
- 125 lime
- 1/2
Instructions:
1. Place aside 6 spearmint leaves for garnishing.
2. Plunge the spearmint into boiling water for about 20 seconds and then refresh in iced water.
3. Drain then squeeze out water, remove the leaves from the stems. Blend the leaves, cream and sugar. Don't over blend. Set aside.
4. Peel the mango and cut into chunks, do the same with the cantelope. Pour over the lime juice and mix gently. Add the raspberries and again mix gently so not to bruise the raspberries.
5. Plate up and scatter torn spearmint leaves over. Serve with a dollop of spearmint cream.
Title: Irresistible Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 1 raisins
- 1 corn syrup
- 4 baking soda
- 1 baking powder
- 1 flour
- 2 cinnamon
- 1
Instructions:
1. Cream butter and sugar together.
2. Add corn syrup and raisins, then sour milk with soda dissolved in it.
3. Sift in the flour, baking powder, and cinnamon.
4. Roll out and cut with a round cutter and bake at 350 degrees until they are your favourite shade of brown.
5. Then HIDE THEM!
Title: Pots De Creme
Ingredients:
- 1 egg
- 2 sugar
- 1/8 salt
- 3/4 2% low-fat milk
- 1 vanilla
- 1
Instructions:
1. Combine the egg, sugar and salt and beat till thick. Add milk.
2. Cook over boiling water 5 minutes, stirring constantly. Remove from water.
3. Stir in chocolate and vanilla till smooth.
4. Pour in 5 demitasse or Pot de Creme cups.
5. Chill several hours.
Title: Holy Cow Cake - Chocolate Version
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 Cool Whip
- 3
- 1
Instructions:
1. Bake cake according to directions on package in 9x13-inch pan.
2. Hot from the oven, poke holes into the cake and pour milk over the top.
3. Then pour chocolate syrup on the cake.
4. Cool cake completely.
5. Spread Cool Whip on top and top with chocolate candies.
6. Keep refrigerated.
Title: Warm Chocolate and Caramel Cakes
Ingredients:
- 18 butter
- 1 1/2 cake flour
- 1/3 baking soda
- 1 sugar
- 1 salt
- 1/2 coffee
- 1 light olive oil
- 1/3 vanilla extract
- 1 1/2
- 1
Instructions:
1. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
2. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
3. Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.
Title: Heidi Swanson's Tapioca Pudding Recipe
Ingredients:
- 3 milk
- 1/3 pearl tapioca
- 2 sea salt
- 1/4 sugar
- 1/3 vanilla beans
- 1 vanilla extract
Instructions:
1. Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Add the tapioca and soak for 30 minutes.
2. Whisk in the egg yolks, salt, sugar, and the remaining milk.
3. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot. If you are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is completely cooked.
4. Over medium heat, slowly bring the mixture just barely to a boil, stirring all along; this should take about 15 minutes.
5. Reduce the heat and let the mixture fall to a simmer; you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching.
6. Remove from heat and let cool a bit.
7. This tapioca tastes its best when served warm, but is still delicious cold as well.
Title: Boiled Fruitcake (With Orange Peel and Dried Fruit)
Ingredients:
- 1 light brown sugar
- 1 water
- 1/4 butter
- 1 cinnamon
- 1/2 clove
- 1/2 ginger
- 1/2 salt
- 1 raisins
- 1 dried cranberries
- 1/2 eggs
- 1/2 flour
- 1/2 baking soda
- 2 vanilla
- 1 1/2 rum
- 1
Instructions:
1. Butter a 9x5x3 loaf pan.
2. Preheat oven to 325 degrees Farenheit.
3. In a large saucepan, boil first 12 ingredients (brown sugar, water, butter, cinnamon, cloves, ginger, salt, orange peel and dried fruits) for 5 minutes.
4. Remove from heat and allow to cool to lukewarm.
5. Stir in two slightly beaten eggs.
6. In a separate bowl mix together flour, salt and baking soda.
7. Fold wet ingredients into dry and then add vanilla.
8. Pour into prepared pan and bake 45 to 60 minutes until toothpick inserted into cake comes out clean.
9. Optional: While still hot, douse with alcohol.
10. Wrap and store a couple of days before serving.
Title: Grand Marnier Poppy Seed Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/4 baking soda
- 2 orange zest
- 1 butter
- 1 1/2 granulated sugar
- 2/3 heavy whipping cream
- 2 1/2 vanilla extract
- 6 eggs
- 1/3 poppy seed
- 1/3 Grand Marnier
- 1/3 granulated sugar
- 2/3
Instructions:
1. Butter and flour a 10-inch tube pan. Heat oven to 350°.
2. In a large bowl, measure the sifted flour, baking powder, salt, soda, and orange zest; set aside. In a large mixing bowl, beat butter with 1 1/2 cups sugar until creamy; beat in cream, vanilla, and eggs until light. Slowly beat in the flour mixture until well blended. Stir in the poppy seeds.
3. Spread the batter in prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the cake comes out clean.
4. Meanwhile, about 5 minutes before the cake is done baking, combine Grand Marnier, orange juice, and 2/3 cup sugar in a saucepan. Bring to a boil, stirring constantly. Lower heat and simmer for 1 minute.
5. Take the cake from the oven and place on a rack; poke all over the top (dozens of times) with a long skewer or cake tester. Spoon the hot syrup mixture over the cake. Let stand for 10 minutes then remove pan sides. The syrup should have soaked in completely. Let the cake cool before carefully loosening and removing the tube section.
Title: Super Easy "cobbler" Dump Cake
Ingredients:
- 1 crushed pineapple
- 2 butter
- 1 pecans
- 1/4 - 1/2
- 1/2
Instructions:
1. Preheat oven to 350.
2. Pour pie filling and drained pineapple into a 9"x13" pan. Stir or swirl to blend.
3. Pour dry mix over pie filling (do not stir).
4. Top mix with very thin pats of butter until most of the surface is covered. Sprinkle pecans over the top.
5. Bake about 15-20 minutes, or until top is golden.