lumicero/recipes-ing2inst huggingface dataset:
Title: Wine Cake - A
Ingredients:
- 18 rose wine
- 1 1/3 white wine
- 3 eggs
- 1/3 confectioners' sugar
- 1 butter
- 1/4 water
- 1/4 cornstarch
- 2 wine
- 1/4
Instructions:
1. Heat oven to 350ºF.
2. Grease and flour 9X13 or bundt cake pan.
3. If using a 9X13 pan, line with foil and grease and flour the foil. This will make taking the cake out easier.
4. Mix cake ingredients 2 minutes and pour into prepared pan.
5. Bake according to box directions.
6. Cool 15 minutes.
7. While cooling make sauce.
8. Cook and stir all ingredients(except wine) in small heavy sauce pan til slightly thickened.
9. Cool slightly and add 1/4 cup wine.
10. Beat til smooth.
11. Serve thin slices cake on plates with a couple of tablespoons wine sauce drizzeled over cake slice and a dollop of whipped cream.
12. OR:
13. Pour sauce over cake while still warm in pan and let soak into cake.
Title: 7-Up Cake II
Ingredients:
- 1 instant jello lemon pudding mix
- 1 eggs
- 1 crushed pineapple
- 3/4 butter
- 4 margarine
- 1 granulated sugar
- 1/2 eggs
- 1 1/2 flour
- 2 flaked coconut
- 2
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour three 8 inch cake pans.
3. Mix first five ingredients together.
4. Bake until cake tests done (30-35 minutes).
5. Remove from oven and let rest for five minutes; turn out onto cooling rack to finish cooling.
6. While the cake is baking, mix the first five topping ingredients together in a saucepan.
7. Cook, stirring constantly, until thick.
8. Cool and add the coconut.
9. Spread topping between layers and on top of cake.
Title: Peanut Butter Pie (Good Eats Cafe)
Ingredients:
- 3 eggs
- 1/2 dark corn syrup
- 1/2 creamy peanut butter
- 2 sugar
- 1/2 butter
- 2 unsalted peanuts
Instructions:
1. Preheat oven to 350* degrees.
2. Beat eggs and mix in all ingredients except nuts.
3. Pour into pie shell. Top with nuts and bake 30 minutes or until firm.
4. Needs to come to room temperature before cutting.
Title: Baklava
Ingredients:
- 1 walnuts
- 1/2 sugar
- 1 ground cinnamon
- 1 1/4 butter
- 1 phyllo dough
- 1 water
- 1 1/2 sugar
- 1/2 honey
- 1/2 lemon zest
- 2 lemon juice
- 2 cinnamon sticks
Instructions:
1. For filling, stir together walnuts, ½ cup sugar and the cinnamon in a mixing bowl. Set aside.
2. Preheat oven to 325°F.
3. Brush a 15x10x1 -inch baking pan (I use a cookie sheet) with some of the melted butter.
4. Unfold phyllo dough. Keep phyllo covered with plastic wrap and a damp towel, removing sheets as you need them. Contact with air makes the phyllo sheets brittle.
5. Layer 10 of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer. If any sheet breaks or tears, don't sweat it - you won't see it in the final results. Just try to keet the layers even and the top layers intact.
6. Sprinkle 1/3 of the filling on top of the phyllo.
7. Repeat layering and filling steps two more times (using 9 sheets for each of the middle layers).
8. Layer remaining phyllo (12 sheets) on the final filling layer, brushing each sheet with butter before adding the next sheet. Drizzle top phyllo sheet with remaining butter.
9. Trim edges to fit pan if necessary (I don't).
10. Using a sharp knife, cut through all the layers to make elongated diamond shaped pieces. Try to avoid cutting through to the bottom layer.
11. Bake for 45 minutes or until golden.
12. Cool in pan on a wire rack.
13. Meanwhile, for the syrup, bring the remaining 1½ cups sugar, 1 cup water, honey, lemon peel, lemon juice, and stick cinnamon just to boiling in a medium saucepan.
14. Reduce heat; simmer, uncovered for 20 minutes.
15. Remove cinnamon.
16. Pour hot mixture over cooled baklava (see note below).
17. Cut along pre-made marks and sprinkle chopped walnuts on the top.
18. NOTE #1: Baklava will keep in an airtight container for a couple of days, but I find that the walnuts in the filling tend to go rancid rather quickly. If they won't be eaten right away, it's best to freeze them.
19. To freeze - flash freeze individual pieces on a cookie sheet. When frozen, pack into a ziplock bag and store in the freezer. Thaw on the counter until soft before serving.
20. NOTE #2: I use the Athens brand of phyllo sheets, so there are 40 9"x14" sheets. If you're using these sheets, there may be too much syrup so use only about 3/4th of the recipe.
21. NOTE #3: If you're using the old kind, bigger sheets the quantity of syrup the recipe makes is probably needed. You're also going to have fewer sheets so layer accordingly.
Title: Cuban Capuchinos (Cabezotes De Capuchino)
Ingredients:
- 10 sugar
- 1 cornstarch
- 2 sugar
- 4 water
- 3 Grand Marnier
- 1 1/2 lime
- 3 cinnamon stick
- 1 vanilla extract
- 1 anise seed
- 1
Instructions:
1. Make syrup.
2. Pre-heat oven to 375°F Place cupcake liners in cupcake mold. In medium mixing bowl, beat yolks, egg white and 2 tbsp sugar for 15 minutes or until you’ve accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry bag with nozzle and fill cups 3/4 of the way. Place cupcake tray on top rack of oven. Bake approximately 15 minutes or until the tops are golden in color. To prevent them from burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter.
3. In medium sauce pan, bring water to boil and add 3 cups sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cool before pouring over capuchinos.
Title: Nut Crust Cookies
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 walnuts
- 1/4 pecans
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees. Mix together all ingredients to form stiff dough. Seperate into 36 equal pieces. Slightly flatten each into oval shape.
2. Place on ungreased cookie sheet and bake 10 minutes or until lightly browned.
3. Remove to wire rack to cool.
4. Frost as desired.
Title: West Indian Black Cake
Ingredients:
- 1/4 cherries
- 1 rum
- 1 brown sugar
- 1 1/2 baking powder
- 1/2 cinnamon
- 1 flour
- 1/2 eggs
- 12 lemon, rind of
- 1/4 butter
- 1/2
Instructions:
1. Grind dried fruits and soak it in 3 cups of rum.
2. Store in an air tight container for three weeks.
3. Prepare the caramel by heating the sugar until it turns dark brown.
4. Cream the butter and sugar.
5. Add the eggs, soaked fruits, and rum.
6. When it is well blended, pour the caramel.
7. Add the flour with the baking powder and mixed spice.
8. Fold in the cherries.
9. Pour mixture in a greased baking pan and bake in a slow oven (about 300 degrees F.) for two hours or until a knife comes out clean at the centre.
10. Remove cake from pan after two days.
Title: Pistachio Pudding Frosting
Ingredients:
- 1 instant pistachio pudding mix
- 1 1/2 milk
- 1/2 butter
- 1/2 margarine
- 1 shortening
- powdered sugar
Instructions:
1. Prepare pudding mix according to package directions using the 1 1/2 cups milk.
2. In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
3. Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
4. Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.
Title: Cinnamon Favorites
Ingredients:
- 1 butter
- 2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 2 1/2 baking powder
- 2 salt
- 1/2 cinnamon
- 2 granulated sugar
- 2 walnuts
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs and vanilla, beat well with electric mixer for 2 minutes on medium speed.
3. Sift dry ingredients and add to creamed mixture. ( At this point, I use dough hooks instead of the beaters.).
4. Chill dough 1-2 hours.
5. In a small bowl, mix nuts, cinnamon, and 2 tbls. sugar.
6. Mold dough into 1 inch balls.
7. Roll each ball in the mixture of of sugar, cinnamon, and nuts.
8. Place balls 2 1/2 inches apart on greased cookie sheet.
9. Bake @ 350* for 12 minutes.
Title: Chewy Almond Cookies (Macaroons)
Ingredients:
- 3 3/4 sugar
- 2 ground cardamom
- 1/2 ground cinnamon
- 1/4
- 24
Instructions:
1. Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
2. Beat egg whites at medium speed with an electric mixer until stiff peaks form.
3. Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
4. Add egg whites; knead by hand until smooth and doughlike consistency.
5. Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
6. Slightly flatten with thumb.
7. Place cookies on a parchment-lined baking sheet.
8. Top each with almond sliver pressed in lightly.
9. Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
10. Remove cookies immediately to wire racks; cool.
Title: Up Side Down Flower Cake
Ingredients:
- 120 butter
- 50 margarine
- 150 milk
- 1 sugar
- 3 salt
- 175 eggs
- 1/2 flour
- 1/2 baking powder
Instructions:
1. Cover the bottom of your mold with baking foil and grease the sides and the bottom, too.
2. Adjust leaves and flowers on the baking foil and fix them pressing them lightly.
3. Make the dough mixing all the ingredients with the food processor until smooth.
4. Pour dough carefully into the prepared mold.
5. Bake 180°C (350°C) for 45 minutes or until through.
6. The cake is done when you test the centre of it with a wooden skewer and the skewer comes out clean. Gently loosen the sides of the cake with a knife, and turn it out immediately onto your cake dish. Remove carefully the foil using the point of the knife if necessary.
Title: Linzer Torte (Wheat Free, No Refined Sugar)
Ingredients:
- 2 1/4 cinnamon
- 1/2 salt
- 1 honey
- 1/4 butter
- 1/2 lemon peel
- 1/4 lemon juice
- 1/2 egg
- 1
- 3/4
Instructions:
1. Preheat oven to 350ºF. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
2. Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
3. Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
4. Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
5. Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.
Title: Creamy Maple Fondue from Quebec
Ingredients:
- 1 maple syrup
- 2 cornstarch
- 2 cold water
- 1 heavy cream
- 2 dark rum
Instructions:
1. In a big casserole with thick bottom, bring to boil the maple syrup. Reduce heat and let simmer 5 minutes.
2. Meanwhile, in a bowl, dilute cornstarch in water. Add heavy cream and mix. Pour the cream mixture in one shot in the casserole and let simmer, stirring, until mixture has thickened. Remove the casserole from the heat. Add rum and stir. Serve with fresh fruits.
Title: Snowman Cake
Ingredients:
- 1 water
- 1 1/4 flaked coconut
- 1/3 coconut
- 3
- 2
- 1
- 5
- 1
- 7
- 1
- 2
Instructions:
1. Bake cake mix as directed on package, using water, oil and egg whites, in two 8- or 9-inch round pans.
2. Cool 10 minutes; remove from pans to wire rack.
3. Cool completely, about 1 hour.
4. Cover 18x10-inch tray or cardboard with aluminum foil.
5. Attach candy cane to each cone using melted candy coating to make ice skates; let stand until set.
6. Arrange cake rounds with sides touching on tray.
7. Frost with frosting.
8. Sprinkle with coconut, pressing gently so it stays on frosting.
9. Use large black gumdrops for eyes and buttons, large orange gumdrop for nose, small black gumdrops for mouth and fruit snack roll for scarf.
10. Place cookie on each side of head for earmuffs; attach with shoestring licorice.
11. Arrange pretzel rods for arms and cones for ice skates.
Title: No Worries Chocolate Mousse
Ingredients:
- 150 marshmallows
- 50 unsalted butter
- 250 dark chocolate
- 60 hot water
- 284 vanilla extract
- 1
Instructions:
1. Snip each of the marshmallows in half into a large deep saucepan.Add the butter. Chop the chocolate into smallish piece and add this also.
2. Add the hot water from the kettle and put the pan on the heat, stirring occasionally until everything is smooth and melted.
3. Remove from the heat. Whip the cream with the vanilla extract until thick, then fold into the chocolate mixture until totally absorbed and smooth again.
4. Pour into 6 small ramkins or glasses and cover with cling film.
5. Put into the fridge to set.
Title: Steamed Pumpkin Pudding With Brandy Sauce
Ingredients:
- 1/2 shortening
- 1 brown sugar
- 1/4 sugar
- 1 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 powdered ginger
- 2 eggs
- 2/3 walnuts
- 2 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 3/4 canned pumpkin
- 1/4 sour cream
Instructions:
1. Cream together the shortening, brown and granulated sugars, salt and spices. Add eggs and beat well. Stir in nuts. Sift flour with baking powder and soda, add alternately with pumpkin and sour cream, mix well. Turn batter into a well greased 2-quart mold and cover tightly with foil or lid.
2. Steam as follows: Set a rack in a large, deep kettle, add water to come halfway up sides of mold (or can). Bring water to a gentle boil, cover the kettle, lower heat, and steam for 2 hours or until a toothpick inserted in the center comes out clean. Be careful to keep water at a very low boil.
3. Let pudding rest for 5 minutes before unmolding on a warm serving plate. Serve hot with brandy sauce.
4. Brandy Sauce: 1 egg; 1/3 cup melted butter; 1 1/2 cup sifted powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 2 Tablespoons brandy; 1 cup whipped heavy cream.
5. Beat egg until frothy, then beat in melted butter, powdered sugar, vanilla, nutmeg, and brandy. Carefully fold whipped cream into egg and sugar mixture. Chill until serving time, stirring to blend just before serving.
Title: Apple Cake
Ingredients:
- 1/2 light margarine
- 2/3 Splenda sugar substitute
- 6 vanilla extract
- 2 flour
- 2 baking soda
- 2 1/2 cinnamon
- 2 salt
- 2 apple
- 1/2
- 1
Instructions:
1. Cream margarine.
2. Add sugar.
3. Add yogurt and egg, beating until fluffy.
4. Combine dry ingredients and mix well.
5. Stir into creamed mixture.
6. Add apples.
7. Pour into 9x13 baking dish sprayed with nonstick spray. Bake at 350 for 50-60 minutes or until toothpick comes out clean.
Title: Peppermint Brownies
Ingredients:
- 1/3 margarine
- 1 sugar
- 2 eggs
- 2 vanilla
- 1/2 flour
- 2/3 salt
- 1/4 walnuts
- 1/3 raisins
- 1/4 milk
- 1 butter
- 1 icing sugar
- 1
- 1/4
- 1
Instructions:
1. Cream margarine, sugar and vanilla.
2. Add eggs and beat well.
3. Stir in melted chocolate.
4. Blend in dry ingredients and cream.
5. Spread on 2 wax paper lined 8x8 pans.
6. Bake at 350 degrees for 20 minutes.
7. Cool and put layers together with peppermint cream icing.
Title: Easy Caramel Flan (Creme Caramel)
Ingredients:
- 3/4 sugar
- 4 eggs
- 1 evaporated milk
- 1 vanilla extract
- 1 boiling water
Instructions:
1. Preheat oven to 325.
2. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
3. In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
4. Pour mixture into pie plate.
5. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
6. Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
7. Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.
Title: Upside-Down Plum Cake
Ingredients:
- 185 unsalted butter
- 2 caster sugar
- 1 honey
- 300 plums
- 2 eggs
- 1 self-raising flour
- 185 milk
- 1/2
Instructions:
1. Preheat oven to 180oC.
2. Put half of the butter, half of the caster sugar and 1 tablespoon of honey in a heavy-based saucepan over low heat and stir until it makes a smooth sauce.
3. Pour mixture into a (23 round) cake tin.
4. Arrange plum halves (cut side down) closely fitting in the sauce mixture.
5. Beat the remaining butter with the remaining caster sugar until pale and creamy in consistency.
6. Add eggs one at a time and whisk in the vanilla sugar/powder.
7. Add flour and milk alternatively to mixture.
8. Spoon over plum halves.
9. Bake for 1 hour or until cake mixture is cooked through (test with a skewer).
10. Rest on a rack and let cool in tin for 30 minute.
11. Place serving plate on top of tin and invert cake. Leave for 5 min and slowly remove tin.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 1/2 baking powder
- 1/2 baking soda
Instructions:
1. Beat margarine and sugars.
2. Add peanut butter, egg and vanilla.
3. Beat till smooth.
4. Combine the flour, baking powder and baking soda.
5. For easier shaping, chill for an hour.
6. Form into 1" balls.
7. Place 2" apart on a baking paper.
8. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar.
9. Bake at 375 for 10- 12 minutes or until bottoms are lightly brown and cookies are set.
Title: Smack Factor Peanut Butter Cookies
Ingredients:
- 2 butter
- 2 1/2 brown sugar
- 2 vanilla
- 2 baking soda
- 2 eggs
- 3 flour
- 2 peanut butter
Instructions:
1. Place soften butter in bowl.
2. Then your brown sugar, vanilla and baking soda. Mix until well combined.
3. Add in your eggs and mix until batter is creamy and soft.
4. Now add in your flour one cup at a time stirring in between cups.
5. Then add in your peanut butter, mix until well combined. Dough should be thick but soft and creamy.
6. Using an ice cream scooper, scoop dough onto parchment lined cookie sheet. Bake until light golden brown.
Title: Louise Cake
Ingredients:
- 50 butter
- 25 sugar
- 2 eggs
- 150 plain flour
- 1 baking powder
- 125 sugar
- 50 coconut
Instructions:
1. Cream butter and sugar.
2. Add yolks then sifted flour and baking powder.
3. mix - press into small slice tray or roll out onto greased baking tray.
4. Spread with Raspberry Jam.
5. Beat egg whites until stiff.
6. Fold in sugar and coconut.
7. Spread over Jam.
8. Bake 30minutes at 180celcius.
Title: Three Minute Jam Sponge
Ingredients:
- 125 margarine
- 2 egg
- 1 caster sugar
- 2 self raising flour
- 2 vanilla essence
- 3
Instructions:
1. Grease the sides and base of an appropriate size dish (allow for mixture to rise 1 1/2 inches when cooked)with a little margarine.
2. Spread your jam on the bottom of your dish.
3. Mix together all other ingredients and pour into the dish on top of the jam.
4. Heat on full power in an 800 watt microwave for three minutes.
5. Remove from microwave (remember its hot) and place a plate large enough to cover on top and turn over.
6. Lift your dish (the sponge should just slip out and jam should run down the sides).
7. Serve immediately--custard is my favorite!
Title: MAPLE BROWN SUGAR OATMEAL COOKIES
Ingredients:
- 3/4 all-purpose flour
- 3/4 cinnamon
- 1/2 salt
- 1/4 baking soda
- 8 unsalted butter
- 3/4 brown sugar
- 1/4 maple syrup
- 3/4 vanilla extract
- 1 egg
- 1 1/4 old fashioned oats
Instructions:
1. In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
2. In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
3. Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.
Title: Pecan Blondie Caramel Cups (Pillsbury)
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 vanilla
- 1 egg
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 pecans
- 20 water
- 1 pecan halves
- 1/2
- 16
Instructions:
1. Heat oven to 350°F Line 16 muffin tins with baking cups.
2. Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
3. Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
4. Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
5. Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.
Title: Minute Chocolate Mug Cake
Ingredients:
- 3 flour
- 4 sugar
- 1 1/2 cocoa powder
- 1 egg
- 3 milk
- 3 chocolate chips
- 1 vanilla
- 1/4 raspberries
- 1/2 sugar
- 1/8
Instructions:
1. Add the dry ingredients together and mix well in a bowl.
2. Next, add the egg and mix thouroughly.
3. Pour in the milk, vanilla and oil. Stir.
4. Pour the mixture into a large coffee mug.
5. Drop the chocolate chips into the center of the mixture.
6. Microwave on high for 3 minutes.
7. The cake will rise over the mug, but don't be alarmed.
8. Allow it to cool a bit and tip it out onto a plate if you wish. Drizzle raspberry sauce over the top and enjoy.
Title: Jewish Apple-Cinnamon Cake
Ingredients:
- 5 apples
- 5 sugar
- 2 cinnamon
- 3 unsifted flour
- 2 sugar
- 3 baking powder
- 1 salt
- 4 eggs
- 1 vanilla
- 1/2
- 2 1/2
Instructions:
1. Filling: Mix apple pieces, sugar and cinnamon.
2. Cake: Add wet ingredients.
3. Add dry ingredients to wet.
4. Batter will be thick.
5. Grease and flour a 10 inch tube pan Add half the batter to pan.
6. Add half the apples.
7. Add the other half of batter and top with the apples.
8. Bake at 350F for 1 ½ hours.
Title: Cherry & Walnut Cake Crumble
Ingredients:
- 9 crushed pineapple
- 15 cherry pie filling
- 20 butter
- 1/2
Instructions:
1. Mix pineapple with cherry pie filling in the bottom of 9 x 13 pan (I usually use glass so it doesn't stick).
2. Sprinkle cake mix on top until completely covered (I recommend using your hands rather than just shaking the box to make sure there are no clumps).
3. Drizzle the butter over the entire pan.
4. Sprinkle the nuts evenly over the pan.
5. Bake at 350 degrees for 30 minutes until golden brown and bubbly.
6. Serve alone warm or cold or with ice cream.