lumicero/recipes-ing2inst huggingface dataset:
Title: Holiday Poke Cupcakes
Ingredients:
- 1 water
- 1 eggs
- 3 boiling water
- 1/3 cherry gelatin
- 1 Cool Whip Topping
- 1
Instructions:
1. PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
2. Cool in pans 10 minutes. Pierce tops with fork.
3. STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
4. Refrigerate 30 minutes. Remove from pans.
5. TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
6. Store in refrigerator.
Title: Uncle Odd's "krumkaker"
Ingredients:
- 1 sugar
- 2 eggs
- 1 butter
- 1 cardamom
- 1/2 cold water
- 1/4
Instructions:
1. Whisk eggs and sugar untill starting to thicken.
2. Add the flour, cardamum and melted butter.
3. Add the cold water in the end.
4. Stir into a nice smooth batter.
5. Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now).
6. And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one.
7. Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp.
8. These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.
Title: Duncan Hines Vegan Cakes
Ingredients:
- 43
- 10
Instructions:
1. Preheat oven to 350°F for metal, aluminum or glass pans, 325°F for dark or coated pans.
2. Place the Duncan Hines mix in a container .
3. Measure 10 liquid ounces of a soda (Sprite, Canada Dry, and other neutral ones are often better for everything, but you can use Pepsi or Coca-Cola for darker colored cakes.).
4. Add the soda in slowly so that it doesn't evaporate, stir as you do this. (The instructions are to add eggs, water, and oil. Do not do it).
5. Transfer it to the baking utensil.
6. Bake for 15-18 minutes if you make cupcakes. Most other pans come for about 25-30 minutes but check on the cake after 24.
7. Let the cake/cupcakes cool for 5 minutes before consumption.
8. Layer up with a good frosting or icing. Duncan Hines also has many amazing flavors such as creamy milk chocolate and whipped vanilla.
9. Stir frosting if to be used.
10. Decorate. It usually takes less than 5 minutes.
Title: Papaya Parfait
Ingredients:
- 1 1/2 papayas
- 2/3 sugar
- 3 water
- 6 port wine
- 1 1/2 chocolate curls
- 2
Instructions:
1. Dice enough papaya to measure 1/2 cup and set aside. Cut the remainder into one-inch pieces. Puree in a food processer or blender.
2. In a saucepan over low heat cook the sugar and water until sugar dissolves. Increase heat to high and boil until mixture registers 230-degrees F on a candy thermometer (thread stage) (3 minutes). Remove from heat.
3. In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).
4. Fold in papaya puree.
5. In a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
6. Divide mixture among 8 pafait or wine glasses. Refrigerate for one hour.
7. Top with whipped cream and chocolate curls, if desired.
Title: Award-Winning 9-Finger Peach Cobbler
Ingredients:
- 29 cinnamon
- 18 butter
- 6
- 1
- 2
Instructions:
1. Warm the Dutch oven, but do not get it too hot. To test the temperature, get someone else to pick it up out of the fire. IF they yell a lot, stuff their fingers in their mouth, jump around a lot, and revert back to their native tongue, it is probably too hot.
2. Pour peaches into the bottom of the dutch oven. Reach in and carefully fish out the can lid you dropped inches Do not put the empty peach can in the oven, there is a limit to how much dietary fiber people can tolerate!
3. Open the can of cream soda and pour it gently over the peaches. When you pour the pop on the peaches, use your good hand (the one with four fingers) in a gentle counter clock-wise motion if north of the equator, or clock-wise if south of the equator. It helps to hum a little tune and do a gentle rocking motion with your upper body. We call this technique the 'Swirl from Epanema".
4. Dump cake mix evenly on top of the peach and pop concoction. Get a small stick and wipe in on your friends pants. Poke the stick into the mix with your bad hand (the one with five fingers). You may poke, but you must not stir. This is very important.
5. Sprinkle the cinnamon on top of the dry cake mix. Best to use your good hand with the missing finger and let the cinnamon trickle out the hole where a finger used to be. You want a dry top and a soggy bottom, king of like your condition after sit on the ground after a rainstorm.
6. Put small pats of butter evenly on the top of the dry cake mix. If you have guests who are concerned about too much fat intake, put it on anyway. The great taste of butter with its ill effects far outweigh the negligible benefits of a long and healthy life.
7. Put the lid on the oven (not the peach can lid, but the Dutch oven lid). This is very important, because if you forget this step and put charcoal directly on the cobbler it tends to have a nasty flavor. If you forget the lid, just feed the cobbler to Scouts. They will probably not notice any difference compared to what you've fed them before.
8. Place the oven on a nice bed of coals. Place coals on top of the lid.
9. Cook for about 45 minutes, give or take 10. The bubbling of the liquid will mix the cake and liquid and produce a nice brown crust with gooey bottom.
10. When finished, open the lid, savor the aroma and dish up the treat to all those who appreciate good cookings.
11. Enjoy!
Title: The Best Butterfinger Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3 sweetened condensed milk
- 1
- 3
Instructions:
1. Preheat oven to temperature specified on the cake mix box.
2. Prepare the German Chocolate Cake mix as directed on the box.
3. Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
4. When cake is done allow to cool until it is just barely warm.
5. When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
6. Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
7. Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
8. When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
9. Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.
Title: Lemonade Poke Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 powdered sugar
- 1 1/3 Cool Whip
- 6
- 3/4
- 1
Instructions:
1. Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
2. Poke holes in cake at 1" intervals with a wooden spoon.
3. Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
4. Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.
Title: Greek Almond Macaroons (Maronhinos or Martsapades)
Ingredients:
- 2 sugar
- 1 1/2 water
- 2
- 1
- 36
- 2
- 1
Instructions:
1. Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and grind as fine as possible.
2. Add the egg whites and almond extract to the almond mixture and process until well blended. Add the remaining 1 cup sugar and process again until a thick paste forms. Set the paste aside for 30 minutes (it will continue to thicken).
3. Preheat the oven to 300°F Coat two or three baking sheets with oil or butter.
4. Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets, allowing 1 inch between. Place an almond slice on top of each one. Bake for 20 minutes. Raise the oven temperature to 375°F and continue baking until the macaroons are lightly golden on the bottom, 5 minutes more.
5. Remove the baking sheets from the oven and loosen the macaroons. Set them aside to cool completely on the sheets. Serve right away, or store in an airtight container at room temperature for up to 5 days. Makes 36 Macaroons.
6. NOTE: You can also pipe the almond paste onto the baking sheets through a pastry tube, as is traditionally done.
7. MACAROONS GREEK-AMERICAN STYLE.
8. When the Greeks were introduced to chocolate, they went quite treloi, “crazy” for it, and now dozens of chocolate treats fill the display cases in sweet stores. Chocolate is not, however, much used in home baking. In a Greek-American touch, a drizzle of chocolate adds just enough of the rich taste without overwhelming the subtleties of the macaroons.
9. Heat the chocolate pieces and liquid together in a small saucepan or in a microwave oven until the chocolate is soft but not bubbling, about 1 minutes. Whisk to smooth the mixture and then heat it a few seconds longer until it is runny but not boiling. Brush or drizzle a little of the chocolate over the top of each macaroon. Set aside to cool until the chocolate hardens, about 10 minutes. Serve right away, or store in an airtight container at room temperature for up to 5 days.
10. Adventures In Greek Cooking.
Title: Ginger Marmalade Jelly Roll
Ingredients:
- 3 eggs
- 3/4 granulated sugar
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 ginger marmalade
Instructions:
1. Preheat oven to 350 degrees fahrenheit.
2. Break eggs into a large mixing bowl and beat with a hand mixer until fluffy and light.
3. Add sugar gradually to mixture and beat until well combined.
4. Slowly add dry ingredients to egg mixture continuing until batter is nice and smooth.
5. Pour batter onto a jelly roll pan lined with parchment paper spreading batter out evenly to cover all the corners.
6. Put into preheated oven for 10 minutes or until lightly done on top.
7. Lay out a dry dish towel and coat lightly with icing sugar.
8. Invert cake roll onto towel and roll up slowly into the towel.
9. When cooled unwrap cake roll and coat with ginger marmalade.
10. Roll up carefully and store in refrigerator to keep for longer storage time.
Title: Burnt Sugar Cake
Ingredients:
- 2 1/4 flour
- 1/2 salt
- 2 1/2 baking powder
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 milk
- 3 sugar
- 1 vanilla
Instructions:
1. Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
2. Add 1/2 cup boiling water and cook until mixture looks like molasses.
3. Cake: Sift flour, measure, add salt and baking powder and sift together.
4. In a separate bowl, cream shortening.
5. Add sugar gradually and cream well.
6. Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
7. Add sifted dry ingredients alternately with milk.
8. Add burnt sugar and vanilla.
9. Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
10. Cool and frost with broiled frosting colored with burnt sugar.
Title: Chocolate-Ricotta Icebox Cake
Ingredients:
- 14 part-skim ricotta cheese
- 2 heavy cream
- 3/4
- 1
Instructions:
1. Prepare pan by removing sides from a 9" round springform pan.
2. Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom firmly securing paper.
3. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
4. Make chocolate-ricotta mixture:
5. Break 12 oz. of chocolate into pieces.
6. Place on a heatproof medium bowl set over (not in) a pan of simmering water.
7. Cook, stirring occasionally, until chocolate has melted 8-10 minutes.
8. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
9. Add warm chocolate; blend until smooth.
10. In a large bowl, beat cream until stiff peaks form.
11. With a rubber spatula, gently fold in chocolate-ricotta mixture.
12. Assemble cake:
13. Arrange half of cookies in an overlapping pattern to cover bottom of pan.
14. Spoon half of chocolate-ricotta mix on top of cookies; smooth top.
15. Cover with remaining cookies; top with remaining mixture and smooth top.
16. Cover with plastic wrap; refrigerate at least 6 hours or up to 2 days.
17. To serve:
18. Release sides of pan and remove waxed paper from sides.
19. Using bottom piece of waxed paper, pull cake onto platter.
20. With a metal spatula, lift cake and remove waxed paper.
21. Using a vegetable peeler, shave remaining 2 oz. of chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices.
22. (Wipe knife clean and re-dip in water for each slice).
Title: Ginger Oatmeal Raisin Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 unsalted butter
- 2/3 light brown sugar
- 1/2 sugar
- 2 candied ginger
- 1 1/2 candied ginger
- 1/4 ground cinnamon
- 1/4 salt
- 2 cayenne pepper
- 1 eggs
- 2 vanilla extract
- 2 rolled oats
- 1 1/4 raisins
Instructions:
1. Sift together the flour, baking powder and baking soda. Set mix aside.
2. Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
3. Beat in the eggs, one at a time,and then add the milk and vanilla.
4. Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
5. Stir in the oats and raisins.
6. Chill dough for at least 2 hours before baking. (if you can).
7. Preheat the oven to 325°F.
8. Line baking sheet with parchment paper.
9. Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
10. Slightly flatten each ball (fingers or fork - cook's choice).
11. Sprinkle the tops with chopped candied ginger, if desired (I don't).
12. Bake the cookies until lightly golden brown, about 15 minutes.
13. Place on cooling racks to cool crispier.
Title: Caramel Apple Oat Squares
Ingredients:
- 1 light brown sugar
- 8 butter
- 1 3/4 quick-cooking oats
- 1/2 pecans
- 3/4 salt
- 4 1/2 granny smith apples
- 3 all-purpose flour
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 375*. Grease a 13x9 inch baking ban.
2. Combine brown sugar and butter in a medium bowl. Beat with an electric mixer set at high speed until light and fluffy. Add oats, pecans and salt and mix well. Reserve 1 cup of oat mixture.
3. Press remaining oat mixture over bottom of prepared baking pan.
4. Combine apples and flour in medium bowl and toss to coat. Spread the apple mixture over the prepared layer.
5. Drizzle the caramel ice cream topping over the apple mixture. Sprinkle with the reserved oat mixture. Bake for 25 minutes.
6. Cool in pan on a wire rack. Cut into 12 squares.
Title: Kanellas (Hazelnut Cookies)
Ingredients:
- 1 1/4 butter
- 1/2 sugar
- 3/4 dark brown sugar
- 3 eggs
- 4 sour cream
- 1/2 maple syrup
- 2 vanilla
- 6 flour
- 2 baking powder
- 2 cinnamon
- 1 salt
- 1 hazelnuts
Instructions:
1. Preheat oven to 350°F In a large bowl, cream together butter and sugars. Beat in eggs, cream, maple syrup, and vanilla.
2. In a medium bowl, sift together flour, baking powder, cinnamon, and salt. In three batches, beat flour mixture into butter mixture. Stir in nuts with a wooden spoon.
3. Roll the touch into 1-in balls. Then roll out into fingers roughly the size of your pinkie, and lay out on ungreased baking sheets in the shape of a crescent. If the dough starts to get sticky, chill it for a few minutes to make it easier to work with.
4. Bake cookies until they're medium brown underneath and on edges, approximately 20-25 minutes, switching pan positions halfway through baking. Cool on racks.
Title: Apple-Cinnamon Squares
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 cinnamon
- 1 nutmeg
- 1/4 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 2 vanilla
- 2 apples
- 1/2 walnuts
- 2 pecans
- 2 white sugar
- 2 brown sugar
- cinnamon
Instructions:
1. set oven to 350 degrees F.
2. Grease a 9 x 9-inch baking dish.
3. In a bowl mix together flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg (if using) set aside.
4. In a large bowl mix together melted butter with 1/2 cup brown sugar and 1/2 cup white sugar, egg and vanilla until smooth and well combined.
5. Blend in the flour mixture and mix with a wooden spoon until just combined.
6. Gently stir in chopped apples and nuts.
7. Spread the mixture into prepared baking dish.
8. For the topping; in a small bowl mix togther 2 tablespoons white and 2 tablespoons brown sugar with 2 teaspoons cinnamon; sprinkle evenly over the top of the bars.
9. Bake for 25-30 minutes or until it tests done.
10. Cool in the pan then cut into squares.
Title: Chocolate Mint Cookies
Ingredients:
- 4 shortening
- 1 1/4 sugar
- 2 corn syrup
- 1/3 water
- 2 1/2 vanilla extract
- 2 flour
- 1 baking soda
- 4 salt
- 2 sugar
- 1/2
- 1/3
Instructions:
1. Melt chocolate in a double boiler or microwave.
2. Cream shortening and gradually add 2 cups sugar, beating until light and fluffy.
3. Add chocolate, eggs, corn syrup, water and flavorings.
4. Mix well.
5. Combine flour, soda and salt.
6. Add to creamed mixture.
7. Beat just until blended.
8. Form into 1 inch balls,roll in sugar.
9. Bake on ungreased cookie sheets at 350 for 10 minutes.
10. Cool 5 minutes before removing from pan.
Title: Aunt Lucille's Apple Crisp
Ingredients:
- 3 sliced apples
- 2/3 sugar
- 1 cinnamon
- 3 -4 all-purpose flour
- 1 nutmeg
- 1 salt
- 2 -3 water
- 1 quick oats
- 1 all-purpose flour
- 1 brown sugar
- 2 water
- 1/2 cinnamon
- 1/2 margarine
Instructions:
1. Peel and slice enough apples to fill a 9x13 baking pan about 2/3 full.
2. Add sugar, cinnamon, flour, nutmeg,salt and water.
3. Mix well to coat apples.
4. For the topping, mix the quick oats, flour, brown sugar, water and cinnamon together in a separate bowl.
5. Cut the margarine in with a pastry blender or with clean hands until crumbly.
6. Top apples with topping mixure.
7. Bake at 350 degrees Fahrenheit until the apples are tender, the sauce is bubbly, and the topping is slightly golden brown, about 30 to 35 minutes.
Title: Fresh Coconut Cake With Icing
Ingredients:
- 1 butter
- 2 sugar
- 4 vanilla
- 1 1/2 cake flour
- 2 2/3 baking powder
- 1 1/2 salt
- 1/2 coconut milk
- 1/2 milk
- 1/2 sugar
- 4 water
- 2 vanilla
- 1 1/2 cream of tartar
- 6 coconut
- 1
Instructions:
1. CAKE:
2. Preheat oven to 350.
3. Cream butter and sugar. Beat egg yolks in one at a time. Add vanilla.
4. Sift cake flour and re-sift with baking powder and alt.
5. Combine milks.
6. Add sifted ingredients to butter mixture in 3 parts, alternately with milks.
7. Beat egg whites stiff. Fold mix in by hand.
8. Pour into three greased 9 inch cake pans.
9. Bake 30 minutes.
10. ICING:
11. Combine all ingredients, except vanilla and coconut in top of a double boiler. Blend well. Then, place over rapidly boiling water and beat constantly with rotary beater for 6 minutes.
12. Reove from fire and add vanilla.
13. Spread sparingly between layers and sprinkle with fresh coconut.
14. Secure layers with toothpicks.
15. Ice whole cake and garnish with coconut.
Title: Chunky Chewy Chocolate Brownies
Ingredients:
- 200 dark chocolate
- 200 unsalted butter
- 225 eggs
- 3 light muscovado sugar
- 225 self raising flour
- 75
Instructions:
1. Cover the milk chocolate with a bag.
2. Using a rolling pin, bang on top of the bag as hard and as much as you can until underneath the bag, the chocolate is chopped into different sized chunks.
3. Melt the plain chocolate.
4. Stir the butter into the plain chocolate.
5. Beat the eggs and sugar and then beat in the melted plain chocolate mixture.
6. Stir in the flour and the milk chocolate chips.
7. Grease and line a 28 x 20 cm / 11 x 8 inch shallow baking tin.
8. Add the mixture to the tin.
9. Preheat oven to 190°C (375°F) gas mark 5, for 40 minutes.
10. Leave to cool for a few minutes.
11. Cut into 18 squares and enjoy!
Title: Irish Tea Cake
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9-inch round pan.
3. In a medium bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla.
5. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added.
6. Spread the batter evenly into the prepared pan.
7. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.
Title: Quick-Mix Chocolate Cookies
Ingredients:
- 1 vanilla
- 1/3 eggs
- 1 sugar
- 2
- 1/4
Instructions:
1. Heat oven to 350. For dark or nonstick pans heat to 325.
2. In large bowl mix cake mix, oil, vanilla, and eggs with spoon until dough forms.
3. Refrigerate dough 15 to 30 minutes or as needed for easier handling (I skipped this step--dough was fine without refrigerating).
4. Shape dough into 1 inch balls and roll in sugar.
5. On ungreased cookie sheets, place balls about 2 inches apart.
6. Bake 9 to 11 minutes or until set. Cool 1 minute and remove from cookie sheets to cooling racks.
7. Cool completely--about 30 minutes and store lightly covered.
Title: Filled German Chocolate Cupcakes
Ingredients:
- 1 1/2 sugar
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 3/4 baking soda
- 3/4 salt
- 3/4 unsalted butter
- 3/4 egg
- 6 water
- 1 sweetened flaked coconut
- 1 pecans
- 1/2 sweetened condensed milk
- 3/4 chocolate pieces
- 7 heavy cream
- 1
- 8
- 1/2
Instructions:
1. Preheat the oven to 350°. Butter and flour a muffin tin.
2. Make Filling: Place half of the coconut and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 8 minutes). Stir together toasted coconut and pecans with the remaining coconut and condensed milk; set aside.
3. For Cupcakes: Sift together ALL dry ingredients into a large bowl.
4. In a another large bowl, whisk together whole milk, butter, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.
5. Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tablespoons of the coconut filling.
6. Bake cupcakes for 15-18 minutes. After the cupcakes have baked, allow to cool for 5-10 minutes in the pan, then remove to a cooling rack.
7. While the cupcakes are cooling, melt the chocolate. Once completely melted, slowly stir in the cream.
8. Drop large spoonfuls of the icing on top of the cupcakes, and allow the chocolate to drip down the sides of the cupcakes. Either eat at once, or transfer to the refrigerator to allow the icing to set.
Title: Layered Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 margarine
- 1/2
- 1
Instructions:
1. Lightly grease a 9 by 13 inch cake pan.
2. Spread the cherry pie filling evenly in the bottom of the pan.
3. Slightly drain the pineapple. Spread pineapple over the cherry pie filling.
4. Sprinkle the dry cake mix over the pineapple, followed by the nuts.
5. Thinly slice the margarine and place it on top.
6. Bake in a 350 degree oven for 45 minutes.
7. Let cool slightly before cutting.