"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Pineapple Cake & Icing, by Angel Kearley, is from First Baptist Church of Brooklyn,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box lemon cake mix 1 sm. pkg. of lemon instant pudding 4 eggs 1 c. oil 1 (10 oz.) 7-UP 1 stick of butter 1 lg. can crushed pineapple 1 1/2 c. sugar 2 T. cornstarch 3 egg yolks
Mix and bake in 3 pans on 325º for 25-30 min. Let cake cool.
Icing: melt butter, add pineapple and heat. Mix sugar and cornstarch, add to butter. Beat egg yolks and add to mixture. Cook on medium heat until thick and creamy. Cool. Spread mixture between layers of cake and on top of cake.
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