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Pineapple Butternut Cake
1 1/2 cups granulated sugar
3/4 cup shortening
1 cup milk
2 teaspoons butternut flavoring
2 1/4 cups cake flour
1 teaspoon salt
3 teaspoons baking powder
1 (20 ounce) can crushed pineapple
3 tablespoons cornstarch
1/2 cup margarine
1 cup granulated sugar
1 tablespoon butternut flavoring
1 cup flaked coconut
1 cup chopped pecans
1/2 cup maraschino cherries, halved
Cake: Cream sugar and shortening.
Add eggs one at a time and beat after each addition.
Add milk and flavoring.
Mix in dry ingredients. Beat on high speed for 2 minutes.
Bake at 325 degrees F for 30 minutes in 2 greased and floured 9-inch cake pans.
Filling: Cook the first 5 ingredients until thick.
Add remaining ingredients.
Spread filling between layers, then ice entire cake.
Sheet and Layer Cake Recipes
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