Recipe By : Ann Johnsen
Serving Size : 60 Preparation Time :0:00
Categories : Ann's Best Cakes
Copycat Family Favorites
Snacks Tried N True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Yellow cake mix -- prepared as directed
1 Lemon cake mix -- prepared as directed
1 White cake mix
1 Can pineapple chunks in juice -- don't use pineapple
1/2 Cup Butter or margarine
1/2 Cup Crisco
1 Cup Granulated sugar
3/4 Cup Evaporated milk
1 Tablespoon Vanilla
Mix the cake mixes all together following the recipes on the boxes.
Substitute pineapple juice for water on the white cake mix. Mix all
the cake mixes together. Bake in muffin pans. Bake at 350 F until
lightly brown.
Stuffing
Cream the butter for 5 minutes on medium speed. Add Crisco little at
a time.
Cream another 3 or 4 minutes. A little at a time add the sugar while
you continue to beat. Then add the milk, mixed first with the
vanilla, beating and scraping the sides and bottom of the bowl
frequently. The longer you beat this the better it becomes. Mixture
will actually grow in the bowl. Keep refrigerated in covered
container up to a month. Use a pastry cake decorating bag to fill
cupcakes right in the middle.
