SUNSHINE CAKE FOR CHRISTMAS

Also on the menu...

2 sticks margarine
2 cups sugar
2 teaspoons baking powder
5 eggs
1 can Angel Flake coconut
1 cup pecans, chopped
1 pound package(4 cups) graham cracker crumbs
2 teaspoons vanilla

Cream margarine and sugar until well blended. Add eggs,one at the time, beat thoroughly after each. Combine crumbs and baking powder. Add to first mixture. Mix well. Add coconut, nuts, and vanilla. Pour into 3 well greased 9 inch pans with waxed paper. bake at 350 degrees for 35 minutes.

PINEAPPLE ICING

1 stick margarine
1 small can crushed pineapple
1 package confectioners' sugar
Gumdrops

Cream sugar and margarine: add pineapple. Mix well. Spread between layers and on top and sides of cake. Garnish cake by spreading chopped red and green gumdrops on top.

IOWA COOL

Another delicious recipe tht I am going to be doing every year...often. Also known as Pistachio or Watergate Salad.

1 pkg instant pistachio pudding
1 large can crushed pineapple
1 cup mini marshmellows
1 small carton Cool Whip

Place dry pudding in bowl. Add pineapple and juice. Stir in marshmellows. Mix well. Fold in Cool Whip. Chill and serve.

I like to use the colored marshmellows to add more effects to it. You could also add a few pecans or walnuts if you like alot of nuts in it.

Cherry Dump Cake

Now, this one is tried and true. My family and friends love this one and I
have been making it for years.



1 or 2 cans cherry pie filling

1 box of yellow cake mix

1 or 2 cans pineapple tidbits or crushed pineapple

butter



1. Dump cherry pie filling in 13x9 glass pan.

2. Drain juice from pineapple and set juice aside. Dump pineapple in pan.

3. Dump dry cake mix on top of pie filling and pineaple.

4. Drop pats of butter on top of cake mix and cover with the pineapple juice you set aside.

5. Bake at 350* until golden on top (may be about 45 minutes to 1 hour).


May be eat hot or cold.