ADVERTISEMENT
- Real Recipes from Real People -

ISO: fluffy pineapple filling for cakes

Misc.
ADVERTISEMENT
would anyone have a pineapple filling i can use for cake i dont know what is in it but i know it was really fluffy......thanks nicky
MsgID: 0215804
Shared by: nicky
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Butterscotch Dip for Fruit
  • BUTTERSCOTCH DIP FOR FRUIT "Dip an apple wedge into this creamy dip think you are eating a caramel apple!" 1/2 cup butter or margarine 1 cup firmly packed light brown sugar 1 (14 oz.) can sweetened condensed milk 1 t...
  • Crushed Pineapple Carrot Mold (Libbys' recipe, 1950's)
  • CRUSHED PINEAPPLE CARROT MOLD 1 (18-20 oz.) can crushed pineapple Water (as needed) 1 (3 oz.) package lemon flavored gelatin 1/2 cup sugar 1/4 teaspoon salt 2 tablespoons lemon juice 1 cup finely grated carrots 1 cu...
  • Tomato Juice Cocktail (Oster blender manual, 1979)
  • TOMATO JUICE COCKTAIL 2 cups tomato juice 1 thin slice lemon with peel 2 sprigs parsley 1 (1/2-inch) strip green pepper 1 (8-inch) stalk celery, cut in 1-inch pieces 1 (1/2-inch) slice cucumber, unpeeled 1/4 teaspoon ...
  • Athenian Rice Strudel (using spinach and feta)
  • ATHENIAN RICE STRUDEL 1/2 cup butter, melted, divided use* 1 medium onion, chopped 2 cloves garlic, finely chopped 3 tbsp pine nuts 1 cup uncooked long grain rice 1 (10 oz) pkg fresh spinach, chopped 2 cups water...
  • Half-a-Pound Cake with Variations (makes 1 mini loaf)
  • HALF-A-POUND CAKE 1/4 cup butter, room temperature 1/4 cup sugar 1 egg 1/4 tsp vanilla extract 1/3 cup sifted flour 1 tbsp powdered sugar (if desired) Preheat oven to 325 degrees F. Line a 6x3-inch aluminum foil loaf...
ADVERTISEMENT
  • Margarita Slices
  • MARGARITA SLICES 1/2 cup butter (no substitutes), softened 1/2 cup granulated sugar 1/8 teaspoon baking soda 4 teaspoons tequila 2 teaspoons orange liqueur 1/2 teaspoon vanilla 1 1/2 cups all-purpose flour ...
  • Bloody Mary Gazpacho with Drunken Shrimp Ceviche
  • Bloody Mary Gazpacho with Drunken Shrimp Ceviche Ceviche: 1/4 pound peeled 50-60 count shrimp 4 Tablespoons Tomato, peeled, seeded and finely diced 4 Tablespoons red onion, finely diced 4 Tablespoons red bell pepper, fi...
  • Nebraska Tastee Burgers are da bomb!!!!
  • NEBRASKA TASTEE BURGERS 3 pounds ground beef 1/4 cup minced onion 3 tablespoons Worcestershire sauce 4 cups beef broth 1 teaspoon salt 1 teaspoon ground black pepper 2 teaspoons butter 12 hamburger buns, split Crumbl...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: fluffy pineapple filling for cakes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!