ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Thanks for your help with the pineapple cake

Misc.
Thanks for all of your help. I do believe I did not bake mine long enough because it REALLY fell. I threw it away. I will try it again as soon as I get the cake mix. I loved the flavor of the cake.
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Choffee Chiffon Cake
  • Hello! I just found recipelink.com, by needing to ask a question about the instant coffee used in this recipe. My mother used to make it. As much as I was in the kitchen with her, I just never made this. I was afraid...
  • Scrambled Egg and Mozzarella Breakfast Pizza (serves 2)
  • SCRAMBLED EGG AND MOZZARELLA BREAKFAST PIZZA 1 whole wheat English muffin 2 mushrooms, sliced 2 green onions, finely chopped 4 tablespoons diced green or red bell pepper 1/2 cup egg substitute 1/4 teaspoon pepper Dash...
  • Luau Help
  • I had a Luau for my wedding reception in Wheaton,IL. We hired King James BBQ and for about $16.00 per person we had had teriyaki Chicken pieces, a Whole BBQ Hog, Roasted red potatoes, pasta salad and a green salad. You...
  • Barefoot Contessa Peanut Butter Chocolate Chunk Cookies
  • PEANUT BUTTER CHOCOLATE CHUNK COOKIES 1/2 pound unsalted butter at room temperature 1 1/2 cups light brown sugar, packed 2/3 cup granulated sugar 2 extra-large eggs at room temperature 2 teaspoons pure vanilla extract...
ADVERTISEMENT
  • Canning Meatballs
  • You are able to can meatballs as long as they do not have any milk, butter, egg, no oatmeal, bread, etc. in there. Just meat and seasonings. You will need to follow the guidelines for canning ground meats. HOW TO CAN ...
  • Yuca Stuffing for Turkey (repost)
  • Yuca Stuffing for Turkey Board: WhatRecipe(tried): Yuca Stuffing for Turkey Board: What's For Dinner? at Recipelink.com From: Gladys/PR 10-17-2000 MSG ID: 086913 MSG URL: ...
  • Walnut Crescents (using egg yolks)
  • WALNUT CRESCENTS "Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683." 1 3/4 cups flour 1/3 cup sugar 1 1/4 cups ground walnuts 2 egg yolks 1 cup sw...
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
  • Thank You: Thanks for your help with the pineapple cake
  • 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!