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7-Up Pound Cake
Apple Cake
Apple Cake
Applesauce Cake
Black Raspberry Jam Cake
Cherry Coffee Cake
Cherry Crown Cake with Butter Creme Frosting
Chocolate Applesauce Cake
Chocolate Applesauce Cake
Chocolate Cherry Cake
Chocolate Mayo Cake
Dreamscicle Cake
Drumstick Cake
Easy Pound Cake
Fruit Cocktail Cake
German Covered Apple Cake
Homemade Apple Cake
Light Chocolate Cake
Moist Chocolate Cake
Mother's Day Ice Cream Cake
Old Fashioned Fudge Cake
Pineapple Dump-It-In Cake
Quick Good Morning Coffee Cake
Shoo Fly Cake
Southern-Style Chocolate Pound Cake
Strawberry Cake Icing
Strawberry Shortcake
Swedish Dream Cake
Turtle Cake
Twinkie Cake
Unbaked Fruit Cake
Upside Down Chocolate Pudding Cake
Very Blueberry Cake
Wacky Cake (or Jiffy Chocolate Cake)
Wacky Snack Cake Mixes
Swedish Dream Cake

This fruit-filled cake with cream cheese frosting is already yummy. But if you want to make it even yummier, add a little light or dark rum to the cake mixture. Note: You don't use the canned pineapple in this recipe--just the juice. So, you might want to make chicken with pineapple or some other main course that will use the fruit, then have this cake for dessert.

2 cups sugar
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, at room temperature
1/2 teaspoon vanilla Juice from 16-ounce can crushed pineapple
1 peeled, shredded apple
1 cup dried coconut
1/2 cup raisins
1 cup shredded carrots

8 ounces cream cheese, at room temperature
1 cup butter, at room temperature
1-3/4 cups powdered sugar Finely chopped nuts Finely grated orange and/or lemon peel

Preheat oven to 350 degrees. Grease a 9-inch by 13-inch baking pan.

Sift together sugar, flour, baking soda, and salt. Mix together eggs, vanilla, and pineapple juice; add to dry ingredients. Add apple, coconut, raisins, and carrots; mix well.

Pour into pan; bake 35 to 40 minutes, until a test inserted in the center comes out clean. Remove from oven and cool slightly.

To make frosting, cream butter and cream cheese until smooth. Add sugar and nuts; blend well. Frost cake; sprinkle with fruit peel.

Serves 12 to 24.