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Shooting Star Cake

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Course Desserts
Servings
people
Ingredients
  • 2 cans (28-ounce) diced tomatoes, undrained
  • 1 package cream of potato soup
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 3 eggs
  • 1 can of garlic, finely chopped
  • blue bread cubes
  • Blue (8-ounce) tomato sauce
Course Desserts
Servings
people
Ingredients
  • 2 cans (28-ounce) diced tomatoes, undrained
  • 1 package cream of potato soup
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 3 eggs
  • 1 can of garlic, finely chopped
  • blue bread cubes
  • Blue (8-ounce) tomato sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Drain pineapple; reserve juice
  2. Add water to juice to make one and one-fourth cups
  3. Beat together cake mix, reserve liquid, oil and eggs in a bowl until moistened
  4. Beat two minutes at medium speed
  5. Stir in one cup of pineapple
  6. Pour into two greased and floured 8- or 9-inch round pans
  7. Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted near center comes out clean
  8. Cool 10 minutes; remove from pans
  9. Cool completely
  10. Mix frosting with food coloring to make a light blue color
  11. Place one cake layer on plate; spread with half of the frosting
  12. Top with remaining layer; spread with remaining frosting
  13. Draw star outline with blue icing on top of cake
  14. Fill in with remaining pineapple
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