The mayonnaise and crushed pineapple provide extra moistness to this yummy cake.
1 yellow cake mix
1 8oz.can crushed pineapple -undrained
1 cup shredded carrot
1/3 cup mayonnaise
2 lg. eggs, lightly beaten
1/2 cup pecan pieces
1 tsp. ground cinnamon
12 oz, cream cheese frosting
Combine first 7 ingredients in a large bowl, stirring until blended. Pour into a greased and floured 9-inch pan. Bake at 350 degrees for 30 minutes. Cool 15 minutes. Spread frosting on.
"I had rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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