Monday, July 4, 2011

4th of July Flag Cake

1 box of yellow or white cake mix
1 20oz can of crushed pineapple with juice
3 eggs
1/2 cup of applesauce
1 brick cream cheese (at room temperature)
1/2 cup sugar (or splenda)
1 tub of cool whip topping
1 pint each of raspberries and blueberries 

To make the cake:  mix together the cake mix, eggs, applesauce and the juice from the crushed pineapple.  Once the cake batter is smooth, fold in the crushed pineapple.  Pour batter into a well sprayed 9x13pan and bake at 350 degrees for 30 minutes (or until cake is set). 

To make the cheesecake topping:  cream the sugar and cream cheese together until it is fluffy.  Then fold in the cool whip.  Spread the cheesecake topping over the cooled cake and refrigerate for 4-6 hour or overnight. 

Before serving add your blueberries and raspberries in a flag pattern.

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