Preparation / Directions:
Mix the cake mixes all together following the recipes on the boxes.
Substitute Pineapple juice for water on the white cake mix. Mix all the
cake mixes together. Bake in muffin pans. Bake at 350 until lightly
brown.
Stuffing
Cream the butter for 5 minutes on medium speed. Add Crisco little at a
time. Cream another 3 or 4 minutes. A little at a time add the sugar
while you continue to beat. Then add the milk, mixed first with the
vanilla, beating and scraping the sides and bottom of the bowl
frequently. The longer you beat this the better it becomes. Mixture will
actually grow in the bowl. Keep refrigerated in covered container up to a
month. Use a pastry (cake decorating bag to fill cupcakes right in the
middle.
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