Island Cakes

Enhance vanilla snack cakes with pineapple preserves, then decorate for an island-theme snack.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Chill: 4 hrs
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Island Cakes
Ingredients
16
rosemary twigs
8
cream-filled oval yellow sponge cakes (such as Twinkies)
1/4
cup pineapple preserves
1
cup canned frosting
2
tablespoons cocoa powder
 
Sliced almonds
Directions
  1. Insert two rosemary sprigs into one end of each yellow sponge cake. Lay cakes, flat-side down, on a serving platter. Heat preserves until melted. Brush melted preserves over tops of cakes.
  2. In a small bowl, combine frosting and cocoa powder. Transfer to a disposable decorator bag with a writing tip. Pipe frosting in a diamond pattern on tops and sides of cakes. Insert a sliced almond into each diamond. Cover and chill before serving. Makes 8 servings.
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