Vanilla Cranberry Can Cakes Sandra Lee Food

PINEAPPLE PUDDING CAKES

Steps:

• Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray.
• Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
• Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.

SARA-LEE-POUND-CAKE

Steps:

• Preheat oven to 325°F.
• Spray loaf pan.
• Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.

VANILLA CRANBERRY CAN CAKES (SANDRA LEE)

Steps:

• Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
• In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, and cinnamon. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Make sure to tap cans on the counter to get out all the air bubbles. Bake in oven for 25 to 30 minutes, or until tester comes out clean.
• For a nice presentation, decorate can.