Course : Desserts
Serves: 60
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1 package Yellow cake mix -- prepared as directed
1 package Lemon cake mix -- prepared as directed
1 package White cake mix
1 Can pineapple chunks in juice -- Dont Use Pineapple
1/2 Cup Butter or margarine
1/2 Cup Crisco
1 Cup Granulated sugar
3/4 Cup Evaporated milk
1 Tablespoon Vanilla

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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