Rowena Roberson, Frankie Hinton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 box white cake mix
• 1 (3 oz) orange-pineapple Jello®
• 1 cup cooking oil
• 4 eggs
• 1 cup pineapple, crushed
• 3 bananas, crushed
• 1 cup coconut
• 1 cup pecans, chopped
• 1/2 cup milk

Combine ingredients in large mixing bowl, stir with a spoon (not a mixer) until all dry ingredients are most. Bake in 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool for 10 minutes in the pan. Cool completely before frosting.

FROSTING:

• 1 (8 oz) cream cheese
• 1 stick margarine
• 1 lb powdered sugar
• 1 tsp vanilla
• 1/2 cup crushed pineapple, drained
• 1/2 cup pecans, chopped
• 1/2 cup coconut

Cream butter and cream cheese, add sugar and all other ingredients.

Spread on cake.

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IN LOVING MEMORY OF

PEARL DUMAS

Given by
Melba Stewart

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