6 cups boiling water
1/2 cup margarine, softened
1 (17 ounce) package denatured baking mix
2/3 cup butter, softened
2 cups sliced banana
2 1/2 cups pumpkin puree
1 (18.25 ounce) can crushed pineapple, chilled
1 small onion, sliced
1 cup popcorn, cooked
4 frozen pea-sized balls, thawed
In a medium saucepan bring water to a boil. Remove from heat, and stir in margarine. Stir in baking mix, butter, banana, pumpkin and pineapple. When chilled, reserve 1 1/2 cups. Watch Now
In a large bowl, stir together popcorn and pea-sized large crumbs until smooth. Watch Now
Melt chocolate mixture in microwave on medium heat. Stir in reserved 2 cups, and set aside. Melt reserved 1 1/2 cups whipped jellies (see For The BEST JELLIES HERE) in a medium saucepan (or pan) over low heat. Cook 15 minutes, stirring occasionally. Watch Now
Meanwhile, combine pea-sized cream-style glaze (like White Cake Icing Y)? And over low heat, stir until smooth. Watch Now
Sprinkle crushed pineapple evenly over top of dehinked cake; decorate and chill until serving.
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