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Just Shut Up and Eat It- Porcupine Press Just Shut Up & Eat It! has been part of Porcupine Press/UP Mag for 20 years. Recipes to be enjoyed!

10/08/2025

You Will Need:4 large eggs1 cup granulated sugar1/2 cup all-purpose flour1/2 cup unsalted butter, melted and slightly cooled2 cups whole mil

09/08/2025

Check it out.

19/07/2025

Blueberry Feta Flatbread with Hot Honey

Ingredients:

1 cup fresh blueberries
½ cup crumbled feta cheese
1 tbsp olive oil

18/07/2025

Elvis Presley Cake

Ingredients:
For the Cake:
1 box Duncan Hines Signature Pineapple Supreme Moist Cake Mix (or white or yellow cake mix)
Ingredients listed on the cake mix box (usually water, oil, and eggs)
1 can crushed pineapple in 100% juice (do not drain)
1 cup granulated white sugar
For the Frosting:
1 stick unsalted butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 cup chopped pecans

Directions:
Preheat oven to 350°F (175°C). Prepare the cake mix according to package directions and pour batter into a greased 9x13-inch baking pan. Bake as directed or until a toothpick inserted in the center comes out clean.
While the cake is baking, heat crushed pineapple with juice and granulated sugar in a saucepan over medium heat. Bring to a gentle boil, stirring until sugar dissolves. Remove from heat.
When cake is done baking, let cool for 10 to 15 minutes. Use a fork to poke holes all over the top of the cake.
Slowly pour the warm pineapple mixture over the cake allowing it to soak in.
In a large bowl, beat softened butter and cream cheese until smooth and creamy. Add vanilla extract and gradually mix in powdered sugar until fluffy.
Spread frosting gently over the cooled cake. Some pineapple showing through is fine.
Sprinkle chopped pecans generously over the frosted cake.
Slice, serve, and enjoy this classic favorite.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Chill Time (optional): 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 to 15

17/07/2025
09/07/2025

I'm so happy to find a pie recipe of my Grammie's. Now, her recipe calls for a meringue topping which is fairly easy to make. Try it yourself.

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