PINEAPPLE CAKE
1 (18-1/4 ounce) box white cake mix
1 (20 ounce) can crushed pineapple and juice
Pineapple Cream Frosting (recipe follows) or whipped topping
Following package directions, prepare cake batter and bake in a greased 9x13 inch pan.
While cake is hot, make holes in it with a fork or knife. Pour pineapple over cake. Let cake cool, then frost with Pineapple Cream Frosting or whipped topping, such as Cool Whip.
PINEAPPLE CREAM FROSTING
1 (4 serving size) package vanilla instant pudding mix
1 (20 ounce) can crushed pineapple and juice
1 cup thawed whipped topping, or more, if desired
Combine dry pudding mix with pineapple and its juice. Gradually stir in the whipped topping and mix until blended. Spread on cake baked in a 9x13 inch pan or a prepared angel food cake or pound cake. Refrigerate 1 hour or longer before serving.
PINEAPPLE CREAM FROSTING VARIATIONS:
This Pineapple Cream Frosting mixture can also be poured into a pie crust and served as a pie. Or it can be spooned into dessert dishes and served as a pudding.
Source: Three Ingredient Recipes for Reluctant Chefs by Ruthie Wornall
1 (18-1/4 ounce) box white cake mix
1 (20 ounce) can crushed pineapple and juice
Pineapple Cream Frosting (recipe follows) or whipped topping
Following package directions, prepare cake batter and bake in a greased 9x13 inch pan.
While cake is hot, make holes in it with a fork or knife. Pour pineapple over cake. Let cake cool, then frost with Pineapple Cream Frosting or whipped topping, such as Cool Whip.
PINEAPPLE CREAM FROSTING
1 (4 serving size) package vanilla instant pudding mix
1 (20 ounce) can crushed pineapple and juice
1 cup thawed whipped topping, or more, if desired
Combine dry pudding mix with pineapple and its juice. Gradually stir in the whipped topping and mix until blended. Spread on cake baked in a 9x13 inch pan or a prepared angel food cake or pound cake. Refrigerate 1 hour or longer before serving.
PINEAPPLE CREAM FROSTING VARIATIONS:
This Pineapple Cream Frosting mixture can also be poured into a pie crust and served as a pie. Or it can be spooned into dessert dishes and served as a pudding.
Source: Three Ingredient Recipes for Reluctant Chefs by Ruthie Wornall
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Sunshine Golden Yellow Cake with Chocolate Frosting (using cake flour and Crisco
- Featherlight Sponge Cake (using cornflour) Pauline, here's one I found online with LOTS of notes!
- Festive Flag Cake (banana cake with yogurt icing, strawberries and blueberries)
- German Butter Cake (with a butter crust on top)
- Carrot Cake with Cream Cheese Frosting - the best!!
- Chocolate-Raspberry Filled Cupcakes (using raspberry preserves)
- Chocolate Gingerbread
- Triple Chocolate Gingerbread with White Chocolate Drizzle (using cake mix)
- Nectarine Chiffon Cake (blender)
- Butternut Pound Cake with Caramel Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute