1 box (2 layer size) yellow cake mix
4 eggs
1/2 cup canola or coconut oil
1 can (8-oz) crushed pineapple in its own juice
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.
In large bowl, combine all cake ingredients, including the pineapple juice, and mix together well.
Pour batter into prepared pan and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow to cool completely on a wire rack before icing with the following icing.
Icing:
1 carton (8-oz) frozen whipped topping, thawed
1 box (4-serving size) vanilla pudding mix
1 can (8-oz) crushed pineapple in its own juice
Combine all icing ingredients and spread over the top of the cake.
Yield: 12-15 servings
1/2 cup canola or coconut oil
1 can (8-oz) crushed pineapple in its own juice
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.
In large bowl, combine all cake ingredients, including the pineapple juice, and mix together well.
Pour batter into prepared pan and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow to cool completely on a wire rack before icing with the following icing.
Icing:
1 carton (8-oz) frozen whipped topping, thawed
1 box (4-serving size) vanilla pudding mix
1 can (8-oz) crushed pineapple in its own juice
Combine all icing ingredients and spread over the top of the cake.
Yield: 12-15 servings
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