PRACTICALLY PERFECT PINEAPPLE CAKE

California is officially out of a drought. I can confirm that personally. The rain has been quite literally non-stop for daaaaayz. Where is the California sunshine we’re so well known for?? I don’t know, but, what I do know is that, despite the clouds and near-constant rain, I am starting to get the spring-time itch.

Me and my pluerry (plum + cherry = pluerry) tree which is budding right now…..??? I seriously don’t get that, but, whatever. Ha! Spring will come!

I’m making spring happen in my kitchen. Today, I’ve got a delightful cake recipe for you that is guaranteed to make you think of spring and summer. Lots and lots of Dole pineapple will do that to ya! It reminds me a little of an upside down pineapple cake but lots easier.

Ingredients
Cake

• 2 1/4 cups all-purpose flour
• 1 1/4 cup granulated sugar
• 2 tsp baking soda
• 1 tsp vanilla extract
• 20 oz can Dole crushed pineapple in 100% juice, do not drain
• 2 eggs

Frosting

• 1 3.5 oz package vanilla instant pudding mix
• 1 20 oz can crushed pineapple, do not drain
• 12 oz Cool Whip or 1 cup heavy whipped cream whipped

Instructions
Cake

1. Preheat the oven to 350 degrees.
2. Grease and flour a 9x13 baking dish.
3. In a large bowl, whisk together flour, sugar, and baking soda.
4. .................................

for full recipes please see : www.momontimeout.com

Share this post