Easy Pineapple Cake
Ingredients
- 1 package yellow cake mix (or what ever you prefer to make it your way.)
- 1 package lemon Jello or pina colada Jello (Mexican Jello)
- 4 eggs
- 3/4 cup oil
- 3/4 cup water
Frosting:
- 2 cups powdered sugar
- 2 lemons or chunk of pineapple (drained)
- water
- coconut
OR
Alternate Frosting: (This way is excellent)
- Already made frosting
- Canned pineapple chunks (drained)
- Coconut
Directions
Mix ingredients well until fluffy. Put in 9x13 inch pan. Bake for 30 minutes at 350 degrees F. Poke with tooth pick to make sure cake is done.
Mix in small bowl, half of already made frosting and drained pineapple chunks and spread over cool cake. Mix in the rest of frosting, and rest of pineapple, mixed well on cake. Sprinkle coconut on top of frosted cake. Enjoy!
Source: It's mine.
By Eleni from Hemet-Sage, CA
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Variations
Easy Pineapple Cake
This is a very easy cake to make and even easier to eat. Make it ahead of time, and refrigerate for a day or overnight to allow flavors to combine and be at their very best. Cool and delicious treat for hot summer days.
Ingredients:
- 1 box white cake mix (for 2-layer cake)
- 1 15-20 oz can crushed pineapple (juice packed), do not drain
- 1 box vanilla pudding (4 serving size)
- 1 carton Cool Whip (12-16 oz size)
Directions:
Bake cake as directed. Remove from oven. Cool 5 minutes. Cover with pineapple (juice and all).
Make vanilla pudding as directed. Carefully spread over pineapple. Cover pineapple with Cool Whip (as much as you like) Keep refrigerated. It keeps perfectly for several days.
Servings:
10-12
Prep Time:
10-15 Minutes
Cooking Time:
35-40 (plus refrigeration time) Minutes
Source: This recipe is from an old Church Cookbook
By Keeper from NC
Shared on: 08/31/2011
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