Pineapple Cake That Doesn't Last

By RFR - WARWICK, RI (Guest Post)

I MADE THIS CAKE WITH SOME MINOR CHANGES. I USED 1 CUP OF MAZOLA OIL INSTEAD OF 1 AND 1/2 CUPS. I ADDED 1/2 CUP OF PINEAPPLE JUICE THAT I RESERVED FROM THE CRUSHED CRUSHED PINEAPPLE. THEN I BAKED IT AT 325 DEGREES INSTEAD OF 350 DEGREES AND I BAKED IT FOR 1 HOUR AND 25 MINUTES INSTEAD OF 45 MINUTES AND IT CAME OUT PERFECT EVERY TIME I BAKED IT AND I HAVE MADE IT ABOUT 12 TIMES.

By

ThriftyFun

We corrected it. Thanks Robin,
Susan from ThriftyFun.

By Robin (Guest Post)

This cake is a little on the delicate side. It needs to be watched closely as it bakes. I recommend using an angel food cake pan. It should bake for at least 45 minutes and it may take longer. Just check it periodically as it bakes, especially when you start to smell it. Sorry for the typo!

By Kellie McMaster (Guest Post)

Does it really take 75 minutes, or is that a typo?

By

ThriftyFun

We asked Robin about the size of the can of pineapple. "The standard larger size. Not sure the ounces. I just know it's not one of the little short cans. "

By Nancy Shelburne (Guest Post)

What size can of pineapple??? Thanks

By

ThriftyFun

Tube pans are pans with a hole in the center, for making tube style cakes and such. Some of these pans are fluted, some are plain. Angel Food cake pans are tube pans. So are Bundt pans.

Susan from ThriftyFun

By (Guest Post)

What is a 'tube pan'?
Karen

By

jld

This cake sounds yummy. What size can of pineapple do you use?
Judy