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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.
Source: This recipe is from an old Church Cookbook
By Keeper from NC
Not only is this scrumptious, it is also simple to make, looks tempting, serves a big group and can be made ahead. It gets better the longer it sits.
Use end of the handle of a wooden spoon to poke holes in 10 or 12 places in the cake. Pour the can of crushed pineapple with its juice over the cake.
After the cake has cooled to room temperature, spread the whipped topping over the cake, swirling and mounding for effect.
You can also sprinkle toasted coconut over the top if desired.
|Time:||15 Minutes Preparation Time|
Approx. 40 Minutes Cooking Time
Source: My mother-in-law is almost to the point of not being able to cook, but she falls back on this recipe frequently because of how easy it is to prepare.
By Sandy from Elon, NC
This is a yummy yellow cake made with mandarin orange. The frosting is made out of vanilla pudding, and canned pineapple mixed with thawed whipped topping.
I have changed it by using the pineapple juice instead of the water for the cake recipe. The original recipe said to just make the cake according to directions which would mean using water. I like the more tropical taste that using the pineapple in the place of water brings to this most lovely and moist cake.
Very moist and delicious! Prepare cake in 13x9 inch baking pan and bake according to package directions.
I like this cake. It is moist, and pineapple tastes so good cooked!
Mix dry ingredients in a large bowl. Make a well in the center - add eggs, pineapple, nuts, oil, vanilla, and bananas.
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.
This is a really easy recipe.
I got this recipe close to 30 years ago from a teenager in the church we attended and have used it time and again. Since most of the ingredients are in the pantry, it's one you can pull out when you need a quick dessert.
Mix all cake ingredients. Bake at 350 degrees. Cool. Combine frosting ingredients and spread over cake. Refrigerate.
Put all ingredients in bowl and beat with mixer. Frost cake.
This cake tastes great and quickly disappears!
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