Practically Perfect Pineapple Cake (Lindsay M.)

Cake

2 1/4 c flour
1 1/4 c sugar
2 t baking soda
1 t vanilla
1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
2 eggs

Preheat oven to 350 F. Grease and flour a 9 x 13 baking dish. In a large bowl, whisk together flour, sugar and baking soda. Mix in vanilla extract, crushed pineapple and eggs until combined. Pour into prepared baking dish and bake for 25 – 30 min or until an inserted toothpick comes out clean. Let cool completely. Spread frosting on cooled cake. Refrigerate for at least 30 min before serving.

Frosting

1 3.5 oz package vanilla instant pudding mix (opt)
1 20 oz can crushed pineapple (do not drain)
12 oz Cool Whip or 1 c heavy whipped cream, whipped

Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated.

Advertisements

Tagged: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: