Trying to reduce our exploding pantry here in Naples, I wanted to make this cake bad. Only trouble was, I had the cake mix, but I had just two (8 oz.) cans of crushed pineapple, not the 20 ounces required. Throwing caution to the wind, I made a number of modifications and accommodations to get this done. So if you find yourself in the same boat I was, here’s what I did. And it worked. Because the cake turned out surprisingly good. Fluffy, pretty, moist – and it tasted pineapple-y good too. I guess that made it a cake mix/pantry raid winner. I used melted butter, not softened margarine. In order to make up for the 4 ounces of pineapple with juice that I was short I just sort of guessed at this – I added an extra egg and 1/3 cup milk. I followed the mixing directions on the back of the (French Vanilla) cake mix box. Baked it in a greased and floured 13×9″ pan for 35 minutes.
This is an A+++ recipe. I bake cakes to take in to my volunteer job and made this one for today. I did some slight variations due to the fact that I have to double a recipe to take care of the numbers of servings I need to pass out to the soldiers and medical staff. I used two cake mixes and instead of 2 cans of pineapple, I used one 20 oz can and a 15 oz can of mandarin oranges in the cake . I made Cream Cheese Buttercream icing, adding fresh grated orange peel, 1 tsp of orange extract & 4 T fresh orange juice to the powdered sugar. After spreading the icing, I topped with coconut for a real Tropical theme cake. I omitted the pecans to avoid any possible nut allergies. This cake got RAVE reviews from the soldiers and staff at our military hospital.
I used a yellow “pineapple” DH cake mix and subbed applesauce for the margerine, and used 3 eggs. Baked in a 9 x 13 pan to take to a reunion. No icing for us, we made it into a strawberry jello POKE CAKE. WOW, it was a super hit. One of the best and easiest cakes I’ve ever made.
1/2 cup margarine, softened
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup chopped pecans
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners’ sugar
1/2 cup chopped pecans.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 8 inch round pans.
In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.
To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners’ sugar and 1/2 cup chopped pecans.