Lemon Pineapple (Cake-Mix) Cake

This is the cake from The Cake Doctor's Inside Out Pineapple Cake but I did not bake mine in a tube pan or make the glaze. I combined this with the stable whipped cream frosting and used two 6-inch cake pans I borrowed from Jackie to make my first birthday cake. It turned out delicious!

Prep Time: 15 minutes | Cook Time: 50 minutes

Ingredients:

• 1 package (18.25 ounce) plain lemon cake mix
• 1 cup crushed pineapple packed in
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil such as canola, corn, safflower, soybean or sunflower
• 4 large eggs

Preparation:

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease a 10-inch tube pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, undrained crushed pineapple, sugar, oil and eggs in large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 48-50 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert onto another rack so the cake is right side up. Allow it to cool completely 30 minutes more.

Yield: 16 servings

Recipe Source: The Cake Mix Doctor by Ann Byrn (Workman Publishing)