I have got to tell you this one brings back memories. Mom could do anything, but the chocolate cookie sheet cake was what the crowds always asked for, so of course it was the families least favorite due to the volumn of them made. At home though, it was this pineapple cake. Maybe because it was easy? Maybe because it was so damn moist? Could be because the pineapple flovor was so pronounced, or maybe because pineapple was Pop's favorite ever since he first had them at Pearl during WWII for the first time.
Its a pudding cake so its ever so moist, plus the topping adds to that also. It makes a standard 9x13 casserole cake, but also stacks up real nice as a three layer as you'll see.
My only deviation for the recipe, I add about 3 tbsp. of flour to the cake because they don't make 18 oz cake mixes anymore AND I like french vanilla pudding mix better than just plain vanilla.
So here is the cake, using 3 @ 8" cake pans.
Sorry about the pictures camera is old and my old eye get blury. LOL I don't know what I am going to do when I get old as Bear......
Incase you'd like to try it, (again its really easy peasy), Below is the recipe. The only way you'll understand how good it is, is to try try it for yourself. Oh you can trim it with marishino cherries but it only slows you down from getting to another bite! LOL
Hope you try it, hope you like it.
So moist, so much pineapple flavor
Ingredients:
Directions:
Add cakemix, pudding mix, oil, 4 whole eggs, and 7-Up, mix med. for 2 mins.
(Over)
Pour into floured cake pans, bake at 350 degrees for 25 to 30 mins.
Combine sugar, cornstarch, 2 yolks, butter, and pineapple in sauce pan.
Cook over med. until thick. Cool.
Spread between layers and on top and sides cake. I generally only add the topping between the layers on this cake. Its about good not trying to make Betty Crockers webpage.
The reason for the strange hole in the directions below "over", is my cookbook is printable to index cards also! You can only get so much on one side of a 3 x 5 card. You think that doesn't cause a lot of thought upon entry... LOL ! I don't worry about that anymore.
Its a pudding cake so its ever so moist, plus the topping adds to that also. It makes a standard 9x13 casserole cake, but also stacks up real nice as a three layer as you'll see.
My only deviation for the recipe, I add about 3 tbsp. of flour to the cake because they don't make 18 oz cake mixes anymore AND I like french vanilla pudding mix better than just plain vanilla.
So here is the cake, using 3 @ 8" cake pans.
Sorry about the pictures camera is old and my old eye get blury. LOL I don't know what I am going to do when I get old as Bear......
Incase you'd like to try it, (again its really easy peasy), Below is the recipe. The only way you'll understand how good it is, is to try try it for yourself. Oh you can trim it with marishino cherries but it only slows you down from getting to another bite! LOL
Hope you try it, hope you like it.
So moist, so much pineapple flavor
Ingredients:
| 1 (18-ounce) package | pineapple cake mix |
| 1 package | Jello instant vanilla pudding (or Pineapple) |
| 3/4 cup | crisco oil |
| 4 | eggs |
| 2 | egg yolk |
| 1 (10-ounce) bottle | ginger ale |
| 1 1/2 cups | granluated sugar |
| 3 tablespoons | cornstarch |
| 1 stick | butter |
| 1 (20-ounce) can | undrained crushed pineapple |
| 3 8 inches | cake pans |
Add cakemix, pudding mix, oil, 4 whole eggs, and 7-Up, mix med. for 2 mins.
(Over)
Pour into floured cake pans, bake at 350 degrees for 25 to 30 mins.
Combine sugar, cornstarch, 2 yolks, butter, and pineapple in sauce pan.
Cook over med. until thick. Cool.
Spread between layers and on top and sides cake. I generally only add the topping between the layers on this cake. Its about good not trying to make Betty Crockers webpage.
The reason for the strange hole in the directions below "over", is my cookbook is printable to index cards also! You can only get so much on one side of a 3 x 5 card. You think that doesn't cause a lot of thought upon entry... LOL ! I don't worry about that anymore.
