Best Heavenly Pineapple Cake Recipes

HEAVENLY ANGEL FOOD PINEAPPLE CAKE (1-2-3-EASY)

Steps:

• 1. Take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), & combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it with a spoon) When you do this, something magical happens. The mixture starts to froth & it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up,grease and simply pour it into a 9 x 13 cake pan & bake 350 for 30 minutes

HEAVENLY PINEAPPLE CAKE RECIPE

Steps:

• PINEAPPLE DREAM CAKE 1 box yellow cake mix 1 (11 oz.) can mandarin oranges 4 eggs 1/2 c. oil Mix together all ingredients with mixer. Pour into four 9 inch layer cake pans that have been greased and floured. Bake at 375 degrees for 15 minutes. Let cool. ICING: 1 lg. carton whipped topping 1 box (3 oz.) instant vanilla pudding mix (use dry mix) 1 lg. can crushed pineapple (do not drain) 1 sm. cream cheese Mix ingredients with a wooden spoon. Spread on a cooled cake. Store this cake in the refrigerator.

NONI'S FAMOUS HEAVENLY PINEAPPLE DELIGHT CAKE

Steps:

• --Cake--.
• Prepare cake mix as directed on box:.
• One boxed yellow cake mix.
• Pour the batter into two 9" cake pans.
• Combind the following ingredients.
• 1/4 cup flour.
• 1/2 cup brown sugar.
• 3 oz slivered almonds.
• 2 TBS melted butter.
• Sprinkle on the crumb topping on to the top of the cake batter.
• Bake the cake as directed and let cool, then chill the cake rounds in order for easier cutting.
• -- Frosting and filling --.
• Place in a saucepan over medium heat:.
• 4.5oz vanilla pudding and pie filling mix (not instant).
• 20 oz can sweetened crushed pineapple (do not drain).
• 1/4 cup water.
• Heat to a boil and cook until thickened and bubbly. Them remove from heat and let cool in the refrigerator.
• Whip until stiff:.
• 1 16oz whipping cream.
• 1/4 c sugar.
• Fold the whipping cream mixture into the pineapple mixture.
• Cut the rounds in half diagonally. Place the top of one of the halfs on a cake platter (almond size up) and frost with some of the filling. Add the bottom half as the second layer and frost with some filling. Add the bottom half of the second set and frost. Add the top half of the second set (almond side up) and frost.
• Store the cake in the refrigerator.