NOOIL?NOEGGS?NOPROBLEM! OH SO EASY PINEAPPLE CAKE

NoOil?NoEggs?NoProblem! Oh So Easy Pineapple Cake image

My family loves pineapple and this was a special treat! While baking, there was a wonderful smell of fresh, warm pineapple ... just wonderful. Next time, I may cut back on the whipped cream slightly. It was a bit much for me, but you can determine how much you like.

Provided by penny jordan

Time 35m

Number Of Ingredients 12

Ingredients

PINEAPPLE CAKE
1 box pineapple cake mix
1 - 20 oz. can(s) pineapple, crushed (in it's own juice) see below please
1/8 c optional: (reserved) pineapple juice from above for frosting below
OPTIONS: FROSTING:
4 oz cream cheese or low-fat cream cheese (1/2 - 8 oz. pkg.)
16 oz frozen whipped topping, (thawed) - regular, lite or sugar-free
1/2 small pkg vanilla or french vanilla, instant pudding mix (dry) regular or sugar-free/fat-free (dry)
1/2 tsp almond extract (optional)
1/8 c optional: reserved pineapple juice from cake ingredients
OR:
8 to 12 oz container frozen whipped topping, thawed - (optional)

Steps:

1. Preheat: Oven to 350 degrees F. Spray:(1)9 x 13-inch OR desired cake pans for layer cake(s)with 'Baker's Joy' or whatever nonstick cooking spray you prefer.
2. In: A large mixing bowl with electric mixer on medium speed; combine Pineapple cake mix and (1)- 20 oz. can crushed pineapple in it's own juice.(ADD JUICE TOO). (Except about 1/8 cup - more or less). Optional Mix: For about 1 1/2 to 2 minutes. Pour: Badder into prepared cake pan(s) and spread evenly.
3. Bake: Approx. 28 to 32 minutes. Cake will bake up as any other cake and can be tested by using toothpick method or by touching cake lightly in center. If it springs back it's done. But don't over-bake. Remove: From oven and place on wire rack(s)for cooling about 30 to 45 minutes.
4. OPTIONS: Frost: With desired whipped topping. Cover and refrigerate 1-2 hours or overnight. OR For Alternate Frosting: Combine: Softened cream cheese, and approx. 1 cup - whipped topping until light and fluffy using electric mixer on low speed. Add: Almond extract (if desired) and mix well. Add: 1/4 pkg. Instant pudding mix (dry) and mix with mixer on low to medium speed. Continue: To mix alternating remainder of whipped topping with remainder of dry, instant pudding mix( 1/4 pkg.) until light and creamy. *(You might want to use 1/8 c. (more or less) of reserved pineapple juice to obtain the right frosting consistency for you. .. But again; this is only a suggestion :) Frost: Completely cooled cake and refrigerate covered 1-2 hours or overnight. Serve: Cake chilled. Enjoy! Refrigerate: Covered leftovers.