Pineapple Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 yellow cake mix (Duncan Hines)
20 oz can crushed pineapple
10x confectioners' sugar (16 oz or entire box)
Buttercream Frosting:
1/3 cup butter
3 cups sifted confectioners' sugar
dash of salt
1/4 cup milk
1 1/2 tsp vanilla
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Directions: |
Directions:Cake:
Cook cake mix according to the instructions on the box and bake in 2 9" pans. Let layers cool in pan then transfer to wax paper. Split the 2 layers into 4 layers. Drain can of pineapple and save the liquid. Make buttercream frosting (see below). Place one layer on cake plate. Use toothpick and poke holes in the cake. Spoon pineapple juice on the cake. Then spread thin layer of icing on top of the cake. Next spread crushed pineapple over the icing. Repeat on next layers. On the top layer, just poke the holes for the juice. Do not add the crushed pineapple. Ice top of cake and sides. Store in the refrigerator.
Buttercream frosting:
Cream softened butter then add rest of the ingredients slowly until blended, then speed up mixer. If icing is stiff, add a bit more milk. If too liquid, add more confectioners' sugar. |
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