"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pineapple Cream Cake Recipe

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This recipe for Pineapple Cream Cake, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Hanson, wife of Sam Hanson
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 18 oz. package yellow cake mix
2 eggs
1 - 11 oz. can Mandarin Oranges, drained
1 - 15 oz. can Crushed Pineapple, drained (reserve juice)
1/2 cup mayonnaise
1 - 12 oz. container frozen whipped topping, thawed
1 small pkg. instant vanilla pudding
1 pkg. slivered almonds

Directions:
Directions:
Preheat oven to 350. In a large bowl, combine cake mix, eggs, mandarin oranges, reserved pineapple juice and mayonnaise. With an electric mixer beat 5 minutes on medium or until well blended. Pour into a 9x13 baking pan that has been sprayed with a non-stick baking spray. Bake 25 to 30 minutes or until golden. Allow to cool thoroughly in pan.

In a medium bowl combine whipped topping, pudding mix and crushed pineapple. Mix well with a spoon and spread over the top of cooled cake. Sprinkle with almonds.

 

 

 

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