"The belly rules the mind."--Spanish Proverb

Pineapple Layer Cake Recipe

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This recipe for Pineapple Layer Cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennie, Susan
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
Icing:
1 pkg yellow cake mix
1 can (20 oz) unsweetened crushed pineapple, drained
1 can mandarin oranges, drained
1 pkg (3.4 oz) instant vanilla pudding mix

1 carton (12 oz) frozen whipped topping, thawed

Directions:
Directions:
Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9 in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I use the sugar free vanilla instant pudding and lite whipped topping. I also have made it as a sheet cake.

 

 

 

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