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Red Belvet Cake with Pineapple Recipe

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This recipe for Red Belvet Cake with Pineapple, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
andrea couch

Category:
Category:

Ingredients:  
Ingredients:  
2 cans ( 2o oz.) Dole Crushed Pineapple
2 boxes (2 layer) red velvet cake mix
2 cups butter softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 1/2 tsp. lemon juice
Prep 10 min ; Bake 35 min.; 16 servings 16


Directions:
Directions:
Preheat oven to 350 degrees. Spray four (9-inch) cake pans with cooking spray. Drain pineapple. Measure 1/2 cup crushed pineapple; set aside for topping; Prepare cake mix according to package directions; beat 2 minutes. Fold in remaining crushed pineapple. Pour cake mix into prepared cake pans. Bake 30 to 35 minutes or until tooth pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely. Beat butter and cream cheese until smooth. Beat powdered sugar in 1/2 cup additions, until fluffy. Add vanilla and lemon juice and beat until incorporated. Frost completely wooled cake and garnish with 1/2 cup reaerved crushed pineapple.

Recipe serves 16 . To decrese recipe to serve 8, reduce all ingredients in half and proceed as above.










 

 

 

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