Deluxe Pineapple Cake
By colourforme
Enjoy the sweet, tangy taste of the tropics, with a double dose of pineapple – in the cake and in the cream cheesy icing.
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Ingredients
- 2 cans (235 mL each) crushed pineapple, well drained, reserving juice
- water
- 1 pkg (520 g) yellow cake mix
- 3 eggs
- 1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
- 1/3 cup (75 mL) vegetable oil
- 1 pkg (85 g) cream cheese, softened
- 1/4 cup (50 mL) frozen pineapple juice concentrate, thawed
- Yellow food colouring, optional
Details
Servings 12
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. To reserved pineapple juice, add enough water to make 1 cup (250 mL) liquid.
2. Combine cake mix, pineapple liquid, eggs, 1/3 cup (75 mL) Eagle Brand and oil. Beat on low speed until moistened, then beat on high speed 3 minutes. Stir in 1 can drained pineapple.
3. Pour into greased and floured 13x9” (3.5 L) baking pan. Bake in preheated 350°F (180°C) oven 35-40 minutes or until a wooden pick inserted near the centre comes out clean. Cool.
4. Meanwhile, beat cheese until fluffy. Gradually beat in remaining Eagle Brand until smooth. Stir in juice concentrate, food colouring if using, then remaining 1 can drained pineapple. Chill. Spread evenly over cooled cake. Refrigerate leftovers.
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