Pineapple Inside-Out Cake

Courtly's Note:

This sounds like a very yummy cake! This is from "The Cake Mix Doctor" By Ann Byrn.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 16

• 1 (18 1/4 ounce) package plain lemon cake mix
• 1 (15 1/4 ounce) can crushed pineapple in juice
• 1/4 cup sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup confectioners' sugar, sifted
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour.
2. Place cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in large mixing bowl and blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again, if needed. he pineapple should be well blended into the batter. Pour batter into prepared pan. Place pan in oven.
3. Bake cake until it springs back when lightly pressed with your finger and starts to pull away from sides of pan, 48-50 minutes. Remove pan from oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes.
4. Meanwhile, prepare glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine confectioners' sugar, 2 T. of the reserved pineapple juice, and the lemon juice in small bowl and stir until smooth. Place cake on platter. Spoon the glaze onto cooled cake. Spoon remaining 1 cup drained pineapple on top of glaze. Slice and serve.

Reviews

[cookin mimi]

This is an excellent and easy cake, very moist. I used a pineapple cake mix and added some toasted chopped pecans to both the cake and glaze and everyone raved about it so much that I tried it myself and fell off my diet by having two pieces !