Prep 10 mins
Cook 50 mins
This sounds like a very yummy cake! This is from "The Cake Mix Doctor" By Ann Byrn.
- 1 (18 1/4 ounce) packageplain 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
- Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour.
- 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.
- 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.
- 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.
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 !