Recipe by BeachGirl
So simple and easy I hesitate to submit this recipe, but everyone loved it! Using pineapple in place of the usual oil and water called for on the package mix makes this cake much lower in fat and very moist! Substitute another flavoring, such as rum extract, for the orange extract if you like.
Top Review by Muffin Goddess
I loved the flavor of this cake, and I always love recipes that use fruit to replace fat. My only complaint with this is that it's so moist, it doesn't cut very neatly. I brought a pan to my favorite guinea pigs at work, and the cake was positively mangled halfway through the pan. If you're a stickler for presentation, cut this one yourself carefully before serving it. Good stuff anyhow, the pan still disappeared before the end of the day.
- 1 (18 1/4 ounce) box spice cake mix (I used Betty Crocker)
- 20 ounces crushed pineapple (do not drain)
- 3 large eggs
- 1 teaspoon orange extract (optional)
- 2 -3 teaspoons orange extract
- 5 ounces powdered sugar
- 1 little water, if needed
Directions See How It's Made
- Note:*** Do NOT add the water and oil stated on the box of cake mix.
- The Pineapple and juice replace these two ingredients and make it lower in fat and more moist.
- In bowl, add dry cake mix, pineapple with juice, eggs and orange extract.
- Beat just until mixed.
- Pour into a 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
- Note: I wrapped outer edge of cake with Magi-cake strips which prevents the outside edges from becoming browned before the cake is done; however, this is optional.
- Mix orange extract and powdered sugar to make a glaze.
- Drizzle over the cooled cake.
- Note:*** I have made this in 6 mini-angelfood cake pans and baked for 23 minutes.
- They were the first cakes sold at the bake sale.