Precious Pineapple Cake


With any cake mix, I use not only an extra egg but a package of instant pudding. This adds flavor and moisture. As I like to go “fresh” as much as possible I use fresh pineapple. This turned out super.

THIS IS A GOOD, QUICK CAKE. I USED THE EXTRA EGG AND I THINK IT HELPED KEEP THE CAKE FROM CRUMBLING MUCH. I ONLY SPRINKLED TOASTED PECANS ON TOP OF FROSTING. I ONLY NEEDED 3 CUPS SUGAR FOR THE FROSTING. I ALSO BAKED IT IN A 13X9 GLASS BAKING DISH. USED BUTTER INSTEAD OF MARGARINE. I WILL MAKE THIS AGAIN.

This cake is the perfect dessert for company. After reading all the reviews and seeing the complaints about the 3 layers being too thin, this is what I did. Using the regular box cake, I also added a small box (Jiffy – 1 layer cake mix) to the batter. Of course, had to add more of the other ingredients. 3/4 cup butter, 5 eggs, 1 1/2 cans crushed pineapple and 3/4 cup pecans. ( toasted the pecans first for a really good flavor). I DID NOT increase the frosting and seemed to have just the right amount. Then baked in 3 pans. The cake was beautiful, nice high layers and presented well.

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Ingredients:

1/2 cup margarine, softened
3 eggs.
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