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Don't just say it, bake it.™

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Lemon Pineapple Cake

Marie McConnell Recipe shared by:
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A moist cake that is a great treat for spring

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 8 to 20
  • Rating:

Ingredients

  • 1 box Duncan Hines Lemon Cake Mix
  • 1 box lemon instant pudding
  • 3/4 c. vegetable oil
  • 1 (10 oz.) lemon line soda
  • 6 eggs
  • 1 1/2 c. sugar
  • 1 small can crushed pineapple
  • 1 stick butter or 1/2 c. butter
  • 1 small pkg. shredded coconut

Baking Instructions

  1. Combine cake mix, pudding mix, oil, lemon-lime soda, and four eggs in a bowl, mixing well.
  2. Pour into a greased and floured 9'x13' cake pan. Bake at 350 degrees F for 1 hour or until golden brown.
  3. GLAZE:
  4. Combine sugar, pineapple, and butter in saucepan.
  5. Beat remaining two eggs in a small bowl.
  6. Add to pineapple mixture. Cook until thick, stirring constantly, and cool.
  7. Pour glaze over cake and sprinkle with coconut.
  8. This is just so moist, with a great taste of spring.

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Tips

slicing layers trick

slicing layers trick

When you need to "slice" a layer of cake in half to layer with filling, use dental floss. Encircle the layer of cake with a piece of floss long enough to go all away around the cake; make sure the floss is approximately in the middle around the side (where you want to divide it into two layers) then cross the ends of the floss and with one end in each hand gently pull on the floss until it has cut all the way through the layer.


Frosting tip

Frosting tip

When piping is done you should not put it in the fridge because its gonna get cold a freeze you should put it in the cabniet brcaus the frosting Will be nice and smooth yummy frosting = yummy cupcake





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