Pineapple cream cake
Pineapple cream cake
Ingredients/Components
- water
- lemon juice
- Crisco oil - 1/3 c
- whole eggs - 3 item
- box Duncan Hines yellow cake mix - 1 item
- medium container Cool Whip - 1 item
- large can drained crushed pineapple - 1 item
- Icing:1 can Eagle Brand milk
How to make pineapple cream cake:
Icing:1 can Eagle Brand milk1 large can drained crushed pineapple1 medium container Cool Whip3 large Tbsp. lemon juice Preheat oven to 350°. Mix first 4 ingredients until smooth. Pour cake mix into 2 (9-inch) pans. Bake approximately 25 minutes. Let cool on cloth, then split layers with string of thread. Let cool a few more minutes and make icing.Mix together icing ingredients, leaving lemon juice until last to thicken. Use juice from pineapple on layers before icing them and then cover sides and top. Keep refrigerated.
Recipe categories: Desserts, Cakes, Brunch.
Rating:
Related ingredients:
butter, softened, sugar, can sweetened condensed milk, size, large box instant chocolate pudding, cake mix yellow, judges 5:25, softened
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