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Desserts

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Barbaras_pineapple_cake
by Barbara G.

This cake can be prepared parve or dairy. It is so easy to make, that it is hard to call it a recipe. And, if you add rum and coconut to the optional frosting, it tastes like a pina colada!

Ingredients

Cake
1 box Duncan Hines Angel Food Cake Mix
1 20-ounce can crushed pineapple in its own juice

Frosting (optional)
1 8-ounce carton of parve whipped cream, whipped
  (or use real dairy whipped cream!)
1 small can of crushed pineapple. drained
1 envelope of instant vanilla pudding (3.5 ounce size)

Directions

Preheat 350F Degrees
Add the can of undrained pineapple, to the cake mix
Do not add anything else
With a fork, mix together gently until cake mix and pineapple are just incorporated
Pour into a lightly greased 9 x13 baking pan (glass or metal)
Bake as directed on the box- approximately 30-40 minutes
Cake is ready when sides pull away from pan and toothpick comes out clean. 1 8-ounce carton of parve whipped cream, whipped (or use real dairy whipped cream!) 1 small can of crushed pineapple. drained 1 envelope of instant vanilla pudding (3.5 ounce size)

Frosting (optional)
Mix frosting ingredients and spread on cake.

Notes

Recipe: Kosher, dairy or pareve, dessert

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