Ingredients

• 3 cups flour
• 1 tsp. baking powder
• 1/4 cup milk
• 3/4 cup undrained crushed pineapple
• 1 1/2 cup butter
• 2 3/4 cup sugar
• 6 large eggs
• ******
• Pineapple Glaze (if desired)
• 1 1/2 cup confectioners sugar
• 1/4 cup butter
• drained pineapple, desired amount

Directions

Preheat oven to 325 degrees. Grease and flour two loaf pans (81/2 by 41/2 by 21/2), set aside. In a separate bowl, combine flour and baking powder. Set aside. Combine in a separate bowl, milk and pineapple. Set aside. Cream butter and sugar. Add eggs one at a time. Add flour mixture and pineapple mixture in four additions. Beat smooth. Pour half of the batter into each of the prepared pans. Bake 350 degrees for one hour and 25 minutes. Cool until you can handle pans with your hands. Then remove cakes from the pans and cool completely on wire racks.

******
Icing:
Combine to desired consistency and spoon over the cake.

Ingredients

• 2 C all purpose flour
• 2 C granulated sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1-15 1/2 oz can or 2-8 oz cans crushed pineapple in heavy syrup
• 2 lightly beaten eggs
• 1 tsp vanilla
• 1/2 C chopped nuts
• 1-8 oz package cream cheese, softened
• 1/2 C butter or margarine, softened
• 1 tsp vanilla
• 1-16 oz box powdered sugar
• 1/2 C chopped nuts

Directions

Lightly grease a 15×10 baking pan; set aside. In a large bowl, stir together the flour, granulated sugar, baking soda, and salt. Stir in undrained pineapple, eggs, and 1 tsp vanilla until combined. Stir in 1/2 C nuts. Spread the mixture into the prepared pan (pan will be full). Bake in a 350° oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the baking pan on a wire rack.
For the frosting: In a large mixing bowl, beat the cream cheese, butter and the 1 tsp vanilla with an electric mixer on medium speed until the mixture is combined. Gradually beat the powdered sugar into the butter mixture till the frosting is a smooth consistency. Spread the cream cheese frosting over the cooled cake in the pan. sprinkle with the remaining 1/2 C chopped nuts. Makes 24 servings.

Ingredients

• 1 box Duncan Hines Pineapple supreme cake mix

Directions

Bake cake as directions on box.Make 2 layers. Cool completely.

Pineapple Filling:
1 c.sugar
2 tbsp.flour
1/8 tsp salt
2 egg yolks,beaten
1 large can crushed pineapple,with juice
Mix above ingredients and boil over low heat until thickened.Cool. Spread between cake layers and on top layer . Frost cake with 7 minute frosting.

7 Minute Frosting:
3 egg whites-unbeaten
1 1/2 c. sugar
dash salt
1 tsp.vanilla
5 tbsp.water
2 tbsp.white karo syrup
In top of double boiler over hot ,not boiling water,beat with electric mixer until stiff peaks form.Remove top pan from over hot water and continue to beat until frosting holds its shape.
Frost cold cake.

Ingredients

• 1 (8-ounce) can sliced pineapples in light syrup
• 1 (8-ounce) can crushed pineapples in light syrup
• 4 ½ sticks butter (or margarine), divided (let 3 of the sticks soften)
• About ½ cup shredded coconut, optional
• 2 cups light brown sugar (not packed)
• 4 cups whole-wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 cups granulated sugar
• 6 eggs, yolks and whites separated
• 2 cups low-fat or skim milk
• 2 teaspoons vanilla extract
• Paper doilies, flowers, greens or more pineapple rings, for garnishing cake platter (optional)

Directions

Preheat oven to 375 degrees. Melt 1 ½ sticks of butter in a 13-by-9-inch Pyrex baking pan (or in two 9-inch round cake pans) in oven as it preheats. Meanwhile, thoroughly drain sliced and crushed pineapple. Remove baking pan(s) from oven, and arrange pineapple slices and crushed pineapple evenly on top of butter. If using coconut, distribute over pineapple. Sprinkle brown sugar over all; set aside.

In a medium mixing bowl, thoroughly combine flour, baking powder, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, beat three sticks of butter and granulated sugar with an electric mixer on high speed until smooth. Beat in egg yolks, one at a time. Mix milk with vanilla. Alternately beat in dry ingredients and milk-vanilla mixture, about a fourth of each at a time.

Beat egg whites in medium bowl with electric mixer until stiff but not dry. Fold egg whites into batter. Pour batter over pineapple, spreading evenly. Place baking pan on a cookie sheet, and bake until cake is golden and a tester inserted into center comes out clean, 40 to 50 minutes. Cool about 10 minutes, then carefully invert onto a cookie sheet that has been covered with foil, for large cake, or cake platters, for small cakes. Serve at room temperature, preferably the next day, garnishing platter with doilies, flowers, greens or pineapple rings.

Makes about 15 servings

Ingredients

• 1/2 cup pink lemonade concentrate
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 1 (3 ounce) package instant lemon pudding mix
• 1 (18.25 ounce) package lemon cake mix
• Cake:
• 4 drops pink or red food color
• Glaze:
• 1 cup frozen pink lemonade concentrate, thawed
• 1/2 cup white sugar

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour one 10 inch tube pan.
2 Combine the cake mix, lemon pudding mix, eggs,
vegetable oil and the cold water. Mix until smooth. Pour the
batter into the prepared pan.
3 Bake at 350� for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and prick cake all over with a fork.
Immediately pour lemonade glaze over top of cake. Let cake stand
in pan until cool.
4 To Make Lemonade Glaze: Combine the thawed frozen
lemonade and the white sugar. Mix thoroughly and pour over
still warm cake. WHile still in the pan.

Actually it says to pour over warm cake, but I have found that the key is to pour over HOT, HOT cake to absorb most all the glaze. About 3/4 will be absorbed. Then flip pan after cooling and glaze top with remaining glaze that you have thickened with a little more powdered sugar

*Contributed by ConnieD