Lynn of Athens, Ga., asked for help finding a lost recipe for “a pineapple cake that was the best I have had.” She recalled “it had a whipped cream mixture on top and in the layers. It had to be refrigerated.”
Readers sent us recipes for all kinds of pineapple cakes with lots of whimsical names.
Pea/Pig Pickin’ Cake
1 standard-size box yellow butter-recipe cake mix
½ cup vegetable oil
1 (11-ounce) can Mandarin oranges with juice
For the frosting:
1 (20-ounce) can crushed pineapple with juice
1 (4-serving size) box vanilla instant pudding
1 (9-ounce) container frozen whipped topping, defrosted
Combine dry cake mix, oil, eggs and juice from the oranges and beat by hand. The batter will be somewhat lumpy and that’s OK. Fold in the oranges.
Heat oven to 325 degrees. Prepare three 8- or 9- inch round cake pans. Spray and coat with flour. I cut wax paper rounds and place in the bottom to prevent sticking.
Divide the batter equally into the pans. Bake 20 to 30 minutes, until cake tests done. Cool in pans 10 minutes before removing cakes to cooling racks.
Make the icing by combining the pineapple with juice and the dry pudding mix. Fold in the whipped topping. Place between each layer and on sides and top of cake. Chill thoroughly before serving.
Makes 12 servings.
Note: Cake may also be baked in a greased and floured 9-by-13-inch pan at 350 degrees for 35 to 40 minutes.
Per serving: 427 calories (41 percent from fat), 19.3g fat (6g saturated, 5.2g monounsaturated), 63mg cholesterol, 4.2g protein, 58.4g carbohydrates, 1g fiber, 436mg sodium.