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Pineapple Cream Cake

Guest Author - Lisa Babick

Greek Salad

This is the easiest, tastiest cake I've made. Make it the next time you need to bring a dish or for your next at-home event. Try adding nuts on top for a little variety.

The Church Ladies Divine Desserts
Time-tested recipes from sweet potato pie to tea cakes along with rich anecdotes from the church ladies.

The Bakers Dozen Cookbook
Quick tips to help you make the perfect cake. Plus recipes.

Ingredients

1 18-ounce can crushed pineapple, undrained
1 package yellow or white cake mix
2 large eggs
1 11-ounce can mandarin oranges, drained
1/2 cup mayonnaise
1 12-ounce container frozen whipped topping, thawed
1- 5.1 ounce package vanilla instant pudding mix

Instructions

1. Preheat oven to 350F. Drain pineapple, reserving juice, set aside.
2. Combine pineapple juice, cake mix, eggs, mandarin oranges and mayonnaise in large mixing bowl. Beat at medium speed with an electric beater until blended.
3. Pour batter into a greased 9 X 13 baking dish. Bake at 350F for 30 minutes or until a wooden toothpick inserted in center comes out clean.
4. Remove from oven and cool pan on a wire rack.
5. Meanwhile, combine drained pineapple, whipped topping and pudding mix in a mixing bowl and beat at low speed until blended.
6. Spread mixture evenly over cake. Cover and chill at least 1 hour before serving.
7. Store in refrigerator.

Serves 12


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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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