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Pineapple Cake

Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.

Skinny Pineapple Cake

In a large bowl mix cake mix with undrained pineapple.
Pour into an ungreased 9x13 cake pan.
Bake 30 minutes at 350.
Cool.
Frost with cool whip.
Eat, eat , eat! Eat all you want!

Pineapple Upside-Down Cake

Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.

Pineapple Bundt Cake

to 60 minutes.
Cake is done when toothpick

Dole Pineapple Spinach Salad

Drain pineapple, reserve 1/2 cup of juice for dressing.
Mix pineapple with bacon, spinach, celery and onion.
Combine reserved juice with remaining ingredients; mix well.
Add to salad and toss.

Dole Pineapple Berry Smoothie

Combine crushed pineapple, yogurt, banana, the berries and the ice cubes. Put into blender or food processor. Cover and blend until smooth.

Pineapple Cake

Bake cake by box directions.
While cake is cooling, drain pineapple.
Punch holes in layer with toothpick.
Pour juice over layer.
Mix remaining items with pineapple and spread on layer. Do next two layers the same way.
Keep in refrigerator.

Disneyland'S Dole Pineapple Whip Version #2

Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup

Pineapple Cake With Coconut Custard

nch tube pan.
Cut pineapple slices in half. Sprinkle brown

Dole Pineapple Spinach Salad

Drain pineapple; reserve 1/2 cup juice for dressing.
Mix pineapple, bacon, spinach, celery and onion.
Combine reserved juice with remaining ingredients; mix well.
Add to salad and toss.
Makes 4 servings.

Pineapple Cake With Raspberry Sauce

Prepare cake mix as directed, except substitute

Pineapple Cake

Prepare cake as directed on box.
Combine pineapple and sugar and cook until thickened.
Pour over cake.
Prepare pudding according to package directions and pour over pineapple.
Top with Dream Whip prepared according to package directions.
Refrigerate.

Pineapple Cake With Icing

Bake cake mix as directed on box in 9 x 12-inch pan saving 1 cup cake batter mix.
Cook batter, sugar, oleo and pineapple in double boiler.
As it is easy to scorch, stir while cooking.
Cool to lukewarm and put on warm cake.

Pineapple Upside Down Cupcakes

heaping tablespoon of crushed pineapple over the cherry and compact

Pineapple Cake

Bake cake as directed.
Cool and slice to make 4 layers.
Mix whipped topping and pineapple.
Add pudding.
Put icing between layers and on top of cake.

Pineapple Cake

Bake cake mix as directed on package in a 9 x 13-inch baking pan.
After letting it cool only slightly, poke holes almost to bottom as often as desired.
Pour pineapple with juice over warm cake.
Prepare pudding as directed.
Cool.
Pour over pineapple topped cake.
Chill in refrigerator.
When cold, spread with whipped topping and sprinkle with nuts or coconut.
Keep refrigerated until served.
Keeps for up to a week in the refrigerator.

Not Enough Pineapple Cake

Bake cake as directed in 13 x 9-inch pan. Punch holes in cake with wooden spoon handle. Pour pineapple with juice over cake. Let cool. Mix pudding with 2 1/2 cups milk. Add cream cheese; beat until stiff. Spread over pineapple. Add layer of Cool Whip. Sprinkle with coconut. Refrigerate.

Seltzer Pineapple Cake (No Oil Or Eggs)

1.Mix cake mix, pudding packet and crushed pineapple.
2.Add seltizer water and mix until all combined.
3.Let mix stand 2 minutes.
4.Spoon into a 9x13 baking pan that was sprayed with light amount of cooking spray.
5. Bake at 375 for 35 minutes.
6. Allow to cool before serving. Serve with a dollip of whipping topping or a small amount of crushed pineapple.
7. Enjoy!

Orange Pineapple Cake

Follow the directions for making the cake mix, but use the juice from the pineapple and oranges instead of water.
Add oranges.
Pour cake in 3 round 8-inch pans.
Bake according to box instructions.
Cool.

Pineapple Cake

Prepare cake mix as per directions.
Pour in large cake pan and bake.
Cool.
Cook eggs, sugar, flour, milk and butter over medium heat, stirring constantly, until thick.
Add well drained pineapple and spread over cooled cake.
Cover with Cool Whip and sprinkle this generously with coconut.
Refrigerate a few hours before serving.
Always keep refrigerated.

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