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Pineapple Cake

Preheat Oven

350° F

Yield

One 13″ x 9″ cake or about 24 cupcakes

Preparation Time

15 Minutes

Introduction

This recipe comes, via my sister Linda, from a cookbook compiled by the Red Hill Fire House in Red Hill, Pennsylvania. This cake does not need frosting; it is not dry at all. She put the Cool Whip frosting on it, and it’s to die for.

Special Tools

None

Ingredients

2 Cups Sugar

2 Cups Flour

2 Eggs

2 Teaspoons Baking Soda

1 Can Crushed Pineapple (20 oz)

Frosting

1 Container Cool Whip Cream Cheese Frosting, if desired.

Directions

Throw all in a bowl and mix. Pour into greased and floured pan(s). If making cupcakes, fill these a little more full than usual—about 3/4 full instead of 2/3.

Bake cake for 30 to 40 minutes; cupcakes for 20 minutes, until the top is light golden brown.



Strange about what happened to that missing cupcake. The ones in the picture are not yet frosted.



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