excellent

You can either use prepared cake mix or your own special cake recipe

380 Calories, 16g Total Fat, 3g Protein, 57g Total Carbohydrate, 41g Sugars

Use only tinned pineapple and syrup in this cake

Yummy pineapple cake.easy to make wit less ingredients. Can be made quickly on any occasion.

I've had many failures using pineapple for baking.When I used fresh pineapple sometimes it would explode, or the batter would separate, but when I tried cooking it first, I found it was still full of flavor and I could make a nice looking chiffon cake.This recipe is based on my Basic Chiffon Cake.Be sure to cook the fresh pineapple before using. I prefer fresh fruit, since canned pineapples do not have as much flavor.Make sure you make a good meringue. Recipe by xxxBEBExxx

I love it because it has a little of everything for everyone in it. Make it your own.

I had some leftover pineapple, so I thought I'd use some to make a cake. I wanted to add a lot of pineapple to the batter, so I decided to use a pan that would allow me to bake a thin tart in order to bake it all the way through.I didn't want it to be too dry, so I added some almond flour to it.This is a cake that just requires mixing, so I think it's easy to make. If you can't get fresh pineapple, you can use canned pineapple.Chill it in the refrigerator, then cut. That way, you can cleanly cut it without worrying about it crumbling. Try to bring it back to room temperature before serving it, though. You'll be surprised by how it's so soft and moist! Recipe by Marimo1016

A little something sweet

My sister Dee-Dee made this cake for her son Michael's 41st birthday celebration. He really likes pineapple upside down cake (we all do!), and she thought this would be similar but "fancier." The soaking mixture made it super moist and extra flavorful.

this cake is very moist and sweet it is also very simple to make and requires a little effort great for those last minute desserts.

I make this for my mom. #12plates