PINEAPPLE DREAM CAKE

Ingredients:

• 1 yellow cake mix
• 1 lg. can pineapple, crushed
• 1 lg. pkg. vanilla pudding, instant
• 1 (8 oz.) Cool Whip

Instructions:

Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired.

PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

• 1 1/2 sticks margarine
• 2 c. light brown sugar, packed
• Pineapple & juice
• 3 eggs
• 1 c. sugar
• 1 tsp. vanilla
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt

Instructions:

Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff
then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

MOIST PINEAPPLE NUT CAKE

Ingredients:

• 2 c. flour
• 2 eggs
• 1 can crushed pineapple (No. 2 size)
• 1 1/2 c. sugar
• 1 stick butter
• 1 1/3 c. sugar
• 2 tsp. soda
• 1 c. chopped nuts
• 1 can coconut
• 1 sm. can evaporated milk

Instructions:

Mix flour, 1 1/3 cups sugar, eggs and soda. Add pineapple and nuts. Pour into greased 13 x 9 x 2 inch pan and bake 20 to 30 minutes at 350 degrees. Mix remaining sugar, coconut, butter and evaporated milk in saucepan and boil 3 minutes. Pour over warm cake.

MOIST PINEAPPLE CAKE

Ingredients:

• 2 c. flour
• 1 1/2 c. sugar
• 2 tsp. baking soda
• Dash of salt
• 2 eggs
• 1 tsp. vanilla
• 20 oz. can crushed pineapple (entire contents, NOT drained)

Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and

bake about 45 minutes at 325 degrees. Frost with Coconut Icing.

--COCONUT ICING:--

• 1 c. sugar
• 1/2 c. evaporated milk (4 oz. out of a 5 oz. can)
• 3/4 stick margarine (6 tbsp.)
• 1/2 c. nuts
• 1 c. coconut

Instructions:

Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.