Flip Flop Pineapple Cake - Steph
By
Stephanie Dodd
@skeen
1
Who doesn't enjoy pineapple. This cake is so moist that it does not require any frosting.
Ingredients
- 1/2 c
- butter
- 8 3/4 oz
- can crushed pineapple - drain and save juice
- 1 c
- coconut (optional)
- 1/2 c
- brown sugar
- 1 pkg
- yellow cake mix
- 1 box
- instant pineapple pudding mix (4 serving size)
- 2
- eggs
- maraschino cherries, diced
How to Make Flip Flop Pineapple Cake - Steph
- 1Melt butter in 9 x 13" pan. Add pineapple and brown sugar. Mix in coconut. May add some diced or sliced maraschino cherries (the amount is your preference). Add enough water to pineapple juice to make 1 1/3 cup liquid. Combine cake mix, pineapple pudding mix, eggs, and liquid in bowl. Beat until smooth. Spoon over mixture in pan. Bake 30 - 35 minutes at 350 degrees. Let set 5 minutes and turn out onto a tray. Needs no frosting. ENJOY!
About Flip Flop Pineapple Cake - Steph
Course/Dish: Cakes
