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flip flop pineapple cake - steph

(2 ratings)
Recipe by
Stephanie Dodd
Kansas City, MO

Who doesn't enjoy pineapple. This cake is so moist that it does not require any frosting.

(2 ratings)
yield 8 - 10
prep time 10 Min
cook time 35 Min

Ingredients For flip flop pineapple cake - steph

  • 1/2 c
  • 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
  • maraschino cherries, diced

How To Make flip flop pineapple cake - steph

  • 1
    Melt 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!

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