flip flop pineapple cake - steph

Name: Flip Flop Pineapple Cake - Steph
Prep time: 10 min
Cook time: 35 min
Yield: 8
Ingredients: 1/2 cup(s) butter; 8 3/4 ounce(s) can crushed pineapple - drain and save juice; 1 cup(s) coconut (optional); 1/2 cup(s) brown sugar; 1 package(s) yellow cake mix; 1 box(es) instant pineapple pudding mix (4 serving size); 2 - eggs; - maraschino cherries, diced

★★★★★ 2

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review

a recipe by

Stephanie Dodd

@skeen

Kansas City, MO

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

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★★★★★ 2

serves 8 - 10

prep time 10 Min

cook time 35 Min

Ingredients For flip flop pineapple cake - steph

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

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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flip flop pineapple cake - steph

Ingredients For flip flop pineapple cake - steph

How To Make flip flop pineapple cake - steph

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