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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
buttercream frosting |
20 oz can(s) cushed pineapple in syrup or juice |
1 box(es) yellow cake mix |
Directions:
1. Mix cake mix according to pkg directions except substitute about 3/4 cup of drained pineapple syrup/juice for part of the water. Bake as directed in 9X13 pan. When cake is cooled, poke holes through with fork. Frost with buttercream frosting. Cover top with crushed pineapple with the rest of juice undrained from it. Refrigerate cake. Cake gets a bit better when left to sit for about 24hrs and juice gets down into cake even more. Can eat before chilling, though.
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