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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 12 |
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In a squeeze for a dessert that would serve about 30, I combined things at hand for this tasty treat. It didn't serve 30 by the way ... people were getting seconds before everyone was served! Ingredients:
10 1/4 ounces duncan hines orange cake mix |
3 eggs (per mix instructions) |
1/3 cup oil (per mix instructions ( i prefer virgin coconut oil) |
1 1/3 cups water (per mix instructions) |
1/2 cup powdered sugar |
12 ounces whipped cream cheese |
1 (20 ounce) can crushed pineapple, drained |
12 ounces cool whip |
Directions:
1. Preheat oven to 350F, grease or spray baking pan. I used a half sheet pan, but a 13 x 9 pan will do nicely.
2. Mix cake according to directions on the box.
3. Pour cake mixture into pan and bake for appropriate time. (If you do use a half sheet pan, make sure you cut the time down to about 20 minutes.) Cake is done when it springs back to the touch or leaves a clean toothpick.
4. While cake is baking, make topping for cake: Cream together: cream cheese, pineapple and sugar. Adjust sugar to taste. Gently fold in Cool Whip. Refrigerate topping mixture until cake is thoroughly cool.
5. Ice cake with topping mixture. Enjoy!
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