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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This recipe was given to me by my bachelor brother, after he made it, so I figured I had to post this (my brother never cooked). It's very simple; uses a cake mix and whipped topping. Ingredients:
1 (18 ounce) box lemon cake mix |
3 eggs |
1/3 cup oil |
1 (20 ounce) can crushed pineapple, undrained |
1/2 cup finely chopped walnuts (optional) |
1 (14 ounce) can sweetened condensed milk |
1/4 cup lemon juice |
8 ounces frozen whipped topping, thawed |
Directions:
1. Preheat oven to 350. Lightly grease and flour a 13 x 9 glass baking pan.
2. Combine cake mix, eggs, oil and pineapple in a mixing bowl; blend on low speed, then beat on medium speed for 2 minutes. Stir in nuts, if using them.
3. Pour batter into the prepared 13 x 9 baking dish.
4. Bake for 30 to 35 minutes or until cake tests done with a toothpick.
5. Cool.
6. For topping, blend all topping ingredients, mixing well; spread evenly over cooled cake.
7. Refrigerate cake after cake is topped.
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