Trying to reduce our exploding pantry here in Naples, I wanted to make this cake bad. Only trouble was, I had the cake mix, but I had just two (8 oz.) cans of crushed pineapple, not the 20 ounces required. Throwing caution to the wind, I made a number of modifications and accommodations to get this done. So if you find yourself in the same boat I was, here's what I did. And it worked. Because the cake turned out surprisingly good. Fluffy, pretty, moist - and it tasted pineapple-y good too. I guess that made it a cake mix/pantry raid winner. I used melted butter, not softened margarine. In order to make up for the 4 ounces of pineapple with juice that I was short I just sort of guessed at this - I added an extra egg and 1/3 cup milk. I followed the mixing directions on the back of the (French Vanilla) cake mix box. Baked it in a greased and floured 13x9" pan for 35 minutes.
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Trying to reduce our exploding pantry here in Naples, I wanted to make this cake bad. Only...