Recipe by Laura L Daugherty
"If you like citrus cakes and pineapples you will like this cake."
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2 1/2 teaspoons
1 1/2 cups
reserved pineapple juice
1 (3.5 ounce) package
instant vanilla pudding mix
1 (8 ounce) package
1 (8 ounce) container
frozen whipped topping, thawed
1 (15 ounce) can
crushed pineapple, drained
maraschino cherries, halved
Was overall a good cake. Very moist and different than the standard chocolate or vanilla variations. I didn't have shortening or lemons so I subbed the same amount of butter, orange zest and pineapple juice. Next time I think I'd leave the pineapple and cherry off the top due to personal preference.
This is a wonderful cake!
Most citrus cakes that I have baked don't have much orange or lemon flavor... but this one is INCREDIBLE!!! What a fabulous cake! In addition to tasting great, it's also moist and tender. I didn't bother with the topping- I saw no need for it, and my husband hates frosting. Instead of the pineapple juice in the cake I pureed part of the can of pineapple chunks with some of the juice and added that to the cake. I also used 4 eggs instead of 5, and substituted soy milk for the milk. Yum Yum is right!
* Percent Daily Values are based on a 2,000 calorie diet.
Yum Yum Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 116
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