Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- Solid vegetable shortening for greasing the pan
- Flour for dusting the pan
- 1 package (18.25 ounce) plain lemon cake mix
- 1 can (15.25 ounce) crushed pineapple packed in juice (divided into two 1-cup portions)
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil such as canola, corn, safflower, soybean or sunflower
- 4 large eggs
- 1 cup powdered sugar, sifted
- 1 Tablespoon fresh lemon juice
Place the cake mix, 1 cup undrained crushed pineapple, sugar, oil and eggs in large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 48-50 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert onto another rack so the cake is right side up. Allow it to cool completely 30 minutes more.
Meanwhile, prepare the glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine the powdered sugar, 2 tablespoons reserved pineapple juice and the lemon juice in a small bowl and stir with a wooden spoon until smooth.
Place the cake on a serving platter. Spoon the glaze onto the cooled cake. Spoon the remaining 1 cup drained pineapple on top of the glaze. Slice and serve.
Yield: 16 servings
Store this cake, covered in plastic wrap or under a glass cake dome, at room temperature for up to a week. The remaining 1 cup crushed pineapple will keep, covered, in the refrigerator for up to a week.
Recipe Source: The Cake Mix Doctor by Ann Byrn (Workman Publishing)
Reprinted with permission.