| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
French |
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box French vanilla cake mix |
| 1 |
cn |
(20 oz) crushed pineapple in juice |
| 3 |
|
Eggs |
| 1/3 |
cc |
Vegetable oil |
INSTRUCTIONS
Follow directions on box, but instead of water, put in a can of crushed
pineapple in juice. Blend for 30 seconds on low. Then beat for 2 minutes on
medium. Bake in cupcake tins for 15 - 20 minutes at 350 degrees. Frost with
vanilla or cream cheese frosting. They are amazingly moist!
Note - I have used regular vanilla cake mix and white cake mix. All are
good, but my favorite is French vanilla. For egg and oil amounts follow box
instructions. What's listed here is for a Betty Crocker mix.
Recipe by: Susan Dunn Dixon
Posted to EAT-L Digest by Susan & Chris Dixon <csdixon@JAVANET.COM> on Feb
7, 1998
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