| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Lemon supreme cake mix |
| 1 |
cn |
(15.5-oz) crushed pineapple |
| 4 |
|
Eggs |
| 1/2 |
c |
Salad oil |
| 6 |
|
Maraschino cherries |
| 1/4 |
c |
Sugar |
| 1 |
c |
Powdered sugar |
| 2 |
ts |
Lemon juice |
| 2 |
ts |
Pineapple syrup |
INSTRUCTIONS
In large mixing bowl, combine cake mix, 1 cup undrained crushed pineapple,
eggs, oil and sugar; beat with electric mixer at medium speed for 4
minutes. Pour into greased and floured 10 inch tube or bundt pan. Bake at
350 degrees for 50 minutes or until center springs back when lightly
touched. Cool, right side up, for 15 minutes. Remove from pan; cool. Drain
remaining pineapple. Combine powdered sugar, lemon juice and pineapple
syrup; drizzle over cake to glaze allowing some to run down the sides and
center. Top with drained pineapple and cherries. Serves 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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