Pineapple Cake

Carole M. Fish

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 box Duncan Hines® pineapple supreme cake mix
  • 1 (3 oz) package Island Pineapple Jello®
  • 3/4 cup water
  • 3/4 cup oil
  • 4 large eggs


  • 1 stick butter, melted
  • 1 box confectioners’ sugar
  • 1 (8 oz) can crushed pineapple with juice

Mix cake and Jello®. Add water, oil, and eggs. Mix well. Pour into 9×13 inch greased pan. Bake at 350 degrees for 30 minutes or until done. When cake comes out of oven poke holes in it with a fork and pour icing over evenly.


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