Recipes Made with Cake Mixes
Pineapple Nut Cake
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 1 (12 ounce) can evaporated milk or Milnot
- 2 large eggs
- 1 can crushed pineapple, drained, divided
- 1 cup chopped walnuts
- 1 (12 ounce) container Cool Whip
Instructions
- Heat oven to 350 degrees F. Grease and flour** one 9 x 13-inch baking pan or two round pans.
- Mix together cake mix, evaporated milk, eggs and 1 cup drained, crushed pineapple. Beat for two minutes.
- Pour into prepared baking pans.
- Bake for 30 to 35 minutes or until wooden pick inserted comes out clean.
- Cool in pan on wire rack for 15 minutes.
- Frosting: Mix Cool Whip with remaining pineapple.
- Frost cake and sprinkle with chopped nuts as desired.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!