THE INGREDIENTS LIST:
A yellow cake mix box.
1 20-oz can.Of crushed pineapple, undrained.
3 large beaten eggs.
1/3 Cup.Of vegetable oil.
1/2 Cup.Of unsweetened applesauce (optional, for extra moisture).
Whipped cream or cream cheese frosting (store-bought or homemade), for topping.
Pineapple slices for garnish.
Prepare your oven by preheating it to the temperature that is printed on the box of cake mix. And prepare a baking pan measuring 9 by 13 inches by greasing and flouring it or lining it with parchment paper.
Mix the yellow cake mix, crushed pineapple (with the juice), eggs, vegetable oil, and unsweetened applesauce (if using) in a large mixing basin until everything is well distributed. Stir everything up well until it’s all mixed together, then pour the batter onto it and spread it out evenly.
Put the pan in an oven that has been warmed and bake it according to the directions on the cake mix box, which is normally anywhere between 25 and 30 minutes. To determine when the cake is ready, poke a toothpick into the middle of it; the toothpick should either come out clean or with a few wet crumbs on it.
When the cake is done baking, take it out of the oven and place it on a wire rack so that it may cool fully in the pan it was baked in. After the cake has had time to cool, you will have the option of icing it with whipped cream or frosting made with cream cheese.
If you are using store-bought frosting, all you need to do is spread it out evenly on the top of the cake. If you are going to make your own frosting, follow the instructions for the recipe that you want, and then frost the cake.
You may add pineapple slices or maraschino cherries as a decorative touch to the cake, but doing so is completely optional. Enjoy the tropical tastes and moist texture of the Easy Moist Pineapple Cake by slicing and serving the cake in slices.
The leftovers may be kept at room temperature for up to three days if they are sealed in an airtight container and stored in the container.