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| Pineapple-Lemon Variety, Auntie Bonnie Style |
This extremely versatile cake can be made in a variety of ways depending on how simple (or how fancy) you want to get and what flavours you'd like to use. It is always moist, dense, delicious, and very, very easy.
Ingredients for Basic Best Cake Recipe
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Cake Frosting Optional
* cake mix * milk (3/4 c) * fruit, nuts,
* pudding mix * Light Cool Whip (tub) chocolate, candy,
* water (1+3/4 c) * sugar-free pudding mix etc.
* eggs (3 whites)
Easy 12-Step Basic Best Cake Method
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1. In a large glass mixing bowl, combine the cake mix and the
pudding mix.
2. Separate three eggs (the yolks are not used).
3. Slightly beat the whites with a fork.
4. Add the beaten egg whites and the 1+3/4c water.
5. Beat on medium-high for about one minute.
6. Pour batter into two 8" round pans which have been sprayed with
cooking spray and have a circle of waxed paper on the bottom.
7. Cook according to directions on the cake box (usually 350F for
about 25 minutes).
8. Cool the cakes for ten minutes on wire racks; turn out and cool
completely on racks (about one hour).
9. In a second mixing bowl, combine milk (3/4 c) and sugar-free
pudding mix.
10. Beat on medium-high for two minutes.
11. Add Cool Whip and beat until fluffy and well-combined,
about 1 minute. Fold in desired fruit, candy, flavouring, etc.
at this point.
12. Frost and decorate the cakes.
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| Enjoy. |
By combining different cake mix/pudding flavours, pairing interesting cake/frosting combos, trying different pan sizes, and incorporating elements such as fruit, candy, nuts or chocolate, it's easy to make a wide assortment of simple, fast, delicious cakes which are moist, dense, and absolutely do not taste like they came out of a box.
This
cake pictured above is my Auntie Bonnie's Pineapple-Lemon Cake recipe, where it all began. To make it, follow the basic recipe and substitute as follows:
Pineapple-Lemon Cake
====================Cake Frosting Optional
* Yellow Cake mix * milk (3/4 c) * one can crushed
* Lemon pudding mix * Light Cool Whip (tub) pineapple, VERY
* water (1+3/4 c) * Vanilla sugar-free pudding well-drained
* eggs (3 whites)
Fold the crushed pineapple gently into the whipped pudding
mixture, at the end of Step 11, above. This also works
extremely well with (thawed) frozen strawberries.
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This cake is so good that I made eleven different variations of this style (8" round double-decker) and served them at my wedding:
Just chop up whatever treat you like, mix it in with some of the frosting, and slather it nice and thick between the cake layers. You can also add 1/2 tsp artificial flavouring to the frosting, if desired.
They ended up looking like this:
I've
used this cake as a fancy dinner party dessert (above), as the basis for a
robot birthday cake and a computer birthday cake, a fourth-of-July cake, and a couple of rather
decadent chocolate-chip-cookie cakes.
It is always reliably excellent.
