This is a scrumptious butterscotch cake flavored with pineapple.
1 can (20 oz.) DOLE Crushed Pineapple
Preheat oven to 350°F; spray 2 (9-inch) cake pans with non-stick cooking spray. Drain pineapple; reserve 1/2 cup juice.
1 box (2 layer) spice cake mix1/2 cup reserved pineapple juice3 eggs1/3 cup vegetable oil1 can (20 oz.) DOLE Crushed Pineapple
Combine cake mix, pudding mix, reserved pineapple juice, eggs, and oil in a large bowl; beat 2 minutes. Fold in crushed pineapple.
Pour cake mix into prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened1 cup powdered sugar1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Beat together cream cheese and sugar until smooth; stir in thawed whipped topping. Frost completely cooled cake. Garnish with chopped pecans and butterscotch chips, if desired.
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