Prep Time

10 min

Total Time

45 min

Calories per serving




Ingredients (7)
  • 2 cans (20 oz.) DOLE® Crushed Pineapple
  • 2 boxes (2-layer) red velvet cake mix
  • 2 cups butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons lemon juice
  1. Preheat oven to 350°F.  Spray 4 (9-inch) cake pans with cooking spray.
  2. Drain pineapple.   Measure 1/2 cup crushed pineapple; set aside for topping.
  3. Prepare cake mix according to package directions; beat 2 minutes.  Fold in remaining crushed pineapple.
  4. Pour cake mix into prepared cake pans.  Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  5. Cool in pan 10 minutes.  Remove from pan onto wire rack; cool completely.
  6. Beat butter and cream cheese until smooth.  Beat in powdered sugar in 1/2 cup additions, until fluffy.  Add vanilla and lemon juice, and beat until incorporated.  Frost completely cooled cake and garnish with 1/2 cup reserved crushed pineapple.

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