I was at work the other day and I started thinking about cake recipes it’s not surprising I’m always thinking of either baking or cooking something. Will any ways the reason I was thinking about a pineapple cake recipes is because my co-worker were talking about pineapples that they bought at the flea market and I started thinking about my grandma’s pineapple cake with seven minute frosting, it was one of my favorites next to her chocolate marble cake. Oh wait a minute there is few more favorites her coconut cake and her red velvet cake. Now you know why I love to bake I love cake. And I think my grandma Annie Mae Whitley made the best cakes. This is not her pineapple cake recipe that recipe left this world when she passed away; she never wrote any of her recipes down she kept them all in her head. I wonder if my grandma was alive in this computer world of ours would she also have a cooking blog.

Ingredients:

• 1 yellow cake mix
• 1 small box vanilla pudding mix
• 4 eggs
• 1/3 cup oil
• 20 oz. can crush pineapple, divided

Glaze

• ¼ cup butter
• ¾ cup crushed pineapple
• 2 cups powder sugar

Directions

Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze.
In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.
For glaze; in small sauce pan melt butter add the ¾ cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.