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ABSR School

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Yellow pineapple cake with cream cheese frosting.

Name: Marilyn Cole
Base: Eglin AFB,
Recipe: 1 box Betty Crocker yellow cake mix, 2 small cans crushed pineapple with liquid, 1/2 C. Egg Beaters, 1/4 C. plain yogurt. Frosting: 1-3oz. pkg. fat free cream cheese, softend, 1 can crushed pineapple, 1 tsp vanilla, 2C. confectioners sugar, enough of the remaining pineapple juice to make of spreading consistency. Drain pineapple in measuring cup to equal amount requested on mix box. Set aside the rest. Mix cake mix, 1 can draind pineapple, liquids, Egg Beaters and yogurt in mixing bowl and mix until well blended. Bake as directed on cake mix box. Cool on rack. Mix frosting according to dirctions and spread on cake. This will make enough frosting to cover 2 layer cakes.

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