This is a very easy cake to make and even easier to eat. Make it ahead of time, and refrigerate for a day or overnight to allow flavors to combine and be at their very best. Cool and delicious treat for hot summer days.
Bake cake as directed. Remove from oven. Cool 5 minutes. Cover with pineapple (juice and all).
Make vanilla pudding as directed. Carefully spread over pineapple. Cover pineapple with Cool Whip (as much as you like) Keep refrigerated. It keeps perfectly for several days.
Source: This recipe is from an old Church Cookbook
By Keeper from NC
Mix dry ingredients in a large bowl. Make a well in the center - add eggs, pineapple, nuts, oil, vanilla, and bananas.
I got this recipe close to 30 years ago from a teenager in the church we attended and have used it time and again. Since most of the ingredients are in the pantry, it's one you can pull out when you need a quick dessert.
Mix all cake ingredients. Bake at 350 degrees. Cool. Combine frosting ingredients and spread over cake. Refrigerate.
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Beat egg whites with salt to form moist, glossy peaks. Gradually beat in 3/4 cup sugar. Beat egg yolks and other 3/4 cup sugar until thick; add lemon and pineapple juices; beat until sugar dissolves.
Mix ingredients well until fluffy. Put in 9x13 inch pan. Bake for 30 minutes at 350 degrees F. Poke with tooth pick to make sure cake is done.
This is a yummy yellow cake made with mandarin orange. The frosting is made out of vanilla pudding, and canned pineapple mixed with thawed whipped topping.
