Sunshine Loaf Cake

Recipe by Chef Jamie Gwen

INGREDIENTS

1 box (2 layer) yellow or white cake mix

2 cans (8 oz. each) DOLE® Crushed Pineapple

1/4 cup vegetable oil

3 large eggs

1 tsp ground ginger

1/2 cup confectioner’s sugar

1 tbsp lemon juice

DIRECTIONS

Preheat oven to 350ºF. Coat two 8 1/2 x 4 1/2 inch pans with cooking spray.

Drain pineapple; reserve 1 tablespoon juice for glaze and remaining juice to use with cake mix.

Combine pineapple juice with water to equal 1 cup in a large bowl, add cake mix, oil and eggs. Blend using an electric mixer on low speed for 1 minute. Scrape down sides of bowl and beat for 2 minutes more on medium speed. Stir in crushed pineapple and combine well. Pour batter into prepared pans.

Bake 45 to 50 minutes or until wooden pick comes out clean. Cool completely, then transfer loaf cakes to a serving plate.

Combine confectioner’s sugar, 1 tbsp pineapple juice and lemon juice in bowl and whisk until smooth. Drizzle glaze over cooled cake.

Prep: 10 mins 10 Servings

Boxed cake mix comes alive with flavor from the addition of pineapple juice in place of water…So good!