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Cereal Pineapple Cake (VRP 090)

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Cereal Pineapple Cake

Cereal Pineapple Cake

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Cereal Pineapple Cake Recipe

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Cereal Pineapple Cake
Yield: 2 8" cakes

Cereal Pineapple Cake


  • 1 can (1 pound 4½ ounces) crushed pineapple
  • 1 package (18 to 20 ounces) yellow cake mix
  • ⅓ cup soft butter or margarine
  • 2 eggs
  • 2 cups ready-to-eat high protein cereal, uniformly crushed to make ¾ cup crumbs
  • 3 cups sifted confectioners' sugar


  1. Drain pineapple well.
  2. Combine ½ cup crushed pineapple juice and save for frosting.
  3. Pour remaining pineapple juice into measuring cup and add enough water to make one cup liquid.
  4. Combine cake mix, ¼ cup butter or margarine, eggs, and the one cup of liquid in mixer bowl; beat as directed on cake mix package.
  5. Stir cereal crumbs and remaining drained crushed pineapple into cake batter.
  6. Pour into two greased and floured eight-inch square pans.
  7. Bake in moderate oven (350 degrees) until done, about 40 minutes.
  8. Cool in pans on rack 10 to 15 minutes before removing from pants.
  9. Meanwhile, combine remaining four teaspoons butter or margarine, mixture of ½ cup crushed pineapple, two tablespoons pineapple juice, and confectioners' sugar.
  10. Beat until fluffy. Spread on warm cake.

Cereal Pineapple Cake

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