¼ teaspoon each of almond extract, vanilla extract and lemon extract
1/4 cup canola oil
1 ¾ cups cake flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons baking powder
⅔ cup crushed pineapple with juice
FOR THE FROSTING:
20 ounces unsweetened crushed pineapple drained
3.4 ounce package dry instant vanilla pudding mix
12 oz Cool Whip or stabilized whipped cream
Instructions
MAKE THE CAKE (**DOUBLE THE RECIPE FOR A LAYER CAKE**)
Using a stand mixer, cream the butter.
Add the sugar gradually and beat until fluffy.
Add the eggs, extracts and oil and beat until well blended.
In a medium bowl, sift together the flour, salt, baking soda and baking powder.
Add the dry ingredients alternately with the crushed pineapple.
Mix together well.
Grease and flour an 8×8″ pan for a snack cake and spread batter in the bottom or if you doubled the recipe for layer cake, divide between two greased and floured 9″ round cake pans.
Bake at 350 degrees for 35 minutes or until the top of the cake springs back when you touch it.
MAKE THE FROSTING & ASSEMBLE THE CAKE (OR IF DESIRED, SIMPLY TOP WITH WHIPPED CREAM):
In a bowl, combine the drained pineapple and dry vanilla pudding mix.
Fold in the whipped cream.
If making an 8×8 cake, simply frost the cake once it is cooled. If making a layer cake, spread some of the frosting on the top of one layer. Then put the other layer of cake on top of that.
Spread the remaining frosting on the top and sides of the cake.
