Apple/ Pineapple Dump Cake
Spray a lasagne size pan with Pam or other oil spray.
Dump in a 20 ounce can of pineapple bits (I drained the fruit first).
Dump in two cans of apple pie filling. Sprinkle with a good teaspoon of cinnamon (I used speculaas spices), and the next time I will add at least 1/4 cup of sugar. You might want to taste your pie filling for sweetness.
Dump a dry cake mix (white cake this time) on top of the fruit and cinnamon. Melt two sticks of butter (I used unsalted) and pour over the entire top of the dry cake mix. Sprinkle with nuts (I used sliced almonds, but pecans or walnuts would be delicious!).
Bake in a 350 degrees F oven for at least 50 minutes or longer if you want a crusty top.
Now back to Just Plain Cooking :
Pineapple Pride Cake (Memaw's)
2 1/4 cup flour
1 1/2 cup sugar
2 1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon soda
2/3 cup shortening
2/3 cup pineapple juice
1/3 cup pineapple juice
Sift together all dry ingredients into large bowl.
Add shortening and 2/3 cup pineapple juice. Beat 2 minutes.
Add eggs and 1/3 cup pineapple juice. Beat 2 minutes more.
Bake in 2 deep 8 inch pans that have been greased and floured. Bake at 350 degrees F for 30 to 35 minutes.
Cool for 5 minutes and then turn out of pan.
Frost with pineapple frosting.
3 1/2 cup confectioners sugar
5 tablespoons butter
5 tablespoons crushed pineapple
1/2 teaspoon vanilla
Beat all ingredients with electric mixer until creamy.
Spread between layers and on top of cake.