Tools:
Ingredients:
- 1 pkg (18.25 ounces) yellow cake mix
- 1/3 cup crushed pineapple in juice
- 1/3 cup vegetable oil
- 1 1/3 cups water
- 3 eggs
- 1 pkg (8 ounces) cream cheese softened
- 2/3 cup brown sugar firmly packed
- 5 cups Buttercream icing
Makes: 5 mini cakes.
instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray.
Prepare yellow cake mix with water, oil and eggs following package instructions.
Fill prepared pans 2/3 full (about 1/2 cup batter); reserve remaining batter.
Bake 17-20 minutes or until toothpick inserted into cake comes out clean. Cool
in pan on wire rack 10 minutes; remove from pan and cool completely.
Bake remaining
cake batter as directed above.
Meanwhile, combine cream cheese and sugar; stir until smooth. Stir in pineapple.
Spoon into cake cavities.
Assemble cakes by inverting one layer onto second
layer. Ice, as desired, with buttercream. Chill until ready to serve.