Butter Cake With Pineapple Whipped Cream Frosting

1. 1

   Let pineapple drain about 2 hours before baking.

2. 2

   According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature.

3. 3

   Place a medium bowl and the beaters of an electric blender in the freezer.

4. 4

   Bake cake in any size pan you wish.

5. 5

   When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer.

6. 6

   Use the cold beaters to whip the cream until set. (about 4 minutes?)

7. 7

   Blend in pineapple.

8. 8

   Cream should be thick enough to stay on the blenders when you lift them out.

9. 9

   Frost cake.

No nutritional information available.

No additional tips available.