Red Velvet Cake with Pineapple

By mamacasma

A moist and delicious red velvet cake with a cream cheese buttercream frosting. To make a 2-layer cake, just halve the ingredients.

Ingredients

• 2 cans (20 oz.) DOLE® Crushed Pineapple
• 2 boxes (2-layer) Red Velvet cake mix
• 2 cups butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons lemon juice

Preparation

Step 1

STEP 1 Preheat oven to 350°F. Spray 4 (9-inch) cake pans with cooking spray.

STEP 2 Ingredients-2 cans (20 oz.) DOLE® Crushed Pineapple

Drain pineapple. Measure 1/2 cup crushed pineapple; set aside for topping.

STEP 3 Ingredients-2 boxes (2 layer) red velvet cake mix

Prepare cake mix according to package directions; beat 2 minutes. Fold in remaining crushed pineapple.

STEP 4 Pour cake mix into prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

STEP 5 Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.

STEP 6 Ingredients-

2 cups butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1-1/2 teaspoons lemon juice

Beat butter and cream cheese until smooth. Beat in powdered sugar in 1/2 cup additions, until fluffy. Add vanilla and lemon juice, and beat until incorporated. Frost completely cooled cake and garnish with 1/2 cup reserved crushed pineapple.