Ingredients:
1 (18 ounce) boxes lemon cake mix
3 eggs
1/3 cup oil
1 (20 ounce) cans crushed pineapple, undrained
1/2 cup finely chopped walnuts (optional)
1 (14 ounce) cans sweetened condensed milk
1/4 cup lemon juice
8 ounces frozen whipped topping, thawed
Directions:
Preheat oven to 350. Lightly grease and flour a 13″ x 9″ glass baking pan.
Combine cake mix, eggs, oil and pineapple in a mixing bowl; blend on low speed, then beat on medium speed for 2 minutes. Stir in nuts, if using them.
Pour batter into the prepared 13 x 9 baking dish.
Bake for 30 to 35 minutes or until cake tests done with a toothpick.
Cool.
For topping, blend all topping ingredients, mixing well; spread evenly over cooled cake.
Refrigerate cake after cake is topped.
Servings: 24
Time preparation: 10 min.
Time total: 45 min.