Full of flavor, and a light and but dense crumb cake

Tropical Pineapple and lemon Bundt Cake

1 15.25 oz Duncan Hines Perfectly Moist Pineapple cake mix

1 4.3 oz Jello Brand Lemon Pudding mix

1 Cup Milk

½ Cup Del Oliva Lemon infused Extra Virgin Olive Oil (EVOO)

4 Eggs

½ teaspoon of lemon zest (zest the entire lemon save for later use)

½ Lemon juiced (Juice the entire lemon and save half for later use)

Reheat oven to 350 degrees

Prepare bundt cake pan by buttering and flouring

Mix cake mix and pudding mix together in a large bowl, blend in milk, butter and mix the eggs in one at a time.  Add lemon zest and juice, stirring until blended.  Pour into prepared pan and bake for 55 mins, check for doneness at 45 minutes since ovens vary in temperature disbursement.

Pull from oven and let cool in the pan on a wire cooling rack for 10 minutes.  Run a knife gently around the edges to loosen the cake. Place a cake plate over the pan and invert.  If the cake does not release, do not shake it loose. Return the pan to an upright position, run your butter knife around the edges again, and then try plating again.  Let cool completely before frosting.

Note:  I have had half the cake come out of the pan, leaving me a mess and close to tears, have no fear, you now have the makings of a beautiful trifle.  Make some vanilla pudding, cut up some fresh fruit like strawberries, raspberries, blackberries or blueberries, grab the cool whip and your fanciest bowl or a clear glass one and start with a layer of cubed cake, pudding, then fruit, whipped topping repeat till you end with whipped topping. Garnish with some additional fruit pieces.

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