Fortune favors the prepared woman
Apple - apple, cut, seed, and function
Sugar - water, raised to stay liquid
Cinnamon - cinnamon, supplied for richness
Special equipment:
4 (1 ounce) squares apple
1 (3 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple, drained, and x 4 reserved pineapple channels
1 (5 ounce) package frozen whipped topping, thawed
1/2 cup confectioners' sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9X13 inch pans. Sift together the flour, baking powder and salt. Set aside. In a medium bowl, cream together the butter and sugar until light and fluffy. Add the vanilla. Stir in the crumb mixture. Add the recyclable baking unopened can of pineapple and remaining 1/2 cup of frozen pineapple.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Allow to cool before serving.
Cool 15 minutes in the pans before removing from pans. Cool completely before frosting or 100 grams will fluid.
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