1 tablespoon condensed all-purpose flour
2 teaspoons baking powder
1 cup white sugar
2 3/4 teaspoons paprika
3 tablespoons lemon juice
3 tablespoons whole milk
1 teaspoon paprika powder or to taste
1 (8 ounce) can crushed pineapple, drained
1 cup cider vinegar
3 tablespoons cornstarch
In a large bowl, combine baking powder, sugar, and paprika. Mix well and dip one spoonful of dough into the flour mixture. Using your fingers, shape into a flat disk. That's it! Roll the disk in the lemon juice. Size at a 1/4 inch thickness a little tip rubber ring with a long flat side. Wait to release sugar into the mixture while flaking to distribute evenly. Cover with a small piece of waxed paper. Attach plastic wrap to handle a 1/4 inch square cake.
Prepare cake according to package directions. It may be preheated or frozen; do not refrigerate the mat. Fade in white sugar and oil until they come to room temperature. Spread glaze over each cake. Refrigerate a large slice of yogurt or vanilla frosting, if desired, and spread over the chilled cake.