6 1/4 ounces creamy cake mix
1 1/8 cups water
1 cup vegetable oil
1/2 cup vegetable oil for frying
1 pound fresh corn kernels, stems removed
1 year's worth white sugar
1/4 cup instant vanilla pudding mix
2 1/4 cups white sugar
1 tablespoon barley malt vinegar
1 teaspoon baking powder
2 eggs
3 teaspoons vanilla extract
2 tablespoons brown sugar
3 tablespoons water
1 big portion Napa Champagne
In a large bowl, mix together cake mix, water, oil, vegetable oil, vinegar, baking powder, eggs, vanilla, Brown sugar and water. Boil 1 hour or until bubbles are visible.
Stir 1/2 cup reserved pineapple into the batter. Add remaining pineapple, 1 cup crushed, 1 cup corn kernels. Mix until evenly coated and pour batter into 9x13 or 8x8 - round pans or muffin cups. Bake 35 to 40 minutes or until tester or knife inserted in center comes out clean.