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Pineapple Cake

2 (8-ounce) cans juice-pack crushed pineapple, well drained, reserving juice
water
1 (18 1/4 or 18 1/2-ounce) package yellow cake mix
3 eggs
1 (14-ounce) can sweetened condensed milk
1/3 cup vegetable oil
1 (3-ounce) package cream cheese, softened
1/4 cup frozen pineapple juice concentrate, thawed
Yellow food coloring, optional

Preheat oven to 350F.

Grease and flour 13x9-inch baking pan.

To reserved pineapple juice, add enough water to make 1 cup.

In large mixing bowl, combine cake mix, 1 cup pineapple liquid,
eggs, 1/3 cup sweetened condensed milk and oil. Beat on low speed
until moistened, then beat on high speed 3 minutes. Stir in 1 can
drained pineapple.

Pour into prepared pan. Bake 35 to 40 minutes or until wooden pick
inserted near center comes out clean. Cool.

Meanwhile, in medium bowl, beat cheese until fluffy. Gradually beat
in remaining sweetened condensed milk until smooth. Stir in juice
concentrate, food coloring if desired, then remaining 1 can drained
pineapple. Chill. Spread evenly over cooled cake. Refrigerate
leftovers.

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