Accidental Lemon/Pineapple Cake with Lemon Glaze

Heat oven to 350º. Grease and flour or spray with non-stick spray, a 9″x13″ baking pan.

Into a large mixing bowl, add eggs, water and oil. Beat on low for about 5 seconds or until well mixed but, not foamy. Add drained pineapple (I scoop it up in a large spoon and press lightly against the side of the can to drain so there is only a small amount of liquid left) and the cake mix. Beat on low about 30 seconds until blended. Then increase the speed to medium for about 2 minutes. Scrape the side of the bowl as needed.

Pour into your prepared pan and bake about 35 minutes. Test after 30 minutes. Remove from oven when done and using the handle of a wooden spoon, poke holes all over the top of the hot cake.

For the glaze, put the butter, water/cherry juice and lemon juice in a medium saucepan over medium heat. Bring to a boil and add the powdered sugar (and zest if you want it) while stirring. Bring back to a boil and lower heat to low and let boil for 1 or 2 minutes while stirring constantly. It should look smooth. Slowly drizzle it over the warm cake and use a spatula or the back of a wooden spoon to spread evenly over the cake.

Allow to cool for at least 20 minutes before cutting. Store well covered in the refrigerator or freeze wrapped in foil.