Holy cow! This cake is so good you’ll be tempted to eat more than you should.
It takes some time to make, but it’s well worth it…especially when you hear all the raves you’re going to get!! Think about making it for your next office get together or backyard BBQ.
The Cake
1 Box Duncan Hines Pineapple Supreme cake mix
1 small box instant vanilla pudding mix
3 eggs
1 cup water
1/2 cup vegetable oil
Bake according to package directions in two 8 or 9 inch round pans. Cool completely, remove layers from pans and set aside.
Pineapple Filling
1 (21 ounce) can crushed pineapple in heavy syrup – drained. Reserve the juice and remove 1/2 cup of the drained pineapple for icing
1/2 cup water
1/4 cup sugar
3 Tab cornstarch
1/2 teaspoon salt
1 Tab lemon juice
1 Tab butter
Mix sugar, salt and cornstarch in saucepan. Slowly add pineapple juice, water, lemon juice and salt. Stir until cornstarch is disolved. Add pineapple. Bring mixture to a boil on medium heat. Boil until thickened (1-2 minutes) Remove from heat, add tablespoon of butter and cool completely.
Pineapple Icing
1/2 cup crushed pineapple – drained well
1/2 cup softened butter (1 stick)
1/4 cup shortening (Crisco)
2 boxes confectioners sugar
1/2 teaspoon salt
Cream butter and shortening until fluffy, add 1 box confectioners sugar and salt, mix well. Add 1/2 cup pineapple and 2nd box of sugar. Beat until fluffy and of good spreading consistency. If too thick add a teaspoon or two of the reserved pineapple juice.
Cake Assembly
Cut 1 layer of cake in half so that you have 2 thinner layers. Place first layer on serving plate, cut (rough) side up. Spread with half of pineapple filling
Place 2nd cut layer on top of 1st layer – smooth side up
Frost smooth surface with pineapple icing
Cut 2nd layer of cake in half. Repeat as above with remaining filling.
Frost top and sides with pineapple icing
You’ll have icing left over. Freeze it for later or keep it in the fridge to dip salty pretzel sticks in for those “sweet attack” moments (when the cake is gone). Did I mention I have a sweet tooth? Refrigerate cake until serving time.
Suggestion: Make the filling and icing in advance. Make the cake another day, wrap in plastic wrap and freeze. When you’re ready to assemble, bring everything out and let it get to room temp. That way you won’t feel so rushed and frazzled!
