When the warmer months roll around, I start craving fruits of all sort, so I incorporated one of my favorites, pineapple, into a delicious cake with a cool, whipped topping!
I baked up eight dozen cookies this past weekend! Some for my daughter’s birthday class treat, a few dozen for a funeral luncheon for a member of my church, and a bunch more for my daughter’s church activity. Not only was I on a sugar high from sampling the product (I had to make sure they weren’t poisonous, after all), but, as much as I hate to admit it, I got tired of rolling, seeing, and even tasting nothing but chocolate chip cookies (as amazing as they were).
I never thought I’d say that. Give me a week, and I’ll want them again. 🙂
So then I made this cake, and it was a breath of (non-cookie) fresh air!
{PINEAPPLE CAKE}
1 pkg. yellow cake mix (15.25 oz)
1/2 can of crushed pineapple (or 10 oz), undrained (save the other half for the topping)
2 large eggs
1/2 cup canola oil
For the cake, place all ingredients in the bowl of an electric mixer and mix until combined. Pour batter into a 13″x9″ pan that’s been prepared with nonstick spray. Bake at 350 degrees Fahrenheit for approximately 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.
Topping:
10 oz. crushed pineapple, undrained, (the other half of the can that you used for the cake portion)
1 container whipped topping (8 oz)
2 Tbsp. vanilla pudding mix
1/4 c. chocolate chips, melted, for drizzle
1/2 c. cashews, chopped
For the topping, stir together crushed pineapple and 2 Tbsp. dry vanilla pudding mix. Fold in whipped topping. Spread onto cake and drizzle with melted chocolate chips. If chocolate is too thick, just stir in a tiny bit of shortening, while it’s nice and warm, until the desired consistency is reached. Refrigerate until ready to serve. Sprinkle with chopped cashews just before serving.
This was my creation for April’s Mystery Dish! Our hostess was Kristi from Inspiration Kitchen and she asked us to use three of the following ingredients in our recipe creation.
- Apricots
- Asparagus
- Vidalia Onions
- Fennel/Tarragon
- Chicken
- Puff Pastry
- Coconut
- Cashews
- Chocolate
- Pineapple
I’m in love with this month’s options! It was really difficult to settle on three, but I eventually chose to use pineapple in a cake and then to top it with a yummy melted chocolate drizzle and chopped cashews. The result is perfection! The base is moist and simple, as it’s just a slightly doctored cake mix.
The fluffy, heavenly topping couldn’t be easier either! This is a winner of a dessert that everyone will enjoy!
Go ahead and indulge! This is one of those confections that’s well worth every calorie. In fact, you’ll forget about the damage it may be doing to your waistline as you get lost in the extreme yumminess. 🙂
Enjoy!
Think summer potlucks and barbecues… 🙂 These delectable slices will go fast!
—–
Check out what the other “Mystery Dish-ers” made! I love being a part of this talented group!Tropical Chicken Tacos from Inspiration Kitchen
Honey Pineapple Chicken Skillet from Flavor the Moments
Chicken Alfredo Bacon Pastry Pockets from Simply Gloria
Ricotta Asparagus Tart from Yummy Healthy Easy
Pineapple Scones from The Pajama Chef
Honey Pineapple Chicken Skillet from Flavor the Moments
Chicken Alfredo Bacon Pastry Pockets from Simply Gloria
Ricotta Asparagus Tart from Yummy Healthy Easy
Pineapple Scones from The Pajama Chef
Comments