Pineapple Cream Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 284.9
- Total Fat: 17.7 g
- Cholesterol: 61.2 mg
- Sodium: 65.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.1 g
- Protein: 4.9 g
View full nutritional breakdown of Pineapple Cream Cake calories by ingredient
Introduction
This cake is actually called "Better than Sex Cake" This cake is actually called "Better than Sex Cake"Number of Servings: 16
Ingredients
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CAKE
1 Box of Duncan Hines Pineapple Supreme Cake Mix
1 Box Instant Vanilla Pudding
3 Large Eggs
1/2 Cup of Vegetable Oil
1 cup Water
FILLING/ICING
20 oz. Crushed Pineapple with Juice
3/4 Cup Granulated Sugar
1 Box Instant Vanilla Pudding
3 Cups Whole Milk
1 Cup Heavy Whipping Cream
1/4 Cup Confectioners' Sugar
1 Tsp. Vanilla Extract
3/4 Cup Flaked Coconut (toasted0
1/2 Cup Chopped Pecans
Tips
This is a special occasion cake perfect for a birthday cake.
Directions
Prepare Cake Mix as directed on the side of the box where you add the eggs, vegetable oil, water and pudding. Bake in 2 9" cake pans.
While the cake is baking, combine pineapple with juice and 3/4 cup of granulated sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
When the cake is done and removed from cake pans, pierce the top of the hot cake with a fork at 1" intervals. Pour pineapple mixture over each cake and allow to cool completely.
Beat pudding mix with milk until smooth. Turn one of the cakes upside down (otherwise cake could crack from weight) and carefully spread over the cooled cake (this will be the bottom of the cake). Also cover the top layer with pudding mixture.
Whip cream until slightly thickened. Add confectioners' sugar and vanilla. Whip until soft peaks form. Spread mixture over the bottom layer; carefully place the second layer on top and cover that layer with mixture and then the sides of the cake. Chill cake for several hours. Prior to serving first add chopped nuts to top and sides and then toasted coconut. Refrigerate leftovers.
Serving Size: Makes 16 1/2" slices
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
While the cake is baking, combine pineapple with juice and 3/4 cup of granulated sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
When the cake is done and removed from cake pans, pierce the top of the hot cake with a fork at 1" intervals. Pour pineapple mixture over each cake and allow to cool completely.
Beat pudding mix with milk until smooth. Turn one of the cakes upside down (otherwise cake could crack from weight) and carefully spread over the cooled cake (this will be the bottom of the cake). Also cover the top layer with pudding mixture.
Whip cream until slightly thickened. Add confectioners' sugar and vanilla. Whip until soft peaks form. Spread mixture over the bottom layer; carefully place the second layer on top and cover that layer with mixture and then the sides of the cake. Chill cake for several hours. Prior to serving first add chopped nuts to top and sides and then toasted coconut. Refrigerate leftovers.
Serving Size: Makes 16 1/2" slices
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
Member Ratings For This Recipe
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CD8643915
