This cake is just so great. Enjoy!
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 3 cups milk
- 1 package yelllow cake mix
- 1 20-oz can crushed pineapple with juice (i use fresh and cut myself)
- can't find canned here so i use fresh and cut)
- 5 3/10 ounces vanilla pudding mix (jell-o brand is best)
- 1/4 cup confectioner's sugar
- 3/4 cup flaked coconut toasted
- (i can't find this packaged at the store either so
- 1/2 cup chopped pecans optional
- Carbohydrate 450.381075 g
- Cholesterol 340.7 mg
- Fat 150.129295 g
- Fiber 16.0232500314713 g
- Protein 20.265545 g
- Saturated Fat 77.998328 g
- Serving Size 1 1 Recipe (1420g)
- Sodium 2492.1395 mg
- Sugar 434.357824968529 g
- Trans Fat 6.77641150000002 g
- Calories 3141 calories
Step-by-step
- Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
- While the cake is baking, combine pineapple with juice and 3/4 cup white sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
- Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake.
- COOL COMPLETELY.
- Meanwhile, make pudding according to package directions and allow to set. Spread over cooled cake.
- Whip cream until slightly thickened. Add confectioner's sugar and vanilla, whip until soft peaks form. Spread over top of cake. Chill cake for several hours or until the next day. Sprinkle with Coconut and pecans just before serving. Keep refrigerated.
- I think this cake is better served the next day. The flavors have a chance to meld together and it is just wonderful.
Reducing the pineapple and sugar mixture requires maintaining a medium heat for precisely 20 minutes to evaporate excess moisture without scorching the fruit sugars.
- Bake the yellow cake mix inside a 9x13 inch metal pan rather than glass to ensure even heat conduction along the perimeter.
- Pierce the hot cake at one-inch intervals using a standard dinner fork, making sure the tines penetrate fully to the bottom so the cooked fruit syrup can saturate the crumb evenly.
- Allow the base cake to cool completely to room temperature before applying the pudding layer; residual heat will cause the dairy proteins to break down and liquefy the set pudding.
- Whip the heavy cream alongside confectioner's sugar and vanilla extract only until soft peaks form, stopping before stiff peaks emerge to prevent a grainy texture on the final tier.
- Toast the flaked coconut in a dry skillet over medium-low heat for three to five minutes, watching constantly until golden brown, then cool entirely before applying to the whipped cream layer to maintain crunch.
Refrigerating the assembled dessert overnight allows the starches in the pudding and cake to absorb moisture fully, yielding a cohesive texture. Store the finished pan covered in plastic wrap at or below 40 degrees Fahrenheit for up to three days.
