Supersize Supermoist Superwhite Pineapple Cake

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method: Convection Oven

Ingredients

CAKE
1 box (18.25 ounce) white cake mix (we use french vanilla)
1 c unbleached white flour (all purpose)
1 Tbsp corn starch
1 c white sugar
3/4 tsp salt
1 c whole milk
1/3 c pineapple juice (save from pineapple for icing)
1 c sour cream
2 Tbsp canola oil
2 tsp real vanilla extract
4 jumbo egg whites
ICING - FILLING INGREDIENTS
1 pkg 8 ounce cream cheese
1 c white sugar
1 c sour cream
1 can(s) 20 ounce crushed pineapple(drained very well) save juice for cake(about 1&1/3cups
1 box 3.3 ounce white chocolate instant pudding
1 pkg 16 ounce cool whip ( not lite )

The Cook

David Brandon Recipe
Full Flavored
Claudville, VA (pop. 997)
FRESHBAKEDIN48
Member Since Jan 2012
David's notes for this recipe:
I found this cake on Gail Herbest's sight and made a few changes to make a Pineapple Cake & added an icing I've been using for years (My Favorite)..... It really made a Big beautiful cake and unbelievably good.We took it to an open house for our friends and people went crazy over the cake...
..I am seriously not bragging at all!This is a cake to write home about.Thank you very much Gail..... That's what so nice about JAP is finding recipes and using them the way you wont.....
and making new friends.
Make it Your Way...

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Directions

1
Preheat oven to 325 degrees F. Grease and flour three 9" round cake pans.Go ahead and drain pineapple and save juice for cake later.
2
In a large bowl stir together the white cake mix,flour,corn strach,sugar and salt until well mixed.Pour in the milk,1/3 cup juice,sour cream,oil,
vanilla extract and egg whites.Beat with an electric
mixer on low speed until all ingredients are mixed well for 4 minutes.
3
Pour the batter into the prepared cake pans (3) and bake in the preheated oven until top is light golden brown and a toothpick inserted into the center of the cake comes out clean, about 35 minutes.
4
Take out of oven and cool 10 minutes before removing from pan.Remove and cool completely before icing cake.
5
To make the icing : In large deep bowl soften cream cheese and add sugar and with hand mixer beat until very creamy 3 or 4 minutes.(this is very important)
Now add sour cream and mix well,scraping down side of bowl while mixing.Now add very well drained pineapple and mix well,then add dry pudding mix and
beat for 1 minute well( pudding will thicken)
Now fold in all the cool whip very well.Now cool in freezer for 10 minutes before icing cake.(It will thicken and make icing easier)
6
Icing the cake:This makes a tall cake so you will need a large cake plate cover. (Wal mart has 1 for about $7)I use a round piece of strong cardboard wrapped in foil for the plate so the cake will clear lid.Lay 1st cake layer on plate,flat side down
and drizzle about 1/3 cup of pineapple juice over layer evenly then put icing on about 1/2" thick with a spatula,flatten to edge nicely.Repeat on next 2 layers then place icing evenly on sides of cake.Smoothe out icing all over cake then go back and put little swirls all over with tip of spatula.
Clean around base of cake and cover with cake lid
and put in refrigerator and keep cold til using.
Note: In warm weather when icing, work quickly or icing will get soft,may have to put back in freezer.

About this Recipe

Comments

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user Bea L. BeachChic - Mar 26, 2012
Bea Liles [coffeetime] has shared this recipe with discussion groups:
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user Bea L. BeachChic - Mar 26, 2012
Good job, David. Beautiful cake!
user David Brandon FRESHBAKEDIN48 - Mar 26, 2012
You need to try this cake Bea, .....Thank you very much
user Bea L. BeachChic - Mar 26, 2012
I have saved the recipe, David. Thanks a bunch!:)
user David Brandon FRESHBAKEDIN48 - Mar 26, 2012
COOL !

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