"All Shook Up" Cake
Diane Hopson Smith
I shook up the ingredients a bit and came up with an enhanced cake that is more like homemade. I added additional ingredients; flour, sugar and eggs. Instead of using water that the mix calls for I use canned coconut milk and I used butter in place of oil. I added coconut extract to the frosting instead of vanilla.
Named this "All Shook Up" for one of Elvis' song since this was inspired by his favorite cake. Wonder if he would have liked this one?
Hope you enjoy! Bet you can't eat just one piece.
1(15.25-oz box) yellow cake mix (i used betty crocker)
1/2 cself rising flour
2 tsplemon juice (i used fresh)
1 cplus 3 tablespoons coconut milk (i used goya canned coconut milk)
1/2 cbutter, melted
1(15.5-oz) can crushed pineapple with juice (i used pineapple in own juice)
CREAM CHEESE FROSTING
1(8-oz) pkg cream cheese, room temperture
1/2 cbutter, room temperture
4 cpowdered sugar
1 tspcoconut extract
1 cpecans, chopped
How to Make "All Shook Up" Cake
- Preheat oven to 350 degrees. Grease and flour 9 x 13-inch pan. NOTE: I used a store bought aluminun foil pan.
Combine all dry ingredients in mixing bowl; whisk to combine.
- Add remaining ingredient; mix on low for 30 seconds. Turn mixer to medium and continue to mix an additional 2 minutes.
- Bake for 30 to 33 minutes or until toothpick come out clean when tested. Remove from oven and cool.
- Once cake has cooled poked holes in cake with bottom of wooden spoon.
- PINEAPPLE FILLING:
Combine pineapple and sugar in a pan over a medium heat; bring to boil.
- Remove from heat and spoon over cooled cake. Allow to cool before adding frosting.
In a large bowl; cream butter and cream cheese together. Add powdered sugar and beat until smooth and creamy; add vanilla.
- Spread over cooled cake and sprinkle chopped pecans on top.