I served this Pineapple Cream Cake to some caker friends last week. They rated it between a 6 and 7 out of 10. Not bad, I thought, but certainly not blog-worthy. Two nights later, I served the leftovers to my family. And in a matter of 48 hours, that cake had gone from a 7 to a 10. Everyone loved it. Two days after that, the cake had reached new heights of flavour. In fact, this pretty well sums it up.
My advice to you? Although the recipe says to let it sit for 24 hours in the fridge, leave this cake longer. Heck, let it fester for a few months like a bottle of Blue Nun. Don't worry. Caker food can take it.
500 gram box yellow cake mix
19 ounce (540 gram) can crushed pineapple, in own juice, undrained
3/4 cup granulated sugar
2 (102 gram) packages instant vanilla pudding mix
3 cups milk
1 cup whipping cream
1/4 cup icing sugar
1 teaspoon vanilla
3/4 cup shredded coconut
In a 9" x13" pan, bake cake according to package instructions. Meanwhile, combine pineapple with its juice and sugar in medium saucepan. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with fork at 1" intervals. Pour pineapple mixture over cake and spread evenly. Cool completely. Combine pudding mixes with milk in medium bowl. Blend until thick. Spread over cake. Beat whipping cream in medium bowl until soft peaks form. Add icing sugar and vanilla. Continue beating until stiff. Spread over cake. Refrigerate for 24 hours. (Editor's note: OR LONGER!!) Before serving, sprinkle with coconut.