This is a great cake and topped with toasted coconut. Yummy!
You can go wrong with this cake.....it's loaded with lots of pineapple and coconut.
It's hubby's Birthday on Tuesday and we are celebrating his BD next Saturday with a family dinner.
Today I decided to bake one of his favorite type cakes that would include pineapple and I'd bake it especially for him. He loves pineapple and coconut so this is his kind of cake! I used a cake mix so this was an easy to do delicious cake that didn't take hours to make. Filling it with lots of pineapple and coconut and topping it with either fresh whipping cream or Cool Whip. This cake was moist, tender and made us feel like we were in the tropics even though it's very damp and cold outside!
They say Hurricane Sandy is hitting the coast right now. Prayers to all in harms way!
Next Saturday we'll have another cake but since most of our grandchildren prefer Chocolate or Vanilla it'll be tailored to their taste. Today it's all 4 him! We are blessed!!
1 Duncan Hines Pineapple Cake mix (bake according to directions)
1 regular(8 oz) size Cool Whip (Note: I only covered the top half with the Cool Whip)
1 can (21 oz)pineapple pie filling
1/2 cup toasted coconut
Maraschino cherries
sliced bananas (optional)
Bake Cake and Cool Completely (I used a Bundt Pan)
Cool Completely. Did I say Cool? Make sure because it will be easier to cut.
After cake is completely cooled using a large serrated knife cut lengthwise.
Place about 3/4 of can of pie filling in center
Top with other half
Cover top of cake with Cool Whip
Garnish with toasted coconut, maraschino cherries. You can add some slice bananas if desired right before serving (they do brown quickly)
Note: You can use heavy whipping cream instead of cool whip.
If using heavy whipping cream, use about 1 pint and add 1/4 cup confectionery sugar and beat until thickened.
Refrigerate until ready to serve.
Happy Baking from my kitchen to yours,
10/28/12
5/4/13
You can go wrong with this cake.....it's loaded with lots of pineapple and coconut.
It's hubby's Birthday on Tuesday and we are celebrating his BD next Saturday with a family dinner.
Today I decided to bake one of his favorite type cakes that would include pineapple and I'd bake it especially for him. He loves pineapple and coconut so this is his kind of cake! I used a cake mix so this was an easy to do delicious cake that didn't take hours to make. Filling it with lots of pineapple and coconut and topping it with either fresh whipping cream or Cool Whip. This cake was moist, tender and made us feel like we were in the tropics even though it's very damp and cold outside!
They say Hurricane Sandy is hitting the coast right now. Prayers to all in harms way!
Next Saturday we'll have another cake but since most of our grandchildren prefer Chocolate or Vanilla it'll be tailored to their taste. Today it's all 4 him! We are blessed!!
1 Duncan Hines Pineapple Cake mix (bake according to directions)
1 regular(8 oz) size Cool Whip (Note: I only covered the top half with the Cool Whip)
1 can (21 oz)pineapple pie filling
1/2 cup toasted coconut
Maraschino cherries
sliced bananas (optional)
Bake Cake and Cool Completely (I used a Bundt Pan)
Cool Completely. Did I say Cool? Make sure because it will be easier to cut.
After cake is completely cooled using a large serrated knife cut lengthwise.
 |
| Carefully slice cake with a serrated knife across thru center (it's easy) Make sure cake is completely cooled! |
 |
| After the cake is filled place top of cake on it and cover the top with Cool Whip and garnish with fruit as desired. |
Place about 3/4 of can of pie filling in center
Top with other half
Cover top of cake with Cool Whip
Garnish with toasted coconut, maraschino cherries. You can add some slice bananas if desired right before serving (they do brown quickly)
Note: You can use heavy whipping cream instead of cool whip.
If using heavy whipping cream, use about 1 pint and add 1/4 cup confectionery sugar and beat until thickened.
Refrigerate until ready to serve.
Happy Baking from my kitchen to yours,
10/28/12
5/4/13
No comments:
Post a Comment