Wednesday, June 25, 2014

Better Than Anything Pineapple Poke Cake

Better than anything pineapple poke cake8
Hey there! How’s your summer going? Are you enjoying the sunshine and making great memories?

We’ve been trying to keep busy and entertained in the house. I haven’t been feeling too inspired or productive lately the 100+ degree weather. I have been meaning to make this cake for quite some time and finally got to it. Now this is not my normal healthy recipe I like to make, but it brings back memories of summer when I was younger. My mom didn’t make this often, but it was a really yummy treat when she would make it.

1 package plain yellow cake mix
8 tablespoons (1 stick) butter
1 cup whole milk
3 large eggs
1 can (20oz) crushed pineapple packed in juice
1 cup sugar
1 package (5.1 oz) vanilla instant pudding mix
3 cups whole milk
1 container (8oz) frozen whipped topping, thawed
1 cup chopped pecans, toasted
1 package (6oz) frozen unsweetened grated coconut, thawed

Pre-heat oven to 350ºF. Coat a 9x13” pan with non-stick spray. Set pan aside

In a large bowl, mix cake mix, melted butter, and eggs. Blend on low for about a minute. Stop and scrape the sides of the bowl down with a rubber spatula. Increase speed to medium and beat 2 minutes more. The batter will be thick and well combined. Pour the batter into the pan and spread evenly.

Put into the oven and bake for 28-32 minutes. Cake should spring back when lightly pressed and begin to pull away from the sides.

While cake is baking, prepare the topping. Place pineapple with juice and the sugar in a saucepan over medium heat and cook until the sugar dissolves and mixture comes just to a boil, 2 minutes. Set aside.
When you remove the cake from the oven, immediately poke holes in the top with a drinking straw or chopstick. Spoon pineapple mixture over the top of the cake.

Put pudding mix and cold milk in a bowl and blend according to directions. Spread pudding over pineapple layer. Place the pan in the fridge to chill for 30 minutes.

Place whipped topping, pecans, and coconut in a mixing bowl and stir gently. Spread over pudding layer and return to fridge. Chill for another 30 minutes until topping has a chance to set.

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