Hello there Sunshine– We’re on the edge of summer– and I think we’ve just launched into pot luck season here. Bar-b-que suppers with tables full of Sue’s Three Bean Salad and Gram’s crunchy cole slaw… John at the grill flipping burgers. Last Friday was the year end pot luck with the school friends (thanks Kim for having us all –and I mean all!). And this sunny little cake was my pot luck contribution.
It tastes as bright as sunshine– with all that citrus and pineapple laced whipped cream. It’s really pot luck worthy.
1 yellow cake mix
20 oz. can crushed pineapple in juice
1/2 cup canola oil
1 pint whipping cream
1/2 cup powdered sugar
3 oz. package instant vanilla pudding mix
First grate the peel off the orange and set aside. Then cut the orange in half and extract the juice. Save that too.
Spoon half of the pineapple from the can into a stainer, and let the juice drain off. Save the rest of the juice and pineapple in the can and set it aside.
To make the cake, first pour the juice from the orange into a 1 cup measuring cup. It will probably be less than a full cup, so add water to fill the cup to exactly one cup. Then mix up the cake with an electric mixer, using the cup of juice & water, 3 eggs and 1/2 cup canola oil. Beat it on medium speed for 2 minutes. Then fold in the drained pineapple to the batter.
Spoon the batter into a 3×13″ baking dish or a 10″ springform pan* that has been sprayed with cooking spray. Bake it up in a 350 degree oven for 25 to 30 minutes, until it is light browned and firm to the touch. Let the cake cool completely, before you put on the frosting.
To make the frosting, with an electric mixer, beat together the whipping cream, 1/2 cup powder sugar and vanilla pudding mix until it thickens. Then use a spoon to fold in the pineapple left in the can (along with it’s juice) and the grate orange peel.
Spoon the frosting over the cake and let it sit int he fridge for 20 or 30 minutes for the frosting to set well.