Better Than Making Whoopee Cake
published by Jo Oliver on Jul 25, 2010
This is a cold cake recipe. Making the holes with the fork creates an unbelievably moist cake.
Ingredients:
1 c. of toasted flaked coconut
1 can of crushed pineapple
1 c. sugar
1/3 c. sugar
1 box of vanilla or French vanilla pudding, prepared as directed.
1 ½ cups of heavy whipping cream
1 box of yellow cake mix, prepared as directed.
1/3 c. toasted pecans
Method:
1. Prepare yellow cake mix as directed in a 13×9x2 pan.
2. While cake is being baked, combine the pineapple and 1 c. of sugar in a heavy saucepan. Boil over med heat, stirring constantly for about 3-4 minutes.
3. When cake is done, take a fork and pierce holes through the top of the cake.
4. Pour the pineapple mixture all across the top of the cake, allowing the juice to seep through the holes you made. Set cake aside.
5. Prepare pudding as directed.
6. Spread the pudding over the cake, cover, and chill for 3-4 hours.
7. Whip 1/3 c. sugar with heavy cream until stiff.
8. Spread whipped topping across cake evenly.
9. Sprinkle toasted coconut and toasted pecans on top of cake.
# 1 by carissimi
July 26th, 2010 at 12:38 am #
yummy
# 2 by PARAM
July 26th, 2010 at 12:57 am #
mmmmmm…………..great stuff.
# 3 by Great Idea
July 26th, 2010 at 4:07 am #
In today’s world, it seems that almost any topic is open for debate. While I was gathering facts for this article, I was quite surprised to find some of the issues I thought were settled are actually still being openly discussed.
# 4 by CHAN LEE PENG
July 26th, 2010 at 8:33 am #
Yummy recipe! I wish to have a bite on it! liked it.
# 5 by drelayaraja
July 26th, 2010 at 10:27 am #
Great recipe. Yummy too
# 6 by Abhipray Sahoo
July 26th, 2010 at 12:41 pm #
Hmmm…..I’d love to have a bite!
# 7 by papaleng
July 27th, 2010 at 5:41 am #
Yummy, can I have a piece.