Delicious, sweet, moist, summer goodness. This is a perfect cake for summer.
Presentation is everything. While you may bake this cake in a bundt pan, you will not leave it in the shape of a bundt pan.
Let’s get started shall we?
What do you need?
1 box of yellow cake mix
2 small ripe pineapples
1 huge container of Cool Whip
Will power not to eat it all before you share some
Place all of the ingredients for your cake, as listed on the box, in your mixer. Cut up one small pineapple and add it to your mixer bowl (with any juice from your cutting board) and mix until creamy smooth. Grease your bundt pan (this is what I use) and add your mix. Bake at 350 for about 35-38 minutes. Remove from the oven and let cool. Once it’s cool, dump the whole cake a truffle dish.
While you are baking the cake go ahead and put the whole container of Cool Whip in your mixer bowl.
Cut up your second pineapple and place the pieces and any juice in the mixer with your Cool Whip. Turn your mixer on a medium speed until the Cool Whip and Pineapple is well mixed and looks creamy or airy. Make sure it’s just right by sticking your finger into the Cool Whip for a little taste. Once you have had at least a few licks and cleaned your mixer paddles, say goodbye for now and place it in a container in the refrigerator. I just transport it back into the Cool Whip container and leave it in the refrigerator until I am ready to use it. What you just made will be your icing. This is a heavenly icing. Doesn’t do much for your figure, but seriously good. Did I mention my kids LOVE this!
Once your cake has cooled dump the whole container on top. Serve! If you happen to have any left over, keep it in the refrigerator. Enjoy!