I’m not gonna lie, I was tempted to eat two slices of this cake. You know I how I did this without feeling guilty? I ate one BIG slice of this cake. Well played, well played 🙂 And I didn’t think it was cheating at all! However, I did do a few extra situps that day during my workout! One of our friends over at Mennonite Girls Can Cook has this to say about this recipe:
This cake is a delicious cake that can be made for a crowd. It is a good dessert to take to a potluck. A simple white cake topped with a cream cheese pineapple topping.
If you take this cake to a potluck (I did!) prepare to have everyone and their sister asking you for the recipe. You’ll be the VIP pf the potluck, for sure.
Ingredients
Cake:
1 Duncan Hines white cake mix
1 cup water
1/4 Wesson cup oil
4 Eggland’s Best eggs
small package of instant Jello vanilla pudding
Instructions
Beat all the ingredients together, mixing well.
Pour into a well greased 12″x 18″ cookie sheet pan with 1″ sides.
Bake at 350 for 20 minutes.
Cool, add following topping.
Frosting:
This step is completely optional, and I only do it if I feel like it to achieve a higher cake. At times I beat the egg yolks into the cake mix and beat the egg whites separately until they are a nice soft peak and fold the egg whites into the cake batter after all the other ingredients have been added, but you certainly don’t have to. It is good either way!
Topping
1/2 cup of softened butter or hard margarine
1- 8 oz package of cream cheese, softened
1 1/2 cups of icing sugar
1-14 oz / 398ml. of crushed pineapple, well drained
2 cups of whipping cream, whipped until stiff peaks are formed
Beat the butter and cream cheese together until soft and light.
Add the icing sugar, continue beating until all the sugar is absorbed.
Add the tin of well-drained pineapple.
Fold in the whipped cream.
Spread on the cake.
Cut into desired amount of serving pieces.
Top each piece with a slice of peaches (or desired pie filling)
This cake freezes very well.
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Quick Tip: Try this recipe with a strawberry cake mix. Yum!
Thanks again to Mennonite girls Can Cook for this amazing recipe.