Name: Pineapple Heaven Cake
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 1 (13.25- to 15.5-ounce) 2-layer size box yellow cake mix; 1 (20-ounce) can crushed pineapple; 3 eggs; 1/2 cup plus 1 tablespoon butter, melted; 1 cup plus 1 tablespoon powdered sugar, divided; 1 (8-ounce) can pineapple tidbits, drained and juice reserved; 1/2 cup whipping cream; 1/2 teaspoon vanilla extract; 1/4 cup sweetened flaked coconut, toasted

Ingredients

12 serv.

1 (13.25- to 15.5-ounce) 2-layer size box yellow cake mix
1 (20-ounce) can crushed pineapple
3 eggs
1/2 cup plus 1 tablespoon butter, melted
1 cup plus 1 tablespoon powdered sugar, divided
1 (8-ounce) can pineapple tidbits, drained and juice reserved
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1/4 cup sweetened flaked coconut, toasted

Instructions

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1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2 Combine cake mix, undrained crushed pineapple, the eggs, and 1/2 cup of the melted butter in a bowl. Beat with an electric mixer on medium speed 2 minutes. Spread batter evenly in prepared pan.
3 Bake in the preheated oven until a toothpick inserted in center has a few moist crumbs, 30 to 35 minutes.
4 Cool cake completely on a wire rack, about 1 hour.
5 Whisk together 1 cup powdered sugar, 1 tablespoon melted butter and 2 tablespoons of reserved pineapple juice in a small bowl. Whisk in additional pineapple juice, 1 teaspoon at a time to reach spreadable consistency. Drizzle and gently spread over cooled cake. Top with pineapple tidbits.
6 Beat whipping cream with an electric mixer in a medium bowl until it thickens. Add 1 tablespoon powdered sugar and the vanilla. Beat until the cream holds soft peaks.
7 Top each serving with sweetened whipped cream and coconut.