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Better Than Pineapple Cake - Alice Kuhar's Recipes

BETTER THAN PINEAPPLE CAKE
Edith Tarantino, Cafeteria Mgr. at VA/SJ
Cake Ingredients:
1 pkg. (18.25 oz) plain yellow cake mix
1 stick (1/4 lb) butter, melted
1 cup whole milk
3 large eggs
Vegetable spray for misting pan


Topping Ingredients:
1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (5.1 oz.) vanilla instant pudding mix
1 pkg.(6 oz.)unsweetened grated coconut, thawed
1 cup sugar
3 cups whole milk
8 ounces frozen whipped topping
1 cup chopped pecans, toasted
Directions:
  1. Place a rack in center of oven and preheat to 350 degrees. Lightly mist a 9x13-inch baking dish with vegetable oil spray. Set pan aside.
  2. Place cake mix, melted butter, milk and eggs in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down sides of bowl; beat 2 minutes more at medium speed; scrape down sides. Batter should look thick and well blended. Pour batter into prepared pan, smoothing top with rubber spatula. Place the pan in the oven.
  3. Bake cake at 350 degrees until it springs back when lightly pressed with finger and just starts to pull away from sides, 28 to 32 minutes.
  4. Meanwhile, prepare TOPPING. Place pineapple with its juice and sugar in a medium saucepan over medium heat, and cook, stirring, until sugar dissolves and mixture comes just to a boil, 2 minutes. Set pan aside.
  5. Remove cake from oven and immediately poke holes in the top with a drinking straw or chopstick. Spoon pineapple-sugar mixture evenly over top of cake.
  6. Place pudding mix and cold milk in large mixing bowl and blend according to package directions. Spread pudding over pineapple layer with a rubber spatula. Place pan in refrigerator to chill 30 minutes.
  7. Place whipped topping, pecans and coconut in large mixing bowl and stir gently until blended. Spread mixture over pudding layer and return cake to refrigerator. Chill cake until topping has set, 30 minutes more. Slice into squares and serve.

*STORE this cake, covered, in waxed paper, in refrigerator for up to 1 week. It tastes best if made a day ahead of serving. IF FOR MAXIMUM FLAVOR from those pecans, go ahead and toast them before you fold them into the whipped topping. And if you enjoy the taste of real whipped cream, by all means, substitute it with a bit of sugar for the frozen whipped topping.



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