Kimmies Pineapple Cream Cake (or Dream Cake)

Pineapple Cream Cake (or Dream Cake)

I use more fresh ingredients for this cake than canned. Living in French Polynesia it can be a problem to find canned pineapple but it is abundant fresh and we prefer it. This cake is just so great. Enjoy!



1 package yellow cake mix
1 Medium pineapple - prepared and crushed with juice / or 20 oz canned
(I can't find canned here so I use fresh and cut)
3/4 cup granulated sugar or Splenda
5 3/10 ounces box Fat Free vanilla pudding mix, (Jell-O brand is best)
3 cups skim milk
1 cup lite whipping cream
1/4 cup confectioner's sugar or Splenda
1 teaspoon pure Tahitian vanilla extract
3/4 cup flaked coconut, fresh toasted
(I can't find this packaged at the store either so I buy it fresh shredded from the fish market just around the corner from my house)
1/2 cup chopped pecans, toasted (optional)


Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.

While the cake is baking, combine pineapple with juice and 3/4 cup white sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
   
Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake.

COOL COMPLETELY.

Meanwhile, make pudding according to package directions and allow to set. Spread over cooled cake.

Whip cream until slightly thickened. Add confectioner's sugar and vanilla, whip until soft peaks form. Spread over top of cake. Chill cake for several hours or until the next day. Sprinkle with Coconut and pecans just before serving. Keep refrigerated.

I think this cake is better served the next day. The flavors have a chance to meld together and it is just wonderful.