Thursday, January 29, 2009

Lemon Pineapple Dessert Cake

This is a really yummy cake recipe that I got from my mom. The flavor is so fresh with the pineapple, coconut, and lemon. I love the cream cheese topping, it perfectly balances out the lemon flavor of the cake. The recipe calls for almonds, but I personally don't like a crunchy cake so I left them off. This cake also serves a lot so it would be perfect for wedding or baby showers.
*Just a side note- I brought this cake into work today and I work with the sweetest, cutest grandpa and he told me that he doesn't like cake but that this was the best cake he ever had and that he loved it! So I think it's safe to say that it was a hit!

William-Sonoma Jelly Roll Pan

Lemon Pineapple Dessert Cake
  • 1 lemon cake mix
  • 2 cups milk
  • 1 20 oz can crushed pineapple
  • 7 oz coconut
  • 1 large package instant vanilla pudding
  • 1 8 oz cream cheese, softened
  • 1 16 oz cool whip
  • 4 oz package of sliced almonds (use 1/2 of bag)

bake cake as directed on package in a large sheet cake pan (jelly roll pan pictured above). let the cake set overnight or freeze it so that it will completely set up before layering on the toppings. If the cake is not set up completely, it will tear when you frost it.

mix the 2 cups of milk into the pudding and then work in the softened cream cheese. spread on top of the cake.

drain the pineapple until it is really dry and then sprinkle it on top of the cake. If the pineapple is not dried well, it will make your cake soggy. spread on the cool whip. sprinkle on the coconut and almonds. refrigerate.

to cover with plastic wrap, stick toothpicks in the cake to hold the plastic wrap off. when well set, cover with foil. can be served cold right out of the refrigerator or take out of the refrigerator 2-3 hours before serving.

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