Foodie Friday: Dole Whip Cake ~ Delicious!

I love to share Dole Whip recipes! I have previously shared with you all some great recipes for Dole Whip Cupcakes and Dole Whip Smoothies with Rum (my favorite!). When I saw the recipe from Dole.com for a Dole Whip Cake, I couldn’t wait to give it a try!

This is a really really moist cake with a great pineapple flavor. Does it taste like Dole Whip? Well, sort of. Honestly, I like this cake more then I like Dole Whip since I’m not really a huge Dole Whip fan. I am, as you know, a HUGE fan of Dole Whip with rum at Epcot!

INGREDIENTS:

1 can (20 oz.)	DOLE Crushed Pineapple
1 box (2-layer)	white cake mix
1 cup plus 5 tablespoons	all-purpose flour, divided
1-3/4 cup	sugar divided
3/4 plus pinch teaspoon	salt, divided
4	egg whites
2 tablespoons	vegetable oil
1-1/2 cup	plain Greek yogurt, divided
1-1/2 teaspoon	vanilla extract, divided
1 can (6 oz)	DOLE Pineapple Juice (I used store brand)
1 cup	whole milk (I used 2% milk)
1 cup	unsalted butter, room temperature and cubed
1/2 cup	boiling water
1 box (4 servings)	pineapple flavored gelatin (I had a difficult time finding this. Finally found at Bi-Lo
1/2 cup	cold water
1-1/4 cups	frozen whipped topping, thawed

DIRECTIONS:

Preheat oven to 325°F. Spray two (9-inch) round baking pans with cooking spray and line with parchment or wax paper.

Press crushed pineapple through a sieve to drain well, reserving the juice. Juice should measure about 1-1/3 cups. Set aside. Add pineapple to food processor and process until pureed. Set aside.

Combine cake mix, 1 cup flour, 3/4 cup sugar, and 3/4 teaspoon salt in a large bowl. Whisk to combine. Add egg whites, oil, 1 cup yogurt, 1 teaspoon vanilla, reserved juice, and half of the reserved pineapple puree. Mix with a hand mixer for 2 minutes.

Divide batter between prepared baking pans. Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.

Meanwhile, heat pineapple juice to boil and add gelatin. Stir until completely dissolved. Add cold water and stir to combine. Allow to cool to room temperature. Fold in remaining 1/2 cup yogurt and whipped topping until well blended. Cover and chill until set, about 1 hour.

Combine remaining 5 tablespoons flour, 1 cup sugar, and milk in a small sauce pan. Whisk until smooth. Heat over medium heat, stirring constantly, until mixture comes to a simmer. Continue to cook and whisk for 3 minutes, until mixture thickens. Remove from heat and cool to room temperature. Beat in 1/2 teaspoon vanilla, pinch of salt, and butter one cube at a time, ensuring frosting is smooth. Fold in remaining pineapple puree.

Spread filling over bottom layer of cake. Top with second layer. Spread frosting over cake. Chill cake for at least an hour before serving.

Bon Appetit!

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