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Mrs. Traci Poole's Whoopie Cake
1 (18.25-ounce) box butter yellow cake mix, plus ingredients to
prepare
1 (20-ounce) can crushed pineapple (do not drain)
1 cup sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 - 2 cups flaked, sweetened toasted coconut
1 jar of Maraschino Cherries (optional)
Coconut Flavored Whipped Cream:
2 cups of heavy whipping cream
1 tsp of coconut extract
1 tsp of vanilla extract
1/2 - 2/3 confectioner's sugar
Whip all ingredients together until whipped cream is stiff. Place in
fridge until it is needed for the cake.
Preheat oven to 350* F.
Butter and flour the bottom before adding the cake batter to the pan.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch
pan and bake for 30 to 35 minutes or until toothpick comes out clean
from the center of the cake.
While cake is baking, combine the pineapple and 1 cup of sugar in a
saucepan, and bring to a boil over medium heat stirring constantly.
Remove from heat and allow to cool slightly. This mixture will be
runny.
Remove cake from oven and using a fork, pierce holes into cake. Pour
pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions while the cake is in
the oven and place in fridge to set. Once the pineapple has been
poured over the cake, spread pudding over cake and refrigerate until
thoroughly chilled.
Remove the prepared whipped cream from the fridge. Cover (spread
gently w/ spatula) top of cake with whipped cream and sprinkle
toasted coconut on top. Chill again until bottom of pan is no longer
warm.
**NOTES: For making Whipped Cream:
Always use a glass bowl or metal and chill it while the cake is
baking. Place the metal tongs of the electric mixer into the bowl as
well.
Top each slice of cake w/ a cherry and serve.
To make the toasted coconut: Preheat oven to 350*. Gently spread the
coconut around the cookie sheet. Place in oven for 7 - 9 minutes. Once
the coconut on the *outside* becomes brown, remove from oven. Take a
fork and gently mix the coconut around and leave on cookie sheet until
it is needed for the final topping of the Whoopie Cake.
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