Prep Time

Prep Time

1 hr

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Total Time

5 hrs

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Calories per serving

0

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Servings

8

Ingredients (16)
  • 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
  • 1 cup whole milk
  • 1 cup unsalted butter, room temperature and cubed
  • 1/2 cup boiling water
  • 1 box (4 servings) pineapple flavored gelatin
  • 1/2 cup cold water
  • 1-1/4 cups frozen whipped topping, thawed
Directions
  1. Preheat oven to 325°F.  Spray two (9-inch) round baking pans with cooking spray and line with parchment or wax paper.
  2. 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.
  3. Divide batter between prepared baking pans.  Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.
  4. 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.
  5. 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. 
  6. Spread filling over bottom layer of cake.  Top with second layer.  Spread frosting over cake.  Chill cake for at least an hour before serving.
  7. 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.