Dole Whip® Cake

Do you like Dole Whip? This moist and yummy cake captures the pineapple-y flavor we love.

Prep time 60 mins
Total time 5 hrs
Servings 8
Calories per serving 840

About This Recipe

Sunshine, laughter, ocean spray, and the gentle sway of palm trees. These are a few of the sensations that come to mind when you think of a tropical paradise: a place where summer never ends. But imagine if you could capture that essence, and infuse it into a dessert: introducing the Dole Whip® Cake! It’s a perfect bite of summer to serve at your cookout – and even if it’s not BBQ season, this tropical pineapple cake will bring back your summer-state-of-mind even on the chilliest of winter days.

The Dole Whip® Cake is our fun twist on a typical dream cake. What makes it different, you might ask? Well, by using pineapple gelatin instead of vanilla pudding and adding a second layer, you get a punch of pineapple that you won’t find in a traditional dream cake. And, while this recipe requires a bit more time to prepare and make, don’t let that scare you – the results are well worth the effort!

Once you’re finished putting your cake together, you can get creative and go the extra mile by topping with a garnish. We recommend toasted coconut flakes to add texture and compliment the tangy pineapple flavor, or some mint leaves to add a touch of brightness. And, if you like a little more crunch in your bite, try adding some chopped toasted nuts like almonds or macadamias. The sky’s the limit when it comes to toppings on your cake. Feel free to share your own personalized twist in a review below!

If you’re searching for a 2 layer pineapple cake to blow everyone’s minds, look no further. But be careful what you wish for – a cake this good is sure to leave your family, friends, and neighbors begging you to make it for every get together. So why wait? Try the recipe now and let the pineapple flavors whip you away into a sunny, tropical paradise.

Ingredients

  • 1 can (20 oz.) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice
  • 1 box (2-layer) white cake mix
  • 1 cup whole milk
  • 1 cup unsalted butter
  • 1 cup all-purpose flour
  • 1-3/4 cup sugar divided
  • 3/4 plus pinch teaspoon salt
  • 4 egg whites
  • 2 tbsp vegetable oil
  • 1-1/2 cup plain Greek yogurt
  • 1-1/2 tsp vanilla extract, divided
  • 1 can (6 oz) DOLE® Pineapple Juice
  • 1 box (4 servings) pineapple flavored gelatin
  • 1/2 cup cold water
  • 1 container (8oz) whipped topping

Method

  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. 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.
  4. Divide batter between prepared baking pans.  Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.
  5. 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.
  6. 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.
  7. Spread filling over bottom layer of cake.  Top with second layer.  Spread frosting over cake.  Chill cake for at least an hour before serving.

Your Opinion Matters

Loading...