Dole Whip® Cake

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

  • Prep time 1 hr

  • Total time 5 hr

  • Servings 8

  • Calories per serving 840

Nutrition Facts

You will need

  • 1

    can (20 oz.) DOLE® Crushed Pineapple

  • 1

    box (2-layer) white cake mix

  • 1

    cup whole milk

  • 1

    cup unsalted butter, room temperature and cubed

  • 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

    box (4 servings) pineapple flavored gelatin

  • 1/2

    cup cold water

  • 1

    container (8oz) thawed 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.

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  • 4

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

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  • 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.

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  • 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. 

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  • 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.

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