Dole Whip® Cake

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

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Prep time 60 mins
Total time 5 hrs
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.
    2:00
  4. Divide batter between prepared baking pans.  Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.
    35:00
  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.
    60:00
  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. 
    3:00
  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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