Make your own Dole Whip Cake at home!

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Some genius, somewhere, took the iconic Dole Whip dessert that we all know and love and turned it into a cake. I will admit – I was skeptical at first, like “Is that REALLY going to translate well into cake form?” well – the answer is YES. Not only does it translate well, but it’s delicious, too!

Check it out:

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Dole Whip Cake
(Recipe Courtesy of Dole)

Ingredients
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

Instructions
Preheat oven to 325°F. Spray two (9¬inch) round baking pans with cooking spray and line with parchment or wax paper.

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.

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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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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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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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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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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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It got an enthusiastic seal of approval from my little Mickey lover!

It’s tropical, it’s moist and flavorful, and best of all – its reminiscent of those hot sunny days at Disney – so if you’re looking for the perfect dessert to bring along to a summer cookout or BBQ, or if you’re just looking for a reminder of just how delicious those Dole Whips are – then I suggest you give this recipe a try.


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