Mom's Easter Cake
Author: Dorothy Kenyon Box /Susanne Box Elenbaas
- Ingredients:
- Your favorite white cake mix / oil and eggs required
- Sweetened crushed pineapple, 1 to 2 twenty-ounce cans
- Heavy whipping cream -16 ounces
- Powdered sugar - 6 tablespoons
- Vanilla - 1 teaspoon
- Bake layers according to box directions.
- When nearly cool, freeze layers in zip-lock freezer bags.
- Day before serving, in small pot, simmer pineapple until thick, but NOT dry.
- Refrigerate.
- Chill mixing bowl, and beaters.
- Just hours before serving, whip heavy cream until almost thick. Add sugar and vanilla and beat until soft peaks form.
- Cover first layer with pineapple.
- Cover that with whipped cream.
- Place second layer on top of first.
- Cover top and sides with whipped cream.
- Center desired amount of pineapple on top of cake.
- Refrigerate until serving.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/04/06/moms-easter-cake/
3.5.3240