- 10
Ingredients
- Strawberry Pineapple Cake:
- 1 box (18.25-ounce) white cake mix, Betty Crocker®
- 1 package (3-ounce) strawberryflavor gelatin
- 1 can (8-ounce) crushed pineapple
- 1/2 cup vegetable oil
- 1/3 cup pineapple juice
- 4 large eggs
- 1/2 cup pineapple preserves, divided Strawberry Cream Cheese
- Frosting (recipe follows)
- Garnish: Sliced fresh strawberries
- Strawberry Cream Cheese Frosting:
- 8-ounce package cream cheese, softened
- 1/4 cup butter
- 1/4 cup strawberry jam
- 1/2 teaspoon strawberry extract
- 7 cups confectioners’ sugar
Preparation
Step 1
Directions
Preheat oven to 350°. Spray 3 (8-inch) round baking pans with nonstick baking spray, dust with flour.
In a large bowl, combine cake mix and gelatin. Add crushed pineapple, oil, pineapple juice, and eggs; beat at medium speed with an electric mixer for 2 minutes. Increase speed to medium-high and beat until mixture is combined. Spoon batter into prepared pans, and bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
Place 1 cake layer on a cake plate. Spread 1/4 cup pineapple preserves evenly over top of cake. Top with 1 cake layer and spread remaining 1/4 cup preserves evenly over cake. Top with remaining cake layer. Spread Strawberry Cream Cheese Frosting evenly over top and sides of cake. Just before serving, garnish cake with sliced strawberries. Store, covered, in refrigerator.
Strawberry Cream Cheese Frosting: In a medium bowl, beat cream cheese, and butter at medium speed with an electric mixer until creamy. Add strawberry jam and strawberry extract, beating until smooth. Gradually beat in confectioners’ sugar until smooth.