Pineapple Dole Whip Cake

If you have never heard of Pineapple Dole Whip then you must be living under a rock. I?m only partially kidding. Pineapple Dole Whip is a famous treat found in Disney parks and is essentially pineapple soft serve ice cream. If you know me, you know I love to turn different desserts into cake form.

This cake starts with a moist white cake with chunks of crushed pineapple throughout. Once it comes out of the oven it’s topped with a little bit of pineapple juice to really drive in that pineapple flavor. Next it has a whipped pineapple layer full of real pineapple and then topped with a cream cheese frosting. 

My favorite way to eat this cake is with fresh pineapple chunks on top, placed right before serving. Give it a try and tell me what you think! Pro tip: Since this cake is loaded with fresh dairy, it is best kept in the fridge if it?s not all going to be eaten in one day.

Ingredients:

For the cake-

3 cups cake flour 

1 tbsp baking powder 

3/4 tsp salt 

1/4 cup vegetable oil 

3/4 cup undrained crushed pineapple from a 20 oz. can 

2/3 cup whole milk (room temp)

6 egg whites (room temp)

2 sticks unsalted butter (room temp)

2 cups sugar 

2 tsp vanilla extract 

For the pineapple filling:

3 cups cold heavy whipping cream 

1.5 pkgs instant vanilla pudding

Remaining crushed pineapple from 20 oz can + an additional 20 oz can. Drained.

For the frosting:

1.5 blocks softened cream cheese

2 sticks unsalted butter (room temp) 

5 cups sifted powdered sugar 

Yellow food coloring (optional)

Optional topping: 

1 fresh diced pineapple

1. For the cake: Preheat the oven to 350 degrees. Cream together your butter and white sugar on medium speed for 5 minutes.?
2. In a separate medium sized bowl combine your ? cup crushed pineapple, whole milk, vegetable oil, vanilla and egg whites. Whisk until combined.?
3. In another separate bowl combine your cake flour, baking powder and salt.?
4. With your mixer on medium low speed alternate adding your flour mixture and your liquid mixture to the butter mixture, always starting and ending with the flour mixture. Mix until no streaks of flour remain.
5. Spray a half sheet pan liberally with cooking spray and then cover the bottom of the pan with parchment paper and spray again.?
6. Pour cake batter into pan and bake for 20-25 minutes until a toothpick entered in the center comes out clean.?
7. While your cake bakes strain the remaining pineapple plus the additional can of pineapple, reserve the juice.?
8. In a stand mixer or with a hand mixer, using the whisk attachment, combine heavy cream and vanilla pudding mix for 1-2 minutes until really thick. Fold in the drained crushed pineapple. Store in the fridge until ready to use.
9. For the frosting: Add softened cream cheese and sticks of butter to a medium sized bowl and beat on medium high speed for 4 minutes.?
10. Add powdered sugar 1 cup at a time and beat on medium speed in between each cup of powdered sugar. Once all powdered sugar is added, mix on medium speed for 3 minutes. Optional: Add a few drops of yellow food coloring and mix until combined.
11. Once cake is done, gently poke holes all over the cake with a fork. Gently spoon ? cup reserved pineapple juice evenly over the cake.?
12. When the cake is cool, evenly spread crushed pineapple filling over top of the cake.
13. Gently frost the cake with the cream cheese frosting.
14. Chop fresh pineapple into chunks and serve each slice topped with a few chunks of fresh pineapple.?