Pineapple Layer Cake

I’m not really a dense cake person. I’ve never liked the leftover cakey-ness leftover in your mouth after swallowing a bite, or the fact that one slice absolutely needs to be paired with a glass of milk. Unless you wanted to choke and die, of course. Which is why on my birthday, a cake from an Asian bakery would always be served. From places such as Paris Baguette and 85 Degrees Bakery, the cake is not as dense and the cream was light and fluffy, not thick at all, and it is usually topped with an assortment of sliced fruits, with more fruit in between the layers. The flavors ranged from something reminiscent of yellow cake to taro and mocha, my personal favorite. For those of you who have not been enlightened with a slice, I highly suggest trying it out when you can! The cakes can be a bit on the pricier side, but the taste may just convert you anyways.

My aunt recently found a copycat recipe for this style of cake on some Korean mommy blog, and forwarded it to my mom, who relayed it me. For those of you who believe in doing everything of scratch, you’ll want to stop reading right here because the ingredient list may just give you a heart attack. Or you can always just find from-scratch recipes for the store-bought ingredients. But for those of you who don’t mind, or looking for something to whip up on last minute notice, this is for you!


1 box of yellow cake mix (Did you just cringe at this? I did the first time as well. But I know of many recipes that do yellow cake from scratch, so don’t fret food purists!)

9 inch round cake pan

3.5oz vanilla pudding (or one box)

3 ounces of cream cheese, softened

2 8oz tubs of cool whip

1 can of smashed pineapple, drained

Assorted sliced fruit to top (i.e kiwi, strawberry, blackberry)

1. Make the yellow cake according to the package. With one package, you should be able to make two cakes in the pan, which you will use for the layers. Allow these cakes to cool.

2. Make the vanilla pudding according to package. Then blend softened cream cheese and pudding together on low until well incorporated.

3. Cut the rounded top off of one the cakes. This layer will be used as the bottom layer.

4. Spread pudding mixture over the top of the bottom layer of cake. Then spread crushed pineapple over the pudding. Then spread cool whip over the pineapple. Try to keep the top as flat as possible so the top layer of cake  can easily be placed on top.

5. Lay second layer of cake on top of the first. Spread pudding mixture over top layer of cake as well.

6. Frost the whole cake with the remaining cool whip.

7. Chill cake for about one hour. Top with sliced fruit and then serve.

NOTE: You will most likely have leftover pineapple and pudding.

Thanks for all your support and feel free to leave any questions or comments below!


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