1 Box yellow cake mix*
Icing: —-
1/4 c Unbleached flour
1/4 c Granulated sugar
1 cn Crushed pineapple — (20
Oz)
1 c Whipping cream
1 tb Confectioner’s sugar
1 Kiwi fruit
1/2 c Strawberries
Prepare cake mix according to directions. Cook in 2 layers. Drain the
pineapple well, reserving juice. For icing, combine flour and sugar in a
saucepan. Stir in 1 cup of pineapple juice that has been drained from the
crushed pineapple. Blend and bring this mixture to a boil, stirring
constantly. Boil and stir for 1 minute. Remove from heat and stir in
crushed, drained pineapple. Allow to cool. Whip the cream until slightly
stiff peaks form. Fold half the cream into cooled pineapple mixture. To
remaining whipped cream add 1 tablespoon confectioner’s sugar and whip only
until blended. Spread 1/3 the pineapple mix on one cake layer. Top with
the second layer and spread with remaining mixture. Use the whipped
topping to spread on the sides of cake. Garnish the top with the kiwi
fruit sliced thin. Use the strawberries whole as a garnish on top or place
around side of cake. Chill cake for at least 6 hours before serving.
Yields
12 Servings