1GF DF vanilla cake box mix AND ingredients for cakesee suggestions in post
120 oz cancrushed pineapple in 100% pineapple juice
2cvanilla buttercream frostinglink to recipe in post
5-6dried pineapple flowerslink to video in post
Preheat the oven according to the cake box directions.
Using either 3 six inch cake pans or 2 eight inch pans lightly grease the bottoms and set aside.
Follow the directions for the cake mix EXCEPT adding in milk/water. Leave the milk out and replace it with the entire can of crush pineapple (including the juice). Mix well. The cake mix will appear lumpy.
Place cake mix batter evenly into cake pans and transfer to the oven.
Follow the cake baking guide on the cake mix box. Always check the middle of your cake with a cake tester or toothpick to see if it's done. I find this cake typically needs an extra 2-3 minutes in the oven; however all ovens seem to bake differently.
When cake tester comes out clean, allow the cake to cool on a cooling rack. Then remove cakes from pans. If needed you can loosen cakes while carefully sliding a knife around the cake edge.
If your cake tops are not flat, then use a large knife to cut the top of each cake for a flat, even cake.
Place your bottom cake layer on a cake plate.
Place a 1 A icing tip into a piping bag. Then fill piping bag with 1 cup of buttercream frosting.
Pipe the outside circle edge of the bottom cake. Then pipe the inside. Use an angled icing spatula if needed to fill in the icing layer. Make sure icing is even.
Place next cake layer on top and repeat. Continue repeating with all cake layers.
Once cake is assembled use an angled icing spatula to lightly apply a thin layer of icing over the entire cake. Then apply a thicker and decorative layer. Optional: decorate cake with a border or decorative designs.
Place the cake in the refrigerator until ready to serve to keep it moist and chilled. The pineapple tastes great chilled. Place dried pineapple flowers on cake as you like using toothpicks to prop them up.
For leftovers- place plastic wrap over cut cake and transfer to the refrigerator. This cake can be baked and iced the day before the event and keeps for 2-3 days afterwards.