DOLE PINEAPPLE WHIP MIX RECIPES

Steps:

• Preheat oven to 325°F. Spray two (9-inch) round baking pans with cooking spray and line with parchment or wax paper.
• Press crushed pineapple through a sieve to drain well, reserving the juice. Juice should measure about 1-1/3 cups. Set aside. Add pineapple to food processor and process until pureed. Set aside.
• Combine cake mix, 1 cup flour, 3/4 cup sugar, and 3/4 teaspoon salt in a large bowl. Whisk to combine. Add egg whites, oil, 1 cup yogurt, 1 teaspoon vanilla, reserved juice, and half of the reserved pineapple puree. Mix with a hand mixer for 2 minutes.
• Divide batter between prepared baking pans. Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.
• Meanwhile, heat pineapple juice to boil and add gelatin. Stir until completely dissolved. Add cold water and stir to combine. Allow to cool to room temperature. Fold in remaining 1/2 cup yogurt and whipped topping until well blended. Cover and chill until set, about 1 hour.
• Combine remaining 5 tablespoons flour, 1 cup sugar, and milk in a small sauce pan. Whisk until smooth. Heat over medium heat, stirring constantly, until mixture comes to a simmer. Continue to cook and whisk for 3 minutes, until mixture thickens. Remove from heat and cool to room temperature. Beat in 1/2 teaspoon vanilla, pinch of salt, and butter one cube at a time, ensuring frosting is smooth. Fold in remaining pineapple puree.
• Spread filling over bottom layer of cake. Top with second layer. Spread frosting over cake. Chill cake for at least an hour before serving.