PINEAPPLE CAKE MADE WITH CAKE MIX RECIPES

Steps:

• Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
• Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
• Add the eggs 1 at a time, mixing until blended. 
• Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
•    Divide batter evenly between your three prepared (8 inch) pans.
• Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans. 
• Stir together the pudding mix and whipping cream. You are using the whipping cream to make the pudding, rather than milk. The mixture will become very thick.
• We prefer to use a hand mixer to whip the mixture until fluffy (if you do not have a mixer, you can do this with a whisk by hand). Fold in crushed, drained, pineapple until it is a spreadable consistency.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed and beat until fluffy. Don't over beat.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

Steps:

• Preheat the oven to 350 degrees, grease and flour 3 (8 inch) round pans and place a circle of waxed or parchment paper in the bottom of each pan. Cakes with fruit have a tendency to stick
• In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds to blend.
• In another bowl, add the egg whites, crushed pineapple +juice, milk, vanilla and vegetable oil. Blend with a fork
• In the bowl of your mixer add the butter and beat at medium speed until soft and smooth. Gradually add the sugar and continue to beat until lightened in color and fluffy, 3 to 5 minutes, longer if using a hand mixer.
• Alternately add the flour mixture and the wet ingredients, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Beat on low to medium speed until the ingredients are mixed in. Do not mix above medium speed or over mix. 
• Bake at 350 degrees for 20 to 25 minutes, check at 18 minutes. When a toothpick pulls out clean or with just a few crumbs attached, the cake is done.
• Cool the cakes on a cooling rack for 5 minutes then turn out. Makes 7 1/2 cups batter
• This cake recipe can be used for cupcakes also and the layers are sturdy enough for fondant.
• Combine all ingredients in a saucepan and cook over medium heat. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
• Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.
• Add the butter to the mixing bowl and beat until smooth.
• Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
• Add the coconut and vanilla extracts
• Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
• Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.