This is another recipe circulating amongst our relatives in Canada. We make this quite often especially when we invite someone over. The cake has a soft and light texture and the fruit stuffing with cool whip is so refreshing that you cannot stop eating it. Though the recipe calls for using crushed canned pineapple and juice from it, I prefer using fresh fruits and fresh pineapple juice. I don't like the metallic taste of the canned fruits at all. Moreover it is so unhealthy.
Ingredients:
Eggs - 2
Sugar - 1 Cup
Vanilla - 1 tspn
Flour - 1 Cup
Baking powder - 1 tspn
Salt - ½ tspn
Milk - ½ Cup
Butter- 1 tblspn
Crushed pineapple - 1 cup or subsitute for 1 crushed pineapple can
Pineapple juice - 1 cup fresh juice or from the can.
Fresh ripe strawberries - 1 cup
Kiwi, strawberries and pineapple, mango, peaches or any other fruit to decorate.
Method: Preheat the oven to 350 degrees Fahrenheit.
Beat the eggs, add sugar gradually, add vanilla essence. Mix the dry ingredients and stir it into the egg mixture. Heat the milk and butter and add to the batter and stir well. Grease a 9 X9 inch pan, dust with flour and pour the cake batter in it.
Bake in the preheated oven for 25 to 30 mins.
Let the cake cool for 1 hr then cut the cake into two equal halves. Do it carefully either with the help of a sowing thread or a knife. Pour the pineapple juice generously and evenly on the insides of the cake and let there not be any dry areas here and there. Leave for sometime - 10 mins.
Spread the cool whip icing or whipping cream on the cake.
Make a stuffing with chopped strawberries and crushed pineapple and close the cake after putting the stuffing. Make a stuffing with chopped strawberries and crushed pineapple and close the cake after putting the stuffing.
Spread the whipping cream or cool whip icing on all over the cake - on the top and sides. Decorate with Strawberries, pineapple, peach, mango or kiwi slices.
Enjoy!
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