As promised, I am sharing the recipe for the pineapple cake Sherri shared with me.
Of course, not being a photographer by nature, I never did take a picture of the finished cake. It did look lovely and I did remember to get a picture of one of the last pieces of the cake. The cake recieved rave reviews and I will be making this one again. Sherri told me you can also use coconut in place of the pineapple.
Heavenly Pineapple Cake
1 box (2 layer size) cake mix
8 oz cream cheese, softened
1 cup sugar
1-(8 oz) container sour cream
1 medium (15.25 ounce) canned crushed pineapple in its juice (strained with juice reserved)
1- (3 oz) package instant vanilla pudding mix
1 -(16 ounce) container frozen whipped topping, thawed (I used real whipped cream, whipping 16oz heavy cream with 2 Tbsp. sugar and 2 tsp. vanilla)
1. Prepare two layers of yellow cake according to package instructions. Let cool completely on a wire rack. Once cool, cut each layer horizontally in half to form a total of 4 thin layers.
2. Beat softened cream cheese with sugar in a mixer until smooth and very creamy. Add sour cream and beat well Then add strained crushed pineapple until thoroughly mixed. Add the pudding mix and blend well. Last, incorporate the whipped topping.
3. Spread the reserved pineapple juice on the cake layers before spreading the icing. Frost the top of one layer, then place a second layer on top. Repeat until all four layers are stacked then frost top and sides of cake. Keep refrigerated.
Recipe as taken from the Winston Salem Journal food editor Michael Hastings.