What could be more inviting than a beautiful pink ruffled birthday cake? This is one of my favorite recipes. It’s quick and easy because I use a boxed cake mix rather than mixing it from scratch.
Choose your favorite white cake box mix or your favorite from scratch recipe. Instead of using water or milk as your liquid substitute a can of crushed pineapple, juice and all, in the same amount that the recipe calls for. If you are using a boxed cake mix use the four yolks separated for the butter-cream and substitute butter for the oil called for in the cake. These substitute will create a rich flavor that will make the box mix taste better than most from scratch recipes I’ve tasted. I also always add a tablespoon of coconut extract to this cake. I always bake two six inch cakes and layer them.
One box of vanilla pudding mix mixed with one can of crushed pineapple. Mix and allow to thicken and then spread between the layers of the cake.
Make a half recipe of Swiss Meringue Butter-Cream adding either vanilla or almond extract and a few drops of red food coloring. Spread out a thin layer of crumb coat around the cake and refrigerate about 10 minutes or until firm. You can decorate in your favorite fashion. I really like a ruffled finish for a birthday cake.