- 1 box, Pillsbury Perfectly Pumpkin Cake Mix
- 15 oz can Libby’s Pumpkin Puree
- 2 tbsp Egg whites
- 1 tsp Baking soda
- 5 tbsp Water
- 2 tbsp Milk chocolate chips (or semi-sweet)
- 1 ¾ tbsp chopped walnuts
So what did I use to make this cake? Simple! One box of white cake mix, 1 box of sugar free strawberry Jello, 1 can of crushed pineapple, 3/4c shredded sweet coconut and a tub of light Cool-whip. I mixed the cake mix, Jello, crushed pineapple and half the coconut mixture together with a mixer. When incorporated, I then equally placed the batter into two greased cake pans and baked according to the box directions. I let the cakes cool on top of the stove for a few hours and when completely cool to the touch, I removed one cake and put it into the center of my cake holder, smeared some whipped cream on top of the bottom layer, then added the second cake on top of it. I then frosted with the whipped cream all over and used my residual coconut to sprinkle over the top of the cake as a decoration.
Because of the Jello and coconut the cake has a little bit of a heavier texture. The pineapple gives it a wetter/moister texture when compared to regular cakes that use oil and eggs. The whipped cream is perfectly light to go along with it because the cake itself is sweet enough on its own. Overall a fabulous treat and one that I’ll be making again.
Do you like baking at home?
Would you make a cake like this for yourself and your loved ones?
Have you ever incorporated healthier techniques into either your cooking or baking?
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