Monday, April 25, 2011

Pineapple Ice Box Cake

So easy. So delicious.

1 package yellow cake mix
1 can (14 oz) sweetened condensed milk
1 large can crushed pineapple
1 carton Cool whip or 1-2 pints whipped cream

Bake cake according to package directions, using a 9x13 pan. After removing the cake from the oven, immediately poke the cake all over with a fork. Pour condensed milk over the cake and spread evenly. Allow to absorbed for 3-5 minutes and then pour pineapple and juice over the cake and spread out to cover completely. Allow the cake to cool and then refrigerate until chilled completely, approximately 2-3 hours. Whip up the cream and sweeten to taste with a little powdered sugar. Spread the whipped cream evenly over the cake and refrigerate until ready to serve.

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