Dole whip layer cake is the perfect celebration dessert for any Disney fan! Layers of moist pineapple cake are covered in creamy pineapple buttercream for the perfect Spring cake!
Ok fine. You can freak out a little bit. If there’s anything worth freaking out over, it’s a big ol’ cake! Don’t you agree?!
And this just ANY cake. It’s a Dole Whip Cake! Pineapple cake, creamy pineapple buttercream, it’s basically everything you never knew you needed.
Or maybe you did know and I’m grossly underestimating your creativity in which case, hats off to you, sirs and madams. HATS OFF TO YOU.
Last September I went to Disney World on a press trip and I have to say that kid-free trips to Disney are a special kind of magic. Do I MISS my kids when I’m at Disney World without them? Sometimes… But tbh, it’s also fun to walk past souvenir stands without buying a light up bubble wand for $98, so whatever. Silver linings, y’all.
Also, I have noticed that people yell at their kids a lot at Disney World. Lots of pulling by the elbow and angry whispering. I’m never sure exactly what the parents are whispering to their kids, but I’m pretty sure it has to do with how much money they’ve spent or telling them to stop being a crybaby about the rides.
And as an aside — I am by no means an expert on race in America, but I have noticed that getting upset when your kids won’t ride roller coasters is DEFINITELY a white people thing.
When we were on our press trip, my friend Stephanie suggested that I make a Dole Whip cake and I thought it was the best idea! Then I waited six months to make it for reasons I still don’t understand.
But hey — better late than never?
- 1 box French Vanilla Cake Mix
- 15.25 oz can crushed pineapple in juice, undrained
- 1/3 cup vegetable oil
- 3 large eggs
- 3 sticks salted butter, slightly softened
- 1/2 cup pineapple juice
- 6 cups powdered sugar
- a couple drops yellow food coloring
- Preheat oven to 350. Butter and flour 3 (8 inch) round cake pans and set aside.
- In the bowl of your mixer, beat cake mix, entire can of pineapple and juice, oil and eggs on low speed for 30 seconds. Increase speed to medium and beat for 1 1/2 minutes. Divide batter evenly into pans and bake for 20 minutes or until tops spring back when lightly touched in the center. Let cakes cool in pans for 5 minutes, then carefully turn onto racks to cool completely.
- Prepare frosting: In the bowl of your mixer with the whisk attachment, beat butter until smooth. Slowly add pineapple juice, beating on medium low and scraping sides of bowl until combined. With the mixer on low, slowly add powdered sugar until just barely mixed in. Add yellow food coloring and increase speed to high and beat for one minute, until smooth and fluffy.
- Assemble and frost cooled cake. Chill until ready to serve.
Enjoy and have a happy day!