Hurry Up And Wait Cake
Hurry Up And Wait Cake is a delightful layered dessert featuring fruity flavors from pineapple and pie filling, topped with nuts, perfect for casual gatherings or family dinners.
Ingredients
Instructions
- Grease a 9 x 13-inch cake pan.
- Spread the pie filling evenly in the bottom of the pan.
- Drain the can of pineapple and spread it over the pie filling.
- Sprinkle the cake mix evenly over the fruit layers.
- Melt 2 sticks of butter or margarine and pour it over the cake mix.
- Top with chopped pecans.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using a butter cake mix instead of yellow. If you're out of pecans, walnuts or almonds can be excellent substitutes. To enhance the fruit flavor, add a splash of coconut extract to the mixture. Ensure the pineapple is well-drained to prevent excess moisture from affecting the cake's texture. Remember, this cake is a great choice for gatherings, as it evokes the comforting vibes of American recipes.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Chocolate Caramel Pudding for a dessert spread. Consider offering a side of fresh fruit or a light salad to balance the sweetness when serving at a gathering.
Storage & Reheating
Store any leftover Hurry Up And Wait Cake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then aluminum foil, for up to 3 months. To reheat, simply place a slice in the microwave for 15-20 seconds, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Hurry Up And Wait Cake contains roughly 2127 calories, with 20g protein, 154g carbohydrates, and 167g fat. It is an excellent source of dietary fiber (57% of the Daily Value), protein (40% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 899mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain the juice well. Fresh pineapple adds a bright, tropical flavor, but the texture may differ slightly from canned. Be cautious as fresh pineapple can be juicier, potentially affecting the cake's structure.
What other fruit pie fillings work well with this cake?
You can experiment with various fruit pie fillings such as cherry, blueberry, or peach. Each will bring its unique flavor profile to the cake. Just ensure the filling is not too watery to maintain the right texture. Mixing two types can also create an interesting flavor combination.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. In fact, it often tastes better the next day as the flavors meld. Just cover it tightly with plastic wrap to keep it fresh. If you plan to serve it after a couple of days, consider adding the pecans just before serving for optimal crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).