Mabel'S Cake
Mabel's Cake is a luscious pineapple-infused dessert layered with vanilla pudding and whipped cream, perfect for celebrations or a sweet, tropical treat for any occasion.
Ingredients
Instructions
- Prepare the yellow cake mix and bake as directed on the box.
- Pour crushed pineapple (with juice) into a small saucepan and add 3/4 cup sugar.
- Bring to a boil and cook for 20 minutes.
- Pierce the hot cake with a fork and pour the cooked pineapple mixture over it. Allow to cool completely.
- Combine the vanilla pudding mix with 3 cups of milk and blend until thick.
- Spread the pudding mixture evenly over the cooled cake.
- Beat the heavy whipping cream until thick, add 1/4 cup powdered sugar, and beat until stiff peaks form.
- Spread the whipped cream over the pudding layer and sprinkle with coconut.
- Keep refrigerated until ready to serve.
Tips & Substitutions
For a lighter version, you can substitute the heavy whipping cream with whipped topping. If you want to enhance flavor, consider adding a splash of vanilla extract to the pudding mixture. For a twist, try adding shredded coconut into the pineapple mixture or on top of the whipped cream. This cake is a delightful complement to Robby'S Tasty Filled Taters.
Serving Suggestions
Serve Mabel's Cake chilled, garnished with additional shredded coconut or fresh fruit for a pop of color. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It makes an excellent dessert after a hearty meal, like Mississippi Mud Cake And Frosting, or any summer barbecue.
Storage & Reheating
Store any leftover Mabel's Cake in an airtight container in the refrigerator for up to 3 days. The cake remains moist, but the whipped cream topping may lose some of its texture over time. If you need to reheat, do so gently in the microwave for a few seconds to avoid melting the whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Mabel'S Cake contains roughly 757 calories, with 11g protein, 113g carbohydrates, and 30g fat. It is an excellent source of calcium (39% of the Daily Value), iron (37% of the Daily Value), and vitamin A (31% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 683mg per serving (30% 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 you'll need to crush and cook it down with the sugar to replicate the canned version's consistency and sweetness. Just ensure to retain some juice to keep the cake moist.
How can I make this cake gluten-free?
To make Mabel's Cake gluten-free, substitute the yellow cake mix with a gluten-free cake mix that matches the flavor. Ensure all other ingredients, like the pudding mix and whipped cream, are also gluten-free.
Can I prepare this cake in advance?
Absolutely! Mabel's Cake can be made a day in advance. Just keep it refrigerated to maintain its freshness. This allows the flavors to meld beautifully, making it even more delicious when served.
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).