MOM'S EASTER RESURRECTION CAKE
Serves: 10-12
Cake: Bird's Eye View To be completely honest, no one--before now--in my family or network of friends who has tried this cake has EVER called it by this name.
I made it up for the purposes of this post because Mom always makes this cake on Easter, and the occasional birthday when I request it because it's my favorite of the family cake recipes.
Resurrection cake has the best elements: spongy, Springtime-esque yellow cake, a custard-like filling, a layer of fruit, a light whipped topping, and the best way to finish off any dessert: coconut. Pastel M&M candies have been added for a "nest" effect on top of the cake because of Easter, but do not be fooled, this is not nor has it ever been a chocolate-based cake.
This cake is light and refreshing and even good for the day-after-Easter breakfast; I am biased because I already mentioned it's a favorite, so try it for yourself.
Reminiscent of a pina colada sans alcohol (just like these beauties), this cake is just the thing to trick a very full holiday stomach into thinking it can come out of retirement and eat a couple more bites...a resurrection of the stomach, if you will.
Read on for the recipe...
I made it up for the purposes of this post because Mom always makes this cake on Easter, and the occasional birthday when I request it because it's my favorite of the family cake recipes.
Resurrection cake has the best elements: spongy, Springtime-esque yellow cake, a custard-like filling, a layer of fruit, a light whipped topping, and the best way to finish off any dessert: coconut. Pastel M&M candies have been added for a "nest" effect on top of the cake because of Easter, but do not be fooled, this is not nor has it ever been a chocolate-based cake.
This cake is light and refreshing and even good for the day-after-Easter breakfast; I am biased because I already mentioned it's a favorite, so try it for yourself.
Reminiscent of a pina colada sans alcohol (just like these beauties), this cake is just the thing to trick a very full holiday stomach into thinking it can come out of retirement and eat a couple more bites...a resurrection of the stomach, if you will.
Read on for the recipe...
MOM'S RESURRECTION CAKE
Serves: 10-12
1 13x9in Baking Dish
1 box of Yellow Cake Mix (a small box of Jiffy Brand is perfect but cannot be found in most places)
* Egg/Oil/Butter (additional ingredients for the box of cake mix)
1 Vanilla Pudding, small box
1 8oz. package Cream Cheese, room temperature
2 cups of Milk
1 large 20oz can crushed Pineapple, drained (preferably for a few hours or covered and refrigerated to drain overnight)
1 tub Whipped Topping (like Cool Whip)
1.5 cups Shredded Coconut
*M&M's, optional, for decoration
1. Mix ingredients for yellow cake according to the box and bake accordingly. If you are using a small Jiffy box, use the whole mixture, it should come to about halfway up the pan. If you are using any other boxed cake mix, only bake half of it** in the 13x9in baking dish. Bake and cool.
**This is very important because the cake is layered and there would be no room for the layers if the whole cake was used and trying to cut it in half once it is cooked and finding something to do with the other half would be a pain. Use the leftover mix for cupcakes or a smaller cake, or just make two of these!
2. Mix vanilla pudding mix, milk, cream cheese and on slow with a hand mixer or by hand with a spatula until well-mixed and smooth, stick in refrigerator for at least 30 minutes to thicken.
3. Squeeze any remaining liquid out of the drained pineapple, if it is still very wet, it could make the cake soggy.
3. Once cake is cooled and custard is set, take the custard and smooth it over the cake.
4. Sprinkle all of the pineapple on top of the custard.
5. Top with tub of whipped topping and sprinkle with coconut (and M&Ms if desired).
6. Chill until ready to serve.
Serves: 10-12
1 13x9in Baking Dish
1 box of Yellow Cake Mix (a small box of Jiffy Brand is perfect but cannot be found in most places)
* Egg/Oil/Butter (additional ingredients for the box of cake mix)
1 Vanilla Pudding, small box
1 8oz. package Cream Cheese, room temperature
2 cups of Milk
1 large 20oz can crushed Pineapple, drained (preferably for a few hours or covered and refrigerated to drain overnight)
1 tub Whipped Topping (like Cool Whip)
1.5 cups Shredded Coconut
*M&M's, optional, for decoration
1. Mix ingredients for yellow cake according to the box and bake accordingly. If you are using a small Jiffy box, use the whole mixture, it should come to about halfway up the pan. If you are using any other boxed cake mix, only bake half of it** in the 13x9in baking dish. Bake and cool.
**This is very important because the cake is layered and there would be no room for the layers if the whole cake was used and trying to cut it in half once it is cooked and finding something to do with the other half would be a pain. Use the leftover mix for cupcakes or a smaller cake, or just make two of these!
2. Mix vanilla pudding mix, milk, cream cheese and on slow with a hand mixer or by hand with a spatula until well-mixed and smooth, stick in refrigerator for at least 30 minutes to thicken.
3. Squeeze any remaining liquid out of the drained pineapple, if it is still very wet, it could make the cake soggy.
3. Once cake is cooled and custard is set, take the custard and smooth it over the cake.
4. Sprinkle all of the pineapple on top of the custard.
5. Top with tub of whipped topping and sprinkle with coconut (and M&Ms if desired).
6. Chill until ready to serve.
Cake: Fork View
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