Gâteau à l’ananas de rêve, tropical et velouté

Ingrédients

• 1 box (432g) yellow cake mix
• 3 large eggs
• 1/2 cup (115g) unsalted butter, melted
• 1 cup (240ml) reserved pineapple juice
• 1 can (20 oz / 567g) crushed pineapple, drained
• 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 3 cups (340g) powdered sugar
• 1 tsp (5ml) vanilla extract
• 1 cup (240ml) heavy whipping cream, chilled
• 1 cup (30g) sweetened shredded coconut, toasted
• 1/2 cup (75g) maraschino cherries, halved
• 100 g fresh pineapple chunks

Préparation

1. 1

   Preheat your oven to 350°F (175°C). In a large bowl, whisk together the cake mix, melted butter, eggs, and reserved pineapple juice.

2. 2

   Fold in the drained crushed pineapple using a spatula until just combined; avoid overmixing to keep the cake fluffy.

3. 3

   Pour batter into a greased 9x13 inch baking pan and bake for 25 minutes or until a toothpick comes out clean and the edges are golden brown.

4. 4

   Beat the softened cream cheese and butter together until velvety and pale.

5. 5

   Gradually sift in the powdered sugar and add vanilla extract, beating on low then high until fluffy.

6. 6

   In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to maintain the air.

7. 7

   Spread the whipped cream mixture in a thick, even layer over the completely cooled cake.

8. 8

   Sprinkle toasted coconut across the top and garnish with cherry halves and fresh pineapple chunks.

9. 9

   Chill in the refrigerator for at least 2 hours to set the layers before slicing.