Pineapple Cake

As soon as I saw this recipe for pineapple cake on Anna's blog, I knew it was the dessert that I wanted to bring to my aunt's house for Easter. In order to make it a little fancier I chose to do a two-layer cake and put the pineapple mixture between the layers and on top of the cake. This was a tasty cake! I used a butter recipe yellow cake mix and the result was a nice, dense, pound cake-like cake. The pineapple filling is quite sweet but it goes nicely with the cake. This was the perfect compliment to our yummy ham dinner.

Pineapple Cake

1 box butter recipe yellow cake mix
1 (20 oz) can crushed pineapple
4 ounces butter (1 stick) – regular salted type
5 oz can evaporated milk
1 ½ cups sugar
3 egg yolks
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray.
Drain crushed pineapple and reserve juice.
Prepare cake as directed on box, substituting the reserved pineapple juice for half of the water.
Set a large (3 quart) saucepan over medium heat and add butter. When butter is about halfway melted, add evaporated milk and sugar. Continue cooking over medium heat, whisking often, until butter is completely melted mixture is hot and just beginning to simmer around the edges. Add egg yolks and continue cooking over medium, whisking constantly, until mixture boils and thickens. Cook and whisk for a little over a minute, then remove from heat and let cool for about 5 minutes. Add vanilla extract and drained pineapple. Leave pineapple mixture at room temperature (still in pan) while cake continues to bake and cools.
When cake is cool, pour room-temperature pineapple mixture over cake. Place in refrigerator and chill until pineapple topping sets.