Hoosier Home Cookin'

This week, it's all about cake! From my friend, Terri Dincler of Batavia, Ohio, I'm sharing some of her amazing recipes. Whipped Cream Pineapple Cake is a perfect finish to any summer meal. Cherry Angel Cake is light and fluffy with a hint of almond. And, finally, Vanilla Wafer Cake is delicious!

Happy eating!
Whipped Cream




Pineapple Cake



1 package yellow cake mix
1 (20-oz.) can crushed pineapple
in its own juice
3/4 C. sugar
2 (3.5-oz.) pkgs. Instant vanilla
pudding mix
3 C. milk
1 to 1 1/2 C. whipping cream
1/4 C. powdered sugar
1 tsp. vanilla
3/4 C. toasted coconut (opt.)

In a 13x9 pan, bake cake according to package directions. While cake bakes, combine pineapple with juice and sugar in a saucepan and cook over medium heat, stirring often, until thick and syrupy (20 minutes or so). When cake is baked, remove from oven and pierce top with fork at 1-inch intervals. Punch lots of holes. Pour on pineapple mixture and spread over cake. Cool completely. In medium bowl, combine pudding mix with milk and blend until thick. Spread over cake. In another medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla and continue beating until stiff. Spread over cake and sprinkle with coconut if desired.
Cherry Angel Cream Cake



1 prepared angel food cake
1 14-oz. can sweetened condensed
milk
1 C. cold water
1 tsp. almond extract
1 small pkg. instant vanilla pudding
mix
2 C. non dairy whipped topping
2 (21-oz.) cans cherry pie filling

Cut cake into quarter inch slices. Arrange half the slices on bottom of a 13x9 pan or dish. In a large mixing bowl, combined condensed milk, water and extract, mixing well. Add pudding mix and beat well. Chill mixture five minutes. Fold in whipped topping into chilled mixture. Spread half the pudding mixture on cake slices and top evenly with 1 can of pie filling. Repeat layers. Chill 4 hours. Cut into squares and serve. Note: you can experiment with different flavors of pie filling. Peach is awesome!
Vanilla Wafer Cake



1/2 C. milk
1 1/2 C. sugar
2 sticks butter
6 eggs
7-oz. pkg. shredded coconut
12 oz. box vanilla wafers, crunched
1 C. chopped pecans
2 tsp. vanilla

Mix butter, sugar and eggs, then add milk, vanilla, coconut, pecans and vanilla wafers. Bake at 300 degrees for 1 hour. If not done, bake at 350 degrees for an additional 15 to 20 minutes. Cake is done when a toothpick comes out clean.