Pineapple Cream Cake

Prepare cake mix according to instructions on the box (you’ll typically need water, eggs, and oil, as directed in mix package). Pour batter into a greased 9×13 pan and bake according to directions on the package. Allow to cool.

While cake is baking, prepare simple syrup (see Fruit Simple Syrup recipe in my TK recipe box). Once cake is cool, poke approximately 20-30 holes in the cake with a dowel or the handle of a wooden spoon. Pour the pineapple simple syrup over the holes and place the cake in the fridge.

In a saucepan over medium heat, combine sugar, cornstarch and salt. Stir in pineapple and the syrup it came in. Cook, stirring occasionally, until clear and thick (it should coat the back of a spoon). Remove from heat and quickly whisk in the egg. Return to the burner over the lowest heat setting and cook 1 minute longer, stirring the entire time. Remove from heat, cover and allow to cool.

While sauce is cooling, pour cream and powdered sugar into a cold bowl and whip until peaks form. Fold cream into the pineapple sauce. Spread over the chilled cake and serve immediately.