Shelly's Recipe

Pineapple Cloud Cake

Category: Cakes from Cake Mixes

1 box yellow cake mix
1/2 pint Greek style yogurt, plain
2 tablespoons butter, melted and cooled
1 1/4 cups water
1 can pineapple in it's own juice (about 15 oz)
1 pint heavy whipping cream, chilled
1/2 teaspoon vanilla extract

Prepare the cake mix according to package directions, but use the yogurt and butter in place of oil. Bake in a preheated 350 degree oven about 30 minutes, or until cake springs back when you poke the center.

While cake is baking, drain the pineapple, reserving the juice.

When the baked cake is removed from the oven, use a skewer to poke holes all over the top, about 1/2 inch apart. Pour the drained pineapple juice evenly over the cake, letting it seep into the poked holes. Set pan in the refrigerator to cool while you whip the cream.

In a large bowl whip the cream. Divide in half.

To one half of the whipped cream add the drained crushed pineapple and fold in with a spatula until well blended. Spread this mixture over the top of the cake and smooth the top evenly.

To the second half of the whipped cream, add the vanilla extract and beat that in until combined.
Place dollops of the whipped cream over the pineapple mixture on the cake and spread over the cake, making decorative swirls or peaks as desired.

Chill cake for at least an hour to combine flavors and set the whipped cream. Keep refrigerated if there is any left to store after serving.