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“A tropical delight transforming a cake and candy melts into a lush pineapple treat.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make yellow pieces:
  2. melt the yellow candy melts.
  3. drop a small dollop on 2 sheets of parchment paper.
  4. using an offset spatula, make a brushstroke motion creating the outer flower component.
  5. repeat until the half-sheet pan of parchment is full.
  6. chill for 15-20mins.
  7. To make green crown leaf:
  8. melt the green candy melts.
  9. drop a small dollop on a sheet of parchment paper.
  10. again, using an offset spatula, make a brushstroke to create one leaf.
  11. repeat until the brushstrokes connects to make the top green crown.
  12. using the back of a spoon, create lines/streaks to add texture.
  13. make 6 crowns total.
  14. chill for 15-20mins.
  15. To make pineapple cake:
  16. in a bowl, mix white cake mix, half of the vanilla pudding mix, vegetable oil, water, and half of the rum.
  17. add 4 oz crushed pineapples, coconut flakes then stir.
  18. pour cake mixture into two quarter-sized baking sheets and spread.
  19. bake at 350F for 15-20mins.
  20. To make frosting:
  21. in a bowl, mix remaining crushed pineapples, remaining light rum, remaining vanilla pudding mix.
  22. then fold in Cool Whip.
  23. add yellow food coloring.
  24. mix until it's an all-yellow frosting.
  25. To assemble:
  26. using a 3" cookie cutter, press into the baked cake; 3 per pineapple cake (18 total).
  27. spread a layer of frosting on top.
  28. add another circular cake layer.
  29. spread a layer of frosting on top.
  30. top with the third layer of circular cake.
  31. carefully carve the cake to resemble a pineapple shape.
  32. cover the entire cake with the yellow frosting.
  33. cover the frosted cake with the yellow candy melt brushstrokes.
  34. pipe dark chocolate randomly to resemble the flower's eyes.
  35. insert the green crown on top.

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