Make this pineapple cake with pound cake and dried mangos. Watch Jill on her YouTube channel and see how easy it is!
Watch here: https://www.youtube.com/watch?v=GZQxrWB7jC0
2 pound Cakes (I used Sara Lee frozen brand) – thawed out
#857 Tip or large star tip & Decorating bag
Dried Mangos (cut to look like leaves)
Green candy melts
Pineapple frosting or buttercream (see below)
Lemon Yellow Americolor food color
Pineapple Buttercream Frosting:
1 cup (2 sticks) butter- softened (salted, or unsalted)
1 cup Crisco shortening
1/4 teaspoon salt (if using unsalted butter)
8 ounce drained crushed canned pineapple
4 – 6 cups powdered sugar
* In the bowl of an electric mixer, mix softened butter and crisco together.
* Add salt (if needed).
*Add pineapple – beat well before adding sugar.
* One cup at time, add 2-3 cups of powdered sugar, beating after each addition.
* Add the remaining 2-3 cups powdered sugar, one at a time.
*The frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
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