Chilled Pineapple Cream Cake

Directions

1. 1

   Preheat the oven to 350°F (180°C). In a large bowl, whisk together the flour, 1½ cups of sugar, salt, and baking powder.

2. 2

   In a blender, combine the milk, oil, and eggs and blend until smooth. Gradually pour into the dry ingredients, stirring until you get a lump-free batter. Pour into a greased and floured rectangular baking pan (approximately 12×8 in).

3. 3

   In a separate bowl, toss the pineapple pieces with 1 cup of sugar. Spread the mixture evenly over the raw batter.

4. 4

   Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the cream.

5. 5

   In a saucepan over medium heat, whisk together the 2 cups of milk, condensed milk, cornstarch, and butter, stirring constantly until the mixture thickens to a pudding-like consistency.

6. 6

   Remove from heat, fold in the heavy cream until smooth, then pour the cream generously over the cooled cake.

7. 7

   Refrigerate for at least 2 hours before serving. The cake keeps well in the refrigerator for up to 3 days.