I made this cake for tomorrow's company, but temtation gave in and hubby and I had to sample it tonight! This cake is outstanding! And it is aptly named! I made some healthy changes, albeit minor ones. I used 1/2 C. Splenda instead of XXX sugar; 1 C. applesauce in place of 1/3 C. oil; and cheesecake flavored pudding. I added a packet of unsweetened orange Kool-Aid to the icing. I always like the fillings in my cakes to be a bit different than the outer frosting. So I took 1/3 of the frosting and added 1/2 C. shredded coconut and 1/2 C. chopped maraschino cherries. I used this for the filling between layers, and it gave the middle of the cake a bit richer color. The Kool-Aid adds a nice tangy punch. Also, I pressed the juice from the pineapple through a colander, and discarded the juice. It wasn't needed at all. I chilled the frosting while baking the cake. We cut the cake straight from the fridge, and it was delicious. Very light and refreshing cake without the sugary sweetness of a traditional frosting. The cake itself is extremely moist. Sixteen ounces of whipped topping was too much, but 10 ounces was perfect (about a tub and a half.). Thank you Glenda for this great recipe! I will be making every summer! I put a picture of it in my profile.
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I made this cake for tomorrow's company, but temtation gave in and hubby and I had to sample...