Sister Missionaries

We have sisters serving in the ward now! It's so exciting.  Sister Fafiti is from Tonga and Sister Sotilli is from Italy.  We had them over for dinner tonight and had so much fun talking with them.  

The kids came home from school and went swimming.  Hannah invited Shannon over to swim and Ethan and John went to the pool and Grace went with Samantha and her mom.  Shannon stayed for dinner.

While they were all swimming I made pesto pasta carbonara, which was delish.  We had salad and bread with it and drank 2 gallons of pink lemonade at dinner, everyone must have been thirsty!

For dessert I tried a new recipe and it was tasty and summery.  Fun evening!

Hawaiian Pineapple Pudding Cake Recipe

Author: Six Sisters Stuff

Recipe type: Dessert

Prep time:  20 mins

Cook time:  15 mins

Total time:  35 mins

Serves: 30

 

This is a moist and delicious cake that our family loves. One cake mix actually makes two 9 x 13 cakes or one big cake in a jelly roll pan. Perfect for your big family parties!

Ingredients

• 1 yellow cake mix (I used Betty Crocker)
• 3 packages (3.4 ounces each) instant vanilla pudding mix
• 3½ cups cold milk
• 1½ teaspoons coconut extract
• 8 ounces cream cheese, softened
• 20 ounces crushed pineapple, drained and reserve juice for cake
• 1 pint (2 cups) heavy whipping cream
• ⅔ cup powdered sugar
• 2 teaspoons vanilla
• 2 cups flaked coconut, toasted

Instructions

1. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of water.
2. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
3. Bake at 350 degrees for 15 minutes or until toothpick inserted near the center comes out clean.
4. Let cool completely.
5. In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
6. Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
7. Spread pudding mixture over cooled cake.
8. Mix together whipping cream, powdered sugar, and vanilla until thick.
9. Spread this over the pudding layer.
10. To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
11. Sprinkle cooled coconut over the top of the cake.
12. Chill cake for about 2 hours or until ready to serve.