Pineapple Cream Cake

• 1 package (18.25 Oz. Package) White Cake Mix, Plus Additional Required Ingredients Specified In Mix Package (typically Water, Eggs, And Oil)
• 2 cups Pineapple Simple Syrup (See Fruit Flavored Simple Syrup Recipe In My TK Recipe Box)
• 1/4 cups Granulated Sugar
• 3 Tablespoons Cornstarch
• 1/4 teaspoons Salt
• 1 can (20 Oz. Size) Crushed Pineapple In Syrup
• 1 whole Egg, Beaten
• 1/2 cups Heavy Cream
• 3 Tablespoons Powdered Sugar

1. Prepare cake mix according to instructions on the box (you'll typically need water, eggs, and oil, as directed in mix package). Pour batter into a greased 9x13 pan and bake according to directions on the package. Allow to cool.
2. While cake is baking, prepare simple syrup (see Fruit Simple Syrup recipe in my TK recipe box). Once cake is cool, poke approximately 20-30 holes in the cake with a dowel or the handle of a wooden spoon. Pour the pineapple simple syrup over the holes and place the cake in the fridge.
3. In a saucepan over medium heat, combine sugar, cornstarch and salt. Stir in pineapple and the syrup it came in. Cook, stirring occasionally, until clear and thick (it should coat the back of a spoon). Remove from heat and quickly whisk in the egg. Return to the burner over the lowest heat setting and cook 1 minute longer, stirring the entire time. Remove from heat, cover and allow to cool.
4. While sauce is cooling, pour cream and powdered sugar into a cold bowl and whip until peaks form. Fold cream into the pineapple sauce. Spread over the chilled cake and serve immediately.

white cake mix, pineapple simple syrup, ubc, cornstarch, ubc, pineapple, egg, heavy cream, powdered sugar

Taken from tastykitchen.com/recipes/desserts/pineapple-cream-cake/ (may not work)