1 (12 ounce) can or bottle of Sprite or lemon-lime soda
Pineapple Sweet Cream
2 cups heavy whipping cream
½ cup powdered sugar
6 tablespoons pineapple juice
Instructions
To make the pineapple curd start by opening your can of crushed pineapple and reserve out 6 tablespoons, of just the pineapple juice, and put the juice in a separate storage container. Go ahead and put the juice in the refrigerator. You will use the juice later for making your pineapple sweet cream.
Then you will combine the remaining pineapple with its juice, butter, eggs, flour, sugar, and lemon juice in a medium saucepan.
Cook the mixture, without boiling it, over medium heat stirring constantly and carefully scraping the bottom and corners of the pan, with a rubber spatula, to prevent curdling. Do this until thickened, about 6-8 minutes.
Then you will pour the curd into a bowl and cover it with plastic wrap so that it touches the surface. Doing this will prevent the curd surface from hardening. Then put the curd in the refrigerator so that it will cool completely and thicken, for at least 1 hour. It can also be made a few days ahead and stored in the refrigerator.
To make the cake place your oven rack in the center of your oven and preheat the oven to 350 degrees. Grease three 9-inch round cake pans with vegetable shortening and then dust them with flour. Shake out the excess flour and set the pans aside.
In the bowl of your electric mixer add your cake mix, pudding mix, eggs, oil, and Sprite. With your whisk attachment blend on low-speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2-3 more minutes. Stop and scrape down the sides again.
Divide the batter among the 3 prepared pans smoothing out the top with your spatula.
Place the pans in the preheated oven and bake for 20-25 minutes and until the cakes spring back when lightly pressed with your finger. Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Then run a dinner knife around the edge of each cake layer and remove each of them to finish cooling, right side up, on a wire rack. Allow them to cool completely before frosting.
To make the pineapple sweet cream start by placing your clean mixing bowl and whisk attachment in the freezer while you assemble your other ingredients. Measure out your whipping cream and your powdered sugar.
Pour your whipping cream into the chilled bowl and whisk on high-speed until the cream has thickened, about 1½ minutes. Stop the machine and add the powdered sugar. Whisk the cream and sugar on high speed until stiff peaks form, about 1 to 2 minutes. Stop the machine and pour in your pineapple juice. Whisk that up until combined.
To assemble your cake take out your pineapple curd and stir that up. Place one cake layer, right side up, on a cake stand. Spread the top of the cake with ⅓ of the pineapple curd. Place the second cake layer, right side up, on top of the first layer and spread the second layer with ⅓ of the pineapple curd. Top with your last cake layer, right side up, and with an icing spatula spread your pineapple sweet cream all over the top and down the sides of your cake. Then take the last of your pineapple curd and spread it all over the top of your pineapple sweet cream and let it ooze down the sides.
Recipe by A Fireman's Wife at https://afiremanswife.com/2017/02/20/lemon-lime-cake-with-pineapple-curd-and-pineapple-sweet-cream/