1 box(es) Betty Crocker Super Moist German Chocolate cake mix, prepared
· 1/3 cup(s) grade-A dark maple syrup
· 1/2 cup(s) pumpkin pie filling
· 1 tub(s) Duncan Hines Classic Vanilla frosting
· Black sanding sugar, for decoration
1. Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 35 minutes at 350°F, then cool 10 minutes in pans before turning out onto a wire rack.
2. Ice top of one cake layer with vanilla frosting and place second cake layer on top. Ice entire double-layered cake. Chill in fridge for 15 minutes.
3. Print spider template; cut as directed, and center stencil on cake. Sprinkle black sanding sugar to cover image, keeping rest of cake clean. Press sugar lightly with fingers to make sure it adheres. Brush off excess sugar and carefully remove stencil.
- 1 1/2 cup(s) cake flour
- 1 cup(s) whole-wheat flour, preferably white whole-wheat (See Ingredient Note)
- 2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 3/4 cup(s) granulated sugar
- 1/2 cup(s) honey
- 1/3 cup(s) canola oil
- 3 tablespoon(s) butter, melted
- 3/4 cup(s) nonfat buttermilk, or milk
- 2 tablespoon(s) coconut rum, or dark rum
- 2 teaspoon(s) coconut extract
- 3 large eggs, separated (reserve 2 yolks for pineapple curd)
- 2 large egg yolks
- 1 pineapple juice, (3/4 cup)
- 1/4 cup(s) granulated sugar
- 5 teaspoon(s) cornstarch
- Frosting & garnish
- 12 ounce(s) reduced-fat cream cheese, (Neufchâtel), at room temperature
- 1/3 cup(s) confectioner’s sugar, sifted
- 1 teaspoon(s) coconut extract, or rum
- 1 1/2 cup(s) finely diced fresh pineapple, divided
- 2 tablespoon(s) toasted coconut, (see Kitchen Tip)
- To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake pans with cooking spray.
- Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
- Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.
- Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.
- To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.
- To prepare frosting & assemble cake: Beat cream cheese, confectionersâ€™ sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.
- Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.
- Tip: Toast coconut in a small dry skillet over medium-low heat until golden, stirring often, about 5 minutes. Ingredient Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket.