1 box of cake mix( white or yellow) and ingredients needed to make according to package instructions or store-bought or homemade cake
6 oz unsalted butter, softened
1( 567g)tin crushed pineapple
2 (300g) tins cream(I use Nestle)
3/4 cup white sugar
Step 1: Bake Cake
Step 2: Make Cream Layer
Cream sugar and butter together until well creamed in a mixer with whisk or paddle attachment, by hand or with a hand mixer.
Then beat in cream.
Finally beat in drained tin of crushed pineapple.
Scrape own the side of the bowl to ensure it is all mixed together
Step 3: Assemble
Add half of the cake to the bottom of a large dish. I use this oval dish. Pat it down a bit and spread evenly over the bottom.
Pour over half of the cream and spread evenly over cake layer with a rubber spatula.
Repeat for last layer of cake and filling.
Decorate with cherries(pat dry maraschino cherries first) and pineapple rings if desired.
Cover with plastic wrap and chill for at least 2 hours but preferably longer.
Keeps well in fridge for up to 4 days.
Scoop into bowls and enjoy!