pineapple cake mix ~ NO pudding included (can use lemon or orange instead) ***
1/2-3/4 cup white champagne , chilled
Champagne Whipped Cream Frosting :
1 cup extra-heavy Whipping Cream
1/4 cup powdered sugar, sifted
1 tsp pure vanilla extract
1/4 cup white Champagne ^^^
Prepare a box of pineapple cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. (So if the box says 3/4 cup water replace with 3/4 cup champagne ~ amount depends on the cake mix brand you buy.) Bake cake as instructed on box (9x13” pan or 2 8” or 9” layers). Cool completely & frost.
In a medium bowl, beat heavy whipping cream until stiff; about 2 minutes Add sugar, vanilla, and champagne ~ beat until fully incorporated and holds peaks; about 20 seconds. Be careful not to overbeat whipped cream or it will turn out into butter. Frost (and fill) cake. Can garnish with flaked COCONUT ~ OR ~ silver or gold DRAGEES
NOTES: (1) This cake actually tastes better if made ahead and refrigerated overnight before serving……
*** (2) Duncan Hines cake mix uses 1-1/3 cup liquid so there will be more champagne in your cake batter
^^^ (3) I like to double the frosting and then just pile it on!