We're right in the middle of Celebration Season.
You know, the four months spanning from the second week in June, to the last week of September that contain Lew's birthday, my dad's birthday, my father-in-laws birthday, London's birthday, Jordan's birthday, our anniversary, and a whole lot of cake!
Yesterday just so happened to be my next door neighbor & close friend's birthday. We had a girls night in and I made this yellow butter cake to celebrate her special day. It turned out so well we ate the entire thing. Don't judge us.
The filling was light, airy and not too sweet. The cake was moist, and the fruit garnish made it the perfect summer treat. It was very simple to make & my friend said she could literally taste the love. Delicious and easy? Yes, I will definitely be making this one again soon! If you've ever had the Dessert Rosa at Carrabba's (yummy!!!)- this cake reminds me so much of it!
I used this recipe for the cake and baked it in one 6-inch and one 9-inch round. I halved both cakes, then frosted the inside with:
1 8oz Cool Whip
1 can crushed pineapple (drained)
1 3.5oz vanilla pudding mix
1 cup milk
Just mix it all together and stick it in the fridge for 45 minutes or so to let it thicken up. Then spread the goodness all over! And if you have any filling left, you can totally use it as fruit dip like I did. Guilty. Top with fruit (we had berries on hand, but I'm thinking bananas or even peaches next time) and enjoy!