Cake, family and flowers

All in all it was a good weekend... lots of ups and downs for different reasons, but today I am starting the week on a more positive note, so I guess it;s all good. On Saturday I got to spend half the day with my brother and his wife. They gave me a beautifyl buquet of daffodils, 3 or 4 kinds. I posted pictures with them and a few others on my other blog. It was great, we grilled, we overate, and we stayed out in the sun... S. makes the best tandori chicken on the grill! Yamm.. whish I had some left just about now because I am starving!
The pineapple cake I "made" was deeelicious! And so was the second cake with cappuccino ice cream... A German thing, got it from Aldi's and I am going back for more so if you are interested I can post a picture of the box later on. It is the lightest, not too sweet cake I have ever bought... but I am partial, I love coffee flavored pretty much anything.





If I had to choose a favorite between the two... it would be really really hard... maybe the pineapple one because it is somewhat healthier. Here is the very very simple 15 minute recipe:

Just take a small loaf of angle food cake, 3/4 box of whip cream, and 1/2 can crushed pineapple. Cut the cake in 3 equal layers. Mix some of the whip cream with the very, very well drained pineapple (I actually just squeeze it in my fist to make sure I get all the extra juice out). In the meantime, use some of the pineapple juice in the can to moisten the 3 layers. Then simply put the pineapple-whip cream mixture between the two layers (you can lay it on almost as think as the cake layers, almost...), and use the rest of the whip cream to nicely coat the entire cake, and voila! You can serve it or keep it in the fridge/freezer for later. You can decorate it with other fruits (strawberries, kiwis, bluberries, etc.) as you wish.
When I bake it from scratch, I use the other half of the can to put inside the cake mixture before I bake it and then it will have an even stronger pineapple flavor.