Pineapple Cake

Ingredients:

• 1 small pineapple
• Cooking spray
• 1 package (430-450 g) of yellow sponge cake mix (+ necessary additional ingredients)
• 2 packages of vanilla glaze (450 g each)
• Yellow food coloring
• 1.5 bags of 350g yellow Candy Melts

Preparation:

1. Preheat oven to 175°C. Cut off the top of the pineapple and set aside. Peel and finely dice the pineapple. 1/2 cup for the cake.
2. Generously spray one 6-inch (15 cm) cake pan and two 1-quart (1-liter) ovenproof bowls with cooking spray. Mix the yellow cake batter according to package directions; fold in the diced pineapple.
3. Divide the batter among the bowls and the pan. Bake until a toothpick inserted into the cake comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Let cool, then turn the cakes out onto a wire rack.
4. Using a serrated knife, trim the puffy tops of all three cakes so they are flat.
5. Place one cake layer from the bowl, wide side up, on a small cardboard circle. Spread a layer of frosting on top, then add a round cake layer, more frosting, and another cake layer from the bowl, wide side down.
6. Tint the remaining frosting yellow with food coloring. Spread it in a thin layer over the entire cake, reserving 0.5 cups of frosting.
7. Cover the cake with yellow melt-in-the-candy canes, arranging them in a checkerboard pattern, leaving an open space at the top for the leaves.
8. Dip the back of a small spoon into the remaining yellow icing and pipe a small dot onto each candy. Trim the base of the pineapple leaves and carefully place the crown on the cake.