Creamy Pineapple Cake Recipe

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Creamy Pineapple Cake Recipe
Creamy Pineapple Cake Recipe photo by Taste of Home
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Creamy Pineapple Cake Recipe

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Publisher Photo
Using purchased sponge cake eliminates the baking step in this quick cake recipe. The instant pudding topping sets up in no time at all.—Leann Jasper, Newmarket, Ontario
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick)
  • 1 can (20 ounces) crushed pineapple, drained
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping, divided
  • 1/2 cup chopped walnuts

Directions

Place cake in an ungreased 11-in. x 7-in. dish. Top with pineapple; cover and set aside.
In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving. Yield: 6-8 servings.
Originally published as Creamy Pineapple Cake in Country Woman March/April 1998, p39

Nutritional Facts

1 piece: 310 calories, 12g fat (5g saturated fat), 10mg cholesterol, 290mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 5g protein.

  • 5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick)
  • 1 can (20 ounces) crushed pineapple, drained
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping, divided
  • 1/2 cup chopped walnuts
  1. Place cake in an ungreased 11-in. x 7-in. dish. Top with pineapple; cover and set aside.
  2. In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving. Yield: 6-8 servings.
Originally published as Creamy Pineapple Cake in Country Woman March/April 1998, p39

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