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Creamy Pineapple Cake Recipe

Creamy Pineapple Cake Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6-8 servings

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

  • 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.

Nutritional Facts

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

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.