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Creamy Pineapple Cake

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.
  • Makes
    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

  • Place cake in an ungreased 11x7-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.

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