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A 'cake-mix-easy', fix-it-up
and call it homemade pineapple cake with fluffy vanilla pudding
cream frosting.
Pineapple
Dessert Cake
- 1 (18.25-ounce) package
lemon cake mix
2 large eggs
1/3 cup vegetable oil
1 (16-ounce) can pineapple chunks, crushed
1/2 cup milk
1 (3.5-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen non-dairy whipped topping, thawed
- Prepare lemon cake according
to package instructions. While still hot, prick the top of the
cake with a fork. Pour crushed pineapple chunks (undrained) on
top. Cool.
- In a bowl combine milk
and instant vanilla pudding mix. Beat in non-dairy whipped topping.
Spread over the cooled cake. Refrigerate.
Makes 12 servings.
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