|
<Here's what you need>
1 - Yellow Cake Mix baked in 9x13 pan
20-oz. Can of Crushed Pineapple
3/4 Cup - Sugar
1 - Big Box, Vanilla Instant pudding
1 Cup - Whipping Cream
1/4 Cup - Powdered Sugar
1- teaspoon - Vanilla
<><><>
In a saucepan, combine Crushed
Pineapple
(with juice) and 3/4 Cup of Sugar.
Cook over medium heat to thicken.
Stir often. (About 20-minutes)
Poke top of cake at 1-inch
intervals
Pour and spread cooled
pineapple mixture over cake.
Mix Instant Pudding as per
directions
and spread over pineapple mixture.
Beat whipping cream until soft peaks form.
Add 1/4 cup of powdered sugar,
1-teaspoon of vanilla and beat
until stiff.
Spread over top of cake.
>Chill cake overnight in
refrigerator, ENJOY!
Jane & Randy Smith Walnut, CA
|
