Pineapple Cream Cake

IMG_0258Hi friends– Honestly, I’m trying to not eat all the leftovers of this cake that are calling me from the fridge. But it is tempting. It’s tender and fruity and not too sweet.  I think you’d love it too…

1 yellow cake mix
20 oz. can crushed pineapple, divided
3 eggs
1/2 cup oil
1 pint whipping cream
1/2 cup powdered sugar
3oz. package vanilla instant pudding

IMG_0210Spoon out 1/2 of the pineapple from the can into a strainer to strain off he juice of just that half.  Save the rest of the pineapple for the frosting.  Make the cake according to the directions on the box with the eggs, oil and water.  Stir in the drained pineapple into the cake batter.  Bake it up  in a 9″x13″ pan (or a large springform pan for a round cake) and let it cool completely.  Then beat the whipping cream and powdered sugar together until it is stiff.  Thoroughly stir in the vanilla pudding and the rest of the pineapple, undrained,  waiting in the can.  Spoon the topping onto the cooled cake and pop it in the fridge for 30 minutes to make sure it’s well set.

8 thoughts on “Pineapple Cream Cake

  1. question number 2…do you need to drain the pinapple for the frosting? do you need beat in the pudding at the same time as the powdered sugar? This sounds lovely! 🙂

  2. Hi Ruth and Brenda– Did I type up this recipe too fast late last night??!! Ruth–yes, you put the drained pineapple in with the cake mix! Brenda– Don’t drain the pineapple for the frosting. The juice helps the flavor. I put the pudding in after the cream was whipped because that was what my friend (who gave me the recipe) said to do. But it might dissolve more quickly in with the powdered sugar while you’re beating the cream.

    Gosh, you two. Thanks for the editing help!! You know I need it. (I’m off to make a few fix ups on the recipe.)

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