Zutaten für Pineapple Pudding Cake
- Yellow Cake Mix
- Eggs
- Oil
- Water
- Vanilla Pudding Mix
- Crushed Pineapple
- 1/4 cup granulated sugar
- Cool Whip
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Zubereitung von Pineapple Pudding Cake
- Prepare your favorite boxed cake mix according to package directions. Let the cake cool completely in the pan.
- While the cake cools, prepare your instant pudding according to package directions. Refrigerate until ready to use.
- Drain one (20 ounce) can of pineapple chunks, reserving 1/2 cup of the juice.
- In a medium bowl, gently combine the drained pineapple chunks, reserved pineapple juice, and 1/4 cup of granulated sugar.
- Once the cake is completely cool, gently poke holes all over the top using a wooden spoon handle or a cake tester.
- Evenly pour the pineapple mixture over the cake, allowing it to soak into the holes.
- Spread the chilled pudding evenly over the pineapple layer.
- Top with a generous layer of whipped cream (approximately 1 cup) before serving. Refrigerate for at least 30 minutes to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
198g
Fat
36g
Carbs
23g
