Zutaten für Right Side Up Pineapple Cake
- 1 (18.25 ounce) package yellow cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup packed light brown sugar
- 1 (3.4 ounce) package instant vanilla pudding
- 2 cups milk
- 8 ounces cream cheese, softened
- 2 bananas, sliced
- 1 (8 ounce) container whipped topping (Cool Whip)
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- maraschino cherries, for garnish
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Zubereitung von Right Side Up Pineapple Cake
- Bake a 13x9 inch cake according to package directions.
- In a small saucepan, combine 1 (20 ounce) can of undrained pineapple chunks and 1/2 cup packed light brown sugar over medium-high heat.
- Bring to a boil, stirring constantly, for 5 minutes. Reduce heat if necessary to prevent burning.
- Pour the warm pineapple mixture evenly over the warm, baked cake.
- Allow the cake to cool completely.
- Prepare instant pudding according to package directions using 2 cups of milk.
- In a separate bowl, beat 8 ounces of softened cream cheese until smooth.
- Gradually add the prepared pudding to the cream cheese, mixing until well combined.
- Spread the cream cheese pudding mixture evenly over the cooled pineapple-topped cake.
- Arrange banana slices over the pudding layer, if desired.
- Top with 1 (8 ounce) container of whipped topping, covering the bananas completely.
- Sprinkle generously with chopped pecans and sweetened shredded coconut.
- Garnish with maraschino cherries.
- Refrigerate for at least 2 hours before serving to allow flavors to meld. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
239g
Fat
48g
Carbs
26g
