Ingredients for Champaign Cake
- Yellow Cake Mix
- 4 large eggs
- Oil
- Water
- Instant Vanilla Pudding
- Milk
- 16 ounces cream cheese, softened
- Crushed Pineapple
- Cool Whip
- Walnuts
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How to Make Champaign Cake
- Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting: In a large bowl, beat together the cream cheese, butter, and powdered sugar until smooth and creamy. Add vanilla extract and beat until well combined.
- Once the cakes are completely cool, frost the top of the first layer with a generous amount of cream cheese frosting. Top with the second layer and repeat until all four layers are stacked.
- Frost the entire cake with the remaining frosting. Decorate as desired and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
145g
Fat
54g
Carbs
17g
