Ingredients for Pineapple Cherry Topped Cake
- 1 box (15.25 oz) white cake mix
- White Chocolate Pudding Mix
- 1 cup milk
- 8 oz softened cream cheese
- Frozen Non Dairy Topping
- Crushed Pineapple
- Maraschino Cherry
- Nuts
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How to Make Pineapple Cherry Topped Cake
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large bowl, combine 1 box (15.25 oz) white cake mix, 1 (3.4 oz) package white chocolate instant pudding mix (or vanilla), and 1 cup milk. Beat with an electric mixer on medium speed for 2 minutes.
- Divide batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the frosting. In a medium bowl, beat 8 oz softened cream cheese with an electric mixer until smooth. Gradually add 1 (8 oz) container of non-dairy whipped topping, mixing until light and fluffy.
- In a separate small bowl, gently fold in 1/4 cup of the dry white chocolate pudding mix (or vanilla) into the frosting, tasting as you go to reach your desired level of pudding flavor.
- Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer. Frost the entire cake.
- Top the frosted cake with 1 cup crushed pineapple chunks, 1/2 cup chopped maraschino cherries, and 1/2 cup chopped nuts (walnuts or pecans recommended).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
124g
Fat
49g
Carbs
14g
