Ingredients for Pronto Pineapple Pound Cake
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How to Make Pronto Pineapple Pound Cake
- In a medium bowl, gently combine the undrained crushed pineapple, thawed whipped topping, and instant pudding mix. Mix until just combined.
- Let the mixture stand for 5 minutes to allow the pudding to thicken slightly.
- Using a serrated knife, carefully cut the pound cake lengthwise into thirds creating three even layers.
- If using, drizzle the pineapple liqueur evenly over the bottom layer of the cake.
- Spread one-third of the pineapple pudding mixture evenly over the bottom layer of cake.
- Top with the second layer of cake.
- Repeat layering with another third of the pudding mixture and the final cake layer. Finish by spreading the remaining pudding mixture over the top layer.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the cake to chill. This step helps the cake set and enhances the overall taste and texture.
- Before serving, sprinkle the chilled cake generously with toasted slivered almonds.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
90g
Fat
25g
Carbs
7g