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So moist. So delicious. And so much more.™

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Cakes

Pineapple Whipped Cream Cake

Marti Dillon Recipe shared by:
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This is a wonderfully easy cake to make when time is short. It looks like you spent hours on it and tastes heavenly. My family was poor as I was growing up, but my mom loved to make these cakes for our birthdays. They are great tasting and inexpensive to make plus you can reduce the calories using light ingredients!

  • Hands-On Time: 20 Minutes
  • Total Time: 45 Minutes
  • Servings:
  • Rating:

Ingredients

  • 1 pkg. Duncan Hines Yellow cake mix
  • 1 20 oz can of crushed pineapple in its own juice (well drained)
  • 1 4 oz pkg of Vanilla Jello Sugar Free, Fat Free Instant Pudding
  • ! large contained of Lite Cool Whip

Baking Instructions

  1. You start by preparing the cake mix as a double layer cake per the box instructions.
  2. While the cake is baking, drain the crushed pineapple and set to the side.
  3. Make the instant Jello pudding using 2 cups of skim milk. refrigerate.
  4. Once the cake has cooled, remove from pan and place one layer on cake plate.
  5. Top with vanilla pudding.
  6. Top the pudding with the drained crushed pineapple.
  7. Place second layer of the cake on.
  8. Ice top and sides of cake with Cool Whip. Refrigerate.
  9. When ready to eat, you can decorate the top of the cake with candles, little candies or even marachino cherries.

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Tips

Professional Presentation --Brownies

Professional Presentation --Brownies

Wonder how bakeries get those clean, neat, perfectly cut brownies and bar cookies? After your brownies have cooled, transfer the pan to the refrigerator for 1-2 hours. Remove and turn the entire pan of brownies out in one piece. (See my Brownie Pan Removal tip for this.) Use a long serrated bread knife and a ruler to cut your brownies into perfect squares and serve.


Moist cakes

Moist cakes

To help make your cake moist add an extra egg; substitute milk for water in the recipe.





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