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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

Pumpkin Pie Crunch

Pumpkin Pie Crunch

OMG, this recipe is my all time favorite. My tip when making this recipe is to mix the wet ingredients with a wisk, it makes mixing much easier! I also like to add 1 1/2 cups chopped pecans on top instead of 1 cup.


greasing pans

greasing pans

I have had many times I've reached for a paper towel or napkin to grease my pans and have been out. Try coffee filters, a great substitute.





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