CREAMY PINEAPPLE CAKE

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Creamy Pineapple Cake image

Using purchased sponge cake eliminates the baking step in this quick cake recipe. The instant pudding topping sets up in no time at all.-Leann Jasper, Newmarket, Ontario

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 6

5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick)
1 can (20 ounces) crushed pineapple, drained
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping, divided
1/2 cup chopped walnuts

Steps:

  • Place cake in an ungreased 11x7-in. dish. Top with pineapple; cover and set aside. , In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.

Nutrition Facts :

*** Explore more Creamy Pineapple Cake Recipes »

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