PINEAPPLE CREAM-FILLED CREPE CAKE

Pineapple Cream-Filled Crepe Cake image

Orange-flavored crepes layered with a light vanilla-pineapple cream stacked up into a wonderful cake. Dust with powdered sugar and top with orange segments and pineapple chunks if desired.

Provided by Sugar Blessings

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 ½ cups milk
½ cup orange juice
4 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 tablespoon white sugar
1 tablespoon grated orange zest
½ teaspoon salt
1 pint heavy cream
¼ cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple, drained

Steps:

Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.
Refrigerate batter for at least 30 minutes, up to overnight.
Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.
Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.
Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.

Nutrition Facts : Calories 487.5 calories, Carbohydrate 47 g, Cholesterol 189.6 mg, Fat 30.1 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 17.8 g, Sodium 394.7 mg, Sugar 24.6 g