Pineapple Pudding Cake So Tasty

Wednesday, October 4, 2017

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Pineapple Pudding Cake

"This recipe makes an top notch Birthday cake in the course of those hot summer time months!"

Ingredients :

1 (3.Five ounce) package instantaneous vanilla pudding mix
2 cups milk
1 (eight ounce) can beaten pineapple, tired
1/2 cup shortening
1 half cups white sugar
2 eggs
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 375 ranges F (one hundred ninety tiers C). Grease and flour nine inch round cake pans.
Make pudding in line with package deal instructions the usage of the milk. Set aside 2 tablespoons of pudding and location the rest in the fridge. When chilled, pull the pudding out of the fridge, and stir within the pineapple.
In a large bowl, cream together the shortening and sugar, keep to combine with an electric mixer on medium speed for 15 minutes. Stir in the reserved 2 tablespoons of vanilla pudding. Beat in the eggs one by one, mixing well after every addition.
In any other bowl, sift collectively cake flour, baking powder, and salt. Add these dry ingredients to the creamed aggregate alternately with 1 cup milk, blending well after each addition. Divide the batter evenly between the prepared pans.
Bake for about 20 to twenty-five minutes, or until the top springs back while lightly pressed. Set the pans on a twine rack to chill. Remove the layers from the pans.
Once the cake layers have very well cooled, spread the pudding combination on pinnacle of one of the layers (spread combination to favored thickness - there can be some left over). Place the second layer on pinnacle of the filling. Frost the cake with the whipped topping. Refrigerate the cake till serving time.

Notes :

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