Pineapple Pudding Cake

Ingredients

• Servings: 1
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup shortening
• 1 1/2 cups 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour two 9 inch round cake pans.
• make pudding according to package directions using the milk. set aside 2 tablespoons of pudding and place the rest in the refrigerator. when chilled, pull the pudding out of the refrigerator, and stir in the pineapple.
• in a large bowl, cream together the shortening and sugar, continue to mix with an electric mixer on medium speed for 15 minutes. stir in the reserved 2 tablespoons of vanilla pudding. beat in the eggs one at a time, mixing well after each addition.
• in another bowl, sift together cake flour, baking powder, and salt. add these dry ingredients to the creamed mixture alternately with 1 cup milk, blending well after each addition. divide the batter evenly between the prepared pans.
• bake for approximately 20 to 25 minutes, or until the top springs back when lightly pressed. set the pans on a wire rack to cool. remove the layers from the pans.
• once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness - there may be some left over). place the second layer on top of the filling. frost the cake with the whipped topping. refrigerate the cake until serving time.