Pineapple Cake |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 package yellow cake mix, prepared | 15-1/2 ounces crushed pineapple | 1 package vanilla pudding mix |
| 1 cup Fresca | 1/3 cup powdered milk | whipped cream |
| 1 | Prepare the cake according to the package directions in a 13x9x2 inch pan. While the cake is still hot from the oven, pour the undrained pineapple over the cake in the pan. Refrigerate overnight. Combine the pudding mix, powdered milk and Fresca and let set for 5 minutes. Spread the pudding over the cake. Just before serving, spread a layer of whipped cream on top. |