Pineapple Pudding Cake

Ingredients

• 1 (3.5 ounce) kit fast vanilla pudding combine

• 2 cups milk

• 1 (8 ounce) can crushed pineapple, drained

• ½ cup shortening

• 1 ½ cups white sugar

• 2 eggs

• 2 ¼ cups cake flour

• 2 ½ teaspoons baking powder

• 1 teaspoon salt

• 1 cup milk

• 1 (8 ounce) container frozen whipped topping, thawed

1. Preheat oven to 375 levels F (190 levels C). Grease and flour two 9 hotfoot spherical cake pans.

2. Procure pudding based totally on kit directions utilizing the milk. Location apart 2 tablespoons of pudding and achieve the leisure within the fridge. When chilled, pull the pudding out of the fridge, and lunge within the pineapple.

3. In a enormous bowl, cream together the shortening and sugar, proceed to mix with an electric mixer on medium tempo for quarter-hour. Bolt within the reserved 2 tablespoons of vanilla pudding. Beat within the eggs one after the other, mixing effectively after each and each addition.

4. In one other bowl, sift together cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with 1 cup milk, mixing effectively after each and each addition. Divide the batter evenly between the ready pans.

5. Bake for approximately 20 to 25 minutes, or except the end springs help when lightly pressed. Location the pans on a wire rack to chill. Preserve away the layers from the pans.

6. As soon as the cake layers own totally cooled, unfold the pudding mixture on high of 1 in all the layers (unfold mixture to desired thickness – there might maybe be some left over). Space the second layer on high of the filling. Frost the cake with the whipped topping. Refrigerate the cake except serving time.

Nutrition Details (per serving)