Pineapple Pudding Cake Good Recipes

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Pineapple Pudding Cake

"This recipe makes an top notch Birthday cake during the ones warm summer time months!"

Ingredients :

1 (3.5 ounce) package deal instantaneous vanilla pudding mix
2 cups milk
1 (eight ounce) can crushed pineapple, tired
1/2 cup shortening
1 half of cups white sugar
2 eggs
2 1/four cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 (eight ounce) box frozen whipped topping, thawed

Instructions :

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

Preheat oven to 375 degrees F (190 ranges C). Grease and flour two 9 inch round cake pans.
Make pudding according to bundle guidelines the usage of the milk. Set apart 2 tablespoons of pudding and region the rest inside the refrigerator. When chilled, pull the pudding out of the fridge, and stir within the pineapple.
In a huge bowl, cream collectively the shortening and sugar, maintain to combine with an electric powered mixer on medium speed for 15 minutes. Stir in the reserved 2 tablespoons of vanilla pudding. Beat in the eggs separately, blending properly after each addition.
In another bowl, sift collectively cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with 1 cup milk, mixing nicely after every addition. Divide the batter frivolously among the organized pans.
Bake for approximately 20 to twenty-five mins, or till the pinnacle springs returned whilst gently pressed. Set the pans on a cord rack to chill. Remove the layers from the pans.
Once the cake layers have thoroughly cooled, unfold the pudding mixture on pinnacle of one of the layers (unfold aggregate to desired thickness - there may be some left over). Place the second one layer on top of the filling. Frost the cake with the whipped topping. Refrigerate the cake till serving time.

Notes :

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