Sponge cake recipe

Creamy Pineapple Cake Recipe

Written by admin on August 4th, 2009

Ingredients:

-5 individual cream-filled sponge cakes, split in half lengthwise
OR
-7 slices pound cake (about 3/4″ thick)
-1 can (20 oz size) crushed pineapple, drained
-1 1/2 cup cold milk
-1 package (3.4 oz size) instant vanilla pudding
-2 cups whipped topping, divided
-1/2 cup chopped walnuts

Directions:

Place cake in an ungreased 11 x 7″ dish. Top with pineapple. Cover and set aside.

In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding.

Sprinkle with nuts. Chill until serving.

Related recipes

• Pineapple Sponge Cake Recipe
• Cream Sponge Cake Recipe
• Satin Cream on Feather Sponge Cake Recipe
• Butterscotch Sponge Cake With Cream Cheese Frosting Recipe
• Walnut Sponge Cake Recipe

This entry was posted on Tuesday, August 4th, 2009 at 9:28 am and is filed under All sponge cake recipes, Sponge cake recipes with nuts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.