Pineapple Pudding Cake Good Recipes

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Pineapple Pudding Cake

"This recipe makes an brilliant Birthday cake in the course of the ones hot summer months!"

Ingredients :

1 (3.Five ounce) package immediately vanilla pudding mix
2 cups milk
1 (8 ounce) can crushed pineapple, drained
half of cup shortening
1 half cups white sugar
2 eggs
2 1/4 cups cake flour
2 half of teaspoons baking powder
1 teaspoon salt
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

Instructions :

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

Preheat oven to 375 levels F (a hundred ninety degrees C). Grease and flour two nine inch spherical cake pans.
Make pudding in step with bundle guidelines the usage of the milk. Set apart 2 tablespoons of pudding and location the relaxation within the refrigerator. When chilled, pull the pudding out of the fridge, and stir inside the pineapple.
In a massive bowl, cream collectively the shortening and sugar, keep to combine with an electric mixer on medium speed for 15 mins. Stir inside the reserved 2 tablespoons of vanilla pudding. Beat inside the eggs one by one, blending nicely after each addition.
In some other bowl, sift collectively cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with 1 cup milk, blending properly after each addition. Divide the batter frivolously among the prepared pans.
Bake for about 20 to 25 mins, or till the pinnacle springs returned 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 aggregate on top of one of the layers (spread aggregate to desired thickness - there may be a few 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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