Pineapple-Cherry Topped Cake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This makes an enticing cake at any time of the year. This asks for white chocolate pudding but you may also use vanilla if you prefer. I have also added some pudding mix into the frosting, just do a tiny taste test as you add and stop when you like what you have. Ingredients:
1 (18 1/4 ounce) package white cake mix |
1 (3 1/2 ounce) package white chocolate pudding mix |
1 cup milk |
1 (8 ounce) package cream cheese, softened |
1 (8 ounce) container frozen non-dairy topping, thawed |
1 (8 ounce) can crushed pineapple, drained and squeezed as dry as possible |
1/2 cup chopped maraschino cherry, paper towel dried |
1/2 cup chopped nuts |
Directions:
1. Preheat oven as directed on cake mix package.
2. Combine white cake mix, pudding mix and milk.
3. Bake as directed but start checking at 20 mins, in 9-inch pans.
4. In a bowl, combine softened cream cheese and non-dairy whipped topping; mix until smooth then spread over the cake.
5. Top with mixed crushed pineapple chunks, chopped cherries, and chopped nuts.
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