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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Using purchased sponge cake eliminates the baking step in this quick cake recipe. The instant pudding topping sets up in no time at all.Leann Jasper, Newmarket, Ontario Ingredients:
5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick) |
1 can (20 ounces) crushed pineapple, drained |
1-1/2 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
2 cups whipped topping, divided |
1/2 cup chopped walnuts |
Directions:
1. Place cake in an ungreased 11-in. x 7-in. dish. Top with pineapple; cover and set aside.
2. 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. Yield: 6-8 servings.
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