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Sweets for the Sweets Cake

2 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 yellow cake mix
3/4 cup white sugar
1 can crushed pineapple
1 box banana cream instant pudding mix
1 tub (8 oz.) whipped topping
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Let's Make It
1
Prepare yellow cake as directed on box.
2
Cook sugar and crushed pineapple on the stove stirring very frequently. Do not drain pineapple juice, just add the whole can.
3
When cake is done, take out of the oven and use a wooden spoon and punch large holes in the cake while it is warm. Then pour the sugar and pineapple mixture over it while it is hot.
4
Let it cool and prepare pudding as directed on the box, then spread immediately over cake.
5
Put cake in the refrigerator about 15 minutes, then take cake and add whip topping and put it back in refrigerator until ready to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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