I took my laptop with me on our spring break trip last week because I knew I’d have some down time at the condo while Rachel was napping. The internet connection was too slow for me to do much of anything online, so I spent some time organizing my photos. Holey toledo! I found dozens of recipes that I made and photographed but never shared with you. So I will gradually be going through them and getting them posted. Don’t want all that time (and all those calories) to go to waste! 😉
First up is a light and refreshing cake recipe that just screams springtime to me. Pineapple Cake. It is moist and wonderful, and the pudding frosting is oh so good. It tastes especially yummy if you eat it sitting in a lawn chair out on your deck. Just sayin’.
Pineapple Cream Cake (with Pudding Frosting)
1 box yellow cake mix, plus ingredients to prepare
20oz can crushed pineapple, well drained
6oz box instant vanilla pudding, prepared
12oz container Cool Whip
Bake cake in a 9×13″ pan according to directions on the box. Cool completely. Top with drained pineapple. Spread pudding over the top, then Cool Whip. It’s fine if they mix together a bit. Chill for a couple hours for best flavor.