Pineapple Frosted Pound Cake

READY IN: 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package butter pound cake
  • 1
    (20 ounce) can crushed pineapple in juice (undrained)
  • 1
    (8 ounce) carton frozen whipped topping (thawed)
  • 1
    (3 1/2 ounce) package vanilla instant pudding mix
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DIRECTIONS

  • In a mixing bowl put the whole can of pineapple, juice and all, and stir in the pudding.
  • Make sure that it is blended well.
  • Stir in the whipped topping; let stand for 5 minutes.
  • Slice cake in half lengthwise--two layers.
  • Spread half on bottom layer.
  • Put top on and spread rest on the cake.
  • OR: Mix the frosting and don't frost the cake but put big dollops of frosting on each slice served.
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