Vanilla Dream Cake Recipe
Ingredients
| One 9 x 13-inch yellow cake | ||
| 1 5 1/4-ounce package instant vanilla pudding | ||
| Milk | 2 Cup (16 tbs) (Topping:) | |
| 1 14-ounce can crushed pineapple, well drained | ||
| 2 cups nondairy whipped topping | ||
| Slivered almonds or chopped walnuts | ||
Directions
Plan to assemble cake within 2 hours of serving time.
Prepare one 9 x 13-inch yellow cake. For a cake mix, whisk 11/2 teaspoons (packed) dry egg replacer into 2 tablespoons water for each egg replaced. Follow package instructions for baking.
Leave baked cake in pan. Cool completely then refrigerate for 2 to 3 hours or overnight.
To assemble cake, combine instant pudding and milk according to package instructions. Let stand a few minutes only, then pour over cold cake, spreading evenly. Sprinkle well-drained crushed pineapple over pudding.
Spread nondairy topping over cake and garnish with almonds or walnuts.
Refrigerate until ready to serve.
Prepare one 9 x 13-inch yellow cake. For a cake mix, whisk 11/2 teaspoons (packed) dry egg replacer into 2 tablespoons water for each egg replaced. Follow package instructions for baking.
Leave baked cake in pan. Cool completely then refrigerate for 2 to 3 hours or overnight.
To assemble cake, combine instant pudding and milk according to package instructions. Let stand a few minutes only, then pour over cold cake, spreading evenly. Sprinkle well-drained crushed pineapple over pudding.
Spread nondairy topping over cake and garnish with almonds or walnuts.
Refrigerate until ready to serve.
Chef
