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Vanilla Dream Cake Recipe
|Instant vanilla pudding||5 1⁄4 Ounce (1 Package)|
|Milk||2 Cup (32 tbs)|
|Canned crushed pineapple||14 Ounce, drained (1 Can)|
|Nondairy whipped topping||2 Cup (32 tbs)|
|Slivered almonds/Chopped almonds||1 Tablespoon|
Serving size: Complete recipe
Calories 3581 Calories from Fat 1130
% Daily Value*
Total Fat 126 g194%
Saturated Fat 87 g434.8%
Trans Fat 0 g
Cholesterol 45.2 mg
Sodium 2325.7 mg96.9%
Total Carbohydrates 422 g140.6%
Dietary Fiber 5.8 g23.2%
Sugars 363.7 g
Protein 19 g37.1%
Vitamin A 9.3% Vitamin C
Calcium 56.8% Iron 3.9%
*Based on a 2000 Calorie diet
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.