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Springtime Pudding Cake

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Submitted by Bryans_lil_cook

YIELD

1 servings

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

2 2
EACH EACH SPONGE CAKE
9 inch layers *
6 173.4
OUNCES ML/G PUDDING
vanilla *
3 86.7
OUNCES ML/G PUDDING
chocolate *
1 5
TEASPOON ML ALMOND EXTRACT *
½ 118
CUP ML PINEAPPLE
crushed, drained *
½ 118
CUP ML PECANS
chopped, pecans
½ 118
CUP ML MARASCHINO CHERRIES
chopped *
3 3
DROPS DROPS FOOD COLORING
red *
2 473
CUPS ML HEAVY WHIPPING CREAM
whipped

Directions

Slice each cake layer in half to make 4 layers.

Make puddings according to package directions, reducing milk by ½ cup for each package.

Mix half vanilla pudding with almond flavoring, cherries and red food coloring.

Mix half vanilla pudding with crushed pineapple.

Mix chocolate pudding with nuts.

Whip cream with 2 tbsp sugar and 1 teaspoon vanilla.

To assemble: Place cake layer on serving dish, cover top with cherry custard, place cake layer over this and spread with pineapple custard, place layer over this and spread with chocolate custard.

Top with remaining cake layer. Cover top and sides with whipped cream.

Chill overnight.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 1208 95% from fat
 % Daily Value *
Total Fat 128g 197%
Saturated Fat 59g 293%
Trans Fat 0g
Cholesterol 329mg 110%
Sodium 91mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 21%
Sugars g
Protein 20g
Vitamin A 71% Vitamin C 3%
Calcium 20% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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