When you have a sweet-tooth or need a dessert for several people, you might want to try this recipe. One serving for you and share the rest. You can also freeze pieces of this cake and pull one out when you really want one.
1 box sugar-free yellow cake mix
1 can (20-oz) crushed pineapple in its own juice, save the juice
2 boxes of sugar-free French vanilla pudding mix
1 (8-oz) sugar-free frozen whipped topping, thawed
Bake the cake, according to the box directions, in a 9 x 13-inch baking pan. Allow to cool and poke holes in the cake. Pour the saved pineapple juice over the cake then spread the pineapple overall.
Mix the pudding mix according to directions then spread over the pineapple.
Top cake with the whipped topping and keep in refrigerator. Topping may be put on the cake right before serving, if desired.
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