Saturday, July 4, 2009

Recipe: Layered Pineapple Pound Cake

I've been cleaning out and organizing my recipes, and came across this one that I'd clipped from a magazine but never tried. I needed a simple dessert for the 4th of July BBQ that was supposed to be held at my house (and which subsequently got canceled when I came down with a miserable cold--my first in 2 years).

This recipe is dead simple, and absolutely delicious. It came from a Dole Pineapple advertisement and was originally called Dole Golden Layer Cake, but I don't feel that conveys a very good description, so I renamed it. You can name it whatever you want.

Here's the recipe:

1 can (20 oz) crushed pineapple in juice
1 carton (8 oz) Cool Whip
1 pkg (4 serving size) instant vanilla pudding
1 pkg (16 oz family size) frozen pound cake, thawed
1/3 cup almond-flavored liqueur, or 1/3 c. pineapple juice and 1/2 tsp. almond extract (I didn't have pineapple juice, so used orange juice)
Optional garnish: sliced pineapple; 1/4 c. sliced almonds, toasted

Combine undrained pineapple, Cool Whip, and pudding mix. Let stand 5 minutes. Cut cake lenghtwise in thirds. Drizzle with liqueur. Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 mins. Sprinkle with toasted sliced almonds and garnish with pineapple slices, if desired. Serves 12. Prep time: 15 mins.

1 comment:

NinaP said...

Hey Sherrie! So sorry to hear about your cold. Zicam and Tylenol PM are my favorite remedies.

Great recipe, btw. Simple yet looks like it took hours to make. That's my kind of cooking. :-)