Yellow Spring Cake
A light and fruity layered cake featuring pineapple, vanilla pudding, and cool whipped topping, perfect for summer gatherings or special occasions with a sweet, tropical flavor.
Ingredients
Instructions
- Bake the yellow cake mix as directed on the box and let it cool.
- Simmer the crushed pineapple with half to all of its juice and 1 cup sugar until it thickens slightly.
- Punch holes in the cooled cake and pour the hot pineapple mixture over it.
- Refrigerate until chilled.
- Mix the small package of instant vanilla pudding with milk as directed and pour over the chilled cake.
- Refrigerate again until set.
- Spread Cool Whip over the top of the cake.
- Top with chopped nuts if desired and keep refrigerated before serving.
Nutrition & Diet Analysis (per serving)
288
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).