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Ingredientes
- 1 x oragne or possibly lemon chiffon cake mix
- 1 x (1 lb 4 1/2 ounce) crushed pineapple, liquid removed
- 1 sm pkg lemon instant pudding
- 2 c. heavy cream, whipped
Direcciones
- Prepare and bake the cake according to the directions on the box. Add in pudding mix to pineapple and beat for 1 minute. Fold into the whipped cream. Cut the cooled cake into 3 layers and use the pineapple mix for filling and frosting. Refrigeratefor about 2 hrs before serving.
- To make the whipped cream:In a Cool bowl, add in the 2 c. of heavy cream. On medium speed w/ a hand held blender, blend till it semi thickens. Turn up the speed to high. At this point it will fluff. It takes 5-7 mins to make the whipped cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 270g | |
| Calories 837 | |
| Calories from Fat 781 | 93% |
| Total Fat 88.89g | 111% |
| Saturated Fat 55.28g | 221% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 92mg | 4% |
| Potassium 222mg | 6% |
| Total Carbs 9.56g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.03g | 1% |
| Protein 5.26g | 8% |
