We visited our friend, Cathy, last week and she made a quick, delicious, easy dessert for us to enjoy. She calls it “Pineapple Layer Cake”. It was a big hit and I decided to try it out for myself, with a few added ingredients.
The dessert looks like a trifle and is constructed the same way, but Cathy called it a layer cake, so that’s what I’ll call it, too. I tried to find a recipe online that matched the ingredients so that I could give credit where due, but the ones I found were slightly different, so Cathy’s getting all the kudos for this one.
Cathy’s Pineapple Layer Cake
One (1) – 20 oz. can of crushed pineapple (with the juice)
One (1) – 3.4 oz. box instant vanilla pudding (dry)
One (1) – 8 oz. Cool Whip Topping (thawed)
Pound Cake – I used a store bought Sour Cream Pound Cake (loaf pan size)
My added ingredients: Blueberries and Sliced Strawberries
Use your imagination as to adding your favorite ingredients. I think peaches, mango, or raspberries would be delicious.
Choose a pretty serving bowl for a nice presentation.
In a large mixing bowl, mix the pineapple (with the juice), instant vanilla pudding powder and Cool Whip together well.
Thinly slice the pound cake so there’s enough to make a couple of layers. (Don’t worry if the pieces break, it doesn’t matter.) Portion out to make at least 2 layers of each (cake, mixture and fruit). If using fruit, keep some extra on the side to decorate the top.
Line the bottom of the serving bowl with a layer of cake. Then add a layer of the pineapple/pudding/Cool Whip mixture and spread to cover. Then sprinkle some of the blueberries and strawberry slices in a layer. Continue layering. The top layer should be the pineapple/pudding/Cool Whip mixture spread to cover the top.
Decorate the top of dessert with some blueberries and strawberries. I added a sprig of mint leaves in the center.
Can’t get much easier than that!
Cathy said sometimes she adds a little Amaretto to the pound cake for some extra flavor. That sounds yummy.
Note: In the photos, the blueberries look frosty because they were frozen. I always freeze and keep a few containers of frozen blueberries to throw into cereal, yogurt, etc., or eat right out of the freezer. Try it, they’re delicious frozen.