paper pans for about 20 minutes or until center of
the cake bounces back when touched. Cool in the
pans for 10 minutes. Remove from pans and cool
completely on cooling racks.
Icing
Drain juice from pineapple and set aside (If the
icing seems to be too thick you can use it to thin
it out a bit).
Mix pineapple with the instant vanilla pudding.
Stir in Cool Whip. Frost the cake according to
these directions. Store the cake in the refrigerator.
I think it is better the next day.
Enjoy
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