Table of Contents
Combine 1/2 cup drained pineapple, brown sugar, and 3 tablespoons each melted butter and pineapple syrup. Spoon into bundt pan. Prepare package of pound cake mix according to directions, but using pineapple syrup for liquid. Stir in lemon peel and vanilla and remaining crushed pineapple.
Directions. Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries. Fire-roasted pineapple upside down cake!
Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Ingredients 1 1 (20 ounce) can DOLE® Crushed Pineapple, undrained 2 1 (3.4 ounce) package instant vanilla pudding 3 1 cup thawed whipped topping 4 1 (10 ounce) package round angel food cake, cut into 3 layers 5 Seasonal berries More …
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