Pineapple Ice Box Pudding
This is the best dessert ever. We have it at every family Christmas lunch and one is never enough!
Ingredients
1 box of cake mix( white or yellow) and ingredients needed to make according to package instructions or store-bought or homemade cake
6 oz unsalted butter, softened
1( 567g)tin crushed pineapple
2 (300g) tins cream(I use Nestle)
3/4 cup white sugar
Ingredients
1 box of cake mix( white or yellow) and ingredients needed to make according to package instructions or store-bought or homemade cake
6 oz unsalted butter, softened
1( 567g)tin crushed pineapple
2 (300g) tins cream(I use Nestle)
3/4 cup white sugar
Bake Cake
Make cake according to the instructions on the box and then cool to room temperature.
Make Cream Layer
Strain crushed pineapple to remove as much liquid as possible.
Cream sugar and butter together until well creamed in a mixer with whisk or paddle attachment, by hand or with a hand mixer.
Then beat in cream.
Finally beat in drained tin of crushed pineapple.
Scrape own the side of the bowl to ensure it is all mixed together
Cream sugar and butter together until well creamed in a mixer with whisk or paddle attachment, by hand or with a hand mixer.
Then beat in cream.
Finally beat in drained tin of crushed pineapple.
Scrape own the side of the bowl to ensure it is all mixed together
Assemble
Crumble up the cake by hand into a large bowl.
Add half of the cake to the bottom of a large dish. I use this oval dish. Pat it down a bit and spread evenly over the bottom.
Pour over half of the cream and spread evenly over cake layer with a rubber spatula.
Repeat for last layer of cake and filling.
Decorate with cherries(pat dry maraschino cherries first) and pineapple rings if desired.
Cover with plastic wrap and chill for at least 2 hours but preferably longer.
Keeps well in fridge for up to 4 days.
Scoop into bowls and enjoy!
Add half of the cake to the bottom of a large dish. I use this oval dish. Pat it down a bit and spread evenly over the bottom.
Pour over half of the cream and spread evenly over cake layer with a rubber spatula.
Repeat for last layer of cake and filling.
Decorate with cherries(pat dry maraschino cherries first) and pineapple rings if desired.
Cover with plastic wrap and chill for at least 2 hours but preferably longer.
Keeps well in fridge for up to 4 days.
Scoop into bowls and enjoy!